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sweet potato pie
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4.98 from 41 votes

Southern Sweet Potato Pie

Delicious Southern Sweet Potato Pie that you can enjoy anytime of the year!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert, sweets
Cuisine: American
Servings: 12 slices
Calories: 233kcal

Ingredients

  • 2 lbs yams (approximately two large) (2 cups flesh)
  • 1 Pillsbury pie crust
  • 3 large eggs (beaten)
  • ½ cup yogurt
  • 1 tablespoon pure vanilla extract
  • 3 tablespoon softened butter
  • cup half-n-half
  • 1 cup packed brown sugar
  • 2 tablespoon all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ginger powder
  • ¼ teaspoon freshly grated nutmeg

Instructions

Preheat oven to 400-Degrees F

  • Wash yams thoroughly and poke each with a fork. Bake in the oven, uncovered, for 45 minutes to one hour, or until tender. Remove the yams from the oven and allow them to cool.

Reduce Oven Temperature to 350-Degrees F

  • Meanwhile, form pie crust in a 9" pie dish. Poke the bottom and sides of the crust with a fork and set aside in the refrigerator until needed.
  • Once the yams are cool enough to handle, slice the sweet potatoes in half and then slice off the stringy ends. Add the flesh to a large mixing bowl and beat on medium speed for a few minutes. Stop occasionally to remove any stringy fibers that collect on the beater.
  • Add eggs, yogurt, vanilla, butter, and half-n-half. Mix on medium until fully incorporated. Add brown sugar, flour, salt, and the remaining spices. Mix on medium until all the ingredients are combined, scraping the sides of the bowl as needed and removing the stringy fibers.
  • Pour the pie filling mixture into the prepared pie pan. If you have enough dough, use cookie cutters to cut out leaves or another shape to decorate the edges of the pie (optional).
  •  Place the pie on a baking sheet and bake, uncovered, for an hour or until the center of the pie is set. You can test for doneness by inserting a knife into the center of the pie. If the pie is done, the knife should come out relatively clean. 
  • Cool to room temperature before storing in the fridge. The pie will be puffed up when you first remove it from the oven but will deflate as it cools. Serve pie with ice cream, whipped cream, or cool whip if desired.

Notes

  • The silky texture of southern sweet potato pie is achieved by doing a thorough job of using an electric mixer to beat the sweet potato pie filling and removing the fibrous strings that are naturally contained in yams. Don't skip this step, it does make a big difference!
  • The pie is done when the middle is no longer jiggly and soft and does not have a dent in the center.
  • Cover leftover pie with plastic wrap or aluminum foil and store in the refrigerator for up to a week.
  • Baked sweet potato pie can be frozen for up to 3 months before consumption.
  • Thaw the pie in the refrigerator the night before you plan on serving it.
  • Prepared pie filling can also be frozen for up to 3 months before baking. Just thaw overnight in the refrigerator before baking the pie.

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 222mg | Fiber: 1g | Sugar: 19g