How long to bake sweet potato pie at 350

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Fluffy and flavored with brown sugar and autumn spices — this is a wonderful Southern sweet potato pie.

This sweet potato pie recipe comes from Mable Smith, a wonderful lady who has been a dear friend of my family for over 35 years. Originally from South Carolina, Mable is known for her Southern-style pies, which she bakes by the dozen to give away over the holidays. Her recipe calls for a store-bought frozen crust, which I think works perfectly well, but if you’d like to make your own, here’s my favorite pie crust recipe. The flavor of this pie improves over time, so go ahead and make it a few days ahead.

What You’ll Need To Make Sweet Potato Pie

How To Make Sweet Potato Pie

Step 1: Roast and Mash the Sweet Potatoes

Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them.

Simply poke the sweet potatoes with a fork five or six times and place them on a parchment-lined baking sheet. Roast until very tender, about 1 hour.

Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth. (Feel free to roast the sweet potatoes several days ahead of time and store the flesh in an airtight container in the refrigerator until needed.)

Step 2: Blind Bake the Crust

Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy. Different crusts will have different instructions for blind baking, so follow the instructions on the package. Once the crust is blind baked, reduce the oven temperature to 350°F.

Step 3: Make the Sweet Potato Pie Filling

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute.

Beat in the egg.

Then add the yolks, one at a time, until the mixture is creamy and smooth, a few minutes.

Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined.

Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard).

Mix to combine.

Finally, add the evaporated milk.

Mix on low speed to combine.

Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula.

Step 4: Fill and Bake the Pie

Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours.

Step 5: Whip the Cream and Serve

Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the confectioners’ sugar. Continue to whip until it forms stiff peaks.

Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

Make-Ahead/Freezing Instructions

The pie can be made up to two days in advance, covered with plastic wrap, and stored in the refrigerator. The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

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Fluffy and flavored with brown sugar and autumn spices — this is a wonderful Southern sweet potato pie.

Ingredients

For the Pie

• 2 large sweet potatoes (about 2¼ pounds)
• 4 tablespoons unsalted butter, softened
• 1 cup plus 2 tablespoons packed light brown sugar
• 1 large egg
• 3 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• 1 cup evaporated milk
• 1 9-in deep-dish frozen pie crust (no need to thaw) or homemade pie crust

For the Whipped Cream

• 1 cup heavy whipping cream, cold
• 2 tablespoons Confectioners' sugar

Instructions

1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil.
2. Poke each sweet potato with a fork five or six times and place them on the prepared baking sheet. Roast until very tender, about 1 hour. Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth.
3. Follow the instructions on the package (or homemade recipe) for blind baking the crust.
4. Reduce the oven temperature to 350°F.
5. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute. Beat in the egg and yolks, one at a time, until the mixture is creamy and smooth, a few minutes. Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined. Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard) and mix until incorporated. Finally, add the evaporated milk and mix on low speed to combine.
6. Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula. Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours. Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

For the Whipped Cream

1. Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the Confectioners' sugar. Continue to whip until it forms stiff peaks. Cover with plastic wrap and store in the refrigerator until ready to serve.
2. Make-Ahead Instructions: The pie can be made up to two days in advance, covered with with plastic wrap, and stored in the refrigerator. Let the pie sit out on the counter for a few hours to come to room temperature before serving.
3. Freezer-Friendly Instructions: The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Nutrition Information

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• Per serving (10 servings)
• Calories: 371
• Fat: 17 g
• Saturated fat: 10 g
• Carbohydrates: 50 g
• Sugar: 33 g
• Fiber: 3 g
• Protein: 5 g
• Sodium: 167 mg
• Cholesterol: 126 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

• Cakes, Pies & Tarts
• Desserts
• Freezer-Friendly
• Holidays
• Make-Ahead
• Southern
• Christmas
• Comfort Food
• Potluck
• Store-Bought Pie Crust
• Sweet Potatoes
• Thanksgiving
• Winter

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