Sweet Potato Pie
This recipe, shared with me by a special friend in Atlanta, Ga., has been a favorite for a long time, and everyone who tastes it says it is the best they have ever had.
This recipe, shared with me by a special friend in Atlanta, Ga., has been a favorite for a long time, and everyone who tastes it says it is the best they have ever had.
- Carbohydrate 237.813626656697 g
- Cholesterol 265.825000216431 mg
- Fat 143.619638158043 g
- Fiber 5.23529997209402 g
- Protein 23.7112092348512 g
- Saturated Fat 76.2776204357935 g
- Serving Size 1 1 - 9 inch pie (792g)
- Sodium 1667.25723136246 mg
- Sugar 232.578326684603 g
- Trans Fat 11.5320080827544 g
- Calories 2315 calories
Step-by-step
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Velvety smooth and intensely aromatic with cinnamon and nutmeg, this baked custard-style pastry emerges from the oven with a puffed souffle-like rise that gently settles as it cools. Sweet potato pie holds a prominent place in Southern baking traditions, utilizing the natural starch and dense flesh of the tuber to create a structured filling without requiring excessive thickeners. Raw sweet potatoes contain complex starches that break down during boiling, and processing them thoroughly with softened butter ensures a silky interior texture.
- Boil the whole sweet potato with its skin intact for forty to fifty minutes; keeping the skin on prevents excess water absorption that can make the purée watery.
- Softened butter must be incorporated into the hot, broken-apart potato before adding the remaining liquids so the fats emulsify properly with the starches.
- Bake the assembled pie at 350 degrees Fahrenheit for fifty-five to sixty minutes, testing doneness by inserting a knife into the center to ensure it comes out clean.
- Allow the finished pie to cool completely to room temperature so the custard sets firmly before slicing.
Rich and warmly spiced, this dessert pairs well with crisp, acidic beverages like hot black coffee or unsweetened iced tea to balance the heavy sugar and dairy content. Acidic fruit compotes or fresh berries also provide a sharp contrast to the dense, sweet filling.
