Old-Fashioned Sweet Potato Pie

Total Time:
2 hr
Prep:
20 min
Inactive:
45 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.


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4.7 245
I've never eaten sweet potato pie, and this was a hit. My crotchety father-in-law told me that he hates sweet potato pie, but when he tried this, he loved it! Very tasty and easy to follow instructions. item not reviewed by moderator and published
An easy and excellent recipe. I used purple sweet potatoes. Yes, the pies turned out purple, but they were delicious. My son who is a picky eater loved every bite and called his "berry pie." Who am I to argue? ;-) item not reviewed by moderator and published
Yum! This is a great recipe. I recommend cooking sweet potatoes in a steamer basket set a couple inches above the water level. After they cool, purée the potatoes in a food processor with a 1/4 cup of the milk until very smooth. Then you can blend the puréed potatoes with the other ingredients in a bowl with electric mixer. I added a pinch of nutmeg and kept all other ingredients as noted in recipe. 9 inch pie crusts are available in the freezer section of most grocery stores. For baking, I referenced an Alton Brown recipe that recommends cooking pie to 165-180 degrees. Mine reached 170 degrees at 45 minutes which ended up being perfect. I served it with fresh whipped cream (made it with a touch of sugar and pure vanilla extract). Everyone wanted a second serving! item not reviewed by moderator and published
Nom nom nom all day long. item not reviewed by moderator and published
Sweet potato pie is one of my favorite desserts so I'm very picky. This recipe is amazing! This is my fourth time making it and it keeps getting better. I now use nutmeg instead of ginger and use my blender to mix the filling until it's smooth and creamy. item not reviewed by moderator and published
so good,,I may never make a pumpkin pie again item not reviewed by moderator and published
Very good. Double recipe for deep dish item not reviewed by moderator and published
I made this for the first time at Thanksgiving and everyone demanded it again at Christmas. Its so easy and really delicious. Even the skeptical pumpkin pie eaters loved it. (I made it without the meringue too!) item not reviewed by moderator and published
super easy and smells better than anything ive ever cooked, delish too cant miss with this and im a newbie baker but this was childs play. item not reviewed by moderator and published
This is a keeper. I don't eat Sweet Potato Pie, but my husband requested it for Thanksgiving. I knew I hadn't made it before, and I also knew I had to get it right, since he's really picky about his Sweet Potato pie and has raved over some and criticized others through the years. Glad I settled in on this recipe after looking at so many. I didn't do the meringue part either; no need for it. I added a squeeze of fresh lemon juice -- a key ingredient that gives it a special edge. Used 2% milk. May use half and half next time.Thanks for the win, Paula! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond