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Deselect All 1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes 3/4 cup sugar 2 large eggs 4 tablespoons (1/2 stick) butter, softened 1/4 cup milk 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch salt 1 unbaked 9-inch pie shell, homemade or store-bought
Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008 My oh my, Sweet Potato Pie! Old-Fashioned Southern Sweet Potato Pie tastes like a cool crisp fall day; warm, pungent spices and Thanksgiving all wrapped up in one delicious and decadent bite. Made with sweetened condensed milk, this classic southern dessert is a make-ahead wonder and can be prepared up to 48 hours ahead. Chances are, if you are not from the South, you might not have ever had sweet potato pie before. However, with this old-fashioned recipe, like grandma used to make, I hope to change that. Considered “soul food” by many, southern sweet potato pie has long played second fiddle to its more popular cousin, pumpkin pie. But one bite will make a believer out of you. Oh, and when I say easy, I mean easy! Once you cook the potatoes, this delicious dessert takes only minutes to put together. Here’s what’s in it:
How to make it:
Frequently asked questions:What’s the difference between sweet potato pie and pumpkin pie? Sweet potatoes have a flavor all their own, and although many people say that the two pies taste the same, nothing could be further from the truth. Sweet potatoes are naturally sweet, so this dessert doesn’t require as much sugar. Also, the texture of sweet potato pie is lighter, and the taste isn’t quite as strong as pumpkin pie. What’s the origin of this old-fashioned pie? The origin of this delicious dessert is a little murky, but as early as the 16th century, Spanish explorers found sweet potatoes growing in what is now Louisiana. During Colonial times, it was considered a staple in the South. Are they nutritious? Sweet potatoes are considered one of the world’s healthiest foods and are an excellent source of vitamin A. They are also an excellent source of dietary fiber, vitamin C, manganese, and vitamin B6. It would be a stretch to say this pie is healthy, but it does contain a full two cups of potatoes. Can you make this pie ahead? One of the best things about this dessert is that you can make it 24 to 48 hours ahead of time. Then, once it cools, cover it and store it in your fridge until you are ready to serve it. What’s the best topping? This pie, made with condensed milk, is delicious on its own, but a dollop of whipped cream or a frozen whipped topping such as Cool Whip turns it into a true classic southern dessert. Other topping ideas include adding a small amount of caramel ice cream topping, maple syrup, or orange juice to flavor the whipped cream. Another idea is to top the whipped cream with a few chopped roasted pecans or my stovetop candied pecans. What’s the best way to cook sweet potatoes for this recipe? To cook the potatoes in the microwave, prick them with a fork and microwave for five minutes. Then, turn them over and cook for another five minutes or until the potatoes are very soft when squeezed. Allow to cool for a few minutes, and scoop out and mash the flesh. If you prefer to cook your potatoes in the oven, preheat the oven to 350 degrees F. Bake the potatoes for 60 minutes or until they feel soft and squishy when squeezed. You can also boil the potatoes. To boil them, peel and cut the potatoes into small cubes. Place in boiling water and cook for about 15-20 minutes. They are done when you can easily pierce them with a fork. Drain and mash them. Sharon’s Expert Tips:You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need two cups of mashed potatoes. For convenience, I used a frozen pre-made deep-dish pie crust in this recipe. Feel free to make your own using your favorite pie crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor. If you use a pre-made crust, don’t forget to place the unbaked pie on a cookie sheet before putting it in the oven. By itself, the aluminum pie pan is flimsy and may bend when you put it in or take it out of the oven. When the pie is done, the filling will puff up slightly, but once it starts cooling, it will flatten out. This is not only a delicious southern dessert, but a piece with your coffee in the morning is the breakfast of champions. More sweet potato recipes:If you like this vegetable as much as we do, be sure to check out these other scrumptious recipes on my blog:
You might also want to check out my roundup post: 35 Best and Easiest Sweet Potato Recipes for Thanksgiving. If you are interested in other southern recipes, you might want to check out these popular favorites: Classic Southern Potato Salad, Homemade Peach Ice Cream, Southern Cheddar Biscuits, Southern Squash Casserole, Southern Mac and Cheese, and Traditional Southern-Style Cornbread. More old-fashioned dessert recipes: Dot’s Ultimate Southern Pecan Pie, Southern Peaches and Cream Pie, Southern Peach Cobbler, Minnie Lee Croley’s Sour Cream Pound Cake, and Old-Fashioned Strawberry Pie with Jello. And, if you are looking for Thanksgiving desserts, I hope you will check out my two Thanksgiving dessert roundup posts: 50 Best Thanksgiving Dessert Recipes – You Need to Make Now, and 40 Best Desserts for Thanksgiving – Recipes and Menu Ideas. ★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones! Sweet Potato Pie Recipe with Condensed MilkEasy Old-Fashioned Southern Sweet Potato pie made with sweetened condensed milk tastes like a cool crisp fall day, warm pungent spices, and Thanksgiving dinner all wrapped up in one delicious and decadent bite. Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Course Dessert Cuisine American, Southern Servings 10 servings Calories 256 kcal
To cook the potatoes in the microwave, prick them with a fork and microwave for five minutes. Then, turn them over and cook for another five minutes or until the potatoes are very soft when squeezed. Allow to cool for a few minutes, and scoop out and mash the flesh. If you prefer to cook your potatoes in the oven, preheat the oven to 350 degrees F. Bake the potatoes for 60 minutes or until they feel soft and squishy when squeezed. You can also boil the potatoes. To boil them, peel and cut the potatoes into small cubes. Place in boiling water and cook for about 15-20 minutes. They are done when you can easily pierce them with a fork. Drain and mash them. You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need two cups of mashed potatoes. For convenience, I use a frozen pre-made deep-dish pie crust in this recipe. Feel free to make your own using your favorite pie crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor. If you use a purchased crust, don’t forget to place the unbaked pie on a cookie sheet before putting it in the oven. By itself, the aluminum pie pan is flimsy and may bend when you put it in or take it out of the oven. When the pie is done, the filling will puff up slightly, but once it starts cooling, it will flatten out. This is not only a delicious southern dessert, but a piece with your coffee in the morning is the breakfast of champions. Calories: 256kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 485mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 4700IUVitamin C: 5.8mgCalcium: 80mgIron: 0.5mg **I originally published this recipe on October 24, 2017. It was republished on August 31, 2021, with new photos, a FAQ section, and expanded tips. There are no changes to the original recipe. What do Patti Labelle put in her sweet potato pie?Ingredients. 2 1/2 pounds orange-fleshed sweet potatoes (yams), about 5 medium, scrubbed but unpeeled.. 1/2 cup (1 stick) unsalted butter, melted.. 1 cup granulated sugar.. 1/2 cup evaporated milk (See Patti's Pointers below). 2 large eggs.. 1 teaspoon freshly grated or ground nutmeg.. 1 teaspoon ground cinnamon.. 1/4 teaspoon salt.. How do you make Paula Deen sweet potato pie?The Absolute Best Southern Sweet Potato Pie Recipe. 2 cups peeled, cooked, cubed sweet potatoes.. 1 ¼ cups sugar, divided, plus a pinch.. ¼ cup (½ stick) melted butter.. 2 eggs.. 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon.. ¼ teaspoon salt.. ¼ teaspoon ground cinnamon.. ¼ teaspoon ground ginger.. How do you make Patti Labelle sweet potatoes?Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.
Why is my sweet potato pie filling runny?It has too much liquid in it, or it hasn't been baked long enough. If it has too much liquid in it before baking, mix in a small amount of flour. If it is runny while baking, continue baking for a little longer until the center of the pie is set. How to make mashed sweet potatoes?
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Sweet potato pie with canned yams and condensed milk
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