Sweet potato pie that is creamy and full of all the Southern comfort you crave! And it’s baked in the most perfectly flaky fail-proof crust.
Cade’s mom is all about the southern tradition, and I love that she is that way. I’ve learned that while we in the north we have recipes our parents made, traditions in the south come with thick history and stories.
Sweet potato pie is a blending of lives. Like many sweet potato recipes, sweet potato pie was likely developed by African-American slaves from traditional African culinary influences as an alternative to the African yam since those were not being shipped over, thus making it a staple of soul food today. however, it wasn’t always a dessert but maaaaan it’s so good!
What Ingredients Do You Need For Sweet Potato Pie?
Sweet potato pie is made just like a pumpkin pie. It seems like most people are more familiar with pumpkin pie making, and this is not much different. Here are the ingredients you will need:
- Sweet Potatoes
- Dark Brown Sugar
- Pumpkin Pie Spice
- Heavy Cream (or evaporated milk, no regular milk)
Swap the sweet potatoes for pumpkin puree and you have the ingredients for pumpkin pie, right? Go with the sweet potatoes this year! You’re going to love it!
How to Make Sweet Potato Pie
Like any good pie, you start by making a batch of our magic fail proof pie crust. Divide it into two balls and wrap it in plastic wrap. Place it in the refrigerator while you prepare the filling. Oh, and preheat the oven to 350 degrees F.
Grab a baking sheet and bake the sweet potatoes for 1 hour. You never want to boil or steam the sweet potatoes for sweet potato pie. It changes the consistency and texture of the the sweet potatoes so the filling will not set up properly.
When the sweet potatoes are done, let them cool until you are able to handle them and then scrape the pulp out of the skins. Place the sweet potatoes in a large bowl and mash them.
In the bowl of a stand mixer, beat together the butter and sugars until they are nice and creamy. Then add the eggs, vanilla, spices and salt and mix everything together. Add the cream (or evaporated milk) and combine.
Pour the mixture into the bowl with the sweet potatoes and beat everything together with a hand mixer until smooth.
Pour the filling to an unbaked pie shell. Place the pie on the bottom rack of the oven and bake for 1 hour. After an hour, give the pie a little jiggle. The center should be firm. If it isn’t, bake it for a few more minutes until the center is set.
Let the pie set for a few minutes, and then slice and serve. We like it warm with a dollop of whipped cream on top.
What Can You Substitute For Dark Brown Sugar?
You can make your own dark brown sugar by adding 1 tablespoon of molasses to 1 cup of light brown sugar, and if you don’t have molasses, you can use real maple syrup instead. You could also just use light brown sugar instead of the dark brown sugar, but it will lack a little depth of flavor.
In a really tight spot, you can use honey instead of the dark brown sugar. Use 2/3 cup of honey instead of the dark brown sugar and add 1/4 teaspoon of baking soda to cut the acidity of the honey.
What Is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of warm spices commonly used for baking anything pumpkin, or in this case, sweet potato. It is usually made of cinnamon, ginger, nutmeg, and allspice. If you can’t find the actual blend at the store or don’t have it on hand, you can totally make your own. This is a great pumpkin pie spice recipe.
What Is The Difference Between Orange And White Sweet Potatoes?
White sweet potatoes have a lighter, softer skin, and they also have a milder flavor and softer texture. Orange sweet potatoes have a stronger flavor with a dark skin and more solid texture. Orange sweet potatoes are what you want for this sweet potato pie recipe. You want that bold sweet potato flavor and sturdier texture for the perfect pie.
What Are the Benefits of Eating Sweet Potatoes?
Sweet potatoes are a great source of fiber, vitamins and minerals, and antioxidants. They also have anti-cancer, anti-diabetic and anti-inflammatory properties. So eating a slice of this pie is pretty much good for you! Ok, not really, but sweet potatoes do a body good!
Why Does Pie Crust Shrink?
The biggest culprit for pie crust that shrinks is not letting the dough rest. This is why we make the pie crust first and let it sit for a while. Resting allows the gluten in the crust to relax which prevents shrinking. You also don’t want to handle the dough too much while mixing it and while rolling it out.
What Makes Pie Crust Tough?
Too much water will make pie dough sticky, and that results in a tough pie crust as does over-mixing the dough. Pie dough should be mixed just until the ingredients will hold together when squeezed. And never ever knead pie dough!
How Long Will Sweet Potato Pie Keep?
A baked sweet potato pie will keep for up to 4 days in the refrigerator or up to 1 month in the freezer. Whether you store it in the refrigerator or freezer, it should be covered tightly in plastic wrap.
Join me on a journey to the comforts of the South with this perfect sweet potato pie! The pie crust is buttery and flaky, and that sweet potato filling is creamy and flavorful. You’ll devour it!
More Pie Recipes You’re Sure to Love:
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- Pumpkin Pie
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- All our PIE RECIPES!!
Perfectly Southern Sweet Potato Pie
- 4 Sweet Potatoes, medium
- 1 Cup Dark Brown Sugar
- 3/4 Cup Sugar
- 1/2 Cup Butter, softened
- 2 Large Eggs, whisked
- 1 Teaspoon Vanilla
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Cinnamon
- 3/4 Cup Heavy Cream , or Evaporated milk will work too, but not regular milk
- 1 Pie Crust, unbaked
- Prepare the pie crust
- Preheat oven to 350 degree F.
- Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
- In a standing mixer, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, spices and salt. Add cream or evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
- Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm with whipped cream.
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