Southern Sweet Potato Pie

A slice of pie with dollop of whipped cream and sprinkling of cinnamon-sugar mixture.

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 427kcal

Author Anne Clark

Equipment

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 tbsp all-purpose flour, 1 tsp vanilla extract, ½ tsp 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 tbsp sugar, ¾ tsp ground cinnamon

Notes

Boil the sweet potatoes until very tender. Peel and cut them into roughly 1-inch chunks, then boil for about 10 minutes or until a fork easily slides into them. There shouldn't be any firm pieces or chunks.

Drain them well. Thoroughly drain the boiled sweet potatoes before mashing so excess water doesn't get into the pie filling.

Mash until smooth. Mash the sweet potatoes thoroughly before adding them to the filling. This helps give the pie its creamy, silky texture.

Don't stretch the pie crust. Gently press the refrigerated crust into the pie plate rather than stretching it, which can cause it to shrink while baking.

Let the pie cool before slicing. Allow the pie to cool completely before slicing so the filling has time to set.

Nutrition