Description
Southern sweet potato pie embodies comfort and tradition from generations of family gatherings. Creamy spiced filling nestled in a buttery crust delivers warm memories with each delectable slice you’ll savor.
Ingredients
Scale
Pie Crust Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons white sugar
- ¼ teaspoon kosher salt
- ½ cup (113 grams) salted butter, cut into chunks
- ¼ cup ice cold water
Main Ingredients:
- 3 cups (680 grams) mashed sweet potato (about 3 large sweet potatoes)
- 3 large eggs
- 1 cup brown sugar
- ½ cup (113 grams) salted butter, browned
- ⅓ cup evaporated milk
Spices and Additional Ingredients:
- ¼ cup white sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup all-purpose flour
Brown Sugar Meringue:
- 3 egg whites
- ¼ teaspoon cream of tartar, or lemon juice
- 6 tablespoons brown sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Craft a delicate pie crust by blending flour, aromatic spices, sugar, and salt in a food processor or mixing bowl.
- Incorporate chilled butter fragments into the dry ingredients, creating a texture resembling small pebbles.
- Introduce ice-cold water gradually, gently mixing until a rough dough emerges.
- Form the dough into a compact disk, envelop in plastic wrap, and refrigerate for one hour to rest and firm.
- Submerge sweet potato halves in boiling water until they yield effortlessly to a fork’s gentle pressure.
- Transform cooked sweet potatoes into a silky puree, enriching with caramelized butter, sweeteners, warm spices, and creamy evaporated milk.
- Strain the mixture if desired to ensure a velvety smooth consistency, then allow to cool completely.
- Whisk in vanilla essence, a touch of flour, and eggs to create a luxurious, well-integrated filling.
- Retrieve the chilled dough and carefully roll it out, draping it into a pie dish with elegant precision.
- Freeze the crust briefly, then bake with ceramic weights at a high temperature until the edges turn golden and crisp.
- Reduce oven temperature and generously pour the sweet potato filling into the pre-baked shell.
- Bake until the filling sets with a subtle wobble, indicating perfect custard-like consistency.
- Allow the pie to cool thoroughly, letting flavors meld and settle.
- Prepare a cloud-like meringue by whipping egg whites with cream of tartar, gradually introducing sugar and vanilla.
- Artfully pipe the glossy meringue atop the cooled pie, optionally caramelizing with a culinary torch for a dramatic finishing touch.
Notes
- Preserve this Southern classic by chilling the pie crust dough, which helps create flaky, tender layers.
- Sieving mashed sweet potatoes removes unwanted fibers, ensuring a silky smooth filling texture.
- Torching meringue adds a professional touch and creates beautiful caramelized peaks for visual appeal.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg