The real deal. The classic. Learn how to make the best, authentic, southern sweet potato pie with my two techniques and one special ingredient that’ll blow any other recipe out of the water.
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There’s no such thing as Thanksgiving without sweet potato pie in this house.
Neva. Not eva!
Actual pumpkin doesn’t have very much flavor, and the canned stuff is actually just a mix of winter squashed pureed together and canned.
Did I bust your Thanksgiving dream bubble? No worries, because with one taste of my sweet potato pie, you will forget all about pumpkin pie. Maybe not pumpkin spice lattes, but at least pumpkin pie.
And I’m about to tell you my secrets to the best sweet potato pie ever!
In this recipe we roast the sweet potatoes, then rice them in an affordable potato ricer to remove and break up the inner strings, so your custard base is smooth, silky, and so flavorful.
Have you ever had the sweet potato side-dishes at a chain steakhouse like Outback or Texas Roadhouse? Then you know the rich, delicious flavor of a roasted sweet potato with melting butter and cinnamon. Same thing here, except we have more spices added to the mix like ginger, nutmeg, allspice, clove, and…
Yes, black pepper adds a bit of something extra to your sweet potato pie, the freshly cracked pepper actually released its oils and becomes a spice that sort of reminds me of what salt does in sweet dishes, gives the main flavor some oomph. And we like oomph.
It’s what separates the real ‘put your foot in it, this recipe is from my great-great grandma’ pies from the everyday, ‘its on trend so I gave it a shot’ pies.
Add this to your Thanksgiving table and watch at how fast it disappears!
You can find my recipe for my favorite, easy pie crust here, which fits into a 9 inch pie dish and make two crusts (for two pies, maybe?)
Looking for more Thanksgiving recipes? Check out:
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- 6 medium sweet potatoes
- 1 stick butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp freshly cracked black pepper, finely ground
- 1/2 tsp kosher salt
- 3/4 cup evaporated milk
- 1 unbaked pie crust, 9 inch
- Preheat oven to 350 degree F.
- Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool slightly. Peel the skin off of the potatoes and rice them, with a potato ricer, into a large bowl. Set aside.
- In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, spices, and salt. Add evaporated milk, then add mixture to sweet potatoes in the large bowl. Beat together with whisk or electric mixer until smooth and creamy. Pour into your unbaked pie shell.
- Bake on bottom rack of oven for 1 hour 15 minutes to 1 hour 30 minutes or until center of pie is firm. Serve warm or let cool completely with a dollop of whipped cream.
Amount Per Serving: Calories: 329
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