Perfectly Southern Sweet Potato Pie
Not wanting a pumpkin pie this year? This sweet potato pie is creamy and so flavorful!
Servings: 10
Equipment
Ingredients
- 1 Pie Crust unbaked
- 4 Sweet Potatoes medium
- 1/2 Cup Butter softened
- 3/4 Cup Sugar
- 1 Cup Dark Brown Sugar
- 2 Large Eggs whisked
- 1 teaspoon Vanilla
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 3/4 Cup Heavy Cream or Evaporated milk will work too, but not regular milk
Instructions
- Prepare the pie crust1 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.4 Sweet Potatoes
- 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.1/2 Cup Butter, 3/4 Cup Sugar, 1 Cup Dark Brown Sugar, 2 Large Eggs, 1 teaspoon Vanilla, 1 1/2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon Cinnamon, 3/4 Cup Heavy Cream , 1/2 teaspoon Salt
- Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm with whipped cream.
Video
Notes
Never boil or steam the sweet potatoes as the mixture will break.
Sweet Potato Pie will keep for 4 days in the refrigerator, or can be frozen for one month.
Nutrition
Serving: 1Slice | Calories: 426kcal | Carbohydrates: 56g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 209mg | Potassium: 250mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7985IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg