Southern Sweet Potato Pie

Sweet Potato Pie is a humble pie of the South. Many times served during the sweet potato season which is in the fall.   It is a must have for Thanksgiving around our house.


As soon as Jim heard I had bought some Sweet Potatoes, his first words were, "Are you going to make some Sweet Potato Pie"?

My Mother could make the best sweet potato pie I have ever eaten. As years went by, I never wrote down my Mother's recipe for her Sweet Potato Pie.  I can only go on how I remember the taste, so I set out on a quest to make the closest tasting recipe I could find.


I do remember that Mother always made two pies at a time. She boiled her sweet potatoes, drained them and then mashed them.  She added milk and eggs with a little cinnamon and nutmeg. Oh, what I would give to have her recipe. 

The recipe I have come to use which taste so much like my Mother's comes from a friend of mine who has been a part of our local Yamboree Pie Contest for years and is on the Food Network Show, All-American Festivals Episode: East Texas Yamboree.

For a more intense flavor of the sweet potato, I start off by baking the sweet potatoes in the oven instead of boiling them.

Although I don't have my Mother's recipe for Sweet Potato Pie, I do have her pie tin and pie plate she uses to bake in which makes this recipe a little sweeter.  


Southern Sweet Pot Pie
Printable Recipe

Ingredients:  Filling
  • 3 cups cooked, peeled and mashed sweet potatoes (I mash mine in the food processor)
  • 2 heaping teaspoon cornstarch
  • 2 cup milk (canned, half and half, cream or whole milk)
  • 1 cup sugar
  • 1 cup brown sugar
  • 6 large egg yolks
  • 2 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons margarine, melted
Directions:  Filling
Preheat oven to 350 degrees F. Roll out pie crusts and place it in the pie plates.

In a large bowl add the remaining ingredients and mix well with a wire whisk.

Pour into the unbaked pie shells.

Bake for 45 minutes or until pie is firm.

Allow to cool completely before serving.

Ingredients Pie Crust (4)
  • 4 cups all-purpose flour
  • 1 3/4 cups shortening (butter flavored)
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 large egg
  • 1/2 cup water
  • 1 tablespoon white vinegar
Directions:  Pie Crust
Mix flour, shortening, salt and sugar together with a pastry blender until well blended.

Slightly beat egg, water, and vinegar together with a whisk and pour over the well blended flour mixture.

Mix all ingredients together with a fork. Divide crust into 4 equal parts.

Roll each with a rolling pin and place into 4 pie pans.

Flute edges of crust.  (If not using all 4 prepared pie crust at one time, they can be frozen for later up to 6 months)

Recipe adapted from Mary Beth Johnson


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6 comments :

  1. This looks perfect! I haven't had sweet potato pie for a long time...kind of miss them.

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  2. The only time I like "sweet" sweet potatoes is in sweet potato pie. It's so much like pumpkin pie, which I adore. This looks fantastic.

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  3. Yum. There are so many pumpkin pies out there this year...this is such a refreshingly delicious change.

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  4. Temperature please!

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  5. Thank you Joy...I have added the temperature. Blessings, K

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  6. Oh Miz K! Your pies look awesome...I would load my piece with lots of whipped cream. ;-} I love using my mama's pie dish too. So special! Thanks for sharing with us at Weekend Potluck.

    ReplyDelete

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