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A classic Southern dessert featuring a silky, spiced sweet potato filling in a flaky, buttery crust. It's the perfect centerpiece for holiday gatherings, delivering warmth and comfort in every slice.
For 8 servings
Prepare the Pie Crust
Blind Bake the Crust
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A classic Southern dessert featuring a silky, spiced sweet potato filling in a flaky, buttery crust. It's the perfect centerpiece for holiday gatherings, delivering warmth and comfort in every slice.
This southern recipe takes 120 minutes to prepare and yields 8 servings. At 364.46 calories per serving with 6.15g of protein, it's a moderately challenging recipe perfect for dessert.
Cook the Sweet Potatoes
Make the Filling
Bake the Pie
Cool and Serve
Add a pecan praline topping. Before the last 10 minutes of baking, sprinkle a mixture of chopped pecans, brown sugar, and melted butter over the pie.
Incorporate other warm spices like a pinch of allspice or cloves for a more complex flavor profile.
Add a tablespoon of bourbon or dark rum to the filling for a rich, boozy note that complements the sweet potato.
Use a gingersnap or graham cracker crust for a different texture and flavor base.
Sweet potatoes are one of the best natural sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for vision, immune function, and skin health.
The sweet potato base provides a good amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Spices like cinnamon and nutmeg, along with the sweet potatoes themselves, are packed with antioxidants that help protect your body from free radical damage.
A typical slice of homemade sweet potato pie contains approximately 300-400 calories, depending on the crust recipe and the amount of sugar and butter used.
While it is a dessert high in sugar and fat, sweet potato pie offers some nutritional benefits from its main ingredient. Sweet potatoes are an excellent source of Vitamin A, fiber, and antioxidants. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can use canned sweet potato puree. Make sure to buy 100% pure puree, not 'sweet potato pie filling,' which already contains sugar and spices. You will need about 1.75 cups (a 15-ounce can) of puree for this recipe.
Cracking is usually caused by overbaking or by cooling the pie too quickly. To prevent it, bake just until the center is slightly jiggly and let it cool gradually at room temperature, away from drafts.
Absolutely! Sweet potato pie is a great make-ahead dessert. You can bake it up to 2 days in advance. Let it cool completely, then cover and store it in the refrigerator.
Store leftover pie covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.