Old Fashioned Sweet Potato Pie

Prep Time

25m

Bake Time

1h 15m

Yields

One 9-inch pie

About 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!

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Old Fashioned Sweet Potato Pie

Prep Time

25m

Bake Time

1h 15m

Yields

One 9-inch pie

About this Recipe

Print this recipe

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.”

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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.

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20m

55m - 1h 5m

1 bundt cake

Old Fashioned Sweet Potato Pie

Prep Time

25m

Bake Time

1h 15m

Yields

One 9-inch pie

About this Recipe

Print 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.