Beulah Mclellan'S Sweet Potato Pie
Sweet potato pie with a rich, creamy filling and a hint of nutmeg and pineapple juice, offering a delightful balance of sweetness and spice. Perfect for holiday gatherings or comforting desserts, this pie appeals to those who enjoy classic Southern flavors and homemade baking traditions.
Ingredients
Instructions
- Cream the cooked sweet potatoes until smooth.
- Combine the sweet potatoes with butter, sugar, ground nutmeg, pineapple juice, eggs, milk, salt, and vanilla until well mixed.
- Pour the mixture into an unbaked 9-inch pie shell.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 1 hour and 20 minutes.
Tips & Substitutions
To achieve a smoother filling, ensure the sweet potatoes are completely mashed without any lumps. If you don't have pineapple juice, orange juice can be a delicious substitute. For added flavor, consider using freshly grated nutmeg instead of ground. This pie can be made ahead of time, allowing the flavors to meld beautifully, much like Mrs. Florence Hooks' Spoon Bread.
Serving Suggestions
Serve this sweet potato pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Orange Sunbeam Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in the oven at 350°F for about 15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Beulah Mclellan'S Sweet Potato Pie contains roughly 165 calories, with 2g protein, 32g carbohydrates, and 3g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but make sure to drain them well to avoid excess moisture in the pie filling. This will help maintain the right consistency for the filling.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted in the center comes out clean. Keep an eye on the crust to prevent over-browning; you can cover the edges with foil if needed.
Can I freeze the pie before baking?
Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, remove it from the freezer and bake directly from frozen, adding an extra 10-15 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).