Tennessee Sweet Potato Pie
A rich and creamy sweet potato pie with warm spices and a pecan topping, perfect for holiday gatherings or cozy desserts that satisfy every sweet tooth.
Ingredients
Instructions
- Mix the brown sugar, salt, and pumpkin pie spice well in a bowl.
- In a separate bowl, beat the eggs and then add the milk, cooked mashed potatoes, and the sugar mixture; mix thoroughly.
- Pour the filling into the pastry-lined 9-inch pie shell.
- Prepare the pecan topping by combining pecans, melted butter, and dark brown sugar; sprinkle evenly over the pie.
- Bake at 350°F (175°C) for 45 minutes or until the filling is set and the crust is golden.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a smoother filling, ensure your sweet potatoes are well-mashed and free of lumps. If you don’t have pumpkin pie spice, you can create your own blend using cinnamon, nutmeg, and ginger. Consider using a pre-made pie crust for convenience, or try making a graham cracker crust for added texture. This pie also works well with a scoop of vanilla ice cream on top.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream or a dollop of crème fraîche for a rich contrast. It pairs beautifully with a side of spiced apple cider or a scoop of your favorite vanilla ice cream. For a more festive touch, consider serving it alongside M And M Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover Tennessee Sweet Potato Pie in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 20-30 seconds, or warm the entire pie in a preheated oven at 350°F (175°C) for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Sweet Potato Pie contains roughly 698 calories, with 7g protein, 93g carbohydrates, and 33g fat. It is a good source of iron (18% of the Daily Value), calcium (18% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1151mg per serving (50% 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 fresh sweet potatoes instead of canned?
Yes, fresh sweet potatoes can be used by peeling, boiling, and mashing them until smooth. This will give your pie a more natural taste, and you can adjust the sweetness to your preference.
What can I substitute for milk in this recipe?
You can use almond milk, coconut milk, or any non-dairy milk as a substitute for regular milk. This makes the pie suitable for those following vegetarian recipes or dairy-free diets.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, pre-bake the pie shell for about 10 minutes before adding the filling. This will help create a barrier against moisture and keep the crust crispy.
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).