Hey, I’m Austin welcoming you all to Beyond The Bayou Blog and I’m thrilled to share with you the magic of Southern Sweet Potato Pie—an absolute heirloom recipe that’s been cherished in families for generations!
Down here in the South, Sweet Potato Pie is more than a dessert—it’s a legacy, and now, folks beyond our region are catching on to its delicious charm. It’s fantastic to see more and more people diving into this classic southern pie and falling in love with it, just like my family has for years. Much like Sweet Potato Casserole, it’s a must-have on our family table!
Sweet potato pie is rich in vitamins and minerals, especially beta-carotene, vitamin C, and fiber. Moreover, I love having sweet potatoes regardless of the form in which it is. I still remember while scrolling through my mobile phone I came across one such picture of this beautiful pie you would not believe it was so fascinating that I made up my mind to try this recipe. I created this dish and served it with Snow Ice Cream to make it extra special.
And now here’s the best part— I’m here to guide you on how to make, store, freeze, and serve the best sweet potato pie of your life with this beloved community recipe. Get ready to create a dessert that’s not just a dish; it’s a journey into the heart of Southern tradition and flavors!
What Is Sweet Potato Pie?
Sweet potato pie is a classic dessert that’s popular in Southern cuisine, especially during holidays like Thanksgiving. It’s made from sweet potatoes, which are cooked until soft, mashed, and mixed with sugar, spices like cinnamon and nutmeg, and other ingredients. This mixture is then poured into a pie crust and baked until set. The result is a creamy, sweet, and flavorful pie with a rich, golden-brown crust. Sweet potato pie is loved for its comforting taste and is often served as a delicious ending to a meal or enjoyed as a special treat any time of year. If you are truly a fan of that cinnamon twist you can try Sopapilla Cheesecake.
Classic Sweet Potato Pie Recipe
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Medium bowl
- Potato masher or fork
- Electric mixer with paddle attachment or beaters
- Whisk
- Rubber spatula
- 9-inch deep-dish frozen pie crust (no need to thaw) or homemade pie crust
- Wire rack
Ingredients
- 2 large sweet potatoes about 2¼ pounds
- 4 tbsp unsalted butter softened
- 4 Cup and 2 tbsp light brown sugar Packed
- 1 large Egg At Room Temperature
- 3 large Egg Yolk At Room Temperature
- 1/4 tbsp Salt
- 1 tbsp Vanilla Extract
- 1/2 tbsp Ground Nutmeg
- 3/4 tbsp Ground Cinnamon
- 1/8 tbsp Ground Cloves
- 1/8 tbsp Ginger
- 1 cup Evaporated Milk
- 19 -in deep-dish frozen pie crust
FOR THE WHIPPED CREAM
- 1 Cup Whpping Cream Cold
- 2 tbsp Confectioner's Suger
Instructions
- Preheat the oven to 425°F and place a rack in the middle. Line a baking sheet with parchment paper or aluminum foil.
- Poke each sweet potato with a fork and place them on the prepared baking sheet. Roast until very tender (about 1 hour). Let cool, then scoop the pulp into a bowl and mash until smooth.
- Follow the instructions for blind baking the crust. Reduce the oven temperature to 350°F.
- In an electric mixer, beat softened butter and brown sugar until moistened. Add eggs one at a time, beating until creamy. Add vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until combined. Mix in 1¾ cups of mashed sweet potatoes, then add evaporated milk. Pour the filling into the pie crust.
- Bake for 55 to 60 minutes until the filling is set. Let it cool completely before slicing (2 to 3 hours). Before serving, top each slice with whipped cream.
Notes
Nutrition
Time For The Tips!
- If you’re using homemade pie dough, I suggest blind-baking the crust for a crisp and flaky finish. Here’s how: Once the dough is crimped, freeze it for 20 minutes. Then, line it with parchment paper and fill it with pie weights. Bake for 20 minutes at 350°F. After baking, remove the parchment and weights and let the crust cool while you prepare the filling.
- For store-bought refrigerated or frozen pie crusts, there’s no need to pre-bake.
- This recipe makes enough filling for a standard deep-dish pie. If you use a shallow pan or pre-made frozen crust, you may have some extra filling or enough for two shallow pie crusts.
- Prepare the sweet potatoes by steaming them. If you want your sweet potatoes cooked to perfection, fluffy, and tender, steam them.
- Sleep on the baked pie in the fridge. This pie is ideal for making ahead of time because a night in the fridge improves its texture.
- Instead of mixing cinnamon, ginger, and nutmeg, you can use pre-made pumpkin pie spice for convenience.
- For added flavor, consider adding a couple of tablespoons of bourbon or rum to the sweet potato filling. The alcohol will evaporate in the oven, leaving behind its flavor notes.
- You can swap white granulated sugar for light brown sugar if you prefer.
- To serve, I recommend topping each slice with homemade whipped cream. Alternatively, you can use ice cream, caramel sauce, cool whip, or marshmallow fluff as popular alternatives.