Sweet Potato Pie
Sweet potato pie is a classic Southern dessert that is rich and creamy. Full of warm spices, if you enjoy pumpkin pie you will also love this sweet potato pie.
Ingredients
- 2 cups cooked mashed sweet potatoes about 2 medium sweet potatoes
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup evaporated milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 deep dish pie shell uncooked 9-inch
- 1 cup Cool Whip
Instructions
- Bake sweet potatoes and let them cool before scooping out the filling. The quickest way to bake these is to wash and dry the potatoes. Poke each several times with a fork. Place both potatoes on a microwave-safe plate and cook in the microwave for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes until potatoes are tender. Set aside and let cool, then scoop potatoes out of the skin (don’t include potato skin in pie) and mash well.
- Preheat the oven to 350°F.
- In a large mixing bowl, beat together mashed sweet potatoes, butter, sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Beat just until mixed.
- Pour pie filling into the unbaked pie crust.
- Place pie on a baking sheet (just in case there’s a spill) and bake for 50 to 55 minutes (until the middle no longer jiggles).
- Let the pie cool completely before topping it with whipped topping.
- Serve topped with Cool Whip.
Notes
PRO TIP: You can also puree the cooked potatoes in a food processor, but mashing them with a potato masher works just as well and gives them the classic texture that everyone loves.
PRO TIP: If you are using a premade crust and it comes in a foil pie tin, we’d recommend putting your foil pie pan inside a glass pie plate for added stability.
PRO TIP: If you find your crust is browning too quickly, tent the pie crust edges with foil.