Good Old Virginia Sweet Potato Pie
A luscious, creamy sweet potato pie with warm spices and rich flavors, perfect for holiday gatherings or comforting desserts enjoyed by family and friends.
Ingredients
Instructions
- Combine all ingredients at high speed with a mixer.
- Add lemon and vanilla extracts to enhance flavor.
- Pour the batter into a 9-inch pie plate.
- Bake at 375°F (190°C) for 1 hour until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute coconut milk for a dairy-free alternative. If you don’t have lemon extract, freshly squeezed lemon juice works in a pinch. To save time, use canned sweet potatoes, but be sure to drain and mash them well. This pie is a classic in American recipes, and it’s perfect for holiday gatherings.
Serving Suggestions
Serve the sweet potato pie warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or spiced tea. For a festive touch, consider serving alongside Yummy Goodies or other classic desserts. This pie is a delightful centerpiece for any holiday table.
Storage & Reheating
Store leftover sweet potato pie in the refrigerator, covered tightly with plastic wrap or aluminum foil. It can last for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. Alternatively, use the microwave, heating in short intervals until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Good Old Virginia Sweet Potato Pie contains roughly 322 calories, with 5g protein, 49g carbohydrates, and 6g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g 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 fresh sweet potatoes instead of canned?
Yes, fresh sweet potatoes work great! Simply peel, boil, and mash them until smooth. About 2-3 medium sweet potatoes will yield the 3 cups needed for this recipe. Make sure they are cooked well for the best texture in your pie.
What can I use if I don't have cream?
If you don't have cream, you can substitute it with additional milk or use a mixture of milk and sour cream for a similar richness. Alternatively, coconut cream is a fantastic dairy-free option that adds a lovely flavor.
How do I know when the pie is done baking?
The pie is done when it is set and the edges are slightly puffed. A toothpick inserted in the center should come out clean or with a few moist crumbs. It should also be golden brown on top. Let it cool before slicing to achieve neat pieces.
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).