If you want to indulge in a piece of Southern comfort, look no further than Pioneer Woman's sweet potato pie recipe. 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 this recipe. I have made it countless times over the years, 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.
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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.
Pioneer Woman's Sweet Potato Pie Recipe: A Slice of Southern Comfort
If you're looking to indulge in a piece of Southern comfort, look no further than Pioneer Woman's sweet potato pie recipe. 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.
Equipment
- 9-inch pie dish
- Large bowl
- Wire rack
Ingredients
- 1 Ready-to-roll pie crust 1, for a 9-inch pie dish
- 2 large Sweet potatoes baked and peeled
- 1 cup Granulated sugar
- ½ cup Unsalted butter melted
- 2 Eggs beaten
- ½ cup Evaporated milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
- 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.
Notes
- 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.
Nutrition
Nutrition Facts
Pioneer Woman's Sweet Potato Pie Recipe: A Slice of Southern Comfort
Amount per Serving
Calories
311
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
76
mg
25
%
Sodium
154
mg
7
%
Potassium
356
mg
10
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
30
g
33
%
Protein
4
g
8
%
Vitamin A
12511
IU
250
%
Vitamin C
2
mg
2
%
Calcium
79
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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