This easy Southern Sweet Potato Pie would be perfect on your Thanksgiving dessert table! Plus I’m making super easy pie crust leaves from store bought pie crust to decorate the edges of the pie!
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We’re having friends over for dinner tonight and this Sweet Potato Pie is making an appearance. I made this pie the other week and sent some to work with Thomas for taste testing and took some to my office as well. It got positive reviews from everyone and Thomas loved it. I have to admit that it was quite tasty.
The sweet potato pie was so good that when Thomas decided that we should have friends over for dinner he said that this sweet potato pie had to be dessert.
Thomas is fixing espresso rubbed cast iron steaks this afternoon, I’m working on Broccoli and Cheese Hasselback Potatoes and I made another Sweet Potato Pie this morning that is resting in the fridge for tonight.
What you’ll need to make Sweet Potato Pie: (amounts in recipe below)
FOR PIE
- sweet potatoes
- butter
- white sugar
- eggs
- sweetened condensed milk
- vanilla extract
- ground cinnamon
- deep dish pie crust (9 inches)
FOR LEAVES
- 1 rolled out pie crust (homemade or store bought)
FOR WHIPPED CREAM
- white sugar
- Heavy Whipping Cream
- vanilla extract
How to make whipped cream:
Combine heavy cream, sugar and vanilla in a stand mixer.
Whip on high for 3-5 minutes. Keep an eye on it. It’s done once it gets thick.
How to make Pie Crust Leaves:
While this pie doesn’t NEED any extra decorations, I always love to add a little extra touch to my pie crusts. I especially like to do this if I’m using a store bought pie crust because it gives the pie a little bit more of a homemade touch.
While the pie is baking, it is time to work on the leaves.
Roll the 2nd pie dough out sheet out onto a lightly floured surface or onto a silicone baking mat.
Use a sharp knife to carefully cut out leaves. These leaves don’t need to be perfect, I just cut them to look like an oval with pointed ends.
Use the pack of the knife to press a vein down the center of each leaf. Then use the back of the knife to press three or four veins into the side of each leaf.
After the 15 minute baking mark for the pie, remove it from the oven. This little pre-15 minute baking time will help keep the leaves from sinking down into the pie.
Place the leaves around the crust of the pie overlapping each one using a bit of water to water as “glue” to glue the leaves down.
Lower the oven to 350F and bake for 45 minutes.
TIP – To keep the leaves from burning use a pie crust cover or use some foil to create a pie crust cover around the edges of the pie while it bakes.
NOTES
- Serve Sweet Potato Pie Chilled or at Room Temperature
- Add whipped cream to top right before serving.
More Thanksgiving Day Pie recipes to make:
Sweet Potato Pie
This easy Southern Sweet Potato Pie would be perfect on your Thanksgiving dessert table! Plus I'm making super easy pie crust leaves from store bought pie crust to decorate the edges of the pie! Preheat oven to 425F. Peel the sweet potatoes. Cube them and toss them into a pot of cold water. Bring the water to a boil and cook the sweet potatoes for about 15 minutes or until tender. Drain sweet potatoes, let them cool and pour them into a food processor. Blend until smooth. In a bowl (or a stand mixer) cream the sugar and butter together. Mix 2 cups of the smooth sweet potatoes and both eggs. Mix milk in until smooth. Mix in the cinnamon and vanilla. Mix well, taste and adjust spice if needed. Pour into prepared pie crust. Bake at 425F for 15 minutes. While the pie is baking, work on the leaves. Roll the other pie dough out and use a sharp knife to carefully cut out leaves. Use the pack of the knife to press a vein down the center of each leaf. Then use the back of the knife to press three or four veins into the side of each leaf. Remove the pie from the oven. CAREFUL, IT'S HOT! Place the leaves around the crust of the pie overlapping each one using a bit of water to water as glue to glue the leaves down. To keep the leaves from burning use a pie crust cover or use some foil to create a pie crust cover around the edges of the pie while it bakes. Lower the oven to 350F and bake for 45 minutes. Combine heavy cream, sugar and vanilla in a stand mixer. Whip on high for 3-5 minutes. Keep an eye on it. It\'s done once it gets thick.
Southern Sweet Potato Pie
Ingredients
FOR PIE
FOR LEAVES
FOR WHIPPED CREAM
Instructions
FOR WHIPPED CREAM
Notes
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In the deep south sweet potatoes are as important as whites and Yukon Golds. My mom would bake an oven full of sweet potatoes~literally an oven full~ when cool she would peel and mash them then bag them in amounts for pies as well as the famous southern treat, sweet tater casserole!! I do the same, in the early fall the smell of baking sweet taters is intoxicating!! As for the casserole, I make two, one with marshmallows the other with toasted pecan strudel topping.
ooo Judy! What a great idea to bake an oven full of them! I’ve baked a few at a time but never a whole oven full. How many do you put in and how long do you bake them at what temp? I’d love to do this!
My family loves sweet potato pie! I’ve chosen to make yours today for our daughter’s birthday (She asked for sweet potato pie rather than cake!) I can’t wait to try it! I cannot get the “print” link to work, I’d like to keep it in my favorites recipe binder.
thank you!
Hey Stacy,
Sorry about that! I think I fixed it! If not, let me know and I’ll e-mail it to you!
Recipe calls for 2 teaspoons vanilla
I made one with lemon extract instead
y-u-m-m-y!
Have you tried one like this?
Hey! I haven’t tried it with lemon. (I’m not really a huge fan of lemon) but I’ll give a try this year!
Hello Not sure when this recipe was put up but I am making it now and nowhere in the recipe does it tell you when to add the sweetened condensed milk. I think if you’re going to run a website with recipes you should double check to make sure you have addressed all of your ingredients especially with bacon
Hi. It’s right after the eggs. Where it says “Mix 2 cups of the smooth sweet potatoes and both eggs. Mix milk in until smooth.” – also there is no bacon in this recipe so I’m not sure where that came from……