Sweet Potato Pie My Eye Recipe

This isn't your grandma's sweet potato pie (unless your grandma was a culinary genius!). After 20 years in the Deep South, tasting hundreds of sweet potato pies, I've perfected this recipe. Baking, not boiling, the sweet potatoes in a slow oven until caramelized unlocks a depth of flavor you won't believe. Get ready for the richest, most complex sweet potato pie you've ever tasted! Prepare to be amazed!

Prep Time 30 mins
Cook Time 60 mins
Calories 3238.8 kcal
Protein 75g
Rating 4.6 (5 Reviews)
Sweet Potato Pie My Eye 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Pie My Eye

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How to Make Sweet Potato Pie My Eye

  1. Preheat oven to 350°F (175°C).
  2. Wash and pierce 3 large sweet potatoes (approximately 2 pounds total) several times with a fork. Place on a baking sheet and bake for 60-75 minutes, or until completely tender and slightly caramelized.
  3. While sweet potatoes bake, prepare the filling. In a large mixing bowl, mash the cooked sweet potatoes with 1/2 cup (1 stick) unsalted butter until well combined.
  4. Add 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/2 teaspoon salt, 2 large eggs, and 1 cup heavy cream. Mix on medium speed until completely smooth and creamy.
  5. Pour the sweet potato mixture into a 9-inch unbaked pie crust.
  6. Bake on the middle rack of your preheated oven for 40-50 minutes, or until a knife inserted near the center comes out clean. The crust should be golden brown, and the filling set.
  7. Let the pie cool completely on a wire rack before serving. Serve chilled or at room temperature with whipped cream or cool whip.

Nutrition Information (Approximate per serving)

Sodium

153 g

Sugar

955g

Fat

398g

Carbs

135g