Paula Deen Sweet Potato Pie

Paula Deen Sweet Potato Pie is made with sweet potatoes, sugar, eggs, vanilla, butter, milk, and spices, all in a buttery pie crust topped with a glossy meringue. This traditional sweet potato pie recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

• 3 egg whites
• 1 (9-inch) unbaked pie crust
• ¼ teaspoon ground ginger
• 1 cup milk
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• ½ stick butter, melted
• 1 ¼ cups sugar, divided
• 2 cups sweet potatoes, peeled and cooked

How To Make Sweet Potato Pie?

1. Preheat the oven: Preheat the oven to 350 °F (175 °C).
2. Make the filling: Using an electric hand mixer, combine the cooked sweet potatoes, 1 cup (200 g) of the sugar, melted butter, eggs, vanilla, salt, ginger, and cinnamon. Mix thoroughly until smooth. Add the milk and continue mixing until fully incorporated.
3. Bake the pie: Pour the filling into the unbaked pie crust and bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Once done, place the pie on a rack to cool to room temperature.
4. Prepare the meringue: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50 g) of sugar, 1 tablespoon at a time, while continuing to beat. Beat until the mixture becomes glossy and forms stiff peaks.
5. Top with meringue and bake: Spoon the meringue onto the cooled pie, making sure the meringue touches the crust all around. Form peaks with the back of a spoon and sprinkle with a pinch of granulated sugar. Bake the pie for 10-12 minutes, or until the meringue is delicately browned.

Recipe Tips:

• Use freshly cooked sweet potatoes: For the best flavor and texture, use sweet potatoes that are freshly cooked and thoroughly mashed. Canned sweet potatoes can work, but freshly cooked ones bring out a more natural sweetness and creamier texture.
• Cool the pie before adding the meringue: Let the pie cool completely to room temperature before adding the meringue. If the filling is too warm, the meringue can separate or slide off, preventing a firm and glossy topping.
• Beat egg whites to the right stiffness: When making the meringue, beat the egg whites until stiff peaks form. The mixture should be glossy and hold its shape when you lift the beaters. Under-beaten whites can result in a flat and unstable meringue.
• Spread meringue evenly to the crust: Make sure the meringue touches the pie crust all around the edge. This helps seal the meringue to the pie, preventing it from shrinking away and leaving gaps while baking.
• Check for doneness with a clean knife: To ensure the pie is fully cooked, insert a clean knife into the center of the filling. If it comes out clean or with just a few moist crumbs, the pie is ready. Avoid over-baking, as it can cause the filling to dry out.

How To Store Leftovers?

• Refrigerate: First, let the leftover sweet potato pie cool until it reaches room temperature. Once cooled, cover the pie loosely with plastic wrap or foil and store it in the refrigerator for up to 3-4 days to maintain its freshness.
• Freeze: If you want to freeze the pie, it’s best to do so without the meringue topping. Wrap the cooled pie tightly in plastic wrap, then in a layer of foil, and freeze it for up to 3 months.

Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 442
• Total Fat: 19.2 g
• Saturated Fat: 9.1 g
• Cholesterol: 71 mg
• Sodium: 209 mg
• Potassium: 267 mg
• Total Carbohydrate: 63.2 g
• Dietary Fiber: 2.1 g
• Sugars: 35.1 g
• Protein: 6.3 g

Try More Paula Deen Recipe:

• Paula Deen Red Velvet Cake
• Paula Deen Pumpkin Cheesecake
• Paula Deen Pineapple Casserole
• Paula Deen Cinnamon Rolls