|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic Southern sweet potato pie made with butter and mashed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There's just nothing quite like it, especially for holiday dinners in the South and across the U.S. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.
Sweet potatoes are available year-round, so don't feel like you have to wait for a holiday to enjoy this amazing dessert.
You can use purchased refrigerated or frozen pie pastry or homemade pie shells. While the recipe calls for unbaked pie shells, you may partially bake (blind bake) the crusts before filling to ensure a well-baked bottom crust. Just be sure that they cool completely.
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- 2 medium sweet potatoes (or 2 cups mashed or pureed)
- 2 prepared 9-inch pie shells (unbaked; or homemade pie shells)
- 4 ounces butter (softened)
- 2 cups white sugar
- 1 (5-ounce) can evaporated milk (1/2 cup plus 2 tablespoons)
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- For serving: whipped cream
Note: while there are multiple steps to this recipe, this classic sweet potato pie recipe is broken down into workable categories to help you better plan for baking.
Prepare the Sweet Potatoes
Gather the ingredients.
In a large saucepan, place two medium sweet potatoes and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes.
When the potatoes are cool enough to handle, slip the skins off.
Mash the sweet potatoes or puree with an immersion blender. Measure out 2 cups.
Make the Sweet Potato Pie
Line two (9-inch) pie plates with the pie dough. Refrigerate until they are thoroughly chilled while you prepare the filling.
Preheat the oven to 350 F. In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar, and evaporated milk. Whisk until the mixture is well-blended.
In another bowl, whisk the eggs, vanilla extract, and cinnamon until they are well-blended.
Add the egg mixture to the sweet potato mixture and blend thoroughly.
Pour the sweet potato filling into the chilled pie shells.
Bake for about 1 hour, or until the filling is firm and a knife inserted in the center comes out clean.
Cool on a wire rack, add whipped cream, and serve.
- If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.
- If you don't have fresh sweet potatoes, use canned sweet potato puree.
- Substitute light cream for the evaporated milk, if desired.
How to Freeze Sweet Potato Pie
- Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.
- Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.
- To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.