Southern Sweet Potato Pie with Frozen Crust
I grew up with Southern sweet potato pie on the holiday table, and I promise nobody was asking whether the crust came from somebody’s freezer. The filling is what makes this pie: smooth sweet potatoes, butter, warm spices, and just enough sweetness to make you go back for another slice. After years of making Southern classics in my own kitchen, I’ve learned there’s absolutely nothing wrong with taking a shortcut where it makes sense. A frozen crust gets this pie in the oven faster without sacrificing the flavor that actually matters.
Servings 8 slices
Calories 371kcal
Ingredients
- 1 pound sweet potatoes Weighed uncooked. Once cooked you will need 2 cups of mashed sweet potatoes.
- ½ cup melted unsalted butter measured solid.
- 1 cup granulated sugar or brown sugar I like to do a mix of ½ cup sugar and ½ cup brown sugar.
- ½ cup evaporated milk
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 9 inch frozen pie crust Thawed
Instructions
Cook the Sweet Potatoes
- Air Fry (This is my favorite method): Wash and scrub the sweet potatoes well, then pat them dry. I don't poke holes in the potatoes when I air fry. Air fry for 35-55 minutes at 400 degrees. They're done when a knife or fork slides easily into the center with little resistance.Bake: Preheat the oven to 400°F (204°C). Wash and scrub the sweet potatoes well to remove any dirt. Pat them dry and use a fork to poke several holes all over each potato. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 60 minutes, depending on their size. They're done when a fork or knife slides easily into the center with little resistance.You can boil the sweet potatoes instead of baking them if you prefer, although I do not recommend it. I don't like to incorporate water into the sweet potatoes, it introduces risk for runny filling. Air fried or baked sweet potatoes have the best, smooth texture.If you wish to boil, peel and cut them into 2-inch chunks, then add them to a large pot of cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until they're fork tender. Drain well and let them sit for a few minutes to allow excess moisture to evaporate before mashing or blending.1 pound sweet potatoes
Bake the Pie
- Preheat the oven to 350°F (177°C).
- Add the cooked sweet potatoes, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg to a large mixing bowl.½ cup melted unsalted butter measured solid., 1 cup granulated sugar or brown sugar , ½ cup evaporated milk, 2 eggs , 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Pour the sweet potato filling into a thawed pie crust. Use a spatula to smooth the top into an even layer.9 inch frozen pie crust
- Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. I have found I don't usually need to do this and it bakes just fine without the foil. Bake an additional 25-30 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Transfer the pie to a wire rack and let it cool completely at room temperature.
- I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Nutrition
Serving: 1slice | Calories: 371kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g