Southern Sweet Potato Pie
Submitted by Chef Crystal
Classic Southern sweet potato pie with a spiced, custard-like filling made from fresh sweet potatoes, brown sugar, nutmeg, and vanilla in a flaky crust. A holiday staple.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
90 minDown South, Thanksgiving dinner ain’t finished until somebody cuts into a sweet potato pie. This is that recipe.
Fresh sweet potatoes get boiled and mashed, then whisked into a silky filling with both white and brown sugar, warm nutmeg, a splash of vanilla, and just enough butter to make it rich without being heavy. Poured into a flaky pie shell and baked until the center sets up firm with the slightest jiggle.
No canned sweet potato filling here. The real thing makes all the difference.
Kitchen Tips
- Boil the sweet potatoes whole with skins on, then peel after cooking. They hold more flavor this way.
- Cover the crust edges with foil halfway through baking to stop them from burning before the filling sets.
- Let the pie cool completely before slicing. The filling needs time to firm up or you’ll get a soupy mess.
- A dollop of fresh whipped cream on each slice beats canned topping every single time.
Ingredients
Directions
Heat oven to 425℉ (220℃).
Prepare piecrust according to package directions for filled one-crust pie using 9-inch pie pan.
Flute edges to stand ½ inch above rim, or use braided edge.
Boil sweet potatoes in small amount of water until soft when tested with fork; drain.
Peel; mash.
Measure 1½ cups of mashed sweet potatoes into large bowl.
Whisk in remaining ingredients; blend well.
Pour filling into pastry-lined pie pan.
Bake at 425℉ (220℃) for 10 minutes.
Reduce heat to 350℉ (180℃) and bake an additional 50 to 60 minutes, or until filling is set and knife inserted in center comes out clean.
Cover edge of crust with strips of foil after 30 minutes to prevent excessive browning.
Cool.
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