Sweet Potato Pie Recipe
This Southern Sweet Potato Pie has a smooth, creamy filling with warm spices and browned butter baked in a flaky pie crust.
Servings: 8
Calories: 304kcal
Ingredients
- 1 Pie Crust prepared in a 9-inch pie plate, all butter pie crust (rolled to 12-inches, ⅛ thick), refrigerated pie crust (pre-rolled and thawed), or 9-inch frozen pie crust (these come prepared in a pan, do not thaw)
- ¾ lb sweet potatoes about 2 sweet potatoes, or 1 ¾ cup sweet potato puree, 29 oz canned sweet potatoes, drained, these come in chunks with a water, or 15 oz sweet potato puree (unsweetened)
- ¼ cup Butter salted
- ½ cup Brown Sugar
- ¼ cup White Sugar
- ½ cup evaporated milk
- 1 ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 2 tsp Vanilla Extract
- 2 large Eggs
Instructions
- Preheat the oven to 350 degrees
- Prepare the sweet potatoes: Wash and dry the sweet potatoes. Pierce each one 4–6 times with a fork. Place them in the air fryer basket with space between them.
- Roast the sweet potatoes in the air fryer: roast the sweet potatoes in the air fryer at 375 degrees for 26-30 minutes (mine were about 6 oz each so adjust the cook time if yours are larger or smaller). It should be very easy to cut them open and scoop out the flesh once they cool.
- Brown the butter: while the sweet potatoes roast, add the butter to a saucepan and brown. It will turn an amber color in about 5 minutes. Remove from the heat and set aside. This step adds a slightly nutty and richer flavor to the pie. You can skip this step, but if you do, simply melt the butter and add it to the food processor with the rest of the filling ingredients.
- Peel the sweet potatoes and add them to a food processor: Let the potatoes cool for 10–15 minutes. Split them open and scoop the flesh into a food processor or blender.
- Make the pie filling with the roasted sweet potatoes: Add all other ingredients except the eggs to the food processor. Saving the eggs lets you taste pie filling and adjust it to taste. Blend until incorporated. You can taste the pie filling and adjust it to taste.
- Add the eggs and blend just enough to mix them in.
- Pour the sweet potato pie filling into the prepared crust.
- Bake uncovered at 350 degrees for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. You can start checking for doneness around the 45-50 minute mark.
- Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream, and sprinkle with extra cinnamon if desired.
Notes
- Sweet potatoes: Fresh sweet potatoes give the best flavor, but drained canned sweet potatoes or unsweetened puree also work.
- Butter: Brown it for extra flavor, or simply melt it.
- Don’t overblend: Blend the sweet potato mixture just until smooth to avoid a gummy texture.
- Add eggs last: Taste and adjust the filling before adding the raw eggs.
- Doneness: The edges should be set and the center should still have a slight jiggle. It will finish setting as it cools.
- Crust: Use homemade, pre-rolled refrigerated, or frozen pie crust.
Nutrition
Calories: 304kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 194mg | Potassium: 252mg | Fiber: 2g | Sugar: 23g | Vitamin A: 6317IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
