Southern Sweet Potato Pie is one of our favorite holiday desserts. Its smooth texture and perfectly crisp buttery crust brings everyone back for more.
Southern Sweet Potato Pie
This is one of our family's favorite Thanksgiving desserts. This Sweet potato pie has a creamy texture and a perfect buttery crust to compliment the filling and any toppings. It's an easy and unique holiday dessert idea that will be a huge hit with your loved ones. Please Your Palate!
4 medium sweet potatoes
1 can sweetened condensed milk
1/2 cup packed light brown sugar
1 stick unsalted butter
4 large eggs
1 tbsp pure vanilla extract or vanilla bean paste
½ teaspoon nutmeg
½ teaspoon ceylon cinnamon
¼ teaspoon salt
2 frozen or prepared deep dish pie shells or 3-4 regular pie shells(preferred)
Phase 1 - Pie Mixture
Preheat oven to 400 degrees Fahrenheit
Bake sweet potatoes for 50-60 minutes until fork tender
Peel while hot(caution) use gloves for this step!!
Phase 2 - Crust and Assembly
Preheat oven to 415 degrees fahrenheit
In a mixing bowl, place the hot sweet potatoes with butter and mix with a whisk attachment. this will help remove the unwanted and off putting strings from the pie. Mix for approximately 3-5 minutes. ……do not shake excess filling from whisk into bowl…..
Combine the condensed milk, vanilla extract, brown sugar, salt, cinnamon, and nutmeg to sweet potatoes. mix on low speed until slightly incorporated. add eggs one at a time until incorporated.
- Weight empty pie shells and bake at 415 degrees for 10 minutes
- remove pie shells from oven and fill with sweet potato mixture
- brush edges of crust with egg wash (optional)
Reduce oven temperature to 350 degrees and bake pies for 60 minutes or until the center is firm. Transfer to a cooling rack for 3 hours or enjoy warm with some whipped cream!