Dessert: United States – Mississippi – Mississippi Sweet Potato Pie

Serving Size: 8

Approximate Time

Prep 25 min

Cook 55 min

Additional 4 hrs 15 min

Total 5 hrs 35 min

Ingredients

- 1 (9-inch) unbaked pie crust (23 cm) (store-bought or homemade)
- 2 cups (450 g) mashed cooked sweet potatoes (from about 1.5 lb / 700 g raw sweet potatoes)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 3 large eggs, approx. 150 g total (about 50 g each)
- 1/2 cup (120 ml) evaporated milk
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1.5 g) fine salt
- Optional: whipped cream for serving, and extra ground cinnamon for dusting

Instructions

Short Description:
A rich, creamy Southern-style sweet potato pie made with locally grown sweet potatoes, warm spices, and a hint of vanilla, baked in a flaky 9-inch pie crust. The filling is velvety and naturally sweet, finished with a dusting of cinnamon or a dollop of whipped cream.

Regional Notes:
This Mississippi version highlights locally grown sweet potatoes prized for their natural sweetness and creamy texture; roasting the tubers concentrates their flavor. The pie is simply spiced with cinnamon and nutmeg and brightened with a touch of vanilla, producing a richer, more custard-like filling than some drier or more pumpkin-like variations.

1. Preheat the oven to 350°F (175°C). Place the unbaked 9-inch pie crust in the refrigerator while you make the filling.
2. Prepare the sweet potatoes: scrub and pierce 1.5 lb (700 g) raw sweet potatoes and roast at 400°F (200°C) on a rimmed baking sheet until tender, about 45–60 minutes; alternatively, peel, cube, and boil until soft, 15–20 minutes. Drain and let cool slightly.
3. Peel (if roasted) and mash the cooked sweet potatoes in a large bowl until very smooth and free of lumps, about 2 cups (450 g) mashed.
4. Whisk together granulated sugar and brown sugar in a bowl. Add the melted butter and mix until combined.
5. Beat the eggs lightly in a separate small bowl (3 large eggs, approx. 150 g total), then stir into the sugar-butter mixture.
6. Add the evaporated milk (1/2 cup / 120 ml) and whole milk (1/4 cup / 60 ml) to the egg mixture, then stir in the vanilla (1 tsp / 5 ml), cinnamon (1 tsp), nutmeg (1/4 tsp), and salt (1/4 tsp).
7. Fold the liquid mixture into the mashed sweet potatoes until fully combined and the filling is smooth and silky. Scrape the mixture into the chilled pie crust and smooth the top with a spatula.
8. Bake on the center rack of the oven at 350°F (175°C) for 50–60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust browns too quickly, tent with foil after 30 minutes.
9. Turn off the oven and let the pie sit in the oven with the door slightly ajar for 15 minutes to cool gradually, then transfer to a wire rack to cool completely, at least 2 hours, to allow the filling to set.
10. Chill in the refrigerator for 2–4 hours for best slicing. Serve chilled or at room temperature with whipped cream and a light dusting of ground cinnamon, if desired.