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Elanor's Sweet Potato Pie

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Submitted by abarba

Southern sweet potato pie with evaporated milk, nutmeg, and lemon extract in a deep-dish crust. A silky, custard-style filling made from mashed sweet potatoes that yields two full pies from one batch.

YIELD

2 pies

PREP

15 min

COOK

1 hrs

READY

1 hrs

Sweet potato pie is a Southern tradition that shows up on tables from Thanksgiving to Sunday dinner, and Elanor’s version nails the fundamentals. Mashed sweet potatoes get beaten with softened butter, sugar, and eggs into a smooth custard, then evaporated milk, nutmeg, and lemon extract round out a filling that’s rich, spiced, and just a little tangy.

The lemon extract is the detail that separates this from a generic sweet potato pie. Most recipes lean on vanilla or cinnamon, but lemon adds a brightness that keeps all that sugar and butter from feeling cloying. It’s subtle, but you’d miss it if it weren’t there.

Beating in the eggs one at a time matters here. Each egg needs to be fully incorporated before the next one goes in, or the filling can develop a lumpy, uneven texture instead of that smooth, silky custard that sets cleanly in the crust.

Kitchen Tips

  • Mash the sweet potatoes while they’re still hot for the smoothest filling. Cold potatoes stay lumpy no matter how hard you beat them.
  • The two-temperature bake sets the crust at high heat first, then gently cooks the custard at lower heat so it doesn’t crack or curdle.
  • The pie is done when the center jiggles slightly but doesn’t slosh. It firms up as it cools.
  • This recipe makes two pies, making it ideal for holiday gatherings or baking one to freeze.

Variations

  • Add a teaspoon of cinnamon or allspice alongside the nutmeg for a warmer spice profile.
  • Top with whipped cream and toasted pecans before serving for a dressed-up presentation.
  • Use yams instead of sweet potatoes for a slightly darker, more intensely sweet filling.

Ingredients

3 ½ 828
CUPS ML SWEET POTATOES, OR YAM
cooked, mashed
½ 118
CUP ML BUTTER
softened
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
13 375.7
OUNCES ML/G EVAPORATED MILK
2 10
TEASPOONS ML LEMON EXTRACT *
2 2
EACH EACH PIE SHELL
deep-dish, unbaked *

Directions

Mix first 3 ingredients and add eggs one at a time, beating well. After each one, stir in salt, nutmeg, milk and extract.

Pour into 2 deep dish unbaked, pie shells.

Bake at 425 degrees F. for 20 minutes.

Then lower ovento 325℉ (160℃). and bake for 30 to 40 minutes longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 885 33% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 643mg 27%
Total Carbohydrate 47g 47%
Dietary Fiber 6g 23%
Sugars g
Protein 27g
Vitamin A 694% Vitamin C 59%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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