For many years, my grandfather has been producing this amazing pie. Every time we come to visit, my family begs him to make it!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 large sweet potatoes, peeled and cut into chunks
- pastry for a 9-inch pie crust
- ½ cup butter, softened
- ¾ cup white sugar
- ½ teaspoon salt
- ¼ cup milk
- 4 eggs, separated
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup white sugar
- ½ teaspoon vanilla extract
Instructions
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
- Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
- Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
- Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 476 mg |
| Sugars | 33 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! Everyone loves this dessert… Even my husband who hates sweet potatoes. It’s really yummy.
Used this recipe and it worked very well! Next time I will add more meringue to the pies!
IT IS AMAZING
This has gone down really well, even my husband, who doesn’t like sweet potato pie, has enjoyed it, The only change I made was using soft dark brown sugar instead of white sugar in the filling , and it has turned out lovely . Will definitely be making this again .
I used too many potatoes. I could’ve used a touch of flour in the filling and cooked it longer. I really filled the crust to the brim so the pie ended up a little runny. Tasty though. My next attempt will be better!
Only used 1/2 cup of brown sugar instead of white sugar and it was perfectly sweet! Hubby’s family loved it
I made this pie and the only thing I did was add lemon juice to the sweet potato, it was awesome. Making it again now by request.
This was the hit of the party! We put marshmallows on top and also did 1/2 cup white sugar then 1/4 cup brown sugar. It disappeared within 10 minutes.
I made it on christmas eve to eat it on christmas day, but overnight the meringue released some liquid sugar and it got the crust a bit wet… Do you think next time i should just bake the crust and filling, a add the meringue the next morning?
I am going to make this for Thanksgiving. The only change I will make is to cream the butter and sugar for about 5 minutes before adding other ingredients. I think this incorporates the sugar better. Can’t wait to try this recipe!
I had a similar (or the same) sweet potato pie which I was a child traveling with my family. I’ve been looking for the recipe ever since. Thank you for posting this. I made it as a pudding – no crust, no meringue. Used 1/2 c. agave nectar instead of sugar. Still could use less sweetener if desired. I’m now almost 72 years old and my long search for this recipe is over.
Absolutely fabulous!!! I made this for thanksgiving and my family is begging me to make it again for Christmas. So yummy!!! I think I will use a pre baked crust this time though….my roll out crust wasn’t strong enough to hold the mixture after baked and it fell apart as I was serving it. Still delicious though.
I never thought I’d say this but I think next time I’ll use less sugar! 3/4 c makes it very sweet. But it was good!
I have always been a fan of sweet potato pie, but this recipe tops them all. I predict that this recipe will be a family favorite handed down for generations.
5
Awesome!!! My co-workers loved this! A few things I will change though: 4 large eggs instead of medium eggs. Also, add a teaspoon of cornstarch to the sugar before mixing to minimize the weeping (syrup drops on top) of the meringue. But this was awesome!!! I just dipped a spoon in the meringue and pulled up to create the cute peaks. =) THANKS for the awesome recipe!
Gorgeous presentation and amazing taste! This one always impresses guests 🙂 It is an authentic South Carolina recipe of my grandfather’s and he is begged to make it for every familly get-together. Turns out beautifully every time.
Exceptionally awesome! The meringue on top is a nice, sweet change over having whipped cream. We absolutely loved it! I will use this recipe over and over again, and plan to make it a new tradition to my family as well. Thank you! 🙂