Description
This classic Southern Sweet Potato Pie features a creamy, sweet filling made from baked sweet potatoes, butter, sugar, and vanilla, all nestled in a flaky unbaked pie crust. Baked to perfection until set, this comforting dessert is perfect for holiday tables or any day you crave a nostalgic treat. Optional toppings like whipped cream or marshmallow fluff add a light, fluffy finish.
Ingredients
Scale
Pie Filling
- 3 medium (390 g) sweet potatoes, baked
- 1/2 cup (113 g) butter
- 1 cup (198 g) granulated sugar
- 2 teaspoons (9 g) vanilla extract
- 2 large (100 g) eggs, beaten
- 1/2 cup (114 g) milk (whole or evaporated)
Pie Crust
- 1 (9-inch) unbaked pie crust
Optional Toppings
- Whipped cream
- Marshmallow fluff
Instructions
- Bake the sweet potatoes: Preheat the oven to 400ºF (204ºC). Scrub the sweet potatoes well and prick them 4 to 5 times with a fork. Place them on a baking sheet and bake for 45 to 50 minutes, or until tender when pierced with a toothpick. Remove from the oven and let cool until they can be handled easily. Peel the skin off and transfer the sweet potatoes to a large mixing bowl. Reduce oven heat to 350ºF (177ºC).
- Make the pie filling: Add butter to the peeled sweet potatoes and mash until smooth. Stir in the granulated sugar until well combined. Add the vanilla extract, milk, and beaten eggs, mixing thoroughly to form a smooth filling. Pour the mixture into the unbaked pie crust.
- Bake the pie: Place the pie on the middle rack and bake at 350ºF (177ºC) for about 1 hour, or until the center is set and a knife inserted near the center comes out clean.
- Serve: Allow the pie to cool slightly before serving. Enjoy warm or at room temperature, topped with whipped cream or marshmallow fluff if desired.
Notes
- You can substitute 3/4 cup brown sugar in place of granulated sugar for a richer, Brown Sugar Sweet Potato Pie. Either light or dark brown sugar works based on your preference.
- Nutrition information does not include the pie crust or optional toppings.
- Ensure sweet potatoes are fully baked and tender for the best texture in your pie filling.
- Use whole or evaporated milk for creamier filling; skim milk may alter texture slightly.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 80 mg
