Southern Homemade Sweet Potato Pie Recipe ~ So Easy, So Delicious!
Yall…….I am sitting here typing up this post while eating a piece of this sweet potato pie and I am seriously wondering how the heck can a sweet potato taste this freakin good!
I’ve had a TON of homemade sweet potato pies and made plenty of recipes for them. This one is definitely giving those others a run for their money!
This sweet potato pie recipe starts with an easy homemade pie crust that is buttery & flaky.
Then comes those fresh sweet potatoes! Fresh sweet potatoes are a MUST if you want a true, authentic tasting southern sweet potato pie. The kind that makes you take a bite and then just stare at it. Yall know what I’m talking about!
I hope that you enjoy this recipe just as much as I do!
****2015 update**** I now make this pie by roasting my sweet potatoes and using my favorite pie crust recipe. I also add in a splash of lemon juice.
Get the Recipe: Southern Homemade Sweet Potato Pie Recipe ~ So Easy, So Delicious!
Ingredients
- The Crust, makes two pie crust
- 4 cups all-purpose flour
- 1 ¾ cups butter flavored shortening
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup ice water
- The Sweet Potato Filling
- 2 cups sweet potatoes, 2 medium sweet potatoes usually does it. I always have a bit extra left
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons ginger
- 1 Tablespoon flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F
- Let's Make The Crust!
- In a bowl add the flour and cut in the shortening, until it resembles breadcrumbs.
- Stir in the sugar & the salt.
- Mix the egg up inside the ice cold water. Pour into the crust mixture and stir until combined.
- Turn the crust mixture out onto a floured surface and gather it into a large ball. You may need to kneed it lightly just to get all the dry crumbs to incorporate into a ball.
- Divide the ball into two pieces. (Store the other ball in the refrigerator and use it for another yummy pie in the future!)
- Roll the dough out about 1/4 inch thick and then place it into a deep dish pie pan.
- Press the crust into place with your hands.
- Refrigerate until ready to use. You can brush it with egg whites to get that shiny crust if you'd like.
- To make the filling, place sweet potatoes in a large pot and fill with water just until it covers them.
- Bring to a boil and boil for 45 -50 minutes or until they are fork tender.
- When done, let cool and then remove the skin. It should peel off very easily.
- Place peeled sweet potatoes in a bowl and break it up with a fork.
- Use a mixer to mix the sweet potatoes until smooth and creamy.
- Add in butter and mix to combine.
- Add in sugars, milk, eggs, nutmeg, cinnamon, ginger, vanilla, and flour. Beat until mixture is smooth. It may be a little speckled, don't worry it won't be that way when it's done.
- Pour into prepared pie crust and bake for 55-60 minutes. (don't be alarmed if the pie puffs up while cooking. It will sink down)
- Let cool on the counter for about 30 minutes and then chill in the refrigerator for at least 3 hours to fully set.
Video
I love your other pie crust recipe and I use it for my peach cobblers and pecan pies. I noticed the recipe with this one is a little different. Would you recommend using this one or is the other one ok to use?
I am a Pastry Chef but I never really delved in to making Sweet Potato pie. In fact, most of the pies we made in school were berry pies or custards. Anyway, I searched for sweet potato pie recipe that looked similar to how I recall my Grandpa making them!! Bayybbeeeee, this recipe is fantastic. Your recipe and God Blessing my hands to bake it….#soYummy. Thank you so much!!
Love your recipes your awsome and inspiring
Hi, I just printed out a bunch of your recipes. I was wondering why you do not use self-rising flour to make your pie dough instead of All Purpose flour?
Most pie crusts are made with all-purpose flour because you don’t need a leavening agent because you don’t want the crust to rise or puff up
Are there any substitute 4 the evaporated milk….
This pie is the beat recipe I have ever tasted. Girl, let me tell you I usually follow your recipe my 2nd year now but Thanksgiving I tried the Patti L. Recipe and I didn’t even eat any so let’s just say I’ll be sticking to yours. I also make your grandmothers Cornbread dressing and Collard Greens. You’re the best. Thank you for blessing us with your goodies. I’ll be writing them down and passing them on to my daugbters . I’ll definitely give your the credit tho. Happy Holidays!!!!!