This is a classic Southern sweet potato pie made with butter and mashed sweet potatoes, flavored with vanilla and cinnamon. There's just nothing quite like it, especially at Thanksgiving in the South. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.
You can use purchased refrigerated or frozen pie pastry or homemade pie shells.
Although the recipe calls for unbaked pie shells, I recommend partially baking the crusts before filling to avoid a soggy bottom.
Prepare the Pie Crust
- Line 2 pie plates (9-inch) with the pie dough.
- Refrigerate until they are thoroughly chilled while you prepare the filling.
- If desired, partially bake the crusts and cool before filling.
Make the Pie Filling
- In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar and evaporated milk.
- Stir until the mixture is well-blended.
- In another bowl whisk the vanilla, eggs, and cinnamon together until they are well-blended.
- Add the egg mixture to the sweet potato mixture and blend thoroughly.
Assemble the Pie
- Pour the sweet potato filling into the prepared chilled pie shells.
- Bake for about 1 hour in an oven preheated to 350 F or until the filling is firm and a knife inserted in the center comes out clean.
*Place 2 medium sweet potatoes in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes. Mash the sweet potatoes or puree with an immersion blender. Measure 2 cups.
How to Freeze Sweet Potato Pie
- Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.
- Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.
- To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.
- If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.
- Substitute light cream for the evaporated milk, if desired.
- If you don't have fresh sweet potatoes, use canned sweet potato puree.