Southern Sweet Potato Pie
A creamy, spiced Southern sweet potato pie that's easy to make and perfect for gatherings, delivering comfort and nostalgia in each bite.
Ingredients
For the filling
- 2 cups mashed, cooked sweet potatoes (about 2 large or 3 medium) Roast or boil until very tender
- 1 9 inch unbaked pie crust Homemade or good quality store bought
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, lightly packed
- 2 large eggs, at room temperature
- 1/2 cup evaporated milk or half and half
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon orange zest or 1 tablespoon bourbon Optional for added flavor
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Instructions
Preparation
- Cook the sweet potatoes by scrubbing, pricking with a fork, and baking at 400°F until very tender, about 45 to 60 minutes, or peel and cube, then boil until soft. Drain well and mash until smooth. Let cool to warm, not hot.
- If you like a crisper bottom, place the empty pie crust on a sheet pan and bake at 375°F for 8 to 10 minutes, just until the raw shine is gone. Cool slightly.
Mixing and Baking
- In a large bowl, beat softened butter with both sugars until creamy. Blend in the mashed sweet potatoes.
- Add eggs one at a time, then milk, vanilla, cinnamon, nutmeg, and salt. Mix until silky but avoid over mixing.
- Pour the filling into the prepared crust. Bake at 350°F for 50 to 60 minutes, until the edges are set and the center has a gentle wobble.
- If the crust browns too fast, cover the edges loosely with foil.
Cooling and Serving
- Let the pie cool on a rack for at least 2 hours to set cleanly. Chill for a firmer slice or serve at room temperature for a softer custardy bite.
- Serve with a dollop of whipped cream or a sprinkle of cinnamon sugar.
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Note
If you choose to boil the sweet potatoes, drain them very well to avoid a watery pie. A quick taste of the filling before baking can help adjust the sugar or spice. Remember, a slight jiggle in the center is good as the pie will continue setting while cooling.