Dessert: United States – Arkansas, Southern United States – Sweet Potato Pie

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 15 min

Ingredients

- 1 (9-inch/23 cm) unbaked pie crust (store-bought or homemade)
- 2 cups (450 g) mashed cooked sweet potato (from about 2 medium sweet potatoes, approx. 1.5 lb/700 g raw)
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 4 tbsp (57 g) unsalted butter, melted
- 2 large eggs (approx. 100 g total) plus 1 large egg yolk (approx. 18 g)
- 1 cup (240 ml) evaporated milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.6 g) ground nutmeg
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (16 g) cornstarch
- Whipped cream for serving (optional)

Instructions

Short Description:
A classic Southern custard-style pie made with mashed roasted sweet potatoes, warm spices, and a hint of vanilla, baked in a flaky 9-inch crust. Rich, comforting, and traditionally served chilled or at room temperature with whipped cream.

Regional Notes:
This Arkansas version highlights locally grown sweet potatoes for a deep, naturally sweet flavor and uses a warm spice blend of cinnamon and nutmeg with a touch of vanilla—typical of Southern United States home kitchens. It favors roasted sweet potatoes for concentrated sweetness rather than boiled roots, and uses evaporated milk for a smooth, custardy texture common in regional recipes.

1. Preheat the oven to 400°F (200°C). Wash sweet potatoes, pierce several times with a fork, and place on a baking sheet. Roast until very tender, about 45–60 minutes depending on size. Remove from oven, let cool slightly, then scoop flesh and mash until smooth. Measure 2 cups (450 g) mashed and cool to warm.
2. Reduce oven temperature to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie plate; crimp edges if desired. If the crust edge browns too quickly during blind-baking later, shield with foil.
3. In a large bowl, whisk the eggs and extra yolk until combined. Add granulated sugar and brown sugar and whisk until smooth.
4. Stir in the mashed sweet potato, melted butter, cornstarch, ground cinnamon, ground nutmeg, and salt. Mix until uniform and smooth, using a rubber spatula or an electric mixer on low if needed.
5. Gradually pour in the evaporated milk while stirring, then add the vanilla extract. Taste and adjust seasoning—add a touch more cinnamon if you prefer.
6. Pour the filling into the prepared pie crust and smooth the top. Place the pie on a baking sheet to catch any drips.
7. Bake at 350°F (175°C) for 45–55 minutes, or until the center is mostly set with a slight jiggle — a knife inserted near the center should come out clean to slightly moist. If crust edges brown too quickly, cover them with foil after 20–25 minutes.
8. Remove pie from oven and cool on a wire rack for at least 2 hours to finish setting. For best texture and flavor, chill in the refrigerator for 2–4 hours before serving.
9. Serve slices with a dollop of whipped cream if desired. Store covered in the refrigerator for up to 4 days.