Old-Fashioned Sweet Potato Pie

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
1 Review

If you’re looking to bring a touch of Southern comfort to your dessert table, this Old-Fashioned Sweet Potato Pie is just the ticket. With its silky texture and warm spices, it’s a delightful alternative to the classic pumpkin pie, and perfect for any holiday feast or cozy gathering.

Old-Fashioned Sweet Potato Pie

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Ingredients for Old-Fashioned Sweet Potato Pie

Ingredients for Old-Fashioned Sweet Potato Pie

The heart of this pie is, of course, the sweet potatoes. They bring natural sweetness and a velvety base for the filling. Butter adds richness, while a mix of granulated sugar and brown sugar provides the right level of sweetness and a hint of molasses flavor. Whole milk gives a creamy consistency to the filling. We use eggs to set the pie, ensuring it holds its shape. A touch of vanilla extract enhances all the flavors, and the quartet of cinnamon, nutmeg, ginger, and cloves brings that warm, cozy scent and taste. And of course, a pre-made 9-inch pie crust serves as the crispy vessel for this delightful filling.

Why This Old-Fashioned Sweet Potato Pie Works

During boiling, the sweet potato cubes soften all the way through, so they mash very smooth. Once they are mashed, the butter melts into the warm potatoes and coats them, so the filling stays creamy instead of dry. Sugar mixes into that warm mash and starts to dissolve, so there are no gritty bits later.

As the eggs, milk, and mashed sweet potatoes are mixed together, they form a loose batter that can be poured but still has some body from the potato starch. In the oven, that starch swells and firms up while the eggs slowly set. Together they turn the soft batter into a sliceable pie that holds its shape but still feels tender.

With steady heat, the spices and vanilla spread through the whole filling, so every bite tastes the same. The pre-made crust supports the heavy sweet potato filling as it bakes, and by the time the pie cools, the center finishes setting and slices come out clean instead of runny.

Old-Fashioned Sweet Potato Pie Tips & Tricks

  • If you prefer a smoother filling, consider using a hand mixer or food processor to blend the sweet potatoes.
  • For a deeper flavor, roast the sweet potatoes instead of boiling them.
  • Ensure your butter is fully softened to avoid lumps in the filling.

Mistakes To Avoid

Boiling the sweet potatoes too long can waterlog them. Extra water stays trapped in the mash, so even with the sugars and eggs, the filling bakes up loose and can stay soft in the center instead of setting into clean slices.

Mashing the sweet potatoes only halfway leaves small hard lumps. Those pieces don’t blend with the butter, sugar, and eggs, so they stay firm in the oven and the pie ends up with a bumpy, uneven texture instead of a smooth, custardy one.

Pouring hot sweet potatoes straight onto the eggs causes trouble. The heat can partially cook the eggs in streaks, leaving tiny scrambled bits that never fully smooth out, so the filling looks grainy and slices rough.

Pulling the pie from the oven too early means the center has not fully set. The knife might come out almost clean, but once cooled, the middle can sag, weep liquid, and collapse when sliced.

Skipping the cooling time makes the pie fall apart. While still hot, the filling is soft and loose, so cutting it too soon gives messy slices that slide out of the crust.

Equipment Used:

Mixer, Large Pot, Mixing Bowl, Pie Dish

Ingredients

  1. 1 ½ lbs sweet potatoes
  2. ½ cup butter, softened
  3. 1 cup granulated sugar
  4. ½ cup packed brown sugar
  5. ½ cup whole milk
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. ½ teaspoon ground cinnamon
  9. ½ teaspoon ground nutmeg
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon ground cloves
  12. 1 pre-made 9-inch pie crust

Step-by-step Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Peel and cube sweet potatoes, then boil them in a large pot until tender, about 20 minutes.
  3. 3. Drain the sweet potatoes and mash them until smooth.
  4. 4. In a large bowl, combine mashed sweet potatoes, butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves.
  5. 5. Mix until well combined and creamy.
  6. 6. Pour the sweet potato mixture into the prepared pie crust and smooth the top.
  7. 7. Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
  8. 8. Allow to cool before serving.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be a convenient substitute. Just make sure to drain them well and reduce the sugars slightly, as canned varieties are often sweetened.
How long will the pie keep?
Stored in the refrigerator, this pie will last about 3 to 4 days. Cover it with plastic wrap or foil to keep it fresh.
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead, which can actually enhance the flavors. Just let it cool completely, then refrigerate until needed.

Serving Ideas for Old-Fashioned Sweet Potato Pie

This sweet potato pie shines brightest when served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a little extra indulgence, drizzle some caramel sauce over the top. Pair it with a cup of spiced tea or mulled wine to accentuate its warm flavors.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.