This southern sweet potato pie has a buttery smooth, silky texture and a harmonious blend of vanilla, cinnamon, and nutmeg. It’s an easy soul food dessert that uses a store-bought pie crust to save time. Serve it warm with a dollop of whipped cream!
- store-bought pastry pie shell (preferably deep dish) - sweet potatoes - condensed milk, sweetened - light brown sugar - granulated sugar - eggs - butter - vanilla extract - ground cinnamon - ground nutmeg - salt - ground cloves - whipped cream
1
Follow the baking instructions on the package for your store-bought pastry pie shell. Note that some pie shells may require pre-baking while others do not.
2
Bake for approximately 45 minutes to 1 hour, depending on the size of your sweet potatoes and your oven's temperature. To check for doneness, insert a fork into the center; it should slide in easily when they're done.
3
Transfer the cooled sweet potatoes to a large mixing bowl.. Then add milk, sugars, eggs, butter, vanilla, spices, and salt to the mixing bowl. Whisk the ingredients together until the mixture is smooth and creamy.
4
Pour the sweet potato pie filling into the prepared pie shell. Then, use a rubber spatula to evenly spread the filling within the shell.
5
Reduce your oven temperature to 350°F (175°C). Place the pie in the preheated oven. Bake for 45-50 minutes, or until the edges are set, the top is golden brown, and the center is mostly firm and only slightly jiggly.
6
Remove the baked pie from the oven and allow it to cool at room temperature for one hour. Slice it into desired portions & serve warm and top with a dollop of whipped cream for extra deliciousness.