There are some desserts that just feel like a warm hug, and a classic Southern Sweet Potato Pie is definitely one of them. This isn’t just a dessert; it’s a tradition, a centerpiece for holiday tables, and a sweet reminder of family gatherings. We’re going to walk through The Best Southern Sweet Potato Pie Recipe together, creating a pie with a rich, velvety filling and a flaky crust that will have everyone asking for a second slice. It’s one of those amazing sweet potato recipes that tastes like it took all day but is surprisingly simple to make.

Forget complicated techniques or fancy ingredients. This recipe is all about simple, wholesome flavors coming together in the most wonderful way. The creamy sweet potato filling, spiced with a touch of nutmeg, is pure comfort. Whether you’re a seasoned baker or just starting out, you’ll find this recipe straightforward and rewarding. Let’s get baking!

Why You’ll Love This Recipe

Honestly, what’s not to love? This pie is a classic for a reason. The filling is incredibly smooth and creamy, almost like a custard, but with the earthy sweetness of sweet potatoes. It’s rich without being too heavy, and the warm spice from the nutmeg adds a comforting depth of flavor. It’s a wonderful alternative to pumpkin pie and a staple in Southern households, especially around Thanksgiving and Christmas.

This is one of those fantastic sweet potato recipes dessert dishes that comes together with minimal fuss. Using a refrigerated pie crust saves you a ton of time and effort, letting you focus on perfecting that delicious filling. It’s a great recipe for beginners because the steps are simple and easy to follow. Plus, it fills your home with the most amazing aroma while it bakes. It’s the kind of smell that creates memories.

Ingredients

Here’s what you will need to gather to make this wonderful pie. The list is simple, and you probably have most of these items in your pantry already. It’s all about letting the sweet potatoes shine.

• 1 sheet refrigerated pie crust
• 1 2/3 cups sugar
• 3 tablespoons all purpose flour
• 1/4 teaspoon ground nutmeg
• Pinch salt
• 1 cup mashed sweet potatoes
• 2 large eggs
• 1/2 cup butter, softened
• 1/4 cup light corn syrup
• 3/4 cup evaporated milk
• Whipped cream, for serving (optional)

Step By Step Instructions

Ready to create some magic? Follow these simple steps to make The Best Sweet Potato Pie you’ve ever tasted. I’ll guide you through each part of the process. It’s easier than you think!

Step 1: Prepare The Oven And Crust

First things first, let’s get the oven ready. Preheat it to 350 degrees Fahrenheit. While it’s heating up, gently unroll your refrigerated pie crust and press it into a 9 inch pie plate. Take a moment to flute the edges to give it that lovely, classic look. This simple touch makes the pie look extra special.

Step 2: Combine The Dry Ingredients

In a small bowl, whisk together the sugar, all purpose flour, ground nutmeg, and the pinch of salt. Mixing the dry ingredients together first helps ensure everything is evenly distributed, so you won’t get any clumps of spice or flour in your final pie filling. It’s a small step that makes a big difference.

Step 3: Mix The Filling

Now for the heart of the pie. In a large mixing bowl, beat the mashed sweet potatoes, eggs, softened butter, light corn syrup, and the sugar mixture you just prepared. You can use a hand mixer or a stand mixer for this. Beat everything until it’s well combined and smooth. The goal is a velvety texture.

Step 4: Add The Milk

With the mixer on low, gradually stir in the evaporated milk. Don’t rush this part. Adding the milk slowly helps it incorporate fully without splashing, keeping the filling smooth and creamy. Once it’s all mixed in, you should have a beautiful, silky batter ready for the pie crust.

Step 5: Pour And Bake

Carefully pour the sweet potato filling into your prepared pie crust. It should fill it up nicely. Place the pie in the preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when the center is just set. It might have a slight jiggle, but it shouldn’t be liquidy. The edges will be puffed and golden.

Step 6: Cool And Chill

Once the pie is done baking, take it out of the oven and place it on a wire rack to cool for at least one hour. This is an important step as it allows the filling to set completely. After it has cooled on the rack, move the pie to the refrigerator to chill for at least three hours before serving. This pie is best served cold.

Step 7: Serve And Enjoy

When you’re ready to serve, slice the pie and, if you like, top each piece with a generous dollop of whipped cream. Now you get to enjoy the fruits of your labor. Every bite of this Southern Sweet Potato Pie is a taste of pure comfort.

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How To Store Leftovers

If you happen to have any leftovers, storing them is easy. Cover the pie loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh and delicious for up to four days. The flavors actually deepen a bit overnight, so some people think it’s even better the next day! I do not recommend freezing this pie, as the texture of the custard like filling can change upon thawing.

Tips

Want to make your pie even better? Here are a few little tricks I’ve learned over the years. First, for the smoothest possible filling, make sure your mashed sweet potatoes are completely smooth with no lumps. You can press them through a fine mesh sieve if you want to be extra sure. Also, don’t overbake the pie. A slight wobble in the very center is okay when you take it out of the oven; it will finish setting as it cools. Overbaking can cause the filling to crack. Lastly, let the pie chill completely. Seriously, this is key. The cold temperature firms up the filling and makes it much easier to slice cleanly.

Conclusion

And there you have it! A straightforward guide to creating The Best Southern Sweet Potato Pie Recipe right in your own kitchen. This dessert is more than just a sweet treat; it’s a connection to tradition and a wonderful way to bring people together. The creamy, spiced filling and buttery crust create a combination that’s truly hard to beat. I hope you enjoy making and sharing this pie as much as I do. It’s a recipe that’s sure to become a favorite in your family for years to come.

FAQ

Can I Use Canned Sweet Potatoes?

Yes, you can absolutely use canned sweet potatoes or yams. Just make sure to drain them very well and mash them until they are completely smooth before measuring out the one cup needed for the recipe. It’s a great shortcut!

Can I Make This Pie Ahead Of Time?

This is a great pie to make ahead. You can bake it a day or two before you plan to serve it. Just keep it covered in the refrigerator. The flavors will meld together beautifully, and it will be ready to serve when you are.

How Do I Know When The Pie Is Done Baking?

The pie is done when the center is mostly set. A good way to check is to gently shake the pie plate. The edges should be firm, and the center should have only a very slight jiggle. It will continue to set as it cools. You can also insert a knife near the center; if it comes out clean, it’s ready.

Can I Use A Different Kind Of Milk?

Evaporated milk provides a unique richness and creamy texture to this pie. While you could technically substitute it with whole milk or heavy cream, it will change the final texture and flavor slightly. For the most authentic result, I recommend sticking with evaporated milk.