Deep Dish Sweet Potato Pie
A rich, comforting sweet potato pie with warm spices and creamy texture, perfect for holiday gatherings or cozy desserts enjoyed by family and friends.
Ingredients
Instructions
- Cook the sweet potatoes and let them cool slightly.
- Place the cooked sweet potatoes in a mixing bowl and beat until smooth.
- Stir in softened butter and sugar.
- Add eggs one at a time, beating after each addition.
- Mix in cinnamon, nutmeg, vanilla, salt, and evaporated milk.
- Pour the filling into two deep dish pie shells.
- Bake at 375°F for 70 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, ensure the sweet potatoes are thoroughly mashed without lumps. You can substitute the butter with coconut oil for a dairy-free version. If you prefer a sweeter pie, increase the sugar by 1/2 cup. For a spiced flavor, consider adding a pinch of cloves or ginger. Use Mrs. Era Ray'S Pie Shells for a perfect crust that complements the filling.
Serving Suggestions
Serve the pie warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a side of spiced nuts or a fresh fruit salad for a balanced dessert experience. This dish is perfect for holiday gatherings or as a sweet finish to a family dinner.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, until warmed through. This helps maintain the texture and flavor of the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Sweet Potato Pie contains roughly 331 calories, with 2g protein, 24g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 887mg per serving (39% 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 for convenience. Make sure to drain them well and mash before mixing with other ingredients. However, using fresh sweet potatoes will provide a better flavor and texture, enhancing the overall taste of the pie.
What can I substitute for eggs if I want a vegan option?
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for a vegan version. This will help bind the ingredients while keeping the pie moist.
How can I tell when the pie is done baking?
The pie is done when the center is set and a knife inserted comes out clean. If the edges start to brown too quickly, cover them with foil. Bake until the filling is firm but slightly jiggly in the center, as it will continue to set while cooling.
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).