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Southern Sweet Potato Pie

A classic dessert featuring a smooth, sweet filling made from roasted sweet potatoes, perfect for holidays and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups mashed roasted sweet potatoes Use fresh sweet potatoes for best flavor.
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 large eggs Add eggs one at a time.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon Feel free to adjust to taste.
  • 1/4 teaspoon ground nutmeg Feel free to adjust to taste.
  • 1/4 teaspoon salt
For the crust
  • 1 9-inch unbaked pie crust
For serving
  • Whipped cream (optional) For topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potatoes, pierce them with a fork, and roast for 45–60 minutes until soft.
  3. Once cooked, cool, peel, and mash until smooth.
Mixing the filling
  1. In a large bowl, combine the mashed sweet potatoes with melted butter. Mix until smooth.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in the evaporated milk and vanilla extract until fully blended.
  4. Mix in the sugar, cinnamon, nutmeg, and salt. Stir until the mixture is smooth and lump-free.
Baking
  1. Pour the filling into the unbaked pie crust. Smooth the top and gently tap to release air bubbles.
  2. Reduce the oven temperature to 350°F (175°C) and bake for 50–60 minutes. The center should jiggle slightly when done.
  3. Cool the pie on a wire rack for at least 2 hours before slicing.
Serving
  1. Serve at room temperature or chilled, topped with whipped cream if desired.

Notes

Let the pie cool completely before slicing for cleaner pieces. You can add a touch of bourbon to the filling or consider adding a layer of chocolate ganache at the bottom of the pie crust for a chocolatey twist.