Blue Ribbon Sweet Potato Pie
A rich and flavorful sweet potato pie with warm spices, perfect for holiday gatherings or cozy desserts, combining creamy filling with cinnamon and nutmeg notes.
Ingredients
Instructions
- Peel and dice the sweet potatoes.
- Place the sweet potatoes in a saucepan with enough cold water to cover.
- Bring to a boil and simmer for 15 to 20 minutes or until tender.
- Drain and mash the sweet potatoes.
- If using canned sweet potatoes, drain and mash them.
- Using an electric mixer, beat the sweet potatoes until smooth and set aside.
- In a separate bowl, beat eggs, brown sugar, salt, cinnamon, nutmeg, allspice, and ginger until well mixed.
- Add the mashed sweet potatoes to the egg mixture and beat well to combine.
- Slowly add the evaporated milk, beating until the mixture is smooth.
- Pour the custard into the unbaked pie shell with cinnamon.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 325°F and bake for an additional 40 minutes or until the center is set.
- Remove from the oven and cool.
- Chill the pie in the refrigerator.
- Whip cream and spread on top of the cooled pie before serving.
Tips & Substitutions
For a smoother texture, ensure your sweet potatoes are fully cooked before mashing. If you're short on time, canned sweet potatoes are a great substitute; just drain and mash them well. For added flavor, consider using freshly grated nutmeg instead of ground. This recipe can easily be adapted for a gluten-free version by using a gluten-free pie crust.
Serving Suggestions
This sweet potato pie pairs beautifully with whipped cream or a scoop of vanilla ice cream on top. For a festive touch, sprinkle some toasted pecans or walnuts over the whipped cream. It makes a delightful dessert for holiday gatherings or special occasions, and it complements savory dishes like roasted turkey or ham.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 4 days. To reheat, slice individual pieces and warm them in the microwave for about 30 seconds or until heated through. You can also serve it cold, as the flavors develop more after chilling.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Sweet Potato Pie contains roughly 424 calories, with 5g protein, 47g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (44% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1077mg per serving (47% 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 other types of sweet potatoes?
Yes, you can use different varieties of sweet potatoes, such as purple or white sweet potatoes. However, keep in mind that they may alter the flavor and color of the pie slightly. Just ensure they are cooked until tender before mashing.
How do I know when the pie is fully baked?
The pie is fully baked when the center is set and doesn't jiggle when you gently shake it. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the crust edges begin to brown too quickly, cover them with foil.
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead of time. Just bake it, allow it to cool, and then refrigerate it. It’s best served chilled, and the flavors will meld beautifully overnight, making it a perfect make-ahead dessert for gatherings.
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).