Sweet Potato Pie Recipe

Sweet Potato Pie Recipe
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You guys have been asking for this for years! Literally since I first started blogging. I’ve been hesitant, because I wanted it to be right. Sweet Potato Pie is a major thanksgiving menu component. It’s heavily debated. But, I don’t care about the opinions anymore. I’m giving you what my family and I enjoy. 

I used two big sweet potatoes poked holes all over them. We’ll be baking them. I prefer baking over boiling because it preserves the flavor.

Please don’t be like me. Wait for them to cool first before peeling the skin and scooping out the flesh.

Mash your potatoes up a little before using your electric mixer. The mixer is extremely handy with this recipe. It will help you pull out those pesky sweet potato strings. Mix well and then rinse the strings off of the mixer and continue until the majority of strings are gone. Don’t try to remove every little string. That’s impossible. Just get as many as you can.

Don’t panic if your filling appears a little pale in color. It’s all good.

I suck a pressing my pie crust into the dish. Please don’t laugh at my poor crust. I have a bomb homemade Pie Crust on the site. But, store bought crust is perfectly fine as well.

Pie Crust shields are available for purchase. Or at least that’s what I call them. I just tear pieces of foil and gently cover the exposed pie crust with it. This will prevent the crust from baking too fast and burning before the filling is completely cooked.

Sweet Potato Pie Recipe

Southern sweet potato pie with just the right balance of sugar and spice.

Ingredients

  • 2 lbs sweet potatoes
  • 1 stick salted butter melted
  • 2 eggs room temp
  • 1 1/2 cup granulated sugar*
  • 1/2 cup packed light brown sugar
  • 2 TBS self rising flour
  • 1/2 cup evaporated milk
  • 1 TBS pure vanilla extract
  • 1 TBS lemon juice
  • 1/2 tsp allspice
  • 1/2 or 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 pie crust

Instructions

  1. Preheat oven to 425°F
  2. Poke potatoes with a fork
  3. Bake on a baking sheet for 50-55 mins or until cooked and tender
  4. Allow the potatoes to cool
  5. Peel and scoop out the flesh of the potato and place into a mixing bowl
  6. Mash the potatoes and then blend with an electric mixer to remove the strings
  7. Add in all remaining ingredients except the pie crust.
  8. Blend well
  9. Taste and add more sugar if needed
  10. Pour mixture into unbaked pie crust
  11. Tear pieces of foil and fold it over the exposed edges of the pie crust to prevent quick browning.
  12. Bake on 350°F for 45-55 mins until done.
  13. Cool on a baking rack
  14. Enjoy!

Recipe Notes

*The amount of sugar will vary based on taste and potato size. Sweeten to taste by adding 1/2 cup of sugar at a time. More or less than listed above may be used.

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