Sweet Potato Pie

Preparation info

  • Makes one 9- or 9½ inch pie; serves about

    8

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This is the basic Southern-style sweet potato pie—smooth, subtle and with plenty of sweet potato flavor. It has been freely adapted from a recipe in Cookery of the Old South, a handwritten book “translated from Southern lore” by Kay Burdette in 1938.

In the original recipe, the egg whites were beaten and then folded into the filling. I’ve simplified the recipe, using whole eggs for a smoother, more custardy texture.

Ingredients

Method