Southern Sweet Potato Casserole
Southern Sweet Potato Pie is a southern tradition for fall and Thanksgiving. It's a simple pie made from fresh sweet potatoes, sugar, eggs, flour and fall spices.
- 1 cup mashed sweet potato
- 1/2 cup salted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour
- 1 (9-inch) unbaked pie crust
Preheat oven to 350 degrees.
Place sweet potato and butter in a mixing bowl and use an electric mixer to beat until smooth.
Add brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and flour. Beat until smooth.
Pour into pie crust. Bake for 55 to 60 minutes, or until center is set.
I like to refrigerate this pie before serving, but you can serve it warm.
Use either a homemade pie crust, refrigerated or frozen pie crust.
My favorite way to make mashed sweet potato is to bake them until very soft, peel the skins off and then mash them. Two medium to large sweet potatoes should be enough for 1 cup of mashed sweet potato.