Sweet Potato Pie Recipe (Southern Classic)
Enjoy the comforting flavors of a Southern sweet potato pie, a timeless dessert that epitomizes the essence of the South. With its velvety texture and heavenly blend of warm spices, this pie is a guaranteed crowd-pleaser at any gathering.
Equipment
- Mixer
Ingredients
- 2 cups mashed sweet potatoes (2-3 medium potatoes)
- ½ cup butter (1 stick, softened)
- 2 eggs
- ¾ cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- ¾ cup half-and-half
Instructions
- Preheat the oven to 350º. Cover a prepared pie crust with parchment paper and add weights. Bake for 20 minutes, remove parchment paper and weights and cook an additional 10 minutes until golden brown.
- Cook the sweet potatoes in the microwave or oven. Let cool and remove the skins, Place 2 ups of cooked sweet potatoes in the bowl of a mixer.
- Beat the sweet potatoes until smooth then add the softened butter and mix to combine. Add eggs, sugar, ginger, cinnamon, nutmeg, salt and orange zest and mix to combine.
- Add vanilla and slowly add the half-and-half so that it doesn’t splash out of the bowl. Mix until combined.
- Pour the filling into the baked pie crust and bake for 45-50 minutes until the center is set. Check on the crust after 20 minutes and if it is starting to get too brown cover the crust with foil.
- Cool completely before serving.
Barbara's Notes + Tips
- You can use a prepared pie crust but it will still need to be partially baked.
- You can make this ahead of time and refrigerate for 1-2 days or freeze until ready to serve.
- Make sure the center is set and no longer jiggly before removing from the oven.
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 303mg | Potassium: 271mg | Fiber: 2g | Sugar: 23g | Vitamin A: 8512IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
