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–+ servings
Sweet Potato Pie

Irresistible Sweet Potato Pie with Southern Comfort Flair

Experience the gem of southern kitchens with this creamy and spiced Sweet Potato Pie, a delightful alternative to pumpkin pie.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 crust Pie Crust Use store-bought for convenience or craft your own.
For the Filling
  • 2 cups Mashed Sweet Potatoes Canned sweet potato puree is a substitute.
  • 1/2 cup Salted Butter Unsalted butter works too.
  • 1/2 cup Milk Substitute with almond or oat milk for dairy-free.
  • 2 large Eggs Flaxseed meal can be used as an egg replacement.
  • 1/2 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon Adjust according to taste.
  • 1/2 teaspoon Ginger Adjust according to taste.
  • 1/4 teaspoon Nutmeg Adjust according to taste.

Equipment

  • large pot
  • Mixing bowl
  • hand mixer
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Start by placing unpeeled sweet potatoes in a large pot of water. Bring to a boil and cook for about 35 to 45 minutes, or until they are fork-tender.
  2. Once tender, drain water and let the sweet potatoes cool for a few minutes. Peel the skins off and mash them with salted butter until smooth.
  3. Combine the mashed sweet potatoes with milk, eggs, white sugar, brown sugar, vanilla extract, and spices. Blend all ingredients using a hand mixer until creamy.
  4. Preheat your oven to 350°F (175°C). Pour the filling into the unbaked pie crust, smoothing the top. Bake for 50 to 60 minutes.
  5. Allow to cool to room temperature before serving. Top with whipped cream or vanilla ice cream as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 18000IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

Store in the refrigerator for up to 4 days or wrap and freeze for up to 2 months. Thaw overnight and warm as needed.

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