Southern Sweet Potato Pie Recipe
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42 reviews
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Southern Sweet Potato Pie Recipe
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Southern Sweet Potato Pie recipe adapted from Leah Chase’s, from the Famous Dooky Chase's Restaurant in NOLA. The best sweet potato pie ever!
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Ingredients
- 1 pound sweet potatoes
- 1 cup firmly packed light brown sugar
- ½ cup butter melted
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs at room temperature
- 5 oz Can evaporated Milk (or 1 cup of whole milk or 2% milk)
- 1 teaspoon vanilla extract
- 1 9-inch ready pie crust thawed and unbaked
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Instructions
- Preheat the oven to 425° F (220° C).
- Cook the sweet potatoes: Line a rimmed baking sheet with aluminum foil. Wash the sweet potatoes, pat them dry, and prick them a few times with a fork. Put them on the prepared baking sheet and bake for about 45 minutes or until fork-tender. Remove them from the oven. Let them cool enough to handle and peel them.
- For the pie crust: Meanwhile, reduce the oven temperature to 350°F (180° C). Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust.
- Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Place the unbaked pie crust on a foil-lined baking sheet and bake for about 15 minutes, or until the crust starts to set. Transfer to a wire rack and let it fully cool before filling. But if you don’t mind yours having a soft bottom, skip the pre-baking pie shell step.
- Prepare the filling: Transfer them to the bowl of an electric mixer, mash the sweet potatoes until smooth using a fork or potato masher. Add sugar, melted butter, salt, and spices and mix to combine.
- Add the eggs, one at a time, mixing until incorporated. Pour in evaporated milk and vanilla extract, mixing until combined and smooth. Pour the pie filling into the crust and place it back on a foil-lined baking sheet.
- Bake the sweet potato pie: Bake the pie in the center of the oven at 350°F (180° C for 55-60 minutes, or until the pie is set and the center is slightly jiggly. Transfer the baking sheet to a rack and let the pie cool completely. It will sink as it cools. Loosely cover with plastic wrap and chill in the fridge.
- Serve our homemade sweet potato pie topped with whipped cream or cool whip and a dash of cinnamon.
Notes
- Storage
- Store Southern sweet potato pie covered in the fridge for up to 3 days. Make sure to place plastic wrap loosely over the top and seal around the edges of your pie plate.
- Can I freeze this easy sweet potato pie?
- Yes! Wrap cool pie with parchment paper and then plastic wrap. Freeze it for up to 3 months.
- Thaw in the fridge.
Nutrition Information
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Calories
394kcal
(20%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
77mg
(26%)
Sodium
235mg
(10%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
8501IU
(170%)
Vitamin C
2mg
(2%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 77mg | 26% |
| Sodium | 235mg | 10% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 8501IU | 170% |
| Vitamin C | 2mg | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.2
42 reviews
Good
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