Southern Sweet Potato Pie
User Reviews
5
Southern Sweet Potato Pie
Description
Southern Sweet Potato Pie starts with freshly cooked sweet potatoes that are peeled, mashed, and whipped until smooth. Butter and combined sugars add richness and sweetness, while eggs provide structure. The addition of heavy cream along with a mixture of warm spices like cinnamon, cloves, ginger, and nutmeg creates a flavorful and aromatic filling. Lemon juice and vanilla extract brighten the overall flavor. The filling is poured into a refrigerated pie crust and baked until just set, with a slightly jiggly center that signals doneness without overbaking.
The texture is smooth and creamy, partly due to the whipping of sweet potatoes and inclusion of cream and butter, contrasted with the crisp edges of the baked pie crust. The spices lend warmth and depth making it suitable as a holiday dessert or a special occasion pie.
This pie is best served slightly warm or at room temperature, often accompanied by whipped cream. It pairs well with coffee or tea and fits naturally into holiday meals or Southern-style dinners.
Practical advice includes covering the pie crust edges with foil during baking to prevent burning, and for storage, the pie can be refrigerated for up to three days or frozen up to three months with proper wrapping. Microwave or oven reheating is possible after thawing. Substituting pumpkin pie spice is a convenient option if specific spices are unavailable.
Ingredients
- 1 pound sweet potato fresh
- 1/2 cup butter 1 stick at room temperature, unsalted
- 1/2 cup light brown sugar
- 1/2 cup sugar granulated white
- 2 egg
- 1/2 cup heavy cream
- 2 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 pie crust refrigerated, 9 inch
Instructions
- Preheat the oven to 350°F. Poke holes all over the sweet potatoes and place them on a microwave-safe place. Microwave for 5 minutes flipping the potatoes over halfway through. Poke a knife through the potato. If there is no resistance they are ready. If not, continue to microwave in 30-second intervals until soft. Let the potatoes cool to room temperature.
- Remove the peel from the potatoes and place in a large bowl. Whip them with an electric mixer until smooth.
- Add in the butter and mix until combined. Add the brown sugar and granulated sugar and mix until smooth, followed by the eggs. Finally add the heavy cream, flour, lemon juice, vanilla, salt, cinnamon, cloves, ginger, and nutmeg, and mix until smooth and combined. Scrape the sides of the bowl if needed.
- Place the pie crust into a 9 inch pie plate and crimp the edges. Add the filling and smooth out the top.
- Bake for 45-50 minutes until set. The filling will be slightly jiggly, but it is ready when a toothpick inserted into the center comes out mostly clean. Let the pie cool to room temperature on a wire rack before slicing.
Notes
- Sweet potatoes can be cooked by baking, boiling, or microwaving; microwave instructions are included for convenience.
- If you don't have all spices, substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, ginger, cloves, and nutmeg combined.
- Bake the pie until the filling is slightly jiggly and a toothpick inserted near the center comes out mostly clean to avoid cracking from overbaking.
- Protect the pie crust edges with foil during baking to prevent burning.
- Store baked pie at room temperature if serving the same day, or refrigerated up to three days; wrap tightly for storage.
- To freeze, wrap the fully cooled pie in multiple layers of plastic wrap and foil; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 291mg | 12% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 8677IU | 174% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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