This easy Sweet Potato Pie recipe has become a favorite sweet staple for fall and the holidays. Simple ingredients, amazingly delicious flavor, and evocative history of bringing family and community together.
What makes a Sweet Potato Pie so iconically fall? And what makes it a Southern staple?
Why Sweet Potato Pie is a Southern Staple
Adrian Miller, a James Beard award-winning author, addresses the love of Sweet Potato Pie in his book Soul Food: The Surprising Story of an American Cuisine, One Plate.
Miller says Sweet Potato Pie is “just one of those foods that evoke deep, deep nostalgia for either family situations or communal situations.”
“It’s a taste of home,” he says. “It’s a taste of church. It’s the taste of family reunions. You know those settings where you can kind of escape from everything else that’s happening in the world. You’ve got this bond, you’re feeling the love.”
He continues to explain that while sweet potato pie is important. It’s more than that. It’s about how it makes one feel.
“Cooking is an act of love,” he says, “at the most basic level. Somebody is saying they care about your survival. I think sweet potato pie means that to a lot of people.”
Easy Sweet Potato Pie Ingredients
I love the simple ingredient in this equally simple-to-make pie. It all begins with the sweet potato.
Southern purists would say it isn’t sweet potato pie unless you roast or boil the sweet potatoes. And to be honest, it’s my preferred way too.
But, canned store-bought sweet potatoes can work too. You will need about 1 1/2 cups of pureed sweet potato, which should equal about 1 can or 2 to 3 baked and purred potatoes.
The remaining ingredients are simply sugar, eggs, softened butter, milk, and an unbaked 9-inch pie shell. The seasoning is pure fall and the holidays: vanilla, cinnamon, and ground cloves.
How to Make the Pie
Preheat the oven to 350 degrees F. Let’s begin with cooked sweet potatoes to equal about a cup and a half. As mentioned above, you can roast, boil, or use canned.
In the bowl of an electric mixer, combine the sweet potatoes and sugar. Beat until incorporated and then add the eggs, butter, milk, vanilla, cinnamon, cloves, and salt. Beat until smooth.
Pour the sweet potato filling mixture into the pie shell. Brush the crust with an egg wash if desired.
Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Cool for 2 hours and then refrigerate until ready to serve.
More Sweet Potato Recipes You’ll Love
If you love sweet potatoes, you’re always looking for ideas to use them. Short of a baked sweet potato, which is utterly divine on all its own. But here are a few ideas in case you have more laying around.
- 1 1/2 cups cooked sweet potatoes *
- 1 cup sugar
- 2 large eggs
- 4 tablespoons butter, softened (1/2 stick)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie shell, homemade or store-bought
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer, combine the sweet potatoes and sugar. Beat until incorporated and then add the eggs, butter, milk, vanilla, cinnamon, cloves, and salt. Beat until smooth. Pour the sweet potato pie filling mixture into the pie shell. Brush the crust with an egg wash if desired.
- Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Cool for up to 2 hours before refrigerating until ready to serve.
- 1 Egg White
- 1 Tablespoon Water
For this recipe, you need 1 1/2 cups of pureed sweet potato. This can be canned or roasted sweet potatoes. If you're roasting your own, plan on 2 to 3 medium sweet potatoes.
If the crust begins to brown, cover the crust with a layer of foil.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 245mgCarbohydrates: 43gFiber: 2gSugar: 30gProtein: 4g