Southern Sweet Potato Pie
To make it extra special, add a dollop of whipped cream and a dusting of cinnamon-sugar right before serving. You and your family will love this timeless, old fashioned pie.
Servings 8
Calories 427kcal
Equipment
- mixing bowl
- Electric mixer
- measuring cup(s)
- measuring spoons
Ingredients
- 1 refrigerated pie crust
- 1-½ cups peeled, cooked, mashed sweet potatoes this is about 3 medium sweet potatoes. see cooking tips in Notes.
- ½ cup melted butter this is 1 stick of butter
- 1-½ cups granulated sugar
- 2 large eggs
- ⅔ cup evaporated milk not condensed milk
- 3 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Garnish
- 1 tablespoon sugar
- ¾ teaspoon ground cinnamon
- Reddi Whip or Cool Whip
Instructions
- Follow the instructions on the pie crust package to prepare the crust for filling it. Press the crust into your favorite pie plate (mine is 1-¾ inches deep and 9 inches wide).1 refrigerated pie crust
- Preheat oven to 375F.
- Add the mashed sweet potatoes, butter, sugar, eggs, evaporated milk, flour, vanilla extract, and ground cinnamon to a mixing bowl. Use an electric mixer on low speed to blend smooth for about 1 minute.1-½ cups peeled, cooked, mashed sweet potatoes, ½ cup melted butter, 1-½ cups granulated sugar, 2 large eggs, ⅔ cup evaporated milk, 3 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon
- Pour the sweet potato mixture into the pie crust.
- Place the pie in the center of the oven and bake for about 40. Check on the pie after 30 minutes to make sure the crust isn't getting too browned. You may want to cover the edges of the pie crust with strips of foil (or a pie crust protector) to protect them from browning too quickly.
- Let the pie completely cool off before decorating and slicing. Even better, place the pie in the refrigerator to chill it before serving.
- To serve, blend the sugar and cinnamon in a small bowl. Put a nice size dollop of whipped cream on a slice of pie and sprinkle with some cinnamon-sugar mixture.1 tablespoon sugar, ¾ teaspoon ground cinnamon
Notes
Use fresh sweet potatoes. Choose fresh sweet potatoes with no bruising or brown spots. If you're roasting the sweet potatoes, pick out similar size potatoes for uniform bake time.
Properly cook the potatoes. Cook the sweet potatoes until they are very soft. You can stick a toothpick or fork in them making sure they're really tender. Whatever method you cook them, there should be no firm pieces or chunks.
Repurpose the skins. Save the sweet potato skins and make chips! Toss the skins in olive oil, season with salt or spices, and bake until cripsy!
Ways to Cook Sweet Potatoes
- Peel and chop sweet potatoes into 1-inch chunks, boil in water for 10 minutes or until tender.
- Roast sweet potato halves that have been brushed with olive oil at 400F for 30 minutes.
- Pierce sweet potatoes with a fork, then microwave on high for 5–8 minutes, flipping halfway through.
- Peel and cut sweet potatoes into chunks. Steam in a basket over simmering water for 20–30 minutes.
- Place whole sweet potatoes in a pressure cooker with 1 cup of water. Cook on high pressure for 12–15 minutes, then quick-release.
Nutrition
Calories: 427kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 230mg | Potassium: 193mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4003IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
