Sweet potatoes for dessert? Yes, please! This simple-to-make sweet potato pie recipe will perfectly complement any holiday dinner. In the south, where these favorite tubers are grown, the sweet potato pie is a classic and even pumpkin pie takes a back seat.
For our recipe, you can use a refrigerated store-bought pie crust or make your own with our all-purpose pie crust recipe.
Here are a few tips from our southern pie makers:
- When you cook the sweet potatoes, consider baking them instead of boiling or microwaving them to bring out that deep carmelized flavor. This single step really elevates the flavor.
- Prebake the 9-inch piecrust in its pan. Prick the bottoms with a fork. Line the crust with parchment paper and bake until slightly golden, about 15 minutes. Let cool completely, about 1 hour.
- Don’t be tempted to skip the orange zest which balances out the sugar factor so your pie will have that perfect balance of sweetness.
Preheat oven to 350°F.
When you mash the sweet potato flesh (with a food processor or hand-held mixer), make sure it’s smooth and lump free.
Mix sugar, milk, eggs, salt, ginger, and orange zest into cooked sweet potato. (See tips on cooking sweet potato in intro above.)
Turn into unbaked (or prebaked) pastry shell. Bake pie for 1 hour or until knife inserted in center comes out clean. Filling should be slightly puffy. If the crust gets too dark before the pie is done, loosely cover it with aluminum foil.
Ideally, let the pie cool an hour so the filling is firm and set.
If desired, serve with ice cream or whipped cream. Or, our favorite is 1 cup of heavy cream whipped with ¼ cup brandy.