why make this recipe
Southern Sweet Potato Pie is a beloved dessert that brings warmth and comfort to any table. It is a classic in Southern homes, especially during holiday gatherings. The rich, creamy filling made from sweet potatoes, sugar, and spices creates a deliciously sweet treat that pairs perfectly with whipped cream or vanilla ice cream. Not only does it taste great, but it also uses simple, wholesome ingredients that can be found in most kitchens. Making this pie is a lovely way to celebrate tradition and treat your family or friends to something truly special.
how to make Southern Sweet Potato Pie
Ingredients:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup evaporated milk
- 1 pre-made 9-inch pie crust (store-bought or homemade)
Directions:
- Preheat your oven to 350°F (175°C).
- Begin by peeling the sweet potatoes and cutting them into chunks. Place them in a pot of boiling water and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. You need about 2 cups of mashed sweet potatoes.
- Add granulated sugar and brown sugar to the bowl with the sweet potatoes. Mix well until combined.
- Incorporate the softened butter into the mixture, blending until creamy.
- Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.
- Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the evaporated milk, mixing until the filling is smooth and well combined.
- Pour the sweet potato filling into the pre-made pie crust, spreading it evenly with a spatula.
- Bake the pie in the preheated oven for about 55-60 minutes, or until the filling is set and the top is slightly golden.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing and serving.
how to serve Southern Sweet Potato Pie
Serving Southern Sweet Potato Pie is simple. Once the pie has cooled, cut it into slices and serve it as is or with a dollop of whipped cream on top. For an extra touch, add a scoop of vanilla ice cream on the side. The warm, spiced flavors of the pie make it perfect for holidays or any special occasion.
how to store Southern Sweet Potato Pie
To store Southern Sweet Potato Pie, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator if you plan to eat it within a few days. For longer storage, you can freeze the pie. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw it in the refrigerator before serving.
tips to make Southern Sweet Potato Pie
- Ensure the sweet potatoes are cooked until very tender for the smoothest filling.
- Use fresh spices for the best flavor; they can lose potency over time.
- If you prefer a firmer pie, bake it a little longer, but keep an eye on the crust to prevent burning.
variation
You can add a layer of pecans on top of the pie before baking for a crunchy topping. Another variation is to mix in some shredded coconut into the filling for a tropical twist.
FAQs
1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes, but make sure to drain and rinse them before mashing.
2. How do I know when the pie is done baking?
The pie is done when the filling is set and the top is lightly golden. You can also insert a knife in the center; if it comes out clean, the pie is ready.
3. Can I make this pie ahead of time?
Yes, you can make the pie a day or two in advance. Just make sure to store it in the refrigerator until you’re ready to serve it.
Southern Sweet Potato Pie
Ingredients
For the filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes) Ensure sweet potatoes are cooked until very tender.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs Beaten one at a time.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Use fresh for best flavor.
- 1/2 teaspoon ground nutmeg Use fresh for best flavor.
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup evaporated milk
For the crust
- 1 9-inch pre-made pie crust Can be store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel the sweet potatoes and cut them into chunks. Place them in a pot of boiling water and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Mash the cooked sweet potatoes until smooth to yield about 2 cups.
Filling
- In a large mixing bowl, add granulated sugar and brown sugar to the mashed sweet potatoes. Mix well until combined.
- Incorporate the softened butter, blending until creamy.
- Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.
- Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the evaporated milk, mixing until the filling is smooth.
- Pour the sweet potato filling into the pre-made pie crust, spreading it evenly.
Baking
- Bake the pie in the preheated oven for about 55-60 minutes, or until the filling is set and the top is slightly golden.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.