Photo: Old-Fashioned Sweet Potato Pie Recipe
Ingredients
- 2 cups peeled, cooked, cubed sweet potatoes
- 1 1/4 cups sugar, divided plus a pinch
- 1/4 cup (1/2 stick) melted butter
- 2 eggs
- 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
- 1 (9-inch) unbaked pie crust
- 3 egg whites
Directions
Cream the sweet potatoes with an electric mixer. This will produce a smooth, creamy pie with no lumps.
Preheat the oven to 350 degrees F.
Filling:
In a large bowl, combine the potatoes, 1 cup of the sugar, butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk, stirring until well combined.
Pour the mixture into the pie crust and bake for 40 to 50 minutes, or until a knife inserted into the center comes our clean. Place the pie on a rack and cool to room temperature before covering with meringue.
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 mixture on the pie, forming peaks. Make sure the meringue touches the crust all around.
Sprinkle with a pinch of sugar. Bake for 5 to 10 minutes, or until delicately browned. Cool and serve.
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By Baker's Man
Columbia, SC
on September 13, 2011
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After I got the filling together, I was afraid it would be too soupy and wouldn’t tighten up enough, so I added 2 tablespoons of flour for 1 deep-dish pie. I also substituted evaporated milk for whole. This is the first time I put meringue on a sweet potato pie and I don’t think I’ll do it again. It was a beautiful mound of light brown meringue the night I baked it, but by lunchtime the next day, it was somewhat wrinkled and deflated – not bad; just not beautiful. I don’t think it adds much flavor to the pie either, though I mixed the prescribed sugar and 1/4 teaspoon of cinnamon in the meringue. If you plan on serving it the same day, results might be better. I was also surprised that the filling wasn’t sweeter, particularly for a Paula Deen recipe. Another 1/4 to 1/3 cup of sugar might be perfect. This is a fine recipe, but I’m afraid it leaves something to be desired.
By temp62_11167605
Smithville, TN
on July 17, 2011
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Paula, it was a hit with my wife and I. It was easy to make and taeted grate. I sent it to some friends. You go girl!
R&N T from TN.
By Mary in Woodstock
Woodstock, Georgia
on November 13, 2010
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I was not happy with this pie, though it was a beautiful pie. It took 70 minutes to cook, much longer than instructed, which I questioned not cooking the usual 425 for 15 minutes then down to 350 for 35-40 minutes (standard time for a pie. After it cooled, and I cut into it, it fell apart. I compared it to other sweet potato pie recipes and this one seems to have too much milk. I think sweeten condensed milk would have been better.
Read all 25 reviews