Southern Sweet Potato Pie Recipe
This easy Southern Sweet Potato Pie recipe makes a classic pie that is full of flavor.
Brimming with fresh sweet potato flavor, brown sugar, butter and warm spices, it will fill your house with holiday aromas any time of the year.
One of the most popular of many fine recipes that are known throughout the South, sweet potato pie dates back to very early colonial days. On the North American mainland sweet potatoes had long been grown by the Indians in Louisiana, where de Soto found them in 1540, and as far north as Georgia. By 1648 the colonists in Virginia were cultivating them. As is often the case, home cooks found a new way to serve sweet potato, baked in a pie.
To make this Southern sweet potato pie recipe even easier, when cooking the sweet potatoes, cook extra to put in the freezer for the next pie. To learn how to freeze sweet potatoes, click here.
- 2 - 3 medium sweet potatoes
- 1 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter or margarine, at room temperature
- 2 eggs, at room temperature
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 unbaked 10-inch pie shell
- Whipped cream topping (optional)
1. Scrub sweet potatoes. Cut into chunks and cover with water. Bring to a boil and cook for 15 to 20 minutes, until fork tender. Drain and run cold water over potatoes. When cool enough to handle, remove skins. With a fork or potato masher, mash sweet potatoes.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine 2 cups mashed sweet potatoes, brown sugar, butter, eggs, ginger, cinnamon, nutmeg and salt. With mixer on low speed, beat until light and fluffy. Add milk and beat just until blended. Pour filling into pie shell.
4. Bake for 35 to 45 minutes or until set. Remove from oven and cool. Top with dollops of whipped cream, if desired.
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