Southern Sweet Potato Pie
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Southern Sweet Potato Pie
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Sweet potato pie is a soft, creamy dessert for your holiday table. It's buttery, sweet, and rich — perfect with a dollop of whipped cream!
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Ingredients
- 1 lb sweet potato
- ½ cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk whole
- 2 egg large
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla
- 1 pie crust (9-inch) unbaked
Instructions
- Place sweet potato in pot and cover with water. Bring to a boil and cook until tender when pierced with a fork, 45 to 50 minutes.
- Preheat the oven to 350°F.
- Remove sweet potato from the pot and run under cold water. When cool enough to handle, peel and discard the skins. Transfer to a blender along with butter, sugars, maple syrup, milk, eggs, spices and vanilla. Puree until smooth.
- Pour the filling into the unbaked pie crust. Tap gently on counter to remove any air bubbles.
- Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Remove from oven and let cool before slicing and serve with whipped cream on top.
Nutrition Information
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Calories
398kcal
(20%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
72mg
(24%)
Sodium
233mg
(10%)
Potassium
286mg
(6%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
8472IU
(169%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 233mg | 10% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 8472IU | 169% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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