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Sweet Potato Pie

A smooth and creamy Southern sweet potato pie made with baked sweet potatoes, brown sugar, warm spices, vanilla, butter, and half-and-half in a flaky pie crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Initial Bake for Sweet Potato 1 hour
Total Time 2 hours
Servings: 6
Course: Dessert
Cuisine: American, Southern
Ingredients Method Video Notes

Ingredients
  

  • 2 cups Sweet Potatoes Mashed
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Salt Add an additional pinch
  • 1½ tbsp Lemon Juice Add to taste
  • 1½ tsp Pure Vanilla Extract
  • 1/3 cup Half N Half
  • 2 whole Eggs Room Temp
  • 1 tbsp All Purpose Flour
  • 4 tbsp Unsalted Butter Melted
  • 1 9in Deep Dish Pie Shell

Method
 

  1. Preheat the oven to 400°F for the sweet potatoes.
  2. Wash the sweet potatoes and pierce them several times. Bake until completely tender.
  3. Allow the potatoes to cool enough to handle, then remove and discard the skins.
  4. Measure 2 cups of cooked sweet potato into a large mixing bowl.
  5. Using a hand mixer, blend until smooth, stopping periodically to remove any fibrous strings that collect around the beaters.
  6. Add the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Mix well.
  7. Add the vanilla and lemon juice and mix to combine.
  8. Add the melted butter and half-and-half and mix until smooth.
  9. Taste the filling and adjust the sweetness or spices if desired before adding the raw eggs.
  10. Add the eggs and mix just until incorporated.
  11. Add the flour and carefully mix until combined.
  12. Reduce the oven temperature to 350°F.
  13. Pour the filling into the thawed 9-inch deep-dish pie shell and smooth the top.
  14. Bake at 350°F for approximately 40–50 minutes, or until the edges are set and the center retains a slight jiggle.
  15. Remove from the oven and allow the pie to cool and set for at least 3 hours before slicing.

Video

Notes

For the smoothest filling, remove any fibrous sweet potato strings that collect around the mixer attachments.
Taste and adjust the filling before adding the raw eggs.
The center of the pie should still have a slight jiggle when it comes out of the oven. It will continue to set as it cools.
Allow the pie to cool for at least three hours before slicing.
Store leftovers covered in the refrigerator.