Sweet Potato Pie Recipe Paula Deen

The famous sweet potato with its slightly sweetened pulp is the protagonist of this recipe, a classic of the American tradition, an inevitable dessert on the occasion of Thanksgiving Day: the sweet potato pie, a crumbly pastry wrap that contains a delicious filling made with mashed potatoes flavored with spices that make this pie fragrant! This dessert is simple but full of flavors, come and find out.

Ingredients

1 (9-inch) unbaked pie crust

2 cups sweet potatoes, peeled and cooked

3 egg whites

¼ teaspoon ground ginger

1 cup milk

¼ teaspoon ground cinnamon

¼ teaspoon salt

2 eggs

1 teaspoon vanilla extract

½ stick butter, melted

1 ¼ cups sugar, divided

How to make Sweet Potato Pie

Preheat the oven to 350 °F. Prepare the baking dish with pie crust.

In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt and spices. Mix them well with the hand mixer. Then add milk and mix continuously.

Pour the mixture into pie crust and bake for 30 to 45 minutes or until wooden pick inserted comes out clean.

Remove the pie from oven once cooked and place it on a rack and let it cool to room temperature before covering with meringue.

Now prepare the meringue. Beat the egg whites with an electric mixer until soft peaks form; add the remaining ¼ cup sugar into the egg whites 1 tablespoon at a time. Beat continuously until sugar dissolves and mixture becomes stiff.

Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.

Bake it for 10-12 minutes more or until browned.

Let it cool before cutting into pieces. Serve and enjoy!

Storage

Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.

sweet potato pie recipe paula deen
Print Recipe

Sweet Potato Pie Recipe Paula Deen

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: dessert
Cuisine: American
Servings: 10 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 1 (9-inch) unbaked pie crust
  • 2 cups sweet potatoes, peeled and cooked
  • 3 egg whites
  • ¼ teaspoon ground ginger
  • 1 cup milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ stick butter, melted
  • 1 ¼ cups sugar, divided

Instructions

  • Preheat the oven to 350 °F. Prepare the baking dish with piecrust.
  • In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt and spices. Mix them well with the handmixer. Then add milk and mix continuously.
  • Pour the mixture into pie crust and bake for 30 to 45 minutes or until wooden pick inserted comes out clean.
  • Remove the pie from oven once cooked and place it on a rack and let it cool to room temperature before covering with meringue.
  • Now prepare the meringue. Beat the egg whites with anelectric mixer until soft peaks form; add the remaining ¼ cup sugar into theegg whites 1 tablespoon at a time. Beat continuously until sugar dissolves andmixture becomes stiff.
  • Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.
  • Bake it for 10-12 minutes more or until browned.
  • Let it cool before cutting into pieces. Serve and enjoy!

Notes

Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.

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