Every holiday I can remember growing up involved a homemade sweet potato pie with lots of cinnamon and nutmeg. No we didn’t eat pumpkin pie – it was sweet potato all the way for our household. Before I moved away from home, there were a handful of dishes that my mom made me master- fried chicken, fried pork chops, grits, and sweet potato pie. How’s that for southern. It was kinda like a rite of passage. This is a slimmed down version of the pie I grew up eating. Mom made it with melted butter but I stopped using that years ago. For a different twist, add a couple tablespoons of molasses.
Things to Remember
- This is the version I make when I have plenty of time. I call it my lazy day pie. I bake the sweet potatoes because I think they retain more flavor than when you boil them. The skins pretty much slide off in your hands if you bake them long enough. If you’re short on time, peel them, chop them into chunks and boil or medium heat until a fork slides into them easily.
- Use a hand mixer if you have one to get everything incorporated and cut down on the lumps. Every time I’ve tried to mix this by hand I end up with big balls of sweet potato floating in my pie.
- Sweetness is a matter of personal preference so I start with a cup of sugar and add more to taste after that. I don’t like my pies to be sickeningly sweet so you may need a little more. After you bake the pie it will taste less sweet than it did raw so be sure to compensate for that.
- Two eggs give this pie a light souffle like texture out of the oven. It will sink somewhat once it cools.
- Poking holes in crust before you par bake it helps keep it bubbling up and crawling down the sides of your pie pan. Par cooking helps insure you don’t get a soggy crust on the bottom.
Southern Sweet Potato Pie
- 3 or 4 large cooked and peeled sweet potatoes
- 2 large eggs well beaten
- 1 1/3 cup brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 3 tbls melted butter (optional)
- dash of salt
- 1 pie crust (store bought or homemade – I like Pillsbury)
- Heat oven to 350.
- Press pie crust into pan and poke holes in the bottom with a fork.Place in preheated oven for 10 minutes.
- While crust is par baking, mash sweet potatoes in a large bowl.Try to get out as many of the lumps as possible.
- Mix in eggs, vanilla, and milk with a hand mixer. Add sugar, cinnamon, nutmeg, salt, and butter if using.
- Pour sweet potato mixture into the crust and bake for 40 minutes.
I like to bake my sweet potatoes when I’m making a pie. I place the potatoes in a baking dish and poke each one 4 or 5 times with a fork. cover with foil, and bake at 350 for 1 1/2 hours or until you can slip a knife through the middle with very little resistance. Once baked and cooled, the skins are easy to peel off.
Cooking time: 1 hour(s)
Number of servings (yield): 8