mississippi sweet potato pie recipe

Written ByJenny Smyth Posted on
mississippi sweet potato pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best mississippi sweet potato pie recipe

I am so excited to share this Mississippi sweet potato pie recipe with you all. This recipe is a staple in my household, and I just can’t get enough of it. My family loves it, and it’s always a hit at our gatherings.

The best part about this recipe is that it’s incredibly easy to make, and the ingredients are readily available. I’ve been making this pie for years, and I’ve perfected the recipe to get that perfect balance of sweetness and savory flavors. The sweet potatoes add a lovely depth of flavor, while the spices give it that extra oomph.

My kids just love helping me in the kitchen, and they always get excited when they see me pulling out the old-fashioned mixing bowl and rolling pin. It’s become a family tradition, really. We always have this pie at Thanksgiving, Christmas, and even on regular Tuesday nights when we want something special.

My grandmother used to make it for us when we were younger, and now I’m passing it down to my own kids. It’s just one of those recipes that never gets old. And the best part?

It’s ridiculously healthy! Sweet potatoes are packed with fiber and vitamins, making it a guilt-free treat for us all.

Mississippi Sweet Potato Pie

Mississippi Sweet Potato Pie

4.8 from 1965 votes

This Mississippi sweet potato pie features a creamy, spiced filling nestled in a flaky, buttery crust. It is a beloved Southern dessert that highlights the natural sweetness of roasted sweet potatoes.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 cups mashed roasted sweet potatoes (about 2 medium sweet potatoes)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425°F.
2To make the crust, combine 1 1/4 cups flour and 1/2 teaspoon salt in a medium bowl.
3Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5If needed, add the remaining 1 tablespoon of ice water.
6Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
8Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
9Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork or your fingers.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake at 425°F for 15 minutes until the edges are lightly golden.
12Remove the parchment and weights, then bake for another 5 minutes.
13Let the crust cool slightly on a wire rack while you prepare the filling.
14Reduce the oven temperature to 350°F.
15In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, beaten eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt.
16Whisk until the mixture is smooth and well blended.
17Pour the filling into the pre-baked crust and smooth the top with a spatula.
18Bake at 350°F for 45 to 50 minutes, until the center is set and a knife inserted near the center comes out clean.
19The edges of the filling should be slightly puffed and the top lightly browned.
20Transfer the pie to a wire rack and let it cool completely, about 2 hours.
21This allows the filling to fully set.
22Serve at room temperature or refrigerate for a firmer texture.
23Store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For the best flavor, roast the sweet potatoes whole at 400°F for about 45 minutes until tender, then scoop out the flesh and mash. You can also use canned sweet potato puree, but drain any excess liquid first. The pie is even better the next day after the flavors meld.

Watch Video Of How Mississippi Sweet Potato Pie Works

This Mississippi sweet potato pie is truly a classic dessert that never fails to impress. It’s perfect for any occasion – whether you’re hosting a holiday gathering or just want something special for dinner tonight.

One thing to note is that this pie will keep beautifully in an airtight container at room temperature for up to three days – making it an excellent choice for meal prep or potlucks! To reheat, simply pop it into the oven at 350°F (180°C) until warmed through – about 20-25 minutes should do the trick.

❓ Frequently Asked Questions About Mississippi Sweet Potato Pie

Q: What type of sweet potatoes should I use for this recipe?

A: You can use either yams or regular sweet potatoes for this recipe. Yams will give you a slightly more dense pie, while regular sweet potatoes will yield a lighter texture.

Q: Can I substitute other types of sugar for the brown sugar?

A: While you can use white sugar as a substitute, I highly recommend sticking with brown sugar for that rich flavor. If you don’t have brown sugar on hand, you can also try using honey or maple syrup – but keep in mind that these alternatives will change the flavor profile of your pie.

Q: How do I ensure my pie crust doesn’t become too soggy?

A: To prevent sogginess, make sure to chill your pie crust in the fridge for at least 30 minutes before baking. This will help the butter set and prevent the crust from becoming too soft.

Q: Can I make individual servings of this pie?

A: Absolutely! Simply divide the filling among individual-sized pie crusts or ramekins before baking.

Q: What’s the difference between yams and sweet potatoes?

A: While both are types of root vegetables, yams are generally starchier and have a drier texture than sweet potatoes. For this recipe, either works beautifully – but if you’re looking for an authentic Southern-style taste, go with yams!

Similar Posts