Southern Comfort · Free recipe
Sweet Potato Pie
A velvety, spiced sweet potato custard in a flaky crust, warmly fragrant with cinnamon and nutmeg. A beloved Southern holiday pie that rivals pumpkin any day.
Step 1
Scrub the sweet potatoes and pierce each a few times with a fork. Bake them at 400 F for about 50 minutes, or microwave 10 to 12 minutes, until a knife slides in with no resistance.
Step 2
When cool enough to handle, peel off the skins; the soft flesh should slip right off. Discard the skins.
Step 3
Reduce or set the oven to 350 F. Fit the pie crust into a 9 inch pie plate and crimp the edges. Chill it in the fridge while you make the filling.
Step 4
Put the peeled sweet potato flesh in a large bowl and mash it very smooth with a fork or potato masher. Lumps will show up in the finished pie, so mash well or use a mixer.
Step 5
Add the brown sugar, granulated sugar, and softened butter. Beat with a mixer or whisk until creamy and combined.
Step 6
Beat in the eggs one at a time, then add the evaporated milk and vanilla and mix until silky smooth.
Step 7
Add the cinnamon, nutmeg, ginger, and salt and mix until the filling is evenly colored and fragrant.
Step 8
Pour the filling into the chilled crust and smooth the top with a spatula.
Step 9
To protect the crust edges from burning, loosely wrap the rim with strips of foil.
Step 10
Bake for 55 to 65 minutes. The pie is done when the edges are set and puffed and the center jiggles only slightly, like set gelatin, when nudged.
Step 11
Remove the pie and let it cool completely on a wire rack for at least 2 hours; the custard finishes setting as it cools.
Step 12
Slice and serve at room temperature or chilled, with whipped cream if desired.
Tips from the test kitchen
- Baking the sweet potatoes instead of boiling keeps the flavor concentrated, not watery.
- Mash or beat the filling until perfectly smooth for a silky, lump-free custard.
