My oh my, Sweet Potato Pie! Easy Old-Fashioned Southern Sweet Potato Pie tastes like a cool crisp Fall day, warm pungent spices, and Thanksgiving all wrapped up in one delicious and decadent bite. And, it’s the perfect Thanksgiving dessert!
Chances are if you are not from the South, you might not have ever had this pie before. With this recipe, however, I hope to change that. Considered “soul food” by many, this pie has long played second fiddle to its more popular cousin pumpkin pie. But one bite of this easy to make pie will make a believer out of you.
Oh, and when I say easy, I mean easy! Once you bake the sweet potatoes and add the filling with sweetened condensed milk, this old-fashioned pie only takes minutes to prepare!
Usually, when I know I will be making it, I serve baked sweet potatoes the night before for dinner. Then I throw a few more potatoes in the oven which I use for the pie.
Sweet Potato Pie vs Pumpkin Pie
Sweet potatoes have a flavor all its own, and although many people say that this pie and pumpkin pie taste the same, nothing could be further from the truth. Sweet potatoes are naturally sweet, so the pie doesn’t require as much sugar. Also, the texture is lighter, and the taste isn’t quite as strong as pumpkin pie.
According to my friend Martha Coppins, who enjoys a slice of pie for breakfast every once in a while, “people who don’t think they would like sweet potato pie, but like pumpkin pie, will like this recipe”!
The origin:
The origin of this delicious pie is a little murky, but as early as the 16th century, Spanish explorers found sweet potatoes growing in what is now Louisiana. During Colonial times, the nutritious sweet potato was considered a staple of the American diet.
Nutritional value:
Speaking of nutritious, sweet potatoes are considered one of the world’s healthiest foods and are an excellent source of vitamin A. They are also a very good source of dietary fiber, vitamin C, manganese, and vitamin B6.
Ingredients:
The ingredients include sweet potatoes, butter, sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, vanilla extract, kosher salt, and a 9-inch deep-dish unbaked pie crust.
How to make it:
Preheat the oven to 350 degrees F.
Mash the sweet potatoes using a potato masher until they are smooth.
Use an electric mixer and beat the mashed sweet potato and butter in a medium-size bowl until the mixture is smooth.
Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well.
Pour the mixture into the pie crust. Place the pie on a baking sheet and bake for 40 minutes, or until the crust is golden brown and the pie has set.
Cool and serve. Garnish with whipped cream if desired.
Sharon’s Expert Tips:
To cook the potatoes in the microwave, prick sweet potatoes with a fork and microwave for five minutes. Turn them over and cook for another 5 minutes or until the potatoes are very soft when squeezed. Allow to cool for a few minutes and scoop out and mash the flesh.
If you prefer to cook your potatoes in the oven, preheat the oven to 350 degrees F. Bake the potatoes for 60 minutes or until they are very soft and you can easily squeeze them.
You can also boil your potatoes. To boil them, peel and cut the potatoes into small cubes. Place in boiling water and cook for about 15-20 minutes. They are done when it’s very easy to pierce them with a fork. Drain and mash them.
You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need two cups of mashed sweet potatoes.
For convenience, I used a frozen pre-made pie crust in this recipe. Please feel free to make your own using your favorite pie crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor.
Related recipes:
If you like sweet potatoes as much as we do, be sure to check out these other scrumptious recipes on my blog:
- Easy Southern Sweet Potato Bread with Pecans
- Southern Sweet Potato Casserole with Bourbon
- Easy Southern Sweet Potato Hash
- Southern Candied Sweet Potato Casserole with Pecans
- Terry’s Traditional Sweet Potato Casserole with Pecan Topping
- Easy Creamy Sweet Potato Soup
- Healthy Roasted Sweet Potato Stacks
- Sweet Potato Biscuits with Cranberry Aioli
- Roasted Sweet Potato Salad
You might also want to check out my roundup post: 35 Best and Easiest Sweet Potato Recipes for Thanksgiving.
If you are interested in other southern recipes, you might want to check out these popular favorites: Classic Southern Potato Salad, Homemade Peach Ice Cream, Southern Cheddar Biscuits, Homemade Fresh Peach Ice Cream, Southern Squash Casserole, Southern Mac and Cheese and Traditional Southern-Style Cornbread.
More old-fashioned dessert recipes: Dot’s Ultimate Southern Pecan Pie, Southern Peaches and Cream Pie, Minnie Lee Croley’s Sour Cream Pound Cake.
You also might want to check out my two Thanksgiving dessert roundup posts: 50 Best Thanksgiving Dessert Recipes – You Need to Make Now, and 40 Best Desserts for Thanksgiving – Recipes and Menu Ideas.
★ If you make Easy Old-Fashioned Southern Sweet Pie, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Easy Old-Fashioned Southern Sweet Potato Pie Recipe
Ingredients
- 1 lb sweet potatoes baked and peeled, about 2 cups mashed
- 1/4 cup butter softened
- 14 oz sweetened condensed milk
- 1 tsp orange peel zested
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 large eggs beaten
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1 unbaked pie shell 9-inch deep-dish
- whipped cream optional for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Use an electric mixer and beat the mashed sweet potatoes and butter in a medium-size bowl until the mixture is smooth.
- Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well.
- Pour the sweet potato mixture into the pie crust. Place the pie on a baking sheet and bake for 40 minutes, or until the crust is golden brown and the pie has set.
- Cool and serve. Garnish with whipped cream if desired.
Beautiful pie & so delicious!!! Definitely a keeper!
I am making this recipe for the first time today. It’s a beautiful pie! I made a couple changes to suit my personal preference. I didn’t use the nutmeg, I added extra cinnamon. I separated the eggs mixed the yolks beat the egg whites until stiff and folded them into the sweet potato mixture. Really lightens the pie.
Awesome! I love that you made it your own! I hope you enjoy it, and I hope that you have a happy Thanksgiving!
All the best,
Sharon