Sweet Potato Pie
Make this easy southern sweet potato pie for the best thanksgiving or Christmas pie the whole family will love. With a creamy custard texture you will love this homestyle recipe.
Equipment
Ingredients
- 1 single pie crust
- 2 large sweet potatoes about 1 ¾ pounds or 800 grams
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs large, at room temperature
- ¾ cup whole milk can also use half and half
- 2 Tablespoons butter melted
- 2 teaspoons vanilla
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Cook sweet potatoes by poking holes in the potatoes with a fork. Cook for 3 minutes in the microwave, turn over and cook another 3 minutes. Place a knife in the sweet potato. If it goes in easily, the potatoes are done. If there is any resistance, keep cooking in 30-60 second intervals until they are completely cooked. Allow the sweet potatoes to cool for 10-20 minutes then remove the skins.
- Preheat oven to 400° F. Place pie crust in 9" deep dish pie plate. If using a homemade pie crust, do a blind bake. If using store bought, you don't need to blind bake it.
- Place sweet potatoes and milk in a blender and blend on high until silky smooth.
- Transfer to a bowl, and use an electric mixer to combine the sweet potato mixture, white sugar, brown sugar, eggs, milk, butter, vanilla, cinnamon, ginger, nutmeg and salt. Beat until smooth then pour into the prepared pie plate.
- Bake for 10 minutes, then turn down the temperature to 350° F and bake an additional 45-55 minutes, until the pie has set. Remove from the oven and allow to cool for at least 2 hours before serving.
Video
Notes
- Is using small sweet potatoes, reduce microwave time down to 2 minutes each side to start with.
- For more of a caramel-y flavor, switch the white sugar for brown sugar.
- You can also bake your sweet potatoes in the oven, if desired.
- If your sweet potatoes aren't fully cooked, you will have little lumps of sweet potato in the pie.
- Be very careful not to over bake your pie! If it's over baked it will lose its silky smooth texture.
- We have not tried freezing this pie.
- This makes a great make ahead pie for Thanksgiving! Store in the refrigerator for up to 4 days.
Nutrition
Serving: 1sliceCalories: 329kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 51mgSodium: 257mgPotassium: 379mgFiber: 3gSugar: 31gVitamin A: 12244IUVitamin C: 2mgCalcium: 79mgIron: 1mg
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