Diana'S Sweet Potato Pie
Diana's Sweet Potato Pie offers a rich, creamy filling with warm spices, perfect for holiday gatherings or comforting dessert lovers seeking a classic Southern treat.
Ingredients
Instructions
- Peel and boil the sweet potatoes; drain.
- Mash the potatoes with a mixer, adding butter while they are hot.
- Add eggs and mix well.
- Add lemon flavoring, vanilla flavoring, nutmeg, cinnamon, evaporated milk, and sugar; mix well until the consistency is loose.
- Rinse beaters to remove strings.
- Strain the mixture into a clean bowl to remove lumps.
- Fill the prepared pie shells with the mixture.
- Bake at 425°F (hot) for 55 to 60 minutes.
- The center may look soft but will set later.
Tips & Substitutions
To enhance the flavor of your pie, consider substituting half of the sugar with brown sugar for a richer taste. If you don’t have lemon flavoring, fresh lemon juice will work well. Make sure to mash the sweet potatoes thoroughly to prevent lumps. If you prefer a spicier pie, you can add a pinch of ginger or cloves. This recipe is perfect for fall gatherings and pairs beautifully with Easy Cranberry-Orange Muffins.
Serving Suggestions
Serve this sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It’s also great with a sprinkle of toasted pecans on top for added texture. For a festive touch, consider pairing it with a spiced chai or hot apple cider. This pie makes a wonderful addition to holiday meals alongside dishes like Nina Bemus' Favorite Chicken Spaghetti.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30-40 seconds or until warmed through. For the best texture, you can also reheat the pie in a preheated oven at 350°F for about 15 minutes. This will help restore some of the pie's original consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Diana'S Sweet Potato Pie contains roughly 1409 calories, with 6g protein, 78g carbohydrates, and 120g fat. It is a good source of dietary fiber (19% of the Daily Value), calcium (14% of the Daily Value), and potassium (13% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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 ones?
Yes, you can use canned sweet potatoes for convenience. Just make sure to drain them well and mash them to achieve a smooth consistency. However, fresh sweet potatoes will give you a richer flavor and more control over the texture of the pie.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center may still look a bit soft. It will firm up as it cools. You can insert a toothpick into the center; if it comes out clean or with only a few moist crumbs, your pie is ready.
Can I freeze the sweet potato pie?
Absolutely! You can freeze the pie before baking. Allow it to cool completely, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To bake, thaw it in the refrigerator overnight and then bake as directed, adding a few extra minutes if needed.
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).