Southern Sweet Potato Pie
Sweet potato pie offers a luscious, creamy filling with hints of nutmeg and caramelized sugar, making it a comforting dessert perfect for family gatherings or holiday celebrations. Its rich flavor and smooth texture appeal to both traditionalists and those seeking a nostalgic, Southern-inspired treat.
Ingredients
Instructions
- In a large mixing bowl, combine the flour and sugar.
- Add the mashed sweet potato, eggs, light corn syrup, ground nutmeg, melted butter, and evaporated milk.
- Beat well until the mixture is smooth and well blended.
- Pour the filling into the unbaked 9-inch pie shell.
- Bake at 350°F (175°C) for 55 to 60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a smoother filling, ensure your sweet potatoes are well-mashed without lumps. If you don't have light corn syrup, you can substitute with maple syrup for a different flavor. To enhance the spices, consider adding a pinch of cinnamon or ginger. This pie pairs beautifully with Fresh Peach Ice Cream for a delightful dessert combination.
Serving Suggestions
Serve the pie with whipped cream on top for a classic touch. It also pairs well with a scoop of vanilla ice cream or a dollop of crème fraîche. For a festive presentation, garnish with a sprinkle of ground nutmeg or cinnamon. This pie is perfect for holiday gatherings or as a comforting dessert alongside coffee.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. For a crispier crust, reheat in a preheated oven at 350°F for 10-15 minutes, checking to avoid overbaking.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Sweet Potato Pie contains roughly 419 calories, with 6g protein, 52g carbohydrates, and 22g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and vitamin A. 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 potato instead of fresh?
Yes, canned sweet potatoes work well for this recipe. Just make sure to drain them thoroughly and mash them until smooth. This can save time and still yield a delicious pie, but be mindful of the added sugar in canned varieties and adjust your sugar accordingly.
How do I know when the pie is done baking?
The pie is done when the filling is set and a toothpick inserted in the center comes out clean. If the edges of the crust start to brown too much, you can cover them with foil to prevent burning while the center finishes baking. It's important to let the pie cool before slicing to achieve cleaner cuts.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator after it cools. Just cover it tightly with plastic wrap. For the best flavor and texture, allow it to come to room temperature before serving or reheat it gently in the oven.
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).