Southern-Style Sweet Potato Pie Recipe

Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil.

Poke each sweet potato with a fork five or six times and place them on the prepared baking sheet. Roast for about 1 hour until very tender. Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth.

Follow the instructions on the package (or homemade recipe) for blind baking the crust.

Reduce the oven temperature to 350 degrees F.

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.

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.

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 for 55 to 60 minutes until the filling is set.

Set the pie on the counter and let cool completely for 2 to 3 hours before slicing. Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

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.