Description
Southern Sweet Potato Pie delivers pure comfort straight from Grandma’s kitchen, with a crunchy crumble that makes your taste buds dance through creamy, spiced perfection.
Ingredients
Scale
Main Ingredients:
- 2 cups mashed sweet potatoes
- 2 large eggs
- ½ cup milk
- ½ cup granulated sugar
- ½ cup brown sugar
Supporting Ingredients:
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup chopped pecans
- 6 tablespoons cold unsalted butter
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crust:
- 1 9-inch unbaked pie shell
Instructions
- Preheat your oven to 350°F and nestle the 9-inch pie shell into a baking dish, carefully crimping the edges for a neat finish.
- Grab a large mixing bowl and combine 2 cups mashed sweet potatoes, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup milk, ¼ cup melted butter, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon salt. Whisk until the mixture becomes completely smooth and uniform.
- Pour the sweet potato mixture into the prepared pie shell, using a spatula to spread it evenly across the surface.
- Create the crumble by mixing ¾ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt in a separate bowl. Slice 6 tablespoons of cold butter into small cubes and work them into the dry ingredients until the mixture looks like coarse breadcrumbs.
- Fold ½ cup chopped pecans into the crumble mixture, ensuring they’re well distributed.
- Generously sprinkle the pecan crumble across the entire surface of the sweet potato filling, covering it completely.
- Slide the pie onto a baking sheet and place in the 350°F oven for 55-65 minutes. Your pie is ready when the center sets and the crumble turns a gorgeous golden brown.
- Remove from the oven and let the pie rest at room temperature for at least 2 hours, allowing it to firm up and develop rich, deep flavors.
Notes
- Swap out regular milk for almond or oat milk to make the pie dairy-free and accommodate plant-based diets.
- Use a food processor to mash sweet potatoes for the smoothest possible filling texture.
- Toasting pecans before adding them to the crumble will enhance their nutty flavor and add extra depth to the topping.
- Cover the pie edges with aluminum foil if the crust browns too quickly during baking, preventing burning while ensuring the filling cooks completely.
- Prep Time: 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Pies
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 352 kcal
- Sugar: 24 g
- Sodium: 178 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 46 mg