Sweet Potato Pie Recipe

Southern Sweet Potato Pie Recipe

This Southern Sweet Potato Pie is an heirloom recipe loved for generations! A delicious Southern favorite made with simple ingredients baked sweet potatoes, butter, milk, eggs and sugar! Loved fall dessert that’s perfect for Thanksgiving!

Prep: 15min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 282 kcal, Carbohydrate 38 g, Protein 3 g, Fat 13 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 79 mg, Sodium 161 mg, Fiber 2 g, Sugar 29 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 3 medium sweet potatoes, baked
• 1/2 cup butter
• 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
• marshmallow fluff

Instruction:

1. Bake the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
2. Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
3. Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly.
4. Serve. Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.

Sweet Potato Pie

Trisha Yearwood’s classic Sweet Potato Pie recipe will be a hit at your holiday table. Use canned or roasted whole sweet potatoes for this fan-favorite dessert that requires only 15 minutes of prep.

Total: 0 1h30min0

Yield: One 9-inch pie

Ingredients:

• 1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
• 3/4 cup sugar
• 2 large eggs
• 4 tablespoons (1/2 stick) butter, softened
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch salt
• 1 unbaked 9-inch pie shell, homemade or store-bought

Instruction:

1. Preheat the oven to 300 degrees F.
2. In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
3. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Grandma Gloria’s Sweet Potato Pie Recipe

FAQ

How to make a Paula Deen sweet potato pie?

1. 2 cups peeled, cooked, cubed sweet potatoes.
2. 1 ¼ cups sugar, divided, plus a pinch.
3. ¼ cup (½ stick) melted butter.
4. 2 eggs.
5. 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon.
6. ¼ teaspoon salt.
7. ¼ teaspoon ground cinnamon.
8. ¼ teaspoon ground ginger.

What is Patti Labelle sweet potato pie recipe?

1. 2 1/2 pounds orange-fleshed sweet potatoes (yams), about 5 medium, scrubbed but unpeeled.
2. 1/2 cup (1 stick) unsalted butter, melted.
3. 1 cup granulated sugar.
4. 1/2 cup evaporated milk (See Patti’s Pointers below)
5. 2 large eggs.
6. 1 teaspoon freshly grated or ground nutmeg.
7. 1 teaspoon ground cinnamon.
8. 1/4 teaspoon salt.

Is it better to boil or roast sweet potatoes for pie?

How do you keep a sweet potato pie from getting soggy?