My Sweet Potato Pie is light and creamy with the perfect amount of sweetness and spice. It’s a cinch to make and (in my opinion) way better than Pumpkin Pie. Oh and the memories this pie brings back too… When I was a kid growing up in Mississippi, our neighbor, Mrs. Minor, would make us a sweet potato pie every holiday season that was out-of-this-world good. Her pie is the inspiration behind this recipe and I think of her every time I make it. It’s hands down my favorite pie and I couldn’t imagine a Thanksgiving without it and without thinking of my roots. Looking for a little Deep South on your holiday table this year? Then this is definitely the recipe for you.
To start, preheat an oven to 350 deg F. Wash two medium to medium-large sweet potatoes, rub with oil, jab with a fork a few times and wrap in tin foil. Place the wrapped potatoes on a baking sheet and cook for one hour or until soft to the touch. Let the potatoes cool completely on the counter before proceeding with the next steps.
When the potatoes are cool, slip the skins off each potato, measure out three cups of mashed potato and add it to a large bowl or standing mixer. Whip until fluffy, about one minute. Next add ½ cup of packed brown sugar, ½ cup of granulated sugar, a pinch of kosher salt, 2 eggs, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg and ⅛ teaspoon of ground clove. Mix until smooth. Last, add ½ cup of whole milk and mix again until smooth.
Pour the batter into a pie shell that has been blind baked. You can find details on how to do that here. Bake the pie at 350 deg F for 55-60 minutes or until the pie is set around the sides, but still a little soft and jiggly in the middle. Let the pie cool on the counter, then pop it into the refrigerator to cool completely before slicing and serving. Enjoy!
Sweet Potato Pie
Ingredients
- 2 medium to medium-large sweet potatoes
- ½ cup packed brown sugar
- ½ cup granulated sugar
- pinch of kosher salt
- 2 eggs
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- ½ cup whole milk
- 1 pie shell
Instructions
- Preheat an oven to 350° F.
- Wash two sweet potatoes, rub with oil and poke with a fork a few times to allow the steam to escape while the potatoes bake. Wrap in tin foil and bake for one hour or until soft to the touch.
- Let the potatoes cool on the counter completely.
- When cooled, peel the skins from the potatoes and mash.
- Add three cups of mashed sweet potato to a large bowl or standing mixer and whip for about a minute or until the potato is fluffy.
- Next, add the sugars, salt, eggs, vanilla and spices and mix until smooth.
- Lastly, add the milk and mix the batter again until smooth.
- Pour the batter into a pie shell that has been blind baked (you can find details on how to do that here).
- Bake the sweet potato pie at 350°F for 55-60 minutes or until set on the sides and just barely jiggly in the middle. Let the pie cool on the counter, then pop it into the refrigerator to cool the rest of the way.
- Once completely cool, slice and serve the pie. This recipe makes 6-8 slices of pie.
