Old Fashioned Sweet Potato Pie
This is truly the BEST Old Fashioned Sweet Potato Pie recipe! It’s smooth and creamy, and perfectly spiced. Just add whipped cream!
Step aside, pumpkin pie! This Old Fashioned Sweet Potato Pie is next-level delicious.
The recipe comes from a vintage Southern junior league cookbook, and it’s a classic recipe: pie crust, sweet potatoes, evaporated milk, sugar, butter, egg, and warm spices.
Sometimes, simple is best. And that’s definitely the case with this old fashioned pie. I love topping it with whipped cream and a light dusting of cinnamon. Here are a few tips for making it:
- A stand mixer or hand mixer works well for mashing the sweet potatoes. If you want a perfectly smooth pie, you can put the potatoes through a ricer or food mill instead (this isn’t necessary though—it’s still quite smooth with just a mixer).
- A store-bought pie crust works great here, or try a Never Fail Pie Crust or a Crisco pie crust from scratch (they are so flaky!).
- The pie will set as it cools. It’ll still be jiggly in the center when it comes out of the oven—that is ok!
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
Jump to:
Ingredients
- You’ll need 2 medium sweet potatoes. The exact size doesn’t matter—we’ll measure out 2 cups after baking and mashing.
- Butter, evaporated milk, and egg hold the pie together.
- I used granulated sugar for this recipe, but brown sugar works, too!
- Warm spices including cinnamon, nutmeg, ginger, and allspice flavor the pie.
- You can make your own pie crust (like this Crisco Pie Crust recipe) or use a store-bought refrigerated pie crust.
How to Make Old Fashioned Sweet Potato Pie
- Bake the sweet potatoes for about an hour at 350°F, or until tender. Let cool for 15 minutes, then remove the skin (it should slide right off) and mash the potatoes until smooth with a hand mixer.
- Measure out 2 cups of the mashed sweet potatoes and set the rest aside. Mix the 2 cups of sweet potatoes with the melted butter, evaporated milk, sugar, spices, vanilla, and egg. Use the mixer to mix gently until everything is combined.
- Gently unroll the pie crust into a 9-inch pie dish, and flute the edges.
- Pour the filling in, and bake for about an hour at 350°F. Let cool completely before slicing. I like serving the pie with whipped cream and cinnamon.
How to make homemade whipped cream
Whipped cream on top of sweet potato pie is a MUST!
In the bowl of a stand mixer (or use a hand mixer), place 1 cup of heavy cream, 1 tablespoon powdered sugar, and a splash of vanilla.
Beat on high until soft peaks form. Store in the refrigerator until you’re ready to serve it with the pie.
Frequently Asked Questions
Yes, substitute ¾ cup of brown sugar for the 1 cup of white sugar.
Yes! Use the pie crust recipe from my Fresh Peach Pie or this Crisco pie crust.
The pie will still jiggle in the middle slightly when you take it out of the oven. It’ll firm up as it cools.
More pie recipes to love
- Old Fashioned Peanut Butter Pie
- Strawberry Pie with Jell-O
- No-Bake Raspberry Pie
- Mississippi Mud Ice Cream Pie
- Old Fashioned Pecan Pie
- Sour Cream Raisin Pie
- Old Fashioned Apple Pie
- Old Fashioned Pumpkin Pie
And here are my two favorite Thanksgiving side dishes!
📖 Recipe
Old Fashioned Sweet Potato Pie
Ingredients
- 1 unbaked pie crust
- 2 medium sweet potatoes (to make 2 cups when mashed)
- ¾ cup evaporated milk
- 1 egg
- 1 cup sugar
- 4 tablespoons salted butter, melted
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of allspice
- To serve: whipped cream, cinnamon
Instructions
- Preheat oven to 350°F. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for 55–65 minutes, or until a knife inserted into the center goes through easily.
- Let cool slightly, peel, and place the potatoes in a large bowl.
- Meanwhile, unroll the pie crust and place in a 9-inch pie plate. Crimp the edges.
- Poke the crust all over with a fork, and place a piece of aluminum foil on the bottom of the crust. Top with pie weights or dried beans, and bake for 10 minutes. Remove the pie weights and foil.
- While the crust is baking, mash the sweet potatoes with a hand mixer. You should have roughly 2 cups (if it’s more than that, remove any extra so the pie filling doesn’t overflow).
- Add the evaporated milk, egg, sugar, butter, vanilla, cinnamon, ginger, nutmeg, and allspice. Mix with the mixer until combined.
- Pour the mixture into the pre-baked pie crust. Bake for 55–65 minutes, or until only the center jiggles a little when you jostle the pie. You can also insert a thermometer—it should read 175°F when the pie is done.
- If the crust is turning brown but the pie it not done, place a sheet of aluminum foil very loosely over the top of the pie until the filling is baked through (the foil can just rest on top of the pie—no need to tuck it anywhere).
- Let cool completely, and serve with whipped cream and cinnamon.
Comments
No Comments