Thursday, May 19, 2011

"New" Southern Sweet Potato Pie

No, I do not have an obsession with sweet potato pie. I know I have posted a recipe months ago but feel that I should at least try making the southern take on the pie. After all, it did originate from the south.

Does it taste different from the previous New England style recipe? Definitely. Which one do I prefer more? This one. The big difference is the amount of sugar, butter and evaporated or canned milk called for in most southern sweet potato pie recipe. Plus, they are not that into the ginger, cinnamon and nutmeg spicing unlike us in the north. Of course I will adjust the flavoring and sugar content in the pie to suit our palate. The few recipes I have researched online called for way too much sugar in the pie, which I do not think it needs. This improvised version is so good that it takes all superhuman power in me not to eat it all in one sitting. Sweet Potato, anyone?

Southern Sweet Potato Pie (Makes 1 9-inch pie)

-For Pie Crust
1 1/3 cup all purpose flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp iced cold water

-For Sweet Potato Pie Filling
2 large sweet potatoes or 2 1/2 cups mashed sweet potato
1/4 cup softened butter
1 12oz can evaporated milk
3/4 cup sugar
1 large egg, beaten
1 tsp ginger powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Step 1: Make the pie crust. Combine flour with salt and shortening. Using a pastry cutter or two forks, cut shortening into all flour until mixture resembles coarse bread crumbs.

Step 2: Add in water to mixture. Start with 3 tablespoon of iced water. Incorporate it well into the flour mixture. Add another tablespoon of water if it is not moist enough.

Step 3: Gather dough into a tight ball. Wrap with plastic wrap and let rest in the refrigerator for 30 minutes.

Step 4: Preheat the oven to 475F or 246C. In a large mixing bowl, beat the mashed sweet potato with an electric mixer till it is smooth, about 5 minutes.

Step 5: Add in butter and incorporate well into filling.

Step 6: Add in the sugar. Mix well.

Step 7: Add in the egg and beat well into the filling mixture. Add in the cinnamon, nutmeg, ginger and salt. 

Step 8: Add in the condensed milk. Mix well into the sweet potato filling.

Step 9: Place dough crust in between two sheets of wax paper. Flatten the dough slightly to a flat disk.

Step 10: Roll pie crust out into 11-inch in diameter. Peel off wax paper carefully.

Step 11: Fit dough onto plate, making sure that it is snugly fit into the bottom and side of the pie plate.

Step 12: Gently, tug the overhanging dough underneath itself onto the edge of the pie plate.

Step 13: Crimp the edges of the pie.

The pie crust should look like this once done.

Step 14: Place pie crust onto a baking sheet. Carefully, pour the pie filling onto crust. Smooth it out with the back of a spoon. Bake at 475F for 20 minutes. Lower the oven temperature to 375F or 190C. Continue to bake for 45 minutes till filling is set.

Let pie rest till cool on a wire rack. Wrap the pie with plastic wrap. Refrigerate for at least 5 hours, preferably overnight before serving. Best serve chilled with a dollop of whipped cream.

 The amazing sweet potato pie.


  1. Ooh, I've never had sweet potato pie before, but it sounds delicious, especially with evaporated milk. This reminds me of pumpkin pie, except because of the sweetness, I think this would kick pumpkin pie's butt. Yummy!

  2. Le Quan: I have to say they are different. Sweet Potato Pie is heavier than pumpkin or squash (that's my favorite, btw) in terms of texture. I do believe it is the evaporated milk that makes it. The filling is so smooth and creamy.