Jerry Reed's Sweet Potato Pie
Submitted by deli
Sweet potato pie with nutmeg and margarine in a simple 5-ingredient filling. A no-fuss Southern classic that comes together fast with boiled sweet potatoes.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minFive ingredients. That’s all it takes to put together this old-school sweet potato pie. Boil the potatoes, mash everything together, pour it into a crust, and you’re done. No eggs, no milk, no evaporated anything. Just sweet potatoes, sugar, margarine, and a generous hit of nutmeg that perfumes every bite.
The simplicity here is the whole point. Boiling the sweet potatoes until they’re completely soft means they mash smooth without a mixer. The margarine melts right into the warm potatoes, creating a creamy filling that sets up as it cools. That full tablespoon of nutmeg might seem like a lot, but it’s what gives this pie its warm, spiced backbone.
Don’t skip letting the filling cool slightly before pouring it into the crust. Hot filling in a raw shell can make the bottom soggy before it has a chance to crisp up.
Kitchen Tips
- Choose orange-fleshed sweet potatoes over white ones for the best color and natural sweetness
- Mash thoroughly so no lumps end up in the pie. A potato ricer works great here
- Top with fresh whipped cream and a sprinkle of toasted pecans as the recipe suggests
- Store covered in the fridge. The filling firms up nicely and slices cleaner when cold
Variations
- Swap margarine for butter if you prefer a richer, more traditional flavor
- Add a teaspoon of cinnamon or a splash of vanilla alongside the nutmeg
- For a custard-style pie, beat in two eggs and a splash of evaporated milk before filling the crust
Ingredients
Directions
Peel potatoes and boil until soft.
Drain. Add other ingredients and mix thoroughly.
Put into pie crust. Serve 1 9-inch pie. Great topped with whipped cream or pecans.
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