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Southern Living Magazine Sweet Potato Pie Recipe

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Traditional Southern Sweet Potato Pie KeepRecipes Your Universal Recipe Box
Traditional Southern Sweet Potato Pie KeepRecipes Your Universal Recipe Box from keeprecipes.com

Description

This sweet potato pie recipe from Southern Living Magazine is a perfect dessert for any occasion. The smooth and creamy filling is made with sweet potatoes and flavored with cinnamon and nutmeg. The buttery crust is easy to make and complements the filling perfectly. This pie is sure to become a family favorite.

Prep Time

Preparation time for this recipe is about 30 minutes.

Cook Time

Cooking time for this recipe is about 1 hour and 10 minutes.

Ingredients

For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
For the filling:
  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream

Equipment

  • 9-inch pie dish
  • mixing bowl
  • pie weights or dried beans
  • baking sheet
  • whisk or electric mixer

Method

  1. Preheat the oven to 375°F.
  2. For the crust, mix the flour and salt in a mixing bowl. Add the cold and cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the pie dish and trim the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill the crust with pie weights or dried beans and bake for 15 minutes.
  5. Remove the pie weights or dried beans and parchment paper and bake for an additional 10-12 minutes, or until the crust is golden brown. Remove from the oven and let cool.
  6. For the filling, mix the mashed sweet potatoes, sugar, and butter in a mixing bowl until creamy. Add the eggs, vanilla extract, cinnamon, nutmeg, and salt and mix until well combined. Gradually add the heavy cream and mix until smooth.
  7. Pour the filling into the cooled crust and smooth the top with a spatula. Place the pie on a baking sheet and bake for 55-60 minutes, or until the filling is set and slightly jiggly in the center.
  8. Remove from the oven and let cool completely on a wire rack. Serve at room temperature or chilled.

Notes

If you prefer a sweeter pie, you can add an additional 1/4 cup of sugar to the filling. You can also substitute the heavy cream with evaporated milk for a lighter version of the pie.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 442
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 115mg
  • Sodium: 197mg
  • Potassium: 236mg
  • Carbohydrates: 51g
  • Fiber: 2g
  • Sugar: 29g
  • Protein: 5g
  • Vitamin A: 10915IU
  • Vitamin C: 2mg
  • Calcium: 50mg
  • Iron: 2mg

Recipe Tips

To make sure the crust doesn’t shrink while baking, make sure to prick the bottom of the crust with a fork and line with parchment paper before filling with pie weights or dried beans. When adding the heavy cream to the filling, make sure to mix until smooth to avoid any lumps in the filling. Serve with whipped cream or vanilla ice cream for an extra treat.

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