Recipes

Recipe: Mama Jackie’s Southern Sweet Potato Pie

southern sweet potato pie

Tomorrow is the first day of fall and I couldn’t be more excited! Fall is my absolute favorite season because of the fashion, cooler temperatures, colorful leaves, and, of course, Thanksgiving! There are certain dishes that I don’t cook all year because they are reserved for my family’s traditional Thanksgiving dinner. One of those dishes is my mom’s sweet potato pie.

I can remember standing in the kitchen watching her prepare her signature pies every year, waiting for the moment when she would finally let me help. I was usually placed on prep duty, gathering the ingredients together, preheating the oven—you know, the small things until I was ready to take on the major tasks like adding ingredients and mixing.

Now that I’m older and I prepare all of the dishes for Thanksgiving dinner each year, I’m sure to never leave off Mama Jackie’s Southern Sweet Potato Pie. Before sharing this recipe, I asked her if she wouldn’t mind and she gave me the go-ahead to share with you guys.

So if you’re looking for the perfect dessert that says “hello, fall,” look no further!

Print Recipe
Mama Jackie’s Southern Sweet Potato Pie
southern sweet potato pie
Prep Time 50 min
Cook Time 60 min
Passive Time 110 min
Servings
9-inch pies
Ingredients
  • 4 medium-sized sweet potatoes
  • 2 9-inch frozen pie crusts
  • 2 cups white sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1 stick butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract (optional)
Prep Time 50 min
Cook Time 60 min
Passive Time 110 min
Servings
9-inch pies
Ingredients
  • 4 medium-sized sweet potatoes
  • 2 9-inch frozen pie crusts
  • 2 cups white sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1 stick butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract (optional)
southern sweet potato pie
Instructions
  1. Boil sweet potatoes (whole in skin) for 40 to 50 minutes, or until tender. Transfer cooked potatoes to a colander and run cold water over them. Let them cool before removing the skin (Although my mom never does, she’s a pro.).
  2. Mash sweet potatoes in a bowl. Add butter, and mix well with mixer. (It’s best to add the butter while the sweet potatoes are still hot to make sure the butter completely melts.)
  3. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth and free of clumps.
  4. Place a small slice of butter onto the unbaked pie crusts. Place crusts in an oven, preheated to 350°F to melt the butter. (This helps flavor the crust.) Remove the crusts from the oven and roll the melted butter around to evenly coat the crusts.
  5. Pour sweet potato filling into the unbaked pie crusts and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes

Add 1/2 teaspoon of lemon extract to the filling mix for a zest of flavor.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *