This Southern Sweet Potato Pie is a comforting classic that brings the warmth of home cooking to your dessert table. The filling is incredibly smooth and creamy, made from freshly baked sweet potatoes mashed until silky and blended with rich butter, eggs, and a hint of nutmeg. The natural sweetness of the potatoes is balanced perfectly by a touch of salt and vanilla, creating a flavor profile that is both sophisticated and nostalgic. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress guests with a heartfelt, homemade treat. This recipe captures the true spirit of Southern hospitality in every slice.
Southern Sweet Potato Pie
Description
This Southern Sweet Potato Pie is a comforting classic that brings the warmth of home cooking to your dessert table. The filling is incredibly smooth and creamy, made from freshly baked sweet potatoes mashed until silky and blended with rich butter, eggs, and a hint of nutmeg. The natural sweetness of the potatoes is balanced perfectly by a touch of salt and vanilla, creating a flavor profile that is both sophisticated and nostalgic. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress guests with a heartfelt, homemade treat. This recipe captures the true spirit of Southern hospitality in every slice.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Scrub the sweet potatoes thoroughly and place them in a large saucepan.
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Cover the potatoes with boiling water and cook until they are very tender, about 20-30 minutes.
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Drain the water, peel the sweet potatoes, and mash them until smooth, yielding about 3 3/4 cups.
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In a large bowl, beat the eggs, sugar, melted butter, salt, nutmeg, evaporated milk, and vanilla together until well combined.
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Fold the mashed sweet potatoes into the egg mixture until fully incorporated and smooth.
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Pour the filling into the unbaked 9-inch pastry shell.
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Bake for 45-50 minutes, or until a knife inserted near the center comes out clean.
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Allow the pie to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 30.8mg2%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 2.2g9%
- Sugars 3.2g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a deeper flavor, try adding 3/4 teaspoon of apple or pumpkin pie spice to the filling instead of just nutmeg.
Ensure the sweet potatoes are completely cooled before mashing to prevent the filling from becoming watery.
If using a pre-baked crust, reduce the baking time to 30-35 minutes to avoid over-browning the edges.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently or serve chilled.
