Mattie Coley'S Sweet Potato Pie
A rich, spiced sweet potato pie with warm cinnamon and nutmeg flavors, perfect for holiday gatherings or comforting desserts that appeal to all ages.
Ingredients
Instructions
- Beat the egg in a mixing bowl.
- Add brown sugar, flour, cinnamon, nutmeg, ginger, and salt; blend well.
- Stir in the sweet potatoes or pumpkin until smooth.
- Pour in the milk or cream and mix thoroughly.
- Pour the filling into the unbaked pie crust.
- Bake at 325°F (163°C) for 50 to 60 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using a mix of sweet potatoes and pumpkin. If you want to reduce sugar, try substituting half of the brown sugar with a natural sweetener like maple syrup. Ensure your sweet potatoes are fully cooked and mashed for a smooth filling. If you're short on time, a store-bought pie crust works great. This pie can also be made vegan by using a flax egg and coconut milk.
Serving Suggestions
Serve this sweet potato pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a side of spiced apple cider or a fresh fruit salad. For a delightful twist, consider serving it alongside Corn Flakes Macaroons for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual slices for about 30 seconds to 1 minute, but note that the crust may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Mattie Coley'S Sweet Potato Pie contains roughly 656 calories, with 9g protein, 105g carbohydrates, and 23g fat. It is an excellent source of calcium (37% of the Daily Value), iron (35% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2675mg per serving (116% 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 or pumpkin for this recipe?
Yes, you can use canned sweet potatoes or pumpkin puree as a convenient alternative. Just make sure to drain any excess liquid before incorporating them into the filling to maintain the right consistency. One 15-ounce can should be sufficient for this recipe, making it a quick and easy option.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the edges are slightly puffed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The top should be golden brown, indicating that it’s baked through. Keep an eye on it in the last 10 minutes of baking to prevent over-browning.
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).