Description

This classic Southern Sweet Potato Pie is a cherished traditional dessert made with baked sweet potatoes, creamy butter, rich eggs, and a flaky pie crust. Perfect for fall and holiday gatherings, this pie boasts a smooth, sweet filling with warm vanilla undertones and a delightful buttery crust, topped with whipped cream or marshmallow fluff for an extra special touch.

Ingredients

Scale

Sweet Potatoes

3 medium sweet potatoes, baked

Pie Filling

1/2 cup butter
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs (beaten)
1/2 cup milk (whole or evaporated)

Pie Crust and Topping

1 (9-inch) unbaked pie crust
Whipped cream, for serving
Marshmallow fluff, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bake the Sweet Potatoes: Preheat your oven to 400º F. Scrub the sweet potatoes clean and prick each 4 to 5 times with a fork. Place them on a baking sheet and bake for 45 to 50 minutes, or until tender when pierced with a toothpick. Remove from the oven and let cool until easily handled. Peel off the skins and place the sweet potatoes into a large mixing bowl. Reduce oven temperature to 350º F.
Make the Pie Filling: Add butter to the warm sweet potatoes and mash until completely smooth. Stir in the sugar until well combined. Then add the vanilla extract, milk, and beaten eggs, mixing thoroughly to create a uniform filling. Pour this mixture into the unbaked pie crust, spreading evenly.
Bake the Pie: Place the pie in the oven and bake at 350º F for about 1 hour, until the center is set and the filling is firm but still moist. Remove the pie from the oven and allow it to cool slightly before serving.
Serve: Enjoy the pie warm or at room temperature. Top each slice with whipped cream or marshmallow fluff as desired for an extra touch of sweetness and creaminess.

Notes

This Southern Sweet Potato Pie is a beloved heirloom recipe treasured through generations, perfect for holiday feasts and cozy fall dinners.
The baked sweet potatoes bring natural sweetness and a creamy texture to the filling, making it richer and more flavorful.
Use either whole milk or evaporated milk depending on your preference for creaminess.
For a classic Southern touch, top with marshmallow fluff along with whipped cream.
Allowing the pie to cool before slicing helps it set better for cleaner slices.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 282 kcal
Sugar: 29 g
Sodium: 161 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 79 mg