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Per serving
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- 1
Roast and mash your sweet potatoes
Roast whole sweet potatoes until soft all the way through, then let them cool, peel them, and mash the flesh with a ricer or food processor until smooth, working out any stringy bits. This is the step that makes the filling taste like a real custard instead of something out of a can.
- 2
Get your crust ready
Preheat the oven to 350°F. Unroll the pie crust into a 9-inch pie plate and flute the edges. Set it back in the fridge while you mix the filling so it stays cold and holds its shape in the oven.
- 3
Mix the dry ingredients
In a small bowl, whisk together the sugar, flour, nutmeg, and a pinch of salt.
- 4
Build the filling
In a large bowl, beat the mashed sweet potatoes, eggs, butter (softened), and corn syrup together until smooth. Whisk in the sugar and flour mixture, then gradually stir in the evaporated milk. Scrape down the sides and bottom of the bowl and stir again so everything's evenly combined.
- 5
Fill and bake
Pour the filling into the chilled crust. Bake for 55 to 60 minutes, until a knife inserted in the center comes out clean.
- 6
Cool and chill
Let the pie cool on a wire rack for about an hour, then refrigerate for at least 3 hours before slicing. It needs that chill time to set up into proper custard. Serve with a dollop of whipped cream if you like.
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Mississippi Sweet Potato Pie
Created by: DeepSouthDiner
Ingredients
- 1 pie crust
- 1 2/3 cup sugar
- 3 tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- salt
- 1 cup sweet potatoes
- 2 eggs
- 1/2 cup butter
- 1/4 cup corn syrup
- 3/4 cup evaporated milk
Instructions
- Roast and mash your sweet potatoesRoast whole sweet potatoes until soft all the way through, then let them cool, peel them, and mash the flesh with a ricer or food processor until smooth, working out any stringy bits. This is the step that makes the filling taste like a real custard instead of something out of a can.
- Get your crust readyPreheat the oven to 350°F. Unroll the pie crust into a 9-inch pie plate and flute the edges. Set it back in the fridge while you mix the filling so it stays cold and holds its shape in the oven.
- Mix the dry ingredientsIn a small bowl, whisk together the sugar, flour, nutmeg, and a pinch of salt.
- Build the fillingIn a large bowl, beat the mashed sweet potatoes, eggs, butter (softened), and corn syrup together until smooth. Whisk in the sugar and flour mixture, then gradually stir in the evaporated milk. Scrape down the sides and bottom of the bowl and stir again so everything's evenly combined.
- Fill and bakePour the filling into the chilled crust. Bake for 55 to 60 minutes, until a knife inserted in the center comes out clean.
- Cool and chillLet the pie cool on a wire rack for about an hour, then refrigerate for at least 3 hours before slicing. It needs that chill time to set up into proper custard. Serve with a dollop of whipped cream if you like.