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Southern Sweet Potato Pie should be easy and delicious and filled with flavor. Use store-bought crust or homemade, add the filling, and bake the pie until it’s ready! Holiday cooking is a lot of work. Don’t stress yourself out making desserts. This pie should be one of your easiest recipes. It should look and taste the best, which means no lumps or strings.
Thanksgiving in my house, is all about turkey, cranberry sauce, candied yams, collard greens and of course SOUTHERN SWEET POTATO PIE. In our home, Thanksgiving isn’t complete unless there is sweet potato pie. This southern classic is rich in flavor and spiced just right. There’s nothing low-fat about this pie.
Everyone loves my mom’s southern sweet potato pie. She always makes several of them every holiday because everyone loves them.I was hoping my mom would give me her recipe with measurements but nope. However, she did give me her “no recipe” recipe. I’ve been helping her make her pie since I was a kid, so I pretty much know how to make it. This sweet potato pie will have you moaning with every bite. It’s so delicious! It tastes just as good, if not better than my moms. Sorry mom! Prepare to double, triple or maybe even quadruple this sweet potato pie recipe because your guests will want more than one or two slices.
I’ve always wondered how my ancestors would make their southern sweet potato pie if they were alive today. Would they stick to manually whisking their filling, use an electric mixer or a food processor? What do you use? I love to use my food processor.
Quick and so easy. The food processor will get the filling smooth and lump or string free in a jiffy. If you have a food processor PLEASE use it! It’s a huge time saver. Thank me later! Another thing, you should bake, not boil your sweet potatoes. Baking keeps the flavor intact.
WHY THIS SOUTHERN SWEET POTATO PIE WORKS:
The food processor method is the quickest and easiest way to make this southern sweet potato pie. Just bake, add the ingredients into the food processor. Process real quick until silk and smooth. Pour it into a prepared pie crust and bake. SIMPLE and so flavorful! I’m eating this pie as I write this post.
My goodness it’s so good. I’m dreaming of selling them. Not much else to say about this recipe except to ditch the electric mixer because it takes too long to achieve a smooth batter. The food processor methods works so much better. For a truly festive spin try topping it with cinnamon roll slices. Get the recipe HERE.
If you like this southern sweet potato pie recipe you may also like my mini sweet potato pie galettes.
HOW TO MAKE SOUTHERN SWEET POTATO PIE & TIPS?
1 . Save your milk for something else because this southern sweet potato pie is dairy free. No soy milk, no whole milk, no coconut milk. Nada. My mom never used milk. There really isn’t any need to add extra milk or flour. Dairy free equals more sweet potato flavor and a firm but soft bite. It’s smoother and silkier. Milk tends to make a more fluffier texture.
2. The first step is preparing the sweet potato pie filling. Preheat the oven to 350 F. Take the butter out of the fridge slice or dice it. Lightly coat each potato with oil. Wrap each potato in foil then place them in a baking dish. Bake for 45-55 minutes or until the potatoes are very tender. Remove the skin and mash the potatoes. Add the sweet potato into the food processor. Add the cinnamon, nutmeg, salt, eggs, butter vanilla extract and bourbon (optional) into the food processor.
3 . Process until it’s smooth and lump and string free. I always add the sweet potato meat to the food processor when its still a bit hot but safe enough to touch. The butter melts easily is the sweet potato is still a bit hot or warm. The bourbon is optional but you can’t taste it since I only added 3 teaspoons. I like to add because it allows the flavors to marry well.
4 . Pour the sweet potato pie filling into a prepared pie dish and bake for 50-60 minutes or until the pie is not jiggling. The pie will puff up a bit as it bake don’t worry. It will go down once it’s removed from the oven. No need to pre-bake the pie crust. Super easy right? If all you have is a electric mixer, just do the same thing but you will have to mix it much longer to achieve smooth results. My mom uses an electric mixer. She used to tell me to just beat the heck out of the filling with my electric mixer until smooth. Whatever appliance you use just make sure you mix very well.
To get perfect and clean sweet potato pie slices make sure the pie is very well chilled. Using a clean serrated knife, slice the pie. Remove the sample slice. The first slice doesn’t have to be perfect. Gobble the sample slice then keep it moving.
The plan is to make room for the next slices. So now that the sweet potato pie has more room, gently slice the pie again and and try to gently move the slice over some keeping the knife in slicing position. Keep slicing and moving each slice over.
Remember to wipe the knife clean with a damp clean kitchen towel after each slice. Run the knife a couple times through the slice of pie before you attempt to move it over. The key is to make sure you cut all the way through the bottom pie crust. Food52 has a great post to help perfect your pie slicing game. Serve the sweet potato pie as is, or top with whipped cream and a sprinkling of cinnamon on top. If you like this recipe make sure you share it because if you like it, chances are other will too!
CAN YOU FREEZE SOUTHERN SWEET POTATO PIE?
Sure you can freeze it. The photo you see right below is a frozen picture of my southern sweet potato pie. Bake it, let it cool down then freeze. It’s the perfect pie to make a couple days in advance. My mom has been freezing her sweet potato pies since I was a kid. Some people say to freeze the uncooked pie so that it doesn’t get soggy but my family never experienced that.
We think it tastes even better. Leave the pie on the counter to defrost then bake on 170 degrees until warmed through. Alternatively you can slice the pie then heat it up in the microwave for about 10-15 seconds. Microwave it again if it’s not warm enough. We enjoy our pie chilled or room temperature.
Gold Silverware Set is from Target here is a similar one
Equipment used to make this: I’ve made this pie using both the deep dish and the 9 inch Pyrex below. You can use either one. Corelle 9 in Deep Dish Pie Plate in Winter White 10 cup | Hamilton Food Processor and Veggie Chopper with Bowl scraper | All-Clad Stainless Steel Pie Server | Chicago Roast Pan with Non stick Rack 13×9 | Pyrex Easy Grab Pie
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Southern Sweet Potato Pie should be easy and delicious and filled with flavor. Use store-bought crust or homemade, add the filling, and bake the pie until it's ready! Holiday cooking is a lot of work.
Don't stress yourself out making desserts. This pie should be one your easiest recipes to make. It should also look and taste the best and that means no lumps or strings. Just a smooth and silky tasty filling.
- 2 cups mashed sweet potatoes
- 1 1/4 cup sugar
- 1/2 tsp nutmeg
- 1 1/4 tsp ground cinnamon
- 3 tsp bourbon *optional
- 11 tbsp room temperature butter diced or sliced
- 2 large eggs
- 2 tsp vanilla extract
- 1 unbaked pie crust
- 1/4 tsp salt plus a pinch
Preheat the oven to 350 F. Lightly grease both sweet potatoes all over. Wrap each potato in foil. Place them in a baking dish. Bake for 45-55 minutes until the sweet potatoes are very tender. An easy tip, you'll know they are ready when you can slide the skins of the potato very easily.
Mash the sweet potatoes then put it into the food processor along with the rest of the ingredients. Process the mixture until very smooth. Pour the sweet potato pie filling into a prepared unbaked pie dish.
Bake the pie for 45-55 minutes or until it no longer jiggles. The pie may poof up a bit but it's nothing to worry about. It will deflate once the pie is removed from the oven. Let the pie cool down then refrigerate for 2-3 hours until it's set. Slice then serve as is or top with whipped cream and garnish with a sprinkling of cinnamon on top.
*Read the post for help on how to get the perfect slice and Freezing/Reheating tips.
*If you notice the pie crust browning too fast place foil around the edges of the pie.
* I used one Pillsbury pie crust for this recipe. The Pie crust that comes with two aluminum pie dish are a lot smaller (even though they claim it's 9 inches) so if you use it, you may be able to make two pies with this recipe.
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