Southern Sweet Potato Pie
Baked sweet potatoes mashed with butter, sugar and vanilla, loosened with milk and eggs and baked in a 9-inch crust until just set. Serves 8.
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Ingredients
- 3 medium sweet potatoes
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs beaten
- 1/2 cup milk whole or evaporated
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 400°F. Scrub the sweet potatoes, prick each one 4 to 5 times with a fork and bake them on a baking sheet for 45 to 50 minutes, until tender when pierced with a toothpick. Let them cool until easy to handle, then peel off the skins.
- Lower the oven to 350°F. Mash the sweet potatoes with the butter until smooth. Mix in the sugar, then the vanilla, milk and eggs until well combined.
- Pour the filling into the unbaked pie crust. Bake about 60 minutes, until the center is just set and doesn't jiggle when moved, and reaches 160°F.
- Cool the pie on a wire rack. Serve slightly warm or at room temperature, or refrigerate it to serve later.
Notes
Bake the sweet potatoes, don't boil them. For a brown sugar pie use 3/4 cup brown sugar. Refrigerate within 2 hours once cooled and eat within 3 to 4 days, or freeze up to 3 months.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 47.8gProtein: 3.8gFat: 19.7gSodium: 173mgFiber: 1.7gSugar: 28.7g
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