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Sweet Potato Pie

| November 8, 2013 | 8 Comments

Sweet Potato Pie recipe from Taste of Southern
Follow step-by-step, photo illustrated instructions for making our favorite Southern Sweet Potato Pie from scratch.  We’ll show you everything, from how to make the pie crust, to how to bake the Sweet Potatoes, to how to put it all together.  Much easier to make than you might expect, and certain to bring lots of happy smiles and hugs of gratitude from anyone lucky enough to get a slice.  Printable recipe included.

 

Sweet Potato Pie, as seen on Taste of Southern.
Southern Sweet Potato Pie Recipe, made from scratch.

My Aunt Bessie, was one of my mothers sisters.  Her family lived in another town from us and I didn’t really get to spend a lot of time with them while I was growing up.  She had several sons and daughters that were older than I was.  One son was near my age however, and about the only memories I have of playing with him was when we had birthday dinners for Grandpa, or maybe at one of the yearly family reunions.  Still, being cousins, we acted like we had just seen each other the day before despite that it had probably been a year ago.

This recipe is one that Aunt Bessie contributed to the Family Cookbook that was printed back in 1999 for one of our family reunions.  I love church cookbooks and old family type cookbooks that were usually made as some type of fundraiser.  I’m always on the lookout for them when I get the chance to visit some Flea Markets, Yard Sales, or the local auctions.

They usually have some interesting recipes, but they always seem to lack very much detail as to how to actually prepare the recipe.  That’s when you wish you could call Aunt Bessie up and ask her a question or two.  Don’t you wish Heaven had telephones?

I will almost always go to the Family Cookbook first when looking a particular recipe.  There aren’t all that many of them, but I always enjoy flipping through the pages and seeing what name goes along with what recipe.

You can certainly find a large variety of recipes for making Sweet Potato Pie.  What makes this one any different you might wonder.  I like the fact that it’s just pretty straightforward and simple.  It doesn’t use eggs, it doesn’t use brown sugar, and it can be made just as easily using a ready made pie crust, or one you’ve made from scratch.

“The Sisters,” learned how to use those ready made crusts in their later years just like everyone else.  Still, I think there’s just something truly special about being able to say you made a pie entirely from scratch.  We’re using Baked Sweet Potatoes and we’ve made the crust from a recipe we have already posted here on Taste of Southern called the Basic Pie Crust Recipe.

Prepare the dough for the crusts ahead of time, freeze it, and you’ll be ready to make pies about any time you get in the mood.  I really think you’ll like the simplicity of this one, and that you’ll enjoy the mild taste that’s not overpowered with lots of spices.  I do hope you’ll give it a try and I’ll look forward to reading your Comments in the section below.  Ready to give Aunt Bessie’s Sweet Potato Recipe a try?  Alright then, Let’s Get Cooking!

 

Sweet Potato Pie, ingredients you'll need.
Sweet Potato Pie Recipe:  You’ll need these ingredients.

You’ll find the full step-by-step, photo illustrated recipe for our Basic Pie Crust Recipe here.

You’ll find the full step-by-step, photo illustrated recipe for Baked Sweet Potatoes here.

 

Sweet Potato Pie, add the sweet potatoes.
In a large mixing bowl, add the 2 cups of Sweet Potatoes.  It only took 2 baked Sweet Potatoes for this recipe.  I just peeled the potatoes, then pressed it into my measuring cup to get the proper amount.  Two potatoes worked out perfectly.

 

Sweet Potato Pie, mash the potatoes well.
Grab your potato masher, or something similar, and mash the potatoes.  Don’t have a potato masher?  Just mash them with a couple of forks, working out any lumps.  We’ll work them up some more later when we use the hand mixer.

 

Sweet Potato Pie, add the sugar.
Add the Granulated Sugar.

 

Sweet Potato Pie, add the milk.
Add the Evaporated Milk.  I’ve pretty much gone to using Evaporated Milk in all my baking.  I just never seem to have the regular stuff around when I need it.  Either I don’t have enough, or I’ve let what I did have go bad.  I strongly suggest that you keep several cans of Evaporated Milk in your pantry at all times.

 

Sweet Potato Pie, add the vanilla extract.
Add the Happy Home Pure Vanilla Flavoring Extract.  I also suggest that you keep a bottle of this stuff handy at all times.  One day, I hope to write up one of my early memories of using Happy Home flavorings.  Growing up, the church sold lots of Happy Home products as fundraisers.  The Southern Flavoring Company still makes it available for such purposes.  Mama always had the Lemon Flavoring and the Vanilla Extract on hand.

They aren’t paying me to endorse their products, but in all fairness, they did send me several sample bottles to test and use.  I’ve even been invited to tour the plant next time I’m in the area.  So, don’t forget, Evaporated Milk and Happy Home Vanilla Extract.  You’ll need it to make some really great snow cream one day.  It pays to be prepared.

 

Sweet Potato Pie, add the nutmeg.
Add the Nutmeg.

 

Sweet Potato Pie, add the ground cinnamon.
Add the Ground Cinnamon.

 

Sweet Potato Pie, add the melted butter.
Add the melted Butter.

 

Sweet Potato Pie, mix on low speed.
Using a hand mixer on low speed, beat the ingredients together.

 

Sweet Potato Pie, whip it well.
Crank the speed up just a bit and whip the potato mixture until it’s sort of fluffy.

 

Sweet Potato Pie, preheat the oven.
Go ahead and turn the oven on to 400º, and let it be warming up.

 

Sweet Potato Pie, flour your counter top.
You could certainly use a ready made pie crust to make this pie.  Or, even some of that ready made crust dough that’s so readily available these days.  But, for true made-from-scratch pie, why not make up some of your own pie crust dough and keep it on hand.  I will make up about 3 or 4 of these at a time and freeze them for later.

You’ll find our step-by-step, photo illustrated instructions for making a Basic Pie Crust right here on Taste of Southern.  The recipe makes enough dough for one crust but can easily be doubled.  Once you’ve worked it together, wrap it in plastic wrap and place it in the freezer until you need it.  That way, you can always say, “YES, I made it all myself.”  It’s a good feeling.  You can do it.

 

Sweet Potato Pie, roll out the dough.
Roll out the dough a bit larger than your baking dish.  You’ll want some dough hanging over the edge and of course, you’ll need enough so it can drape down inside the pie plate itself.

BE SURE to spread a layer of butter around the inside of your pie plate before adding the dough.  I didn’t get a picture of that step but wanted to be sure to remind you to do it.

 

Sweet Potato Pie, roll the dough around the rolling pin.
I like to roll out the dough, then slip my scraper up under it to be sure it’s not sticking to the board anywhere.  Then, I gently roll it around the rolling pin itself so I can easily transfer it over to the pie plate.

 

Sweet Potato Pie, place dough in dish.
Just unroll the dough across the top of your pie plate and let the dough settle down into the dish on it’s own as much as possible.  You don’t want to stretch the dough as you work it into the edges of the plate.  It will pull back as it starts baking, so work it gently.

 

Sweet Potato Pie, let it settle.
Let it settle down into the dish and then gently press it in around the bottom edges.  You should have some dough overlapping the top edge and it should be centered into the plate before you start doing this.

 

Sweet Potato Pie, trim the excess.
Use a sharp knife, or kitchen shears, and trim off any large amounts of dough that overhang around the edge.  You’d like for it to be as even as possible, all the way around, with about 1/2 to 1 inch of overhang.

 

Sweet Potato Pie, fold the excess over.
I take the excess and fold it back in towards the center of the plate.  This forms a bit of a lip all around the edge.  Any tears can be patched with pieces of excess dough that you just trimmed away.

 

Sweet Potato Pie, decorate the edge.
As your pie-making skills improve, you can get into all that fancy edge decorating stuff.  But, for starters, let’s just do like mama always did.  She took a fork and lightly pressed it into the top edge of the dough all around the rim.  You might need to dip the fork into flour if the dough is still a bit tacky-sticky.  To me, this is how a pie is SUPPOSE to look.  I’m still a big part old fashioned that way.

Once the pie crust is ready, you might want to stick it back into the refrigerator for about 10-15 minutes to let the dough chill and rest some more.  Don’t worry about covering it, it’ll be perfectly fine.

 

Sweet Potato Pie, add the filling.
Spoon the pie filling into the crust.  This filling is a bit thick as you can see.  I could have added a bit more milk to thin it down some, but opted to not do it, and just stick to Aunt Bessie’s recipe.

 

Sweet Potato Pie, spread it out evenly.
Using a spoon, work from the center out and gently spread the filling out to the edges of the dough.

 

Sweet Potato Pie, ready to bake.
Here we are, almost ready for the oven.

 

Sweet Potato Pie, baking sheet.
I strongly suggest you place the pie on a baking sheet.  That way, if by any chance it begins to bubble over, it drops into the pan and not on the bottom of the oven floor.  It’s much easier to clean up any mess this way.  Just saying.

 

Sweet Potato Pie, baking time and temp.
PAY CLOSE ATTENTION:  You should place the pie on the bottom rack in your oven to bake it.  We’re going to START baking at 400º, and let it bake for TEN MINUTES.  After that, we’ll REDUCE the heat down to 350º, and let it bake on out until done.  Set a timer so you don’t forget it.

 

Sweet Potato Pie, watch the edges.
Watch the edges of the crust as the pie bakes.  You’ve turned the heat down to 350º hopefully and you don’t want the pie edges to burn.  After about 15 minutes, if needed, cut some strips of aluminum foil about 2 inches wide, and gently wrap them around the edges of the crust, and then let it bake on out until done.  This should prevent the edges from burning.

 

Sweet Potato Pie, reduce the heat.
You DID remember to turn the heat down… right?

 

Sweet Potato Pie, Enjoy.
Test the pie by inserting a toothpick into the center as it’s about finished baking.  If you pull the toothpick out and it’s moist, or has crumbs clinging to it, bake the pie a little longer.  On the other hand, if the toothpick pulls out clean, the pie is ready and should be removed from the oven.

Place the baked pie on a wire rack, or folded towel and let it cool.  It will slice much easier if you can let it sit for a couple of hours to firm up.  If you want to serve the slices warm, slice the pie and place each slice on a dish.  Then, pop each dish into the microwave for a few seconds to warm it back up.  Top it off with a dollop of whipped cream and… ENJOY!

 

Sweet Potato Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6 Slices

Sweet Potato Pie

Follow step-by-step, photo illustrated instructions for making our favorite Southern Sweet Potato Pie from scratch. We'll show you everything, from how to make the pie crust, to how to bake the Sweet Potatoes, to how to put it all together. Much easier to make than you might expect and certain to bring lots of happy smiles and hugs of gratitude from anyone lucky enough to get a slice. Printable recipe included.

Ingredients

  • 2 cups mashed Sweet Potatoes, after baking.
  • 1 cup Granulated Sugar
  • ½ stick Butter, melted
  • ½ cup Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • 1 level teaspoon Nutmeg
  • 1 level teaspoon Ground Cinnamon
  • 1 prepared pie crust.

Instructions

    Preheat oven to 400ºF
  1. Generously butter the bottom and sides of your pie plate.
  2. Line the bottom of your pie dish with pastry dough.
  3. Fold and form the edges of the crust as desired. Place in refrigerator until ready to fill.
  4. In a Medium size mixing bowl add the sweet potatoes.
  5. Mash well with a potato masher to remove any chunks and lumps.
  6. Add granulated sugar
  7. Add evaporated milk
  8. Add vanilla extract
  9. Add nutmeg
  10. Add ground cinnamon
  11. Add melted butter
  12. Using a hand mixer on low speed, beat all ingredients together until fully incorporated, adding a little more milk if needed. Mixture should be creamy but not soupy.
  13. Pour the mixture into the pie shell filling it right up to the top edge. Do not overfill.
  14. Bake on bottom rack in oven for 10 minutes at 400ºF.
  15. REDUCE HEAT to 350ºF
  16. Bake 25-30 more minutes, or until a toothpick inserted in center comes out dry.
  17. If crust edges begin to brown or burn, cover with strips of aluminum foil until the pie is fully baked.
  18. Remove from oven, place on a wire rack and let cool.
  19. Serve warm and Enjoy!

Notes

You can certainly use a ready made pie crust for this recipe. You'll just love it even more if you make your own from scratch. We've got a full step-by-step on how to make your own crusts right here on Taste of Southern.

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Your Comments:  Be honest, can you tell the difference between a Sweet Potato Pie and a Pumpkin Pie?  Sometimes it’s really hard for me to distinguish which is which without some type of clue.  Perhaps its just me, but I doubt it.  Otherwise, why did I overhear two ladies sitting at the table next to me in a restaurant yesterday trying to figure out what they were eating?

I do hope you’ll try our recipe and that you’ll be willing to come back and let me know how it turns out for you.  Your results and your comments could encourage someone else to try the recipe.  And, if you have any favorite Sweet Potato Pie memories, I hope you’ll tell me about them.  Just know that all comments are moderated.  That just means that I read each and every one of them before they are approved for our family friendly website here on the Internet.  I also try to respond to as many comments as possible, so check back in a day or two for my reply.  I’d love to hear from you.

Sign Up For The FREE Newsletter:  While you’re here, be sure to sign up for our FREE Newsletter.  I send out reminders to let you know when we’ve posted a new recipe, or anytime anything else of importance is going on around here.  It’s just an easy way for you to remember to check back on our newest cooking adventures.  It’s FREE, as I mentioned, and you can sign up in the box below.  You’ll also find a sign up box in the top right hand corner of each page.  Should you ever decided you’re not interested any longer, it’s even easier to have your name removed from our list.  I just don’t know why you’d want to do that though.  So, I’ll look forward to seeing your name on our list… real soon.

Be Blessed!!!
Steve

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Category: Desserts

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Comments (8)

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  1. Rose Parker says:

    Hi my mom used eggs,baking powder,and flour but I have not found a recipe with these ingredient and the exact measurements. She did not write anything down! The pies are excellent!

  2. Tiffany says:

    Hi,

    My family and I love some sweet potato pies. I’ve never had a go to recipe though. Mine and my husbands family grew up in North Carolina and while my pies are good, they aren’t the memories of yesteryear good.

    This year for Thanksgiving I will try this recipe. After reading it, a light went off and I thought, hmm, I don’t think I ever remember granny putting an egg in her batter, yet I always do. So I’m going to try your recipe, hopefully it will become the go to recipe for our family!

    Many thanks!

  3. Tracey says:

    I’m glad I found this site I live in England but don’t really cook/bake as much as I should but want to try some american recipes and with your pictures added it will help a lot, thank you :-)

  4. Greg says:

    I see that you do not add an egg in this recipe. Do you know why not? My mom always adds an egg to her sweet potato pie. However, she is a southern cook,from Wadesboro NC, and does not have a recipe. I have tried to watch her and duplicate her pie but mine does not measure up. I will try yours recipe and play with the addition of the egg and without. Be Blessed! – Greg

    • Steve Gordon says:

      Hi Greg, Thank you for the question. I went back to the family cookbook compiled several years ago and pulled this recipe from that. It was one my Aunt Bessie had submitted, and it didn’t call for eggs. So… no eggs. I don’t recall that Mama used them either, so maybe it’s just a “my family” type of thing. (Smile) The pie turned out great for me, so I see no reason to make any changes with it, but I might be tempted to toss in an egg next time I bake one just to see. Thank you for the suggestion.

      I appreciate your comments and do hope you’ll give the recipe a try. I’d be interested to know what you think about it. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  5. Verity LeFevre says:

    I loved this recipe and greatly enjoyed the step by step instructions and pictures. My father in law, from Tennessee, always said that a sweet tater pie should not be treated like a pumpkin pie. With his advice I made up a recipe of my own, trying not to puree the death out the sweet tater and also not to add too much milk. I always like the rustic look of the sweet tater pie when it has not been pureed and made as creamy as, say a pumpkin pie would be. I like to see that thicker texture. So, to find your recipe and see that is sticks true to what I’ve been looking for, was exciting. I made your recipe tonight and I was thrilled. It has that down home, simple look… with nothing fancy on the top. My family and I give it a thumbs up.

  6. Roger says:

    Steve,

    Made this last night with mixed results!
    Firstly I am pretty seasoned when it comes to making pizza/pasta dough but have learned pastry is a little trickier! Half my dough made was usable but the rest just crumbled when rolling out, it will be trial and error so will get back on the horse at the w/e!

    Anyway the part I could used tasted really good so was chuffed with that, the pie filling itself was very sweet a little too sweet for me so will cut the sugar down to maybe half a cup.
    All in all a very tasty dish and I hope other users of this great site give it a try, very pleased I came across this site and can now add southern cuisine to my skills in the kitchen!

    • Steve Gordon says:

      Hi Roger, I’m thankful you found Taste of Southern and that you tried our Sweet Potato Pie recipe. You didn’t say if you used the Basic Pie Crust recipe here on Taste of Southern, or one of your own. Sounds like you just didn’t get the dough moist enough to hold together. I’m not a baker by any means, and still have problems with trying to make a pretty crust. I just keep working on it.

      I do hope you’ll try it again. You can always use the excuse that you’re just trying out a new crust recipe and make more pies. Pies are good… right?

      I had to look up the word “chuffed” to see what it meant. Haven’t heard that word before and wasn’t sure if it meant good or bad. Ha. Anyway, I’m glad you were able to enjoy the recipe and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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