This Southern sweet potato pie has been a family favorite for many years. Sweet potatoes cooked with butter, milk, eggs, and sugar are a delectable Southern classic! loved the Thanksgiving-worthy fall dessert!
Ingredients:
1 pound (450g) sweet potato
1/2 cup (113g) softened butter
1 cup (200g) white sugar
1/2 cup (120ml) milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Place the sweet potato in a pot and cover it with water. Boil the sweet potato whole with its skin on for 40 to 50 minutes until it is tender and easily pierced with a fork. Then, run cold water over the sweet potato and carefully remove the skin.
In a bowl, break apart the cooked sweet potato. Add the softened butter and mix well using a mixer or a fork until smooth.
Stir in the white sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract. Beat the mixture on medium speed or whisk vigorously until all the ingredients are well combined and the filling is smooth.
Pour the sweet potato filling into the unbaked pie crust.
Place the pie in the preheated oven and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
The pie will puff up like a souffle while baking, but it will sink down as it cools.
Remove the pie from the oven and allow it to cool completely before serving.
Notes
Brown Sugar Sweet Potato Pie Option
You can also use ¾ cup brown sugar in this pie recipe for a Brown Sugar Sweet Potato Pie version. You can use either light or dark brown sugar, based on your preference.
Note: Nutrition Information does not include topping.
