This How-To demonstrates how to make a traditional southern-style sweet potato pie from scratch. It covers everything from boiling the potatoes to removing the fibrous “strings” using a hand mixer and mixing a rich, spiced filling.
Ingredients
- 3 large sweet potatoes
- 2 large eggs (room temperature),
- 12 oz evaporated milk (room temperature),
- 4 tablespoons unsalted butter (melted)
- 1 1/2 cups sugar,
- 1/4 cup all-purpose flour (optional thickening agent)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 9-inch round deep dish pie pan with a frozen pie shell
Instructions
- Boil the Potatoes: Place the sweet potatoes in a large pot with 4 quarts of water. Cover (leaving a small gap for steam) and simmer for 1 hour and 20 minutes until a fork can easily pierce them.
- Cool and Peel: (Optional) Place the hot potatoes in an ice water bath for 10 minutes. Peel them by hand or by scraping the skin with a butter knife.
- Remove Strings: Place the peeled potatoes in a bowl and mix with a hand mixer for 40 seconds. Rinse the fibrous “strings” off the beaters. Repeat this process about six times until the potatoes are smooth and string-free.
- Mix the Filling:
- Add eggs and mix until combined.
- Add melted butter and mix again.
- Add 3/4 cup of the evaporated milk and mix.
- Add sugar and mix.
- Stir in vanilla, cinnamon, nutmeg, and allspice.
- (Optional) Mix in flour to act as a binder and thickener.
- Prepare for Baking: Preheat your oven to 350°F. Pour the filling into the frozen pie shell and smooth the top with a spoon. You can shake the pan slightly to even it out.
- Bake: Bake for 1 hour and 10 minutes. (Optional: Use a pie shield to prevent the crust edges from over-browning).
- Test for Doneness: Tap the side of the pan; the pie is done if it doesn’t jiggle or only has a very slight jiggle in the center. The bottom of the crust should be golden brown.
- Cool: Let the pie cool completely before slicing and serving.
