Go Back
–+ servings
Print Recipe

Sweet Potato Pie

This easy heirloom Southern Sweet Potato Pie has been loved for generations, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8
Author: Marcie Eidsmoe

Ingredients

  • 1 (9-inch) unbaked pie shell (homemade or store-bought)
  • 1/2 c. butter softened
  • 1 c. brown sugar (light or dark)
  • 1 c. sweet potatoes (baked or boiled, then mashed)
  • 2 lg. eggs slightly beaten
  • 3/4 c. evaporated milk
  • 1/4 c. light corn syrup
  • 3 T. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Place a pie plate lined with an unbaked pie shell in the middle of the prepared baking sheet; set aside.
  • In a large bowl, cream together the softened butter and brown sugar. Add the sweet potato mash, eggs, milk, and corn syrup; beat until smooth. Add flour, cinnamon, nutmeg, and salt; beat until well combined. Pour into the unbaked pie shell.
  • Bake for for 55-60 minutes. Cool to room temperature and serve with whipped cream. Store leftovers in the refrigerator.
  • Cook's Note: The original recipe called for 1 1/2 cups sugar, but I have reduced it to 1 cup. I didn't think it needed that much with the addition of corn syrup. I also added a bit of cinnamon (personal preference). It turned out beautifully!