Southern Sweet Potato Pie

4.75 from 4 votes

A delicious fall pie with warm spices, this Southern Sweet Potato Pie is sure to become your family favorite and southern tradition on the holiday dessert table.

Course Desserts

Cuisine American

Keyword Southern Sweet Potato Pie

Prep Time 10

Cook Time 45

Cooling time 3

Total Time 3 55

Servings

Calories 438kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition