Grandma's Sweet Potato Pie
Old Fashioned Sweet Potato Pie recipe like grandma used to make, better than traditional pumpkin pie, this Southern Sweet Potato pie is packed with simple ingredients but SO flavorful!
Servings: 8 slices
Calories: 306kcal
Equipment
- Pie Plate
Ingredients
- 1 pre-made pie crust uncooked and left refrigerated till use
- 2 cups sweet potatoes cooked and mashed*
- 1/2 cup unsalted butter softened
- 1 cup granulated white sugar
- 5 oz. evaporated milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- whipped topping for serving optional
Instructions
- Preheat oven to 350 degrees.
- Place uncooked refrigerated pie crust into a 9-inch pie plate. Flute the edges. Set pie plate with fluted crust aside.1 pre-made pie crust
- In a large bowl, beat together cooked and mashed sweet potatoes and unsalted softened butter. Pour in granulated white sugar and beat ingredients together well.2 cups sweet potatoes, 1/2 cup unsalted butter, 1 cup granulated white sugar
- Add evaporated milk, 2 eggs and vanilla extract. Beat in flour and spices.5 oz. evaporated milk, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon all purpose flour, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon
- Pour uncooked sweet potato pie batter into the prepared pie crust and bake for approximately 55 minutes.
- Edges of pie and crust should be cooked and center of pie will still be a little jiggly in middle but an inserted toothpick should come out mostly clean. Please note that some ovens take longer to cook than expected times. If the pie needs to cook more and the crust is becoming too dark, add foil to the edges of the pie to stop the cooking.
- Once the toothpick in the center is mostly clean, remove the sweet potato pie from the oven and cool it completely on the counter before serving.
- Sweet Potato Pie may take 2 hours to fully cool. When cutting, use a clean knife in between cuts. Serve dessert with Cool Whip whipped topping and pieces of chopped candied pecans.whipped topping for serving
- Store baked and cooled pie in fridge, covered with plastic wrap, for up to 3-4 days.
Notes
- *Please note prior to the pie, sweet potatoes should be cooked and mashed. I recommend letting mashed sweet potatoes cool to prevent burns prior to prepping the pie. Typically 3-4 sweet potatoes make up 2 cups. See full article for more information.
- If preferred, substitute 1 cup of sugar for 1/2 cup of packed brown sugar and 1/2 cup of white sugar.
- Before cutting, sweet potato pie must be fully cooled to firm up.
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 159mg | Fiber: 2g | Sugar: 31g