There’s nothing quite like a slice of homemade southern sweet potato pie to bring a warm, comforting feeling to any gathering. This iconic dessert, deeply rooted in Southern culinary tradition, graces tables from holiday feasts to everyday moments. According to culinary historians, the history of sweet potato pie is a rich element of American food culture. With its silky-smooth texture and perfectly spiced flavor, our recipe honors the legacy of this beloved classic. Get ready to bake a taste of history and create new cherished memories with this unforgettable southern sweet potato pie.
Why You’ll Love This Southern Sweet Potato Pie
This classic sweet potato pie recipe will quickly become a cherished favorite in your kitchen. Here’s why you’ll adore it:
- Creamy Perfection: Enjoy an incredibly smooth and luscious filling that melts in your mouth with every bite.
- Comforting Flavors: The perfect blend of sweet potato, spices, and a hint of vanilla creates a truly comforting dessert.
- Simple to Master: Our easy-to-follow steps ensure success for bakers of all skill levels, from novice to experienced.
- Holiday Essential: It’s an ideal dessert for festive occasions and family dinners, always a crowd-pleaser.
- Nostalgic Charm: This recipe evokes the comforting taste of “Grandma’s secret,” making every slice feel like a warm hug.
Ingredients
Crafting an authentic southern sweet potato pie begins with quality ingredients. Gather these simple items to create a truly memorable dessert. Each component plays a crucial role in developing the pie’s signature flavor and texture.
- 3 medium sweet potatoes, baked
- 1/2 cup butter, unsalted, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 1/2 cup milk, whole or evaporated
- 1 (9-inch) unbaked pie crust
- Whipped cream, for serving
- Marshmallow fluff, for serving (optional)
Notes & Substitutions
Sweet potato variety is key to the pie’s flavor. Look for jewel or garnet sweet potatoes; they offer a sweeter, moister flesh. For a different sweetness profile, substitute half of the granulated sugar with packed brown sugar. This adds a subtle caramel note to your homemade sweet potato pie. You can also use maple syrup or a sugar alternative, adjusting to taste. For the milk, while whole milk creates richness, evaporated milk enhances creaminess. Dairy-free alternatives like almond milk or oat milk can also work, though they may alter the texture slightly.
Equipment
Having the right tools makes preparing this delectable creamy sweet potato pie a breeze. You likely have most of these items in your kitchen already.
- Baking sheet: Essential for baking the sweet potatoes evenly and preventing drips.
- Large mixing bowl: Provides ample space for mashing sweet potatoes and combining the filling ingredients.
- Electric mixer (handheld or stand): Creates the smoothest, lump-free sweet potato filling for a superior texture.
- Rubber spatula: Useful for scraping down the sides of the bowl and ensuring all ingredients are incorporated.
- 9-inch pie dish: The standard size for this recipe, ensuring proper baking and serving.
- Measuring cups and spoons: Crucial for accurate ingredient measurements, guaranteeing consistent results.
How To Make Southern Sweet Potato Pie
Follow these clear, step-by-step directions to create a delightful southern sweet potato pie from scratch. Each stage is designed for ease and delicious results. Pay attention to oven temperatures for the best outcome.
- Prepare the Sweet Potatoes: Preheat your oven to 400ºF (200ºC). Thoroughly scrub the sweet potatoes clean under running water. Prick each sweet potato 4 to 5 times with a fork. This allows steam to escape during baking. Place the pricked sweet potatoes onto a baking sheet. Bake them for 45–50 minutes, or until they are very tender when pierced with a toothpick or fork.
- Cool and Peel: Carefully remove the baked sweet potatoes from the oven and set them aside. Let them cool until they are comfortable enough to handle. Once cooled, peel the skin from the sweet potatoes; it should come off easily. Place the peeled, cooked sweet potato flesh into a large mixing bowl.
- Reduce Oven Temperature: While the sweet potatoes cool, reduce your oven heat to 350ºF (175ºC). This temperature is ideal for baking the pie filling gently.
- Mash Sweet Potatoes and Butter: Add the softened butter directly into the warm sweet potato flesh in the mixing bowl. Use an electric mixer or a sturdy potato masher to mash the sweet potatoes and butter together until the mixture is completely smooth. Ensure there are no lumps for a truly creamy pie filling.
- Add Sweeteners: Add the granulated sugar to the mashed sweet potato and butter mixture. Continue mixing with your electric mixer until the sugar is fully incorporated and the mixture is well combined.
- Incorporate Wet Ingredients: Pour in the vanilla extract, milk, and the beaten eggs. Mix all these ingredients thoroughly with your electric mixer. Continue mixing until the pie filling is smooth, creamy, and uniform in consistency. Do not overmix, just combine until smooth.
- Prepare the Crust: Gently unroll your 9-inch unbaked pie crust into your pie dish. Press it lightly to fit the dish. Flute the edges decoratively if you wish.
- Fill the Pie Crust: Carefully pour the prepared sweet potato pie filling into the unbaked pie crust. Gently spread the filling evenly across the crust using a spatula if needed.
- Bake the Pie: Transfer the pie dish to the preheated 350ºF (175ºC) oven. Bake for approximately 1 hour. The pie is done when the center is mostly set with just a slight jiggle. A knife inserted near the center should come out clean.
- Cool completely: Remove the pie from the oven and place it on a wire rack. Allow the perfect southern sweet potato pie to cool completely at room temperature. This is crucial for the filling to fully set and achieve its optimal texture.
- Serve: Once cooled, slice and serve your delicious southern sweet potato pie. Top each slice with a generous dollop of whipped cream, or a spoonful of marshmallow fluff if desired. Enjoy it warm or chilled.
Pro Tips for the Perfect Southern Sweet Potato Pie
Achieving a flawless southern sweet potato pie involves a few key techniques. Keep these professional tips in mind for your best bake yet.
- Don’t Overbake: Overbaking can lead to a dry, cracked filling. Look for a slight jiggle in the center when gently shaken; it will continue to set as it cools.
- Cooling Time Matters: Allow the pie to cool completely, ideally for at least 2-3 hours. This allows the filling to firm up properly, preventing a runny consistency.
- Blind Bake or Not? While some recipes suggest blind baking the crust, it’s generally not necessary for sweet potato pie. The filling is relatively thick, and the baking time is long enough to cook the crust through without becoming soggy.
Serving, Storage, and Variations
This classic southern sweet potato pie is versatile enough for any occasion. Present it beautifully and store it properly to enjoy every last bite.
Serving Suggestions
Serve slices of warm or chilled pie. A dollop of freshly whipped cream is a classic accompaniment. For an extra treat, top with toasted pecans or a sprinkle of ground cinnamon. You can also offer a scoop of vanilla bean ice cream on the side.
Storage Instructions
Cover leftover pie tightly with plastic wrap or foil. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices or the whole pie for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations to Explore:
- Spiced Twist: Add 1/2 teaspoon of ground ginger and a pinch of ground cloves to the filling for a warmer spice profile.
- Streusel Topping: Combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup cold butter. Crumble over the pie during the last 15 minutes of baking.
- Maple-Glazed: Whisk 2 tablespoons of maple syrup with 1/2 teaspoon of vanilla and drizzle over the cooled pie just before serving for an extra layer of sweetness.
Nutrition Information
Here’s an estimated nutritional breakdown per serving for this delightful southern sweet potato pie. Please remember these values are estimates and can vary based on specific ingredients and serving sizes. The USDA provides a detailed nutritional profile for sweet potatoes, which are a key component of this recipe.
| Nutrition | Value | Unit |
|---|---|---|
| Calories | 282 | kcal |
| Carbohydrates | 38 | g |
| Protein | 3 | g |
| Fat | 13 | g |
| Fiber | 2 | g |
Disclaimer: Nutritional information is an estimate only and may vary based on ingredients used and portion sizes. This is not medical advice.
Frequently Asked Questions
Have questions about making the perfect southern sweet potato pie? We have answers to help you bake with confidence.
- Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes, but ensure they are plain and unsweetened. Drain them thoroughly and mash well before incorporating into the recipe.
- How do I prevent a soggy crust? A common trick is to brush the bottom of the unbaked crust with an egg white before adding the filling. This creates a barrier against moisture.
- How can I make this pie ahead of time? You can prepare the entire pie a day or two in advance. Bake it, let it cool completely, then cover and refrigerate until serving.
- What if my sweet potatoes are watery? If your baked sweet potatoes seem very watery, allow them to cool longer. You can also gently press them in a fine-mesh sieve to remove excess moisture before mashing.
Conclusion
Baking this southern sweet potato pie is more than just making a dessert; it’s an embrace of tradition, comfort, and flavor. With its velvety smooth filling and tender crust, this recipe promises to be a delightful addition to your culinary repertoire. We hope this guide empowers you to create a perfect pie that brings joy to your table and loved ones. Bake this pie today and savor a true taste of the South
Southern Sweet Potato Pie
Equipment
- Oven
- baking sheet
- fork
- Large mixing bowl
- Masher
- measuring cups/spoons
- 9-inch Pie Crust Pan
Ingredients
Main Ingredients
- 3 medium sweet potatoes baked
- 0.5 cup butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs beaten
- 0.5 cup milk whole or evaporated
- 1 (9-inch) unbaked pie crust
For Serving
- whipped cream
- marshmallow fluff
Instructions
Preparation
- Preheat oven to 400ºF. Scrub and prick sweet potatoes, then bake on a baking sheet for 45-50 minutes until tender. Let cool, then peel and place in a large mixing bowl; reduce oven to 350ºF.
Making the Pie
- Add butter to the mashed sweet potatoes and mix until smooth. Incorporate sugar, vanilla extract, milk, and beaten eggs, mixing until well combined. Pour the filling into the unbaked pie crust.
- Bake the pie at 350ºF for about 1 hour, or until the center is set. Remove from the oven and allow to cool slightly.
Serving
- Serve the pie warm or cooled, topped with whipped cream or your preferred topping.
