Discover the soulful delight of Southern Sweet Potato Pie, a beloved dessert deeply rooted in the heart of the South. This particular version of the pie holds a special place in Bonnie Holcomb’s household in Fulton, Mississippi, where an abundance of sweet potatoes from their garden has made it a cherished favorite. Topped with whipped cream, this pie captures the essence of Southern baking and homegrown goodness.
INGREDIENTS:
- 3 tablespoons all-purpose flour
- 1⅔ cups sugar
- ¼ teaspoon ground nutmeg
- Dash of salt
- 1 cup mashed sweet potatoes
- 2 eggs
- ¼ cup light corn syrup
- ½ cup butter, softened
- ¾ cup evaporated milk
- 1 unbaked pastry shell (9 inches)
PREPARATIONS:
- In a small bowl, combine the all-purpose flour, sugar, ground nutmeg, and a dash of salt. In a separate large bowl, beat together the mashed sweet potatoes, eggs, corn syrup, softened butter, and the sugar mixture. Gradually stir in the evaporated milk until the filling is smooth. Pour the filling into the unbaked pastry shell.
- Bake the pie at 350° for 55-60 minutes, until the filling sets and the crust turns golden brown. Allow the pie to cool on a wire rack for 1 hour. To enhance the flavors, refrigerate the pie for at least 3 hours before serving. Store any leftovers in the refrigerator.
YIELD: Makes 8 servings
BAKE TIME: Prep: 15 minutes, Bake: 55-60 minutes + Chilling
SPECIAL INSTRUCTIONS AND TIPS:
- When serving, top the pie with a dollop of whipped cream for a delightful contrast of flavors and textures.
- For a richer taste, you can add a pinch of ground cinnamon or ground ginger to the filling.
Delight in the soulful charm of Southern Sweet Potato Pie, a beloved dessert that holds a special place in the hearts of many Southerners. In Bonnie Holcomb’s household in Fulton, Mississippi, this pie takes center stage, thanks to an abundant harvest of sweet potatoes from their very own garden.
This cherished recipe begins with a harmonious blend of all-purpose flour, sugar, ground nutmeg, and a hint of salt, culminating in a delightful medley of flavors. The heart and soul of this pie lie in the creamy and luscious filling, made from velvety mashed sweet potatoes, eggs, light corn syrup, and softened butter, ensuring a rich and satisfying experience with every bite.
As you savor the indulgent sweetness and earthy notes of the sweet potatoes, you’ll be transported to the heart of Southern comfort. The addition of evaporated milk lends a silky texture to the filling, elevating the pie to new levels of decadence.
The unbaked pastry shell cradles the sumptuous filling, creating a golden-brown crust that adds a delightful crunch to the pie’s creamy center. After baking to perfection, allow the pie to cool on a wire rack, letting the flavors meld together.
To achieve the fullest and most delightful taste, Bonnie recommends refrigerating the pie for at least 3 hours before serving. The chilling process enhances the flavors and ensures a smooth and velvety consistency.
When the time comes to indulge, top the pie with a generous dollop of whipped cream, accentuating the flavors and offering a heavenly interplay of sweetness and creaminess.
In conclusion, Southern Sweet Potato Pie embodies the essence of Southern baking, tradition, and homegrown goodness. As you relish this cherished dessert, you’ll taste the love and care that have been passed down through generations of Southerners, celebrating the bountiful harvest of sweet potatoes from their gardens.
