by Diana Rattray
This Mississippi sweet potato pie is one of the best I’ve ever tasted! The pie is surprisingly easy to prepare, especially if you use frozen pie crusts, and it makes 2 pies, perfect for a holiday feast. If you don’t need 2 pies, make one for dessert and freeze the other one for later. And feel free to cook and mash the sweet potatoes the day before you plan to bake it. This pie can’t be beat! The filling is mixed in the blender or with an immersion blender, eliminating those pesky bits of stringy sweet potato.
What are the best sweet potatoes for pie?
I love Red Garnet sweet potatoes because they are moist and sweet when cooked. Jewel, Covington, and Beauregard are excellent choices for baking and pies as well.
To avoid the dreaded soggy bottom, it’s best to partially bake the crust for sweet potato, pumpkin, and custard pies. It means a little more time in the oven, but it is worth it.
A slice of sweet potato pie is excellent, but a dollop of whipped cream or frozen thawed whipped topping makes a spectacular finish. Sprinkle the topping with cinnamon sugar or some finely chopped toasted pecans, or drizzle with a bit of warm dulce de leche.
You might also enjoy this extra-special pumpkin pie or this holiday-worthy pumpkin pecan pie. Or if you want to get away from the classic pie, try this creamy Instant Pot sweet potato custard.
PrintMississippi Sweet Potato Pie
This updated Mississippi sweet potato pie is a keeper! The recipe makes two amazing Southern-style pies—prepare to take a bow!
- Prep Time: 12 minutes
- Cook Time: 1 hour 12 minutes
- Total Time: 1 hour 24 minutes
- Yield: 16 servings 1x
- Category: Pies, Desserts, Sweet Potatoes
- Method: Bake
- Cuisine: Southern
Ingredients
- 2 frozen 9-inch pie shells, or homemade (not deep-dish)
- 4 ounces melted butter
- 3 cups cooked and mashed sweet potatoes (about 2 1/2 pounds)
- 1 1/2 cups granulated sugar
- 3/4 cup evaporated milk or cream
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
Par-Bake the Pie Shells
- If using a frozen crust or store-bought pie crust sheet, follow the instructions on the package for partially baking.
- If using a homemade crust, preheat the oven to 400 F and place a baking sheet in the oven. Line the pie shells with foil. Fill the lined pie shells with pie weights, dried beans, or uncooked rice.
- Bake the lined pie shells with weights for 15 minutes, until the edges of the crusts look dry and just begin to show signs of browning. Remove the crusts from the oven and remove the foil and weights. Return the crusts to the oven and bake for 7 minutes longer. Transfer the partially baked crusts to racks and aside while you make the filling. Reduce the oven temperature to 350 F.
- If you don’t par-bake the crusts, cook the pies at 425 F on the bottom oven rack for 10 minutes, and then reduce the oven temperature to 350 F and continue to bake for about 40 minutes or until set.
Make the Filling
- Combine the melted butter, mashed sweet potatoes, granulated sugar, milk or cream, and vanilla in a bowl. Blend with an immersion blender until very smooth. Alternatively, blend the filling mixture in an electric blender.
- Blend in the eggs, cinnamon, ground nutmeg, and salt.
- Pour the filling into the prepared pie shells and bake at 350 F for 55 to 65 minutes, or until the filling is set with just a slight jiggle in the center. Check on the pie after about 25 minutes for over-browning. Place pie shields or aluminum foil strips over the crust edge if necessary.
- Transfer the baked pies to a rack and let them cool for 1 1/2 hours. Cover the cooled pies and store them in the refrigerator until serving time.
