This southern sweet potato pie has just the right amount of sugar and spice, then is baked to perfection . This pie is a staple in the South during the holidays and even takes the place of pumpkin pie on some dessert tables. Growing up my mother did not make pumpkin pie during the holidays. This was our pie of choice along with Pecan Tassies. This decadent pie is over looked many times during the holiday , but a really don’t know why . The funny thing is if you love pumpkin pies you will adore this rich and creamy pie. The opposite isn’t always true ..weird but true. I haven’t figured out if it’s a flavor or texture thing. This pie is like mashed sweet potatoes but held together slightly with a little spice, a little different from it’s holiday pie cousin. If you love the OTHER holiday pie you must check out my Pumpkin Pie Supreme, how you can make a plain pie really extra.
The beauty of this recipe is it is super simple and you really don’t need any fancy equipment or ingredients. I used canned sweet potatoes , I just drained the liquid and mashed them with a fork or potato masher. This is the way my Momma always did it , she was all about making recipes easy. With that being said if you want to use freshly baked or boiled sweet potatoes feel free. I also used a premade deep dish crust but if you make a fabulous crust make it .
Things you will need to make Sweet Potato Pie:
Let’s Make Southern Swett Potato Pie!
Start by gathering the ingredients and preheating your oven to 350 degrees. In a medium to large mixing bowl beat the eggs and evaporated milk until frothy.
Beat in sugar , cinnamon, ginger , nutmeg and salt.
Mix in Vanilla and mashed sweet potatoes , mix until smooth
Pour sweet potato filling into a prepared deep dish pie crust and bake in a preheated oven for 1 hour.
Allow to cool completely before slicing. This is great alone and even better topped with whipped cream.