Paula Deen Sweet Potato Pie Recipe
Craving Southern dessert magic? This Paula Deen Sweet Potato Pie Recipe delivers creamy, spiced perfection.
Ingredients
- 2 cups cooked sweet potatoes mashed.
- 1 1/4 cups sugar divided.
- 1/2 stick butter melted.
- 2 whole eggs.
- 3 egg whites for meringue.
- 1 tsp vanilla extract.
- 1/4 tsp salt.
- 1/4 tsp cinnamon.
- 1/4 tsp ginger.
- 1 cup milk.
- 1 unbaked 9-inch pie crust.
Instructions
Bake Sweet Potatoes
- Preheat oven 350°F. Bake whole sweet potatoes 45 mins until soft. Cool slightly.
Make Pie Crust Ready
- Fit unbaked crust in pie dish. Crimp edges pretty. Chill while prepping.
Mash Potatoes Smooth
- Peel cooked potatoes. Mash 2 cups until creamy, no lumps. Perfect texture.
Mix Filling Base
- Combine mashed potatoes, 1 cup sugar, melted butter. Beat smooth with mixer.
Add Eggs and Flavor
- Beat in 2 whole eggs, vanilla, salt, cinnamon, ginger. Creamy batter forms.
Stir in Milk
- Add milk gradually. Mix until silky smooth. Like thick pudding.
Fill Pie Crust
- Pour filling into crust. Smooth top evenly with spatula.
Bake First Stage
- Bake 35-45 mins. Center set, knife clean. Don't overbake.
Cool Completely
- Place on rack. Cool to room temp. About 1 hour minimum.
Make Meringue
- Beat 3 egg whites until soft peaks. Add 1/4 cup sugar slowly.
Whip to Stiff Peaks
- Beat until glossy, stiff peaks form. Sugar fully dissolved.
Spread Meringue
- Spoon meringue on cooled pie. Seal edges to crust. Make peaks.
Brown Meringue
- Bake 10-12 mins more. Golden brown top. Watch carefully.
Cool and Serve
- Cool completely. Slice cold or room temp. Perfect every time.
Notes
- Roast, don't boil potatoes. Better flavor.
- Room temp eggs prevent cracks.
- Pie shield saves crust burning.
- Bourbon swap for vanilla kicks up.
- No meringue? Whipped cream dollop.
- Mini pies in muffin tin cute.
- Add nutmeg for extra spice.
- Pumpkin substitute works too.