Prepare to be transported to the heart of traditional American baking with this legendary sweet potato pie that has been delighting taste buds for generations! Mary Randolph's timeless recipe is more than just a dessert – it's a delicious journey through Southern culinary heritage that will make your kitchen smell like pure comfort and warmth. With its velvety smooth filling and perfectly spiced flavor, this pie isn't just a treat; it's an experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 2 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- If using fresh sweet potatoes, wash and pierce them with a fork. Bake or boil until tender, approximately 45-50 minutes. Allow to cool, then peel and mash thoroughly until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Whisk or beat the mixture until completely smooth and well-incorporated.
- Prepare your pie crust by placing it into a 9-inch pie dish, crimping the edges decoratively. If using a store-bought crust, ensure it's at room temperature.
- Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula. Smooth the top to create an even surface.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the center is set and the crust is golden brown. The pie should have a slight wobble in the center when gently shaken.
- Remove from the oven and let cool on a wire rack for at least 1 hour. The pie will continue to set as it cools.
- Serve at room temperature or slightly warm. Optional: Top with whipped cream or a sprinkle of additional cinnamon before serving.
- Store any leftover pie in the refrigerator, covered, for up to 3-4 days.
Tips
- Choose the right sweet potatoes: Look for orange-fleshed sweet potatoes for the richest color and sweetest flavor.
- Ensure smooth consistency: Thoroughly mash the sweet potatoes and strain if needed to remove any stringy bits for a silky-smooth filling.
- Room temperature ingredients: Let eggs and milk come to room temperature before mixing to help create a more uniform batter.
- Prevent soggy crust: Brush the bottom of the pie crust with a thin layer of melted butter or egg white before adding the filling to create a barrier against moisture.
- Check for doneness: The pie is ready when the center is slightly wobbly but set – it will continue to firm up as it cools.
- Cooling is crucial: Allow the pie to cool completely for at least an hour to let the filling set properly and develop its full flavor.
- Storage tip: Cover the pie loosely with foil when refrigerating to prevent the top from becoming too dry.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 95mg
