This southern classic sweet potato pie recipe is full of warm spices baked in a buttery pie crust, perfect to serve this holiday season.
Keyword: Sweet Potato Pie Recipe
2cupscooked mashed sweet potatoes(about 2 medium sweet potatoes)
¼cuppacked light brown sugar
1teaspoonpumpkin pie spice
1deep dish pie shelluncooked (9-inch)
Bake sweet potatoes and let cool before scooping out the filling. The quickest way to bake these is to wash and dry the potatoes. Poke each several times with a fork. Place both potatoes on a microwave-safe plate and cook in the microwave for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes until potatoes are tender. Set aside and let cool, then scoop potatoes out of the skin (don’t include potato skin in pie) and mash well.
Preheat the oven to 350°F.
In a large mixing bowl, beat together mashed sweet potatoes, butter, sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla and salt. Beat just until mixed.
Pour pie filling into the unbaked pie crust.
Place pie on a baking sheet (just in case there’s a spill) and bake for 50 to 55 minutes (until middle no longer jiggles).
Let the pie cool completely before topping with whipped topping.
Serve topped with Cool Whip.
PRO TIP:You can also puree the cooked potatoes in a food processor, but mashing them with a potato masher works just as well and gives them the classic texture that everyone loves.PRO TIP:If you are using a premade crust and it comes in a foil pie tin, we’d recommend putting your foil pie pan inside a glass pie plate for added stability.PRO TIP:If you find your crust is browning too quickly, tent the pie crust edges with foil.