Classic Southern Sweet Potato Pie Recipe

Overhead view of sweet potato pie with a slice removed.

Classic Southern Sweet Potato Pie Recipe

Southern sweet potato pie is an old fashioned dessert that's easy to make and full of fall flavor! You'll love how fast this classic recipe goes together... and since it's even better the second day it's perfect for making ahead of time during the busy holiday season!

Course Dessert- Pie

Cuisine American - Southern, Holiday

Prep Time 5

Cook Time 50

Chill 4

Total Time 4 55

Servings

Calories 416kcal

Author Marye Audet-White

Equipment

Ingredients

½ cup butter
¾ cup light brown sugar
¼ cup light Karo syrup
2 eggs beaten
⅔ cup evaporated milk 5 ounce can
1 ½ pounds sweet potatoes cooked and mashed
2 teaspoons vanilla extract
¼ tsp. salt
1 unbaked pie crust 9-inch
nutmeg optional

Instructions

Preheat oven to 350° degrees.
Cream butter, brown sugar and Karo syrup together, scraping down sides of mixer bowl often.
With mixer on low speed add eggs one at a time.
Add sweet potatoes and mix well.
Stir in the milk, vanilla and salt, making sure all ingredients are completely blended together.
Pour into the unbaked pie shell and bake 50 minutes, or until a knife inserted in the center comes out clean. An instant read thermometer will read 175℉-185℉.
Dust top with freshly grated nutmeg if desired.

Notes

Storage:

Store, tightly covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

Expert Tip:

If you find that your pie crust edges start to get a little too brown, cover them with aluminum foil to prevent the edges burning.
Be careful not to overbake your pie.
Refrigerate overnight for best texture and flavor.

Nutrition