Southern Sweet Potato Pie

This is the pie that shows up at church suppers and Sunday tables across the South. Roasting the sweet potatoes whole concentrates their sugars instead of waterlogging them, so the custard bakes dense, silky and deeply caramel. Brown sugar, evaporated milk and a restrained hand with cinnamon, nutmeg and ginger let the potato lead. One flaky all-butter crust, no lid, cooled until sliceable.

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Prep Time 30

Cook Time 1 50

Total Time 4 20

Servings: 8 Slices

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

2 lb sweet potatoes about 3 medium, fresh, not canned
1 single flaky pie crust 9 inch, all butter or shortening, chilled
6 tbsp unsalted butter softened
0.75 cup light brown sugar packed
0.25 cup granulated sugar
3 large eggs room temperature
0.75 cup evaporated milk one 5 oz can plus a splash
2 tsp vanilla extract
1 tsp ground cinnamon
0.5 tsp ground nutmeg freshly grated if possible
0.5 tsp ground ginger
0.5 tsp salt

Equipment

1 9 inch pie plate glass or metal, not deep dish
1 rimmed baking sheet for roasting the sweet potatoes
1 Electric mixer hand or stand, for whipping the filling smooth
1 fine mesh sieve optional, for straining out fibers
1 wire cooling rack

Method

Heat the oven to 375 F. Scrub the sweet potatoes, prick each one several times with a fork, and set them directly on a rimmed baking sheet.
Roast 50 to 60 minutes, until the skins wrinkle and a knife slides through the center with no resistance. Syrup bubbling from the fork holes is the sign you want. Do not boil them, water dilutes the flavor and loosens the custard.
While the potatoes roast, fit the chilled crust into a 9 inch pie plate. Trim the overhang to about half an inch, fold it under, and crimp the edge. Chill the shell in the refrigerator until you are ready to fill it. There is no top crust on this pie.
Split the hot potatoes and scoop the flesh into a mixing bowl, discarding the skins. You want about 2 packed cups. Add the softened butter and the salt and mash while everything is still hot so the butter melts in completely.
Beat the potato mixture with an electric mixer on medium for 2 full minutes, until no fibrous strands remain and the mash looks whipped and glossy. For an especially silky pie, press it through a fine mesh sieve.
Add the brown sugar and granulated sugar and beat 1 minute more. Beat in the eggs one at a time, then the evaporated milk, vanilla, cinnamon, nutmeg and ginger. The filling should be loose, pourable and the color of caramel.
Raise the oven to 400 F. Pour the filling into the chilled crust and smooth the top, leaving about a quarter inch below the rim.
Bake at 400 F for 15 minutes to set the crust, then lower the heat to 350 F without opening the door and bake 35 to 45 minutes longer.
The pie is done when the outer 2 inches are set and puffed and the center still has a faint jiggle when you nudge the plate. A knife slipped in an inch from the edge should come out clean. Tent the crust edge with foil if it browns too fast.
Cool on a wire rack for at least 3 hours. The custard firms as it cools, and cutting warm pie gives you a loose slice. Serve at room temperature or lightly chilled.

Notes

Serve at room temperature or lightly chilled with sweetened whipped cream, a scoop of vanilla ice cream, and black coffee. Candied pecans scattered over the top are a fine addition at the table.

Never boil the sweet potatoes. Water dulls the flavor and loosens the custard.

If your potatoes are stringy, press the mashed flesh through a fine mesh sieve or beat it hard with a mixer for two full minutes before adding the eggs.

Skip pre-mixed pumpkin pie spice. Measure the three spices separately so the potato still tastes like itself.

The pie keeps covered in the refrigerator up to 4 days. Let slices sit out 30 minutes before serving.

Garnet or jewel sweet potatoes give the best color and sweetness.