Description
Grandma’s Sweet Potato Pie brings comfort straight from Southern kitchens to your dinner table. Creamy, spiced filling nestled in a buttery crust makes your holiday gathering feel like a warm family hug.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes
- 19-inch deep-dish frozen pie crust
- 1 large egg
- 3 large egg yolks
Supporting Ingredients:
- 4 tablespoons unsalted butter
- 4 cups and 2 tablespoons light brown sugar
- 1 cup evaporated milk
- 1 tablespoon vanilla extract
- ¼ tablespoon salt
- ½ tablespoon ground nutmeg
- ¾ tablespoon ground cinnamon
- ⅛ tablespoon ground cloves
- ⅛ tablespoon ginger
Whipped Cream Topping:
- 1 cup whipping cream
- 2 tablespoons confectioners’ sugar
Instructions
- Crank your oven to 425°F and nestle a rack right in the center. Grab a baking sheet and line it with parchment paper.
- Take your sweet potatoes and give each one several fork punctures. Transfer them onto the prepared baking sheet and roast until they’re supremely tender, around 1 hour.
- Once roasted, let the potatoes cool completely. Scoop out the soft interior and mash thoroughly until no lumps remain.
- Lower the oven temperature to 350°F. Prepare your pie crust by blind baking according to standard method.
- Grab your electric mixer and cream 4 tbsp softened butter with 4 ½ tbsp brown sugar until they’re perfectly blended.
- Add 1 whole egg and 3 egg yolks one at a time, mixing until the mixture looks smooth and creamy.
- Sprinkle in ¼ tbsp salt, 1 tbsp vanilla extract, ¾ tbsp cinnamon, ½ tbsp nutmeg, ⅛ tbsp cloves, and ⅛ tbsp ginger. Mix until all spices are incorporated.
- Fold in 1¾ cups of your mashed sweet potato pulp. Pour in 1 cup evaporated milk and blend until silky.
- Transfer the entire filling into your prepared pie crust, spreading evenly.
- Bake at 350°F for 55-60 minutes until the center sets firmly but remains slightly jiggly.
- Remove from oven and let the pie cool completely for 2-3 hours before slicing.
- Whip 1 cup cold cream with 2 tbsp confectioner’s sugar until soft peaks form. Dollop onto each pie slice just before serving.
Notes
- Roast sweet potatoes ahead of time to develop deeper, richer flavor and make the pie prep easier.
- Letting the pie cool completely helps the filling set and makes clean, beautiful slices that won’t fall apart.
- Adjust spices to your taste, adding more cinnamon or nutmeg for a warmer flavor profile or reducing for a milder sweet potato pie.
- For a dairy-free version, substitute coconut milk for evaporated milk and use a vegan butter alternative in the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 to 60 minutes
- Category: Pies
- Method: Roasting
- Cuisine: Southern American
Nutrition
- Serving Size: 8 to 10
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg