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
absolutely love this sweet potato pie recipe. this was my first time making homemade crust and it turned out great. thank you
OH MY GOSH SO SO GREAT… LOVE LOVE LOVE IT.
I made this recipe and added a splash of lemon juice. It was delicious!!!
Excellent
This was a recipe that I used to make my first Sweet Potato Pies last Thanksgiving and EVERYONE thought it was bought. Amazinggg
I am a 55 year old man and when I was a child we had a garden in the back yard where we grew sweet potatoes and other vegetables (not fun when we had to weed this garden). When we harvested the sweet potatoes they were set aside until about a week before thanksgiving and then we went into potato pie production mode. I was always interested in all things cooked so I was her sidekick for this baking marathon. Mom always peeled the potatoes before boiling them, but now that I’ve seen your recipe it seems boiling them first makes the pealing easier, and once they were cooled my first job was to press them through a strainer. The straining process was to catch the bulk of the fibers that the lovely sweet spud has been blessed with. While I was doing this mom built about 50 or 60 pie crusts. Then came the creation of the pie filling, or as mom would call it, “The Goody”. There was never a written recipe it was all in mom’s head the only ingredients I can remember are evaporated milk, flour, sugar, brown sugar, cinnamon, butter, eggs, salt, and nutmeg. The proportions are unknown it went completely by taste, and if there were other ingredients sadly I don’t know them. mom would mix everything up by hand as we were not wealthy enough to have an electric mixer. Then came my favorite job, and that was the taster. She would take a spoon and splat a dollop of “the Goody” into the palm of my hand and I would taste it and tell her what ingredient she needed to add. This went on until I thought it was perfect, then she would add “The Goody” to the pie crust, I would slide the uncooked pie into a plastic freezer bag make sure all the air was out and twist tie it shut, (in those days only the wealthy could afford Zip Lock). We had a large stand alone freezer, my mom and dad bought one year with an income tax refund, and that held all the pies with lots of room to spare. So whenever we wanted pie, or needed to take something to someone’s house for a wedding or funeral we would pull one out of the freezer, bake it, let it cool and Voila an instant desert or gift. This long winded story is to say that although mom is still alive she has dementia so this recipe is locked away somewhere in her brain, never to see the light of day again. I have since tried to duplicate mom’s pie many times, but it just never seemed to be quite right. However when I saw your recipe, I knew it was probably as close as I was going to get to mom’s. So I am going to try your recipe, one with the ginger and one without and send you another comment, I promise it will be much shorter to let you know how i made out.