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4.5 from 24 votes

Southern Sweet Potato Pie

Sweet potato pie is a classic holiday favorite in the South. A brown sugar pie crust holds the sweet, festively spiced, custard filling perfectly.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 8 to 10 servings
Calories: 401 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 pounds orange or garnet sweet potatoes (1 to 2 potatoes) or 2 cups canned sweet potato purée
  • 1 cup heavy cream
  • 3 large eggs lightly beaten
  • 2 tablespoons blackstrap molasses or sorghum
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 recipe Shortcut Pie Crust (made with brown sugar and prebaked in a 9-inch deep-dish pie plate)
  • Whipped Cream (optional)
  • freshly grated nutmeg (optional)

Instructions

    Cup of Yum
  1. If using whole sweet potatoes, preheat the oven to 400°F (204°C). Wrap the potatoes in aluminum foil and bake them until fork-tender, 60 to 70 minutes, depending on the size. Let cool slightly. Reduce the oven temperature to 350°F (176°C). Unwrap the sweet potatoes and slip the skins from the potatoes. Mash the potatoes with a fork, handheld potato masher, immersion blender, food processor, or potato ricer until smooth. If using canned sweet potatoes, preheat the oven to 350°F (176°C). Place the canned sweet potatoes in a bowl.
  2. Add the cream, eggs, and molasses or sorghum to the sweet potatoes and whisk until completely incorporated.
  3. In a large bowl, whisk together the sugars, flour, cardamom, cloves, mace, ginger, and salt. Add the sweet potato mixture and stir until smooth.
  4. Pour the filling into the prebaked pie crust. (If not using a deep-dish pie plate, you may have some leftover filling, which you can pour into buttered ramekins and bake as custards, if desired.)
  5. Bake the pie for 60 to 70 minutes, until the filling is firm around the edges but still jiggles slightly in the center when you gently shake the pie plate. The filling will continue to firm up as it cools. You may need to loosely cover the pie with foil after 50 minutes to prevent it from over-browning. Let the pie cool completely before slicing and serving. If desired, heap the whipped cream on top and sprinkle it with nutmeg.

Nutrition Information

Serving 1slice Calories 401kcal (20%) Carbohydrates 53g (18%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 10g (50%) Monounsaturated Fat 7g Trans Fat 1g Cholesterol 111mg (37%) Sodium 217mg (9%) Fiber 3g (12%) Sugar 34g (68%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 401

% Daily Value*

Serving 1slice
Calories 401kcal 20%
Carbohydrates 53g 18%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 10g 50%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 111mg 37%
Sodium 217mg 9%
Fiber 3g 12%
Sugar 34g 68%

* Percent Daily Values are based on a 2,000 calorie diet.