Southern Sweet Potato Pie is a beloved classic that blends creamy sweet potatoes with warm spices in a flaky crust. This rich and comforting dessert is perfect for family gatherings, holidays, or any time you’re craving a taste of the South. Let’s dive into this foolproof recipe!
🛒 Ingredients
For the Pie Crust (store-bought or homemade):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Sweet Potato Filling:
- 2 medium sweet potatoes (about 1 pound)
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup evaporated milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
Optional Garnishes:
- Whipped cream
- Toasted pecans
- Dusting of cinnamon or nutmeg
🍴 Instructions
1. Make the Crust:
- In a medium bowl, whisk together the flour, salt, and sugar.
- Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
(Shortcut: Use a pre-made crust to save time!)
2. Cook the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Poke the sweet potatoes with a fork and place them on a foil-lined baking sheet. Roast for 45–60 minutes, or until tender.
- Allow the sweet potatoes to cool slightly, then peel and mash them until smooth. You’ll need about 1 ½ cups of mashed sweet potato.
(Quick Tip: You can also microwave the sweet potatoes for 8–10 minutes, flipping halfway through.)
3. Prepare the Filling:
- Reduce the oven temperature to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes with the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time.
- Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt. Mix until well combined.
4. Assemble and Bake:
- Pour the sweet potato mixture into the prepared pie crust. Smooth the top with a spatula.
- Bake the pie for 50–60 minutes, or until the center is set and slightly puffed. A knife inserted near the center should come out clean.
- Remove from the oven and let the pie cool on a wire rack.
🍽️ Serving Suggestions
- Serve at room temperature or chilled, topped with whipped cream and a sprinkle of cinnamon.
- Pair with coffee or a glass of sweet tea for a true Southern experience.
🌟 Tips & Variations
- For a deeper flavor: Add a tablespoon of bourbon or rum to the filling.
- To make it dairy-free: Substitute coconut milk for evaporated milk and use dairy-free butter.
- Freeze it for later: Wrap the baked pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use canned sweet potatoes?
Yes, just ensure they are plain and not in syrup. You’ll need about 1 ½ cups of mashed sweet potatoes.
How do I know when the pie is done?
The edges will be set, and the center will have a slight jiggle. A knife inserted near the center should come out clean.
How long will the pie keep?
Store covered in the refrigerator for up to 4 days.