Hey, I’m Austin welcoming you all to Beyond The Bayou Blog and I’m thrilled to share with you the magic of Southern Sweet Potato Pie—an absolute heirloom recipe that’s been cherished in families for generations!
Down here in the South, Sweet Potato Pie is more than a dessert—it’s a legacy, and now, folks beyond our region are catching on to its delicious charm. It’s fantastic to see more and more people diving into this classic southern pie and falling in love with it, just like my family has for years. Much like Sweet Potato Casserole, it’s a must-have on our family table!
Sweet potato pie is rich in vitamins and minerals, especially beta-carotene, vitamin C, and fiber. Moreover, I love having sweet potatoes regardless of the form in which it is. I still remember while scrolling through my mobile phone I came across one such picture of this beautiful pie you would not believe it was so fascinating that I made up my mind to try this recipe. I created this dish and served it with Snow Ice Cream to make it extra special.
And now here’s the best part— I’m here to guide you on how to make, store, freeze, and serve the best sweet potato pie of your life with this beloved community recipe. Get ready to create a dessert that’s not just a dish; it’s a journey into the heart of Southern tradition and flavors!
What Is Sweet Potato Pie?
Sweet potato pie is a classic dessert that’s popular in Southern cuisine, especially during holidays like Thanksgiving. It’s made from sweet potatoes, which are cooked until soft, mashed, and mixed with sugar, spices like cinnamon and nutmeg, and other ingredients. This mixture is then poured into a pie crust and baked until set. The result is a creamy, sweet, and flavorful pie with a rich, golden-brown crust. Sweet potato pie is loved for its comforting taste and is often served as a delicious ending to a meal or enjoyed as a special treat any time of year. If you are truly a fan of that cinnamon twist you can try Sopapilla Cheesecake.
Overview: How to Make Sweet Potato Pie Recipe?
As a food blogger, I’m excited to share my recipe for classic sweet potato pie. First, preheat your oven to 425°F and line a baking sheet with parchment paper. Roast your sweet potatoes until tender, then scoop out the pulp and mash it until smooth.
While the sweet potatoes cool, follow the instructions for blind baking your crust and lower the oven temperature to 350°F. In an electric mixer, combine softened butter and brown sugar until moistened, then beat in eggs one at a time until creamy. Add vanilla and a blend of spices for that perfect autumn flavor.
Mix in the mashed sweet potatoes and evaporated milk, then pour the filling into your pie crust. Bake until the filling is set, about 55 to 60 minutes. Let the pie cool completely before slicing and topping each piece with whipped cream for a deliciously sweet finish. You can even use White Frosting over it if want a frosted pie.
Classic Sweet Potato Pie Recipe
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Medium bowl
- Potato masher or fork
- Electric mixer with paddle attachment or beaters
- Whisk
- Rubber spatula
- 9-inch deep-dish frozen pie crust (no need to thaw) or homemade pie crust
- Wire rack
Ingredients
- 2 large sweet potatoes about 2¼ pounds
- 4 tbsp unsalted butter softened
- 4 Cup and 2 tbsp light brown sugar Packed
- 1 large Egg At Room Temperature
- 3 large Egg Yolk At Room Temperature
- 1/4 tbsp Salt
- 1 tbsp Vanilla Extract
- 1/2 tbsp Ground Nutmeg
- 3/4 tbsp Ground Cinnamon
- 1/8 tbsp Ground Cloves
- 1/8 tbsp Ginger
- 1 cup Evaporated Milk
- 19 -in deep-dish frozen pie crust
FOR THE WHIPPED CREAM
- 1 Cup Whpping Cream Cold
- 2 tbsp Confectioner's Suger
Instructions
- Preheat the oven to 425°F and place a rack in the middle. Line a baking sheet with parchment paper or aluminum foil.
- Poke each sweet potato with a fork and place them on the prepared baking sheet. Roast until very tender (about 1 hour). Let cool, then scoop the pulp into a bowl and mash until smooth.
- Follow the instructions for blind baking the crust. Reduce the oven temperature to 350°F.
- In an electric mixer, beat softened butter and brown sugar until moistened. Add eggs one at a time, beating until creamy. Add vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until combined. Mix in 1¾ cups of mashed sweet potatoes, then add evaporated milk. Pour the filling into the pie crust.
- Bake for 55 to 60 minutes until the filling is set. Let it cool completely before slicing (2 to 3 hours). Before serving, top each slice with whipped cream.
Notes
Nutrition
Time For The Tips!
- If you’re using homemade pie dough, I suggest blind-baking the crust for a crisp and flaky finish. Here’s how: Once the dough is crimped, freeze it for 20 minutes. Then, line it with parchment paper and fill it with pie weights. Bake for 20 minutes at 350°F. After baking, remove the parchment and weights and let the crust cool while you prepare the filling.
- For store-bought refrigerated or frozen pie crusts, there’s no need to pre-bake.
- This recipe makes enough filling for a standard deep-dish pie. If you use a shallow pan or pre-made frozen crust, you may have some extra filling or enough for two shallow pie crusts.
- Prepare the sweet potatoes by steaming them. If you want your sweet potatoes cooked to perfection, fluffy, and tender, steam them.
- Sleep on the baked pie in the fridge. This pie is ideal for making ahead of time because a night in the fridge improves its texture.
- Instead of mixing cinnamon, ginger, and nutmeg, you can use pre-made pumpkin pie spice for convenience.
- For added flavor, consider adding a couple of tablespoons of bourbon or rum to the sweet potato filling. The alcohol will evaporate in the oven, leaving behind its flavor notes.
- You can swap white granulated sugar for light brown sugar if you prefer.
- To serve, I recommend topping each slice with homemade whipped cream. Alternatively, you can use ice cream, caramel sauce, cool whip, or marshmallow fluff as popular alternatives.
Storage Tips For Sweet Potato Pie!
- If you have any leftover pie, it’s best to store it in the fridge for 3-4 days.
- Wrap the entire pie with plastic wrap and then place it in a storage bag before refrigerating.
- If you only have a few slices left, you can store them in an airtight container.
- When making the pie ahead of time, let it cool at room temperature for about an hour before putting it in the fridge.
Frequently Asked Questions (FAQs)
Q: How Long Is Sweet Potato Pie Good For?
A: I keep my sweet potato pie in the fridge, all snug and covered well with plastic wrap or aluminum foil. It stays good for about three to four days. Just make sure to pop it in the fridge as soon as it cools down to room temperature.
Q: What Does Sweet Potato Pie Taste Like?
A: Sweet potato pie is deliciously sweet and creamy, thanks to the natural goodness of sweet potatoes. Each bite is like a taste of heaven, with its delightful autumn-like flavor that just melts in your mouth.
Q: Why Put Flour in Sweet Potato Pie?
A: Adding flour to sweet potato pie helps thicken the filling by absorbing excess moisture, ensuring it sets properly. It also enhances the overall texture, creating a smooth, velvety consistency, and acts as a binder, keeping the ingredients together for a uniform texture.
Q: What Sweet Potatoes Work Best for Pie?
A: For a classic choice, go for Jewel, Beauregard, or Garnett—they’re commonly found in stores, with a lovely orange hue. Personally, I love the plump Beauregard for my pies. Feeling adventurous? Try a purple sweet potato for a unique twist
Q: How to know when sweet potato pie is done?
A: To check if sweet potato pie is done, gently jiggle the pan—the center should have a slight jiggle but not be overly wobbly. A clean knife inserted near the center should come out mostly clean.