Southern Sweet Potato Pie Recipe
Southern sweet potato pie is similar to pumpkin pie but made with real sweet potatoes. The smooth, tasty pie recipe is best-loved around the holidays with the spices of fall and the comforts of home.
Servings: 8 pieces
Calories: 323kcal
Ingredients
- 1 lb. sweet potatoes boiled and mashed
- 1/2 cup melted butter
- 1 cup granulated sugar
- 1/2 cup of heavy cream or milk or evaporated milk
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 tsp. ground cinnamon
Instructions
- Peel and cut your sweet potatoes into cubes.
- Boil the potatoes for 10 to 15 minutes or until they are soft.
- Drain the potatoes and place into a large bowl.
- Preheat the oven to 425-degrees.
- Start by mashing the sweet potatoes.
- Next, add the melted butter, heavy cream, and granulated sugar.
- Add the nutmeg, ginger, cloves, and cinnamon.
- Finally, add the vanilla extract and eggs and mix well until combined.
- Pour the pie filling into the uncooked pie crust.
- Place a pie shield or tin foil around the edges of the pie crust and bake at 425-degrees for 15 minutes.
- Reduce the oven temperature to 350-degrees and bake for another 30 to 45 minutes or until a cake tester or knife comes out clean. (Remove the pie shield or tin foil halfway through baking).
- Once the baking is complete, allow the pie to set up on the counter for about 15 minutes.
- Refrigerate for at least 1 hour before serving.
Video
Notes
TIP: Place the pie on a tin foil-covered cookie sheet before pouring the pie filling into the crust. Bake the pie on the cookie sheet to avoid spillage into the oven.
TIP: If you've removed the pie shield and the crust is turning too brown before it's done, place it back on the pie crust.
Nutrition
Serving: 1 | Calories: 323kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 134mg | Fiber: 2g | Sugar: 29g