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  • Writer's pictureTisha Johnson

Sweet Potato Pie

Updated: Feb 12, 2021


Course: Holidays

Cuisine: Southern

Yield: 8 Servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Author: The Southern Spice Rack


· 1 pound peeled and chopped sweet potatoes

· 2 eggs

· ½ cup evaporated milk

· 1 teaspoon vanilla extract

· 1 teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· 1 cup white sugar

· 8 tablespoons softened butter

· For the crust:

· 1 ½ cup all-purpose flour

· ½ teaspoon salt

· ¼ cup diced cold salted butter

· ¼ cup shortening

· 1 teaspoon vanilla extract

· 2 tablespoons sugar

· 1 ½ tablespoons ice cold water


  1. Sift 1 ¼ cups of all-purpose flour into a large mixing bowl.

  2. Add in the cold butter, shortening, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla extract. Using a fork mix the ingredients together until a ball of dough forms. Wrap the dough in plastic wrap and refrigerate.

  3. In a medium sized pot add your sweet potatoes and cover with water. Bring the water to a boil and cook potatoes until they are fork tender but not mushy. Once finished drain the water and let potatoes cool.

  4. In a large bowl mash the potatoes until they are creamy and have almost no lumps. Add in the cinnamon, ground nutmeg, ground ginger, and 1 cup of white sugar. Mix until well incorporated.

  5. Add eggs, evaporated milk, 1 teaspoon vanilla extract, and 8 tablespoons of softened butter. Whisk till well combined and airy, about 4 minutes.

  6. Remove your dough from the refrigerator and roll out to fix your 9-inch pie crust.

  7. Pre-bake the pie shell for 8 minutes at 325℉. Remove the shell from the oven and turn the temperature up to 350℉.

  8. Add the sweet potato filling to the pie shell and ensure filling is evenly spread out.

  9. Bake for 45 – 50 minutes.

  10. Let the pie cool to room temperature before serving.

Sweet Potato Pie
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