Mississippi Sweet Potato Pie
There's something almost magical about the way a Mississippi Sweet Potato Pie can transform an ordinary meal into a celebration. This isn't just dessert – it's a cultural touchstone, a piece of Southern history that tells stories of family gatherings, holiday traditions, and the remarkable alchemy that happens when simple ingredients come together with intention.
Ingredients
- 2 pounds orange-fleshed sweet potatoes Beauregard or Covington varieties preferred
- 4 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar adjust based on sweetness of your potatoes
- 1/4 cup light brown sugar packed
- 3 large eggs room temperature
- 2/3 cup evaporated milk not sweetened condensed milk
- 1 1/2 teaspoons pure vanilla extract real vanilla, not imitation
- 1 1/2 teaspoons ground cinnamon freshly ground if possible
- 1/2 teaspoon ground nutmeg freshly grated adds exceptional flavor
- 1/4 teaspoon ground ginger adds warmth without dominating
- 1/2 teaspoon salt enhances all other flavors
- 1 9-inch pie crust homemade or store-bought
Instructions
- Wash and dry the sweet potatoes thoroughly.
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Pierce each sweet potato several times with a fork to allow steam to escape.
- Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until completely tender when pierced with a knife.
- Allow the sweet potatoes to cool until you can handle them comfortably.
- Peel away the skins and place the flesh in a large mixing bowl.
- Mash the sweet potatoes thoroughly with a potato masher until no lumps remain.
- Measure out 2 cups of the mashed sweet potato for your pie. Any extra can be saved for another use.
- In a large bowl, combine the 2 cups of mashed sweet potatoes with the melted butter, mixing until well incorporated.
- Add both the granulated and brown sugars and mix until the mixture is smooth and the sugars have dissolved.
- In a separate small bowl, beat the eggs lightly.
- Add the beaten eggs to the sweet potato mixture and stir until fully incorporated.
- Pour in the evaporated milk and vanilla extract, stirring to combine.
- Add all the spices and salt, mixing thoroughly to ensure even distribution.
- Use a hand mixer or stand mixer on medium speed for about 2 minutes to create a smooth, lump-free filling. Alternatively, you can process the mixture in a food processor for the silkiest texture.
- Remove your prepared pie crust from the refrigerator.
- Pour the sweet potato filling into the unbaked pie crust, spreading it evenly with a spatula if needed.
- Tap the filled pie plate gently on the counter a few times to remove any air bubbles.
- Place the pie on the center rack of your preheated oven.
- Bake for 45-55 minutes, or until the center is almost set. The pie is done when a knife inserted about 1 inch from the edge comes out clean. The center may still be slightly jiggly but will firm up as it cools.
- If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.
- Refrigerate for at least 4 hours (preferably overnight) for the best flavor and texture.
Notes
Feel free to try variations like praline-topped, bourbon-infused, or marshmallow-topped sweet potato pie. You can also experiment with modern twists like a streusel topping or a sweet potato cheesecake pie.