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Soul Food Sweet Potato Pie

Soul food sweet potato pie is a soul-warming dessert made of baked sweet potatoes, creamy custard with warm spices, and a flaky, buttery crust.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 400kcal
Author: Meiko Temple

Ingredients

Sweet Potato Batter:

  • 1 ¼ lb sweet potatoes (2-3 medium potatoes = 2 cups sweet potato mash)
  • 4 tablespoons unsalted butter, room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ground ginger
  • 1 12 oz. can evaporated milk
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 1 (9 inch) pie crust, store-bought or homemade

Egg Wash:

  • 1 egg

Instructions

To Prepare Sweet Potato Mash & Pie Crust (if homemade):

  • Heat the oven to 425°F. Scrub the potatoes clean. Prick sweet potatoes all over with a fork.
  • Poke the pie shell all around the base and sides. Add a layer of parchment paper to the pie pan and pie weights or beans. In a small bowl, whisk an egg and brush the edges of the pie with it. Set the pie shell on top of a large sheet pan. Add sweet potatoes to the sheet pan and transfer it to the oven.
  • Bake the pie shell for 10 minutes, then remove them from the oven. Bake the sweet potatoes for 50 to 60 minutes. Flip them halfway through. The potatoes are done when you can easily pierce them with a fork. Let them cool for 20 minutes or until you can handle them.
  • Cut the sweet potatoes in half lengthwise and scoop the flesh out into a large bowl.

To Make Sweet Potato Batter:

  • Add butter to the bowl with the sweet potatoes and blend with a hand mixer until you no longer see large lumps. Add in the brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, evaporated milk, and vanilla to the bowl and blend with a hand mixer on medium-high speed until smooth. Reduce speed to medium, add eggs, and continue to blend until incorporated and smooth.

To Prep Pie Shell:

  • Poke the pie shell all around the base and sides. In a small bowl the whisk egg. Brush the edges of the pie shell with the egg mix. Set pie shell on top of the sheet pan and transfer to oven for 10-15 minutes, edges should begin to turn golden brown then remove from the oven.

To Bake Pie:

  • Pour the sweet potato filling into the pie shell. Loosely wrap the edge of the pie with foil (optional). Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 30 minutes. Remove from the oven and let the pie cool for 1 hour before serving.
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Notes

  •  If the pie crust starts to brown before the filling is done, cover the edges with strips of aluminum foil or a pie shield to prevent burning.
  • How to tell when it is done?
    • The filling should be set around the edges and the center of the pie slightly jiggly but not loose. The heat from carryover cooking will fully set the pie as it cools.
    • The filling will set between 160-180 degrees.
  • The pie will be puffed up like a soufflé when you remove it from the oven but will deflate as it cools.

Nutrition

Calories: 400kcal | Carbohydrates: 56g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 347mg | Potassium: 447mg | Fiber: 3g | Sugar: 34g | Vitamin A: 10422IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg

*Nutrition information is a rough estimate.

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