0 from 42 votes
Southern Sweet Potato Pie Recipe
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!
Prep Time
15 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings: 8 slices
Calories: 394 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.