southern sweet potato pie
5 from 41 votes
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Southern Sweet Potato Pie

Best Sweet Potato Pie - Southern Sweet Potato Pie should be easy and delicious and filled with flavor. Holiday cooking is a lot of work so we're not going to stress with this recipe. This silky pie is one of the easiest and the smoothest. I'm going to show you to make the filling super smooth the fastest and easiest way with a secret method.  And I'm sure you already have the appliance in your home. 

Course Dessert
Cuisine Southern American
Keyword black folks sweet potato pie, Soul food, soul food recipes for thanksgiving
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 people
Author April

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

Recipe Notes

TIP TO MAKE THIS SWEET POTATO PIE

 

 

 

 

Baking- I stopped boiling my potatoes a long time ago. I now bake them. Baking results in a more flavorful sweet potato. 

 

 

 

 

Mixing - I always use my food processor to get smooth lump free camera ready sweet potato pie.. This method works so much faster than an electric mixer. It's a HUGE time saver plus it makes your pie look so pretty. You'll need an 8 or 10 cup food processor. See below for my recommendations. 

 

 

 

 

Slices - *Read the post for help on how to get the perfect slice and Freezing/Reheating tips. 

 

 

 

 

The crust - *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.

 

 

 

 

RECOMMENDED TOOLS:  

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 13x9

Pyrex Easy Grab Pie

Target Gold Fork. Here's a similar one -> Gold Silverware Set