Mississippi Sweet Potato Pie
A spiced, custardy sweet potato pie long baked in Black Southern home kitchens and church suppers across Mississippi.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie dish
- •Potato masher or food mill
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 45
- protein
- 5
- calories
- 340
Instructions
- 1
Preheat your oven to 350°F.
- 2
Mash the roasted sweet potato until it is completely smooth.
- 3
Beat in the sugar, eggs, evaporated milk, and melted butter.
- 4
Stir in the cinnamon, nutmeg, and vanilla extract.
- 5
Pour the filling into the unbaked pie crust.
- 6
Bake for 45 to 50 minutes. The center should be set and a knife should come out clean.
- 7
Let the pie cool on a wire rack until it reaches room temperature.
- 8
Chill the pie in the refrigerator before you slice and serve it.
Chef's tips
Roast the sweet potatoes instead of boiling them for deeper flavor and less water. Pour the filling through a fine strainer if you want an extra-smooth texture.
Storage
Refrigerate covered up to 4 days.
Reheating
Warm individual slices briefly in a low oven if desired, or serve chilled.
Common mistakes to avoid
- •Using boiled potatoes that are too watery without draining them well
- •Overbaking the pie until the custard filling cracks on top
Serving suggestions
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