Don’t get us wrong—the new school of cooking is fantastic. After all, it gave us air fryers! But sometimes, you’ve just got to go old-school with your recipes, and this old-fashioned Southern Sweet Potato Pie recipe is proof that this time-tested recipe is just the way to go.
This Thanksgiving, you’ll certainly find this dish in a place of honor, and since Paula’s never been one to keep her recipes a secret, we’re sharing how to make it with you right now. Are y’all ready to get started?
You’ll need the following ingredients:
- 2 cups peeled, cooked, cubed sweet potatoes
- 1 ¼ cups sugar, divided, plus a pinch
- ¼ cup (½ stick) melted butter
- 2 eggs
- 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup milk
- 1 (9-inch) unbaked pie crust
- 3 egg whites
Once you’ve gathered your supplies, preheat the oven to 350 °F.
To make the filling, thoroughly combine the potatoes, 1 cup of the sugar, and the butter with the eggs, vanilla (or bourbon!), salt, and spices using an electric mixer. Next up, add the milk, and continue mixing until it’s incorporated.
Then, pour the filling into the unbaked pie crust, and bake the pie for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Then place the pie on a rack, letting it cool to room temperature, before covering it with the meringue.
Now, this is the part that gives it that old-fashioned feel—the meringue. To make the meringue, use an electric mixer to beat the egg whites until soft peaks form. Then, one tablespoon at a time, beat in the remaining ¼ cup sugar. You will want to continue beating the mixture until the sugar is dissolved and the meringue is glossy and stiff, but not dry.
Using a rubber spatula, spoon the meringue onto the cooled pie, forming peaks and ensuring that the meringue touches the crust all the way around the pie—don’t leave the sweet potato filling uncovered. Lastly, sprinkle the meringue with a pinch of granulated sugar before baking it for approximately 10 to 12 minutes, or until the meringue is just slightly browned.
Let it cool before serving up heaping slices.
Now we feel we have to warn you—you’re going to be bombarded with requests for this recipe, so we’ll apologize now for all those calls and emails you’ll have to answer!