Old Fashioned Sweet Potato Pie
Prep Time
25m
Bake Time
1h 15m
Yields
One 9-inch pieAbout this Recipe
When it comes to the holidays, pumpkin gets all the love, but a good Old-Fashioned Sweet Potato Pie deserves your attention too. In this classic southern recipe, sweet potatoes are combined with brown sugar, cinnamon, and vanilla for a sweetly spiced custard nestled in a pure butter pie crust. Top it with marshmallows and pie crust stars – because this is going to be the star of your holiday dessert table!
Old Fashioned Sweet Potato Pie
Prep Time
25mBake Time
1h 15mYields
One 9-inch pieAbout this Recipe
When it comes to the holidays, pumpkin gets all the love, but a good Old-Fashioned Sweet Potato Pie deserves your attention too. In this classic southern recipe, sweet potatoes are combined with brown sugar, cinnamon, and vanilla for a sweetly spiced custard nestled in a pure butter pie crust. Top it with marshmallows and pie crust stars – because this is going to be the star of your holiday dessert table!
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“Our family loved sweet potato pie over pumpkin, and this was the recipe that we always used.”
Share This Recipe
Ingredients
- One 9-inch Pure Butter Pie Crust
- 3 medium-sized sweet potatoes
- 1 cup firmly packed Imperial Sugar Light Brown Sugar
- 1/2 cup (1 stick) unsalted butter, soft in small pieces
- 2 large eggs, separated
- 1/2 cup evaporated milk or half and half
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Optional: Piecrust dough (for decorative leaves)
- Optional: 1 small bag mini marshmallows
- Optional: 1 small bag whole pecans
- Optional for decorative leaves: Imperial Sugar Extra Fine Granulated Sugar
Instructions
- Preheat oven to 425°F.
- Prepare or thaw a 9-inch piecrust. Place on a foil or parchment lined cookie tray for easy clean up after baking.
- Peel and cut sweet potatoes in even thickness slices and place in cold water in a pot. Cover and bring to a boil. Cook until potatoes are fork tender.
- Drain and puree potatoes using a hand held blender or standard blender. The puree should be very smooth.
- Measure to obtain 2 cups of blended sweet potato puree. Whisk in brown sugar, butter, egg yolk, milk, ginger, cinnamon, vanilla and salt.
- Whisk egg whites to soft peak and fold into sweet potato mixture. Pour filling into pie shell and place in oven at 425°F for 10 minutes.
- Reduce heat to 350°F and bake until center no longer trembles, about 45-50 minutes.
- Place a few mini marshmallows on top and return pie to oven for a few minutes until marshmallows have melted and are slightly brown.
- Optional: Roll additional piecrust dough to 1/8 inch and cut leaves or other patterns. Any leftover piecrust can be stored in freezer. Using back of a pairing knife make veins or other designs. Place on a parchment lined cookie sheet and brush with water. Sprinkle with granulated sugar and bake until light golden, approximately 12-15 minutes. Place leaves on baked pie along with whole pecans lined around edge.
Share This Recipe
Recipes for Making Memories
Old Fashioned Blackberry Cobbler
Nothing says southern like a big gooey Blackberry Cobbler! These scrumptious mini cobblers are bursting with berries a...
Sweet ‘N’ Sour Chicken
Savor the irresistible flavors in this Sweet ‘n’ Sour Chicken, featuring tender chicken pieces coated in a t...
Chocolate Zucchini Bread
Trying to sneak in some vegetables in your loved one’s diet? This Chocolate Zucchini Bread will do the trick! Flavorfu...
Old Fashioned Sweet Potato Pie
Prep Time
25mBake Time
1h 15mYields
One 9-inch pieAbout this Recipe
When it comes to the holidays, pumpkin gets all the love, but a good Old-Fashioned Sweet Potato Pie deserves your attention too. In this classic southern recipe, sweet potatoes are combined with brown sugar, cinnamon, and vanilla for a sweetly spiced custard nestled in a pure butter pie crust. Top it with marshmallows and pie crust stars – because this is going to be the star of your holiday dessert table!
Ingredients
- One 9-inch Pure Butter Pie Crust
- 3 medium-sized sweet potatoes
- 1 cup firmly packed Imperial Sugar Light Brown Sugar
- 1/2 cup (1 stick) unsalted butter, soft in small pieces
- 2 large eggs, separated
- 1/2 cup evaporated milk or half and half
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Optional: Piecrust dough (for decorative leaves)
- Optional: 1 small bag mini marshmallows
- Optional: 1 small bag whole pecans
- Optional for decorative leaves: Imperial Sugar Extra Fine Granulated Sugar
Instructions
- Preheat oven to 425°F.
- Prepare or thaw a 9-inch piecrust. Place on a foil or parchment lined cookie tray for easy clean up after baking.
- Peel and cut sweet potatoes in even thickness slices and place in cold water in a pot. Cover and bring to a boil. Cook until potatoes are fork tender.
- Drain and puree potatoes using a hand held blender or standard blender. The puree should be very smooth.
- Measure to obtain 2 cups of blended sweet potato puree. Whisk in brown sugar, butter, egg yolk, milk, ginger, cinnamon, vanilla and salt.
- Whisk egg whites to soft peak and fold into sweet potato mixture. Pour filling into pie shell and place in oven at 425°F for 10 minutes.
- Reduce heat to 350°F and bake until center no longer trembles, about 45-50 minutes.
- Place a few mini marshmallows on top and return pie to oven for a few minutes until marshmallows have melted and are slightly brown.
- Optional: Roll additional piecrust dough to 1/8 inch and cut leaves or other patterns. Any leftover piecrust can be stored in freezer. Using back of a pairing knife make veins or other designs. Place on a parchment lined cookie sheet and brush with water. Sprinkle with granulated sugar and bake until light golden, approximately 12-15 minutes. Place leaves on baked pie along with whole pecans lined around edge.
- All Recipes
- Bars
- Beauty
- Bread-and-rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- Pie
- Quick-and-simple
- Savory
- Snacks
- Topping
White Sangria
Sangria may have originated in Spain, but we have fully taken it over here in the U.S. Wine, sugar, lots of fresh fruit ...
White Peach Sangria
Need a refreshing summer cocktail? This White Peach Sangria is just what you need. The combination of chilled white wine...
Whipped Shortbread Cookies
Whipped shortbread cookies may look fancy, but they are incredibly simple to make. This four ingredient recipe for melt-...
Ultra-Creamy Strawberry Cheesecake
Chef Eddy’s Ultra-Creamy Strawberry Cheesecake is superbly creamy and packed with strawberry flavor. This refreshingly...
Tuxedo Cheesecake
Three layers of deliciousness combine for one amazing Tuxedo Cheesecake. Fudge cake, chocolate cream cheese, and mascarp...
Toasted Coconut Cream Pudding
Toasted Coconut Cream Pudding has layers of creamy coconut pudding, vanilla wafers, and toasted coconut to create one am...
Texas Sheet Cake Cookies
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete wit...
Sweet Potato Cream Cheese Bundt Cake
Sweet Potato Cream Cheese Bundt Cake is a dessert that looks as good as it tastes, and believe us, it tastes incredible....
Sweet Corn on the Cob
Juicy fresh corn on the cob gets an extra boost of sweetness when it’s cooked in slightly sweetened water. You ca...
Sweet and Smoky Barbecue Sauce
There is no need to buy bottled barbecue sauce. Our Sweet n Smoky Barbeque Sauce is so simple to make and uses pantry in...
Sugar Scrub
Everything you need for this sugar scrub is already in your pantry. Mix sugar with your favorite oil and add a few sce...
Strawberry Sugar Cookies
Are you a sugar cookie fan? These Strawberry Sugar Cookies are perfectly chewy on the inside and crispy around the edges...