Sandra This Paula Deen Sweet Potato Pie Recipe is a creamy and classic recipe, which is made with sweet potato and butter. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.
Paula Deen Sweet Potato Pie Recipe Ingredients
- 1 (1 pound) sweet potato, with skin
- ½ cup butter, softened
- 1 cup white sugar
- ½ cup milk
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
How To Make Paula Deen Sweet Potato Pie
- Boil the sweet potato: Place the whole sweet potato in a pot and cover it with water. Bring the water to a boil and cook for 40 to 50 minutes, or until the potato is very tender when pierced with a fork.
- Prep the oven and potato: Preheat your oven to 350°F (175°C). Drain the hot water and run the cooked sweet potato under cold water until it’s cool enough to handle. Peel off the skin and discard it.
- Mix the filling: Place the sweet potato flesh in a large bowl. Add the softened butter and beat with an electric mixer until well combined. Add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Continue to beat on medium speed until the filling is completely smooth.
- Fill and bake: Pour the sweet potato filling into the unbaked pie crust. Bake in the preheated oven for 55 to 60 minutes.
- Cool and serve: The pie is done when a knife inserted near the center comes out clean. Let the pie cool completely on a wire rack before slicing and serving.
Recipe Tips
- How do I get the smoothest pie filling? For a silky-smooth, velvety filling, make sure your sweet potato is boiled until it’s very soft and falling apart. Using an electric mixer is also key to breaking down any fibrous strands and ensuring the butter and sugar are fully incorporated.
- How do I prevent a soggy bottom crust? This recipe calls for an unbaked pie crust. To help prevent a soggy bottom, you can place your pie on a preheated baking sheet in the oven. The initial blast of heat helps to set the bottom crust quickly.
- How do I know when my sweet potato pie is done? The “knife test” is the most reliable method. When a knife inserted about an inch from the center comes out clean, the pie is done. The very center might still have a tiny wobble, but it will continue to set as it cools.
- Can I use canned sweet potato puree? Yes, you can substitute the fresh sweet potato with a 15-ounce can of sweet potato puree (not sweet potato pie filling). This will save you the step of boiling the potato.
What To Serve With Sweet Potato Pie
This classic Southern pie is perfect on its own, but it’s traditionally served with:
- A generous dollop of sweetened whipped cream
- A scoop of vanilla bean ice cream
- A drizzle of caramel sauce
How To Store Sweet Potato Pie
Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or foil and store it in the refrigerator. It will keep for up to 4 days. Freeze: You can freeze the baked and cooled pie. Wrap it tightly in several layers of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
Sweet Potato Pie Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 8g
- Sodium: 250mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
While similar, sweet potato pie filling is typically denser and creamier, with a more pronounced sweet flavor. Pumpkin pie filling is often lighter in texture and relies more heavily on spices like ginger and cloves.
Cracks in custard pies are usually caused by over-baking or cooling the pie too quickly. To avoid this, take the pie out of the oven as soon as the center is just set, and let it cool gradually at room temperature before refrigerating.
Yes, sweet potato pie is an excellent make-ahead dessert. It can be baked a day or two in advance and stored in the refrigerator. The flavors often taste even better the next day.
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Paula Deen Sweet Potato Pie Recipe
Description
A classic, creamy, and perfectly spiced Southern sweet potato pie with a smooth custard filling in a simple pie crust.
Ingredients
Instructions
- Boil the whole sweet potato for 40-50 minutes until very tender; let cool, then peel.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the sweet potato flesh and softened butter with an electric mixer until combined.
- Add sugar, milk, eggs, spices, and vanilla; beat until the mixture is completely smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 55-60 minutes, or until a knife inserted in the center comes out clean.
- Let cool completely before serving.
Notes
- For the smoothest filling, ensure the sweet potato is boiled until it’s very soft and use an electric mixer.
- The pie is done when the center has only a very slight wobble; it will finish setting as it cools.
- You can substitute the fresh sweet potato with one 15-ounce can of sweet potato puree.
- This pie is best when made a day ahead, allowing the flavors to fully develop in the refrigerator.
