If you want to indulge in a piece of Southern comfort, look no further than this sweet potato pie recipe inspired by Pioneer Woman. This classic recipe has all the warmth and richness you'd expect from a traditional Southern dessert, with a velvety smooth filling and a flaky crust that will make your taste buds sing.
As a lover of all things sweet, I was immediately drawn to her recipe. Over the years, I’ve made it countless times, tweaking it to make it my own. The combination of sweet potatoes, warm spices, and a hint of vanilla creates an irresistible flavor. Whether serving it for a holiday gathering or just treating yourself to a slice of heaven, this sweet potato pie will surely delight you.
Ingredients
- Ready-to-roll pie crust — 1, for a 9-inch pie dish
- Sweet potatoes — 2 large, baked and peeled
- Granulated sugar — 1 cup
- Unsalted butter — ½ cup, melted
- Eggs — 2, beaten
- Evaporated milk — ½ cup
- Vanilla extract — 1 teaspoon
- Cinnamon — 1 teaspoon
- Nutmeg — ½ teaspoon
- Salt — ¼ teaspoon
- Whipped cream — for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish and set it aside.
- In a large bowl, mash the baked sweet potatoes until smooth.
- Add the sugar, melted butter, beaten eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Stir well to combine all the ingredients into a smooth filling.
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
- Bake the pie in the preheated oven for 50-60 minutes or until the filling is set and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, slice the sweet potato pie and serve it with a dollop of whipped cream on top.
Substitutions
- Ready-to-roll pie crust — If you prefer to make your own pie crust from scratch, feel free to do so. You'll need approximately 1 ½ cups of prepared pie dough for a 9-inch pie dish.
- Sweet potatoes — While fresh sweet potatoes are ideal for this recipe, you can also use canned sweet potatoes. Just be sure to drain them well before mashing.
- Granulated sugar — If you prefer a less sweet pie, reduce the sugar to ¾ or even ½ cup. Adjust to your taste preference.
- Unsalted butter — Salted butter can be used as a substitute, but remember to reduce the added salt in the recipe accordingly.
Variations
- Pecan topping — For a delightful twist, sprinkle some chopped pecans on top of the sweet potato filling before baking. The toasted nuts add a delightful crunch to each bite.
- Marshmallow topping — To capture the essence of a classic Thanksgiving sweet potato casserole, spread a layer of mini marshmallows on top of the baked pie. Return the pie to the oven for a few minutes until the marshmallows are golden and slightly melted.
Equipment
- 9-inch pie dish
- Large bowl
- Wire rack
Storage
- If you have any leftover sweet potato pie, it is best stored in the refrigerator.
- Wrap the pie tightly in plastic wrap or place it in an airtight container before refrigerating.
- The pie can be refrigerated for up to 4 days.
Pro Tips
- Baking the sweet potatoes — For the best flavor and texture, bake the sweet potatoes instead of boiling them. This method intensifies their natural sweetness and ensures a smoother filling without excess moisture.
- Add a touch of warmth — Enhance the cozy flavors of the sweet potato pie by adding a pinch of cloves or ginger along with the cinnamon and nutmeg.
- Serve with a drizzle — For an extra special touch, drizzle a caramel or maple syrup sauce over each slice of pie before serving. It adds a delightful sweetness that complements the earthy flavors of the sweet potato.
This recipe is inspired by Pioneer Woman’s sweet potato pie. While I’ve made some adjustments to make it my own, you can find the original recipe on her website here.
