Southern Sweet Potato Pie
Sweet potato pie is an old-fashioned Southern dessert that's economical and easy to make and quite delicious.
Servings: 8
Calories: 182kcal
Ingredients
- 2 cups mashed sweet potato, (about 1 large or 2 small)
- ¼ cup unsalted butter
- 2 eggs, slightly beaten
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup half and half or milk or evaporated milk
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons all-purpose flour (run through sifter for lumps)
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425 F. Chill the pie crust in the pie plate for at least 30 minutes before baking.
- Prick the pie crust lightly in multiple places with a fork. Place a sheet of parchment paper in the pie crust and fill with pie weights or a mixture of dried beans and rice.
- Place the pie plate with crust on a parchment-lined baking sheet and bake for 15-20 minutes (I usually do about 17 minutes.) Carefully remove the parchment paper with the weights and place the pie crust back in the oven for another three minutes. Remove the pie crust from the oven and allow to cool.
- Turn the oven down to 350 F.
- Peel and cube potatoes and place in a large pot. Cover potatoes with water and bring to a boil. Boil for about 20 minutes, until potatoes are very tender.
- Drain potatoes and add back to pot. Mash potatoes with a potato masher or fork. Add butter and blend with hand mixer until melted and incorporated into potatoes.
- Add eggs, sugars, milk, spices, flour, salt, and vanilla. Mix until creamy and well blended. Pour into cooled pie crust.
- Bake 30-40 minutes or until center is set and not jiggly. Allow to cool completely before slicing.
