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one slice of sweet potato pie on a plate with a scoop of whipped cream on top
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Southern Sweet Potato Pie

This classic southern pie is made with a few basic ingredients to create a delicious comforting dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 351kcal
Author Katie G.

Ingredients

  • 1 1/4 pounds sweet potatoes peeled and cubed
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream or milk
  • 2 large eggs room temperature
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch salt
  • 1 (9 inch) unbaked pie crust

Instructions

  • Place cubed sweet potatoes in a medium saucepan and add water to cover. Bring to a boil, reduce heat to medium and cook 15 minutes, uncovered, until tender. 
  • Preheat oven to 425 degrees F. Prepare a single pie crust in a pie pan and set aside.
  • Drain potatoes and return to pan. Mash until smooth, and allow to cool to room temperature. You should have about 2 cups mashed sweet potatoes.
  • In a large mixing bowl, cream butter and sugar together until smooth. Add eggs and mix well. Add (2 cups) mashed sweet potatoes, milk, vanilla, nutmeg, cinnamon and salt. Mix on medium speed until incorporated and smooth. Pour filling into pie crust.
  • Bake for 15 minutes, then reduce oven temperature to 350 degrees F. Continue baking for 30 to 40 minutes, until a knife inserted in center comes out clean. Cool completely and store in refrigerator until ready to eat.

Notes

Nutritional information is based on a standard pie crust. Depending on the brand of crust used, nutrition may vary.
SERVING: Serve the pie with whipped cream or a scoop of ice cream, if desired.
STORAGE: Let the pie cool and rest for at least 4 hours, however 24 hours or overnight is best.
FREEZING: Allow the pie to cool completely. Wrap in plastic wrap and then aluminum foil. Freeze for up to 2 months. When you are ready to eat, make sure to thaw slowly in the refrigerator to avoid weeping. 
 

Nutrition

Calories: 351kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 235mg | Potassium: 223mg | Fiber: 2g | Sugar: 18g | Vitamin A: 8564IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg