Southern Sweet Potato Pie is a southern tradition for fall and Thanksgiving. It’s a simple pie made from fresh sweet potatoes, sugar, eggs, flour and fall spices.
In a buttery pie crust with a dollop of whipped cream, this southern dessert is a memorable one.
Sweet potato pies have a very similar taste and texture to pumpkin pie, but I prefer sweet potato pie. Typically a sweet potato pie is a little lighter in texture and sweeter with less spice and I think sweet potato pies are more buttery.
Ask any southerner and they will tell you that sweet potato pie is greatly superior to pumpkin pie.
Tips for making Southern Sweet Potato Pie:
- I love to use this Flaky Pie Crust recipe, but a store-bought pie crust or your favorite homemade one is just fine.
- You’ll need 1 cup of mashed sweet potato for this recipe. I bake a few medium to large sweet potatoes until they are very soft. Let them cool and then peel the skin off. Hand mash them really well.
- Instead of baking them, you could peel the sweet potatoes, cube them, and boil them in water until soft, but I find they have better flavor if you bake them.
- This pie is done when it jiggles in the center just slightly when you shake it.
- Can be served chilled or at room temperature.
More Sweet Potato Recipes:
- Sweet Potato Cream Cheese Bars
- Lightened-Up Sweet Potato Pie
- Sweet Potato Waffles
- Sweet Potato Pancakes with Marshmallow Sauce
Southern Sweet Potato Casserole
Southern Sweet Potato Pie is a southern tradition for fall and Thanksgiving. It's a simple pie made from fresh sweet potatoes, sugar, eggs, flour and fall spices.
- 1 cup mashed sweet potato
- 1/2 cup salted butter, (softened)
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour
- 1 (9-inch) unbaked pie crust
Preheat oven to 350 degrees.
Place sweet potato and butter in a mixing bowl and use an electric mixer to beat until smooth.
Add brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and flour. Beat until smooth.
Pour into pie crust. Bake for 55 to 60 minutes, or until center is set.
I like to refrigerate this pie before serving, but you can serve it warm.
Use either a homemade pie crust, refrigerated or frozen pie crust.
My favorite way to make mashed sweet potato is to bake them until very soft, peel the skins off and then mash them. Two medium to large sweet potatoes should be enough for 1 cup of mashed sweet potato.
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