The Story of Sweet Potato Pie

Of course! It’s a treasure, and we won’t lose it. Here is the full, expanded recipe for your incredible Sweet Potato Pie, complete with everything you requested.

—

A Culinary Embrace: The Story of Sweet Potato Pie

More than just a dessert, Sweet Potato Pie is a slice of Southern American heritage, a symbol of resourcefulness, comfort, and family gatherings. Its roots dig deep into the culinary traditions of the African American community, evolving from the simple, nourishing sweet potato into a celebratory dish. Unlike its cousin, the pumpkin pie, sweet potato pie boasts a denser, richer texture and a more complex, earthy sweetness. It’s a dessert that speaks of home, history, and the love poured into making something truly special from humble ingredients. This recipe is a classic, passed down through generations, and it’s a gift to be shared.

—

The Grand Recipe: A Southern Classic Sweet Potato Pie

Yield: One 9-inch pie (8-10 servings)
Prep Time:30 minutes
Cook Time:55-70 minutes
Cooling Time:4 hours (minimum)

Ingredients

For the Filling:

· 2 cups sweet potatoes, cooked, peeled, and mashed (about 2-3 medium potatoes)
· 1 ½ cups (300g) granulated sugar
· 2 tablespoons all-purpose flour
· 2 large eggs, at room temperature
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· ½ teaspoon fine sea salt
· 1 teaspoon pure vanilla extract
· 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
· 1 can (5 fl oz / 150ml) evaporated milk, divided [See Method for explanation]

For the Crust:

· 1 9-inch unbaked pie crust, homemade or store-bought, chilled

For the Optional Topping:

· 1 cup heavy whipping cream
· 2 tablespoons powdered sugar
· ½ teaspoon vanilla extract

—

Method & Instructions: A Labor of Love

Step 1: Prepare the Sweet Potatoes (The Best Way)

The method of cooking the sweet potatoes is crucial for the deepest flavor. Baking is highly recommended over boiling.

1. Bake: Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Place on a baking sheet and bake for 45-60 minutes, or until very tender. Let them cool until easy to handle, then scoop the flesh out of the skins.
2. Mash: Pass the sweet potato flesh through a ricer or food mill for the silkiest texture. Alternatively, mash thoroughly with a potato masher until no lumps remain. You need exactly 2 cups of mashed potato. Let it cool to room temperature.

Step 2: Create the Filling

1. Lower your oven temperature to 350°F (175°C).
2. In a large mixing bowl, whisk together the sugar and flour. This prevents the flour from clumping.
3. Add the 2 cups of mashed sweet potato, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Use an electric mixer on medium speed to blend until smooth and well-combined.
4. With the mixer on low, slowly stream in the melted butter.
5. The Key Step (Using Divided Milk): Now, with the mixer still on low, gradually pour in only half of the can of evaporated milk. Once incorporated, add the remaining half. This two-step process ensures a smoother, more emulsified filling that bakes evenly without curdling.
6. Mix just until the filling is perfectly smooth and uniform.

Step 3: Assemble and Bake

1. Place your chilled pie crust on a baking sheet (this makes it easier to handle).
2. Pour the filling into the unbaked pie shell. Gently tap the pan on the counter to release any air bubbles.
3. Bake: Place on the center rack of the preheated 350°F (175°C) oven. Bake for 55 to 70 minutes. The pie is done when the edges are set, and the center still has a slight jiggle (like Jell-O) when you gently shake the pan. A knife inserted near the center should come out mostly clean.
4. Cool Completely: This is non-negotiable! Place the pie on a wire rack and allow it to cool to room temperature (about 2 hours). Then, refrigerate for at least 2 more hours, or preferably overnight, to allow the filling to set fully.

Step 4: Serve and Enjoy

1. If desired, make the whipped cream: Chill a bowl and beaters. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Slice the chilled pie, top with a dollop of whipped cream, and serve.