This Southern Sweet Potato Pie is the perfect dessert for Thanksgiving dinner. Simple ingredients and warm spices make this a great pie recipe to put on the holiday table.
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❤️ Why you'll love it
- The sweet potato pie filling is made with canned sweet potatoes, making prep time much shorter!
- The buttery pie crust and sweet potato mixture bakes up golden and creamy and it's perfect with a dollop of whipped cream.
- It is a classic southern sweet potato pie recipe that is perfect for the holiday season and can be served at Thanksgiving or Christmas dinner.
🥘 Ingredients
Canned Yams: You will need a 40 ounce can for this particular pie.
Large eggs and egg yolk: these will need to be at room temperature. Freeze the extra egg white for later use.
Heavy whipping cream: adds volume and aids in a creamy custard pie.
Granulated sugar: used to sweetened the pie.
Vanilla extract: compliments the flavor in the pie recipe.
Salted butter: needs to be at room temperature or very soft. You can also use melted butter.
Cornstarch: is used as a thickening agent for the pie filling.
Pumpkin pie spice: a combination of warm spices for sweet recipes.
Unbaked pie crust, for 8”/9” pans: use a refrigerated store bought pie crust or your favorite pie crust recipe. I love my Mom's Oil Pie Crust recipe and it is super easy to make!
🔪 Instructions
- Pre heat oven to 400 degrees F.
- In a large bowl, using a hand mixer on medium speed, combine the mashed yams, eggs, egg yolk, and whipping cream.
- Add the sugar, spices, vanilla, cornstarch, and butter to the sweet potato mixture. Mix until the filling is smooth and slightly whipped.
- Roll the pie crust out to fit the pie pan and place in the pie dish. Press the crust into the pan removing any air pockets from between the dish and crust.
- Press the edge of the crust into a decorative shape or in the dish’s edge mold if desired.
- Bake the pie shell for 3 minutes.
- Remove the pie shell and add the pie filling, spreading with a the back of the spoon to evenly distribute.
- Bake pie on a baking sheet in the oven for 12 minutes. Reduce the oven temperature to 335° and bake for 30 minutes, or until the center is set.
- Remove from the oven and let pie cool on a wire rack for 3-4 hours, until no longer warm. Refrigerate until ready to serve.
🥄 Equipment
Larbe bowl
Potato masher
Electric mixer
Pie pan
Baking sheet
Wire rack
🥫Storage
Store pie in an airtight container stored in the refrigerator up to 4 days.
📖 Variations
- Use all brown sugar instead of granulated sugar for a deeper flavor to the pie.
- If desired, substitute 4 cups cut (3 medium or 2 large sweet potatoes), boiled, fresh sweet potatoes for the canned yams. Mash potatoes after measuring.
💭 Tips
- Be sure the butter is very soft, or melted before adding to the pie filling.
- Insert a toothpick into the center of the pie to check for doneness. If it comes out clean, it is ready to remove from the oven.
- To prevent the edges of the pie crust from burning, use a pie shield, or crimp strips of aluminum foil around the crust before baking.
- Be sure to serve the pie completely cooled. Attempting to serve it warm can result in the pie falling apart. Once it is cool enough to refrigerate, I highly recommend doing so until time to serve.
📚 Related Recipes
If you're looking for something new and delicious for the holiday tables, try this German Chocolate Pecan Pie!
Everyone loves this Red White and Blueberry Pie recipe!
This is my mom's recipe for Homemade Apple Pie Filling used for Canning.
🍽 Serve with...
Serve pie topped with whipped cream and a sprinkle of pumpkin spice or nutmeg to garnish.
🏫 The last word
I never had sweet potato pie until I moved to the south and started to date a southern gentleman. His family serves this pie for the holiday season and not only is it delicious, it is their southern tradition to do so. This classic recipe has become a new tradition in my home and a part our holiday dessert table!
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📖 Recipe
Southern Sweet Potato Pie
Equipment
- Pie pan
Ingredients
- 40 ounces candied yams drained and mashed
- 2 large eggs
- 1 large egg yolk
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup salted butter , very soft
- 2 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice
- 1 refrigerated pie crust , for 8”/9” pans (or homemade)
- Whipped cream and pumpkin pie spice , for garnish
Instructions
- Pre heat oven to 400 degrees F.
- In a large bowl, using a hand mixer on medium speed, combine the mashed yams, eggs, egg yolk, and whipping cream.
- Add the sugar, spices, vanilla, cornstarch, and butter to the sweet potato mixture. Mix until the filling is smooth and slightly whipped.
- Roll the pie crust out to fit the pie pan and place in the pie dish. Press the crust into the pan removing any air pockets from between the dish and crust.
- Press the edge of the crust into a decorative shape or in the dish’s edge mold if desired.Bake the pie shell for 3 minutes.
- Remove the pie shell and add the pie filling, spreading with a the back of the spoon to evenly distribute.
- Bake pie on a baking sheet in the oven for 12 minutes. Reduce the oven temperature to 335° and bake for 30 minutes, or until the center is set.
- Remove from the oven and let pie cool on a wire rack for 3-4 hours, until no longer warm. Refrigerate until ready to serve.
Patrice.
Your recipe sounds good except you dont use pumpkin spice- that will make it taste like pumpkin pie. Your spices should be cinnamon and nutmeg. You should also use Pet milk( or evaporated milk of your choice). Try it and see how wonderful it is!
Shelby Law Ruttan
Hi Patrice, thank you for your input. After researching the recipe I made this recipe the way I felt would taste best. You can always make those changes on your own when making the recipe, or find one that suits your tastes better. Shelby