Easy Southern Sweet Potato Pie
This classic Southern sweet potato pie features a velvety, perfectly spiced sweet potato custard baked inside a flaky, blind-baked crust. Rich, creamy, and easy to make!
Equipment
- 9-inch deep-dish pie pan
- pie weights (or dried beans/rice for blind baking)
Ingredients
- 1 single 9-inch deep-dish pie crust blind-baked
- 3 cups mashed cooked sweet potatoes roasted or boiled
- ½ cup unsalted butter melted
- ½ cup evaporated milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Partially blind bake your 9-inch deep-dish pie dough until pale golden and set. Let cool slightly on a wire rack. Preheat oven to 350°F.
- In a large mixing bowl or stand mixer, combine 3 cups mashed sweet potatoes, melted butter, evaporated milk, eggs, vanilla extract, granulated sugar, light brown sugar, salt, cinnamon, and nutmeg. Beat until completely smooth and combined.
- Pour filling into the prepared blind-baked pie shell and smooth the top. Bake at 350°F for 55 to 60 minutes, or until edges are set and center has a slight wiggle.
- Cool pie completely on a wire rack at room temperature. Refrigerate for at least 4 hours to fully set before slicing. Top with whipped cream in the center and serve! Enjoy!
Nutrition
Calories: 397kcalCarbohydrates: 73gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 135mgSodium: 155mgPotassium: 123mgFiber: 4gSugar: 48gVitamin A: 506IUVitamin C: 16mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!