Ingredients
- 3 medium sweet potatoes (8 to 12 oz. each, about 2 lbs. total), washed and left whole and unpeeled
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup pure cane syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup evaporated milk
- 3 large eggs, room temperature
- 2 (8-inch) frozen pie shells
Instructions
- Preheat the oven to 400°F. Wash the sweet potatoes, pat them dry, and prick each one 4 or 5 times with a fork to let steam escape. Set them on a foil-lined, rimmed baking sheet (paid link) and roast 45 to 60 minutes, until the skins are puffed and wrinkled, sticky syrup bubbles out, and they collapse when squeezed.
- Lower the oven to 350°F, move a rack to the lower third, and place a clean, rimmed baking sheet (paid link) on it to preheat. The hot sheet jump-starts the bottom crust and catches any drips.
- Let the potatoes rest for about 10 minutes, until they’re cool enough to handle. Halve them lengthwise and scoop the flesh into a large bowl. Discard the skins.
- While the flesh is still warm, beat it with a hand mixer (paid link) on medium speed for about 1 minute, until mostly smooth. Pull off any stringy fibers that wrap around the beaters, then continue. You should have about 3 1/2 cups of potato.
- Add the melted butter, granulated sugar, brown sugar, cane syrup, vanilla, cinnamon, nutmeg, and salt. Beat on medium speed for 2-3 minutes, until the sugars dissolve and the mixture turns glossy and smooth.
- Beat in the evaporated milk. Add the eggs one at a time, mixing on low speed just until each disappears, about 1-2 minutes total. Overbeating at this stage whips in air, which makes the custard puff and crack in the oven.
- Divide the filling evenly between the two frozen pie shells, leaving about 1/4 inch of headroom. Gently tap each pie on the counter to release air bubbles, then smooth the tops with a spatula (paid link).
- Set the pies on the preheated baking sheet (paid link) and bake for 50-55 minutes. The pie is done when the edges are set, and the center has a slight wobble when you gently shake it. If the crust edges brown too quickly, cover them with foil strips. Test for doneness by inserting a knife or toothpick near the center; it should come out clean, with only a few moist crumbs remaining.
- Let the pies cool on a wire rack for at least 2 hours. The pie finishes setting as it cools, so cutting it warm gives you a loose slice. Serve at room temperature.
- Decorate (optional): Sometimes, I toast marshmallows around the edge of my pie. I use a culinary torch to lightly toast them. You can also purchase marshmallow fluff and use the same torching technique.
Notes
Short on time? Boil instead. Peel and slice the potatoes into 1-inch cubes, cover with cold water, and simmer 15 to 20 minutes until fork-tender. You’ll trade some caramelized flavor for speed, and the pie will taste a little lighter.
For an ultra-creamy texture, push the finished filling through a fine-mesh strainer before pouring. It takes 3 minutes and catches every last fiber.
Mind the jiggle. Pull the pie when the center wobbles, not liquid waves. Carryover heat finishes the job, and overbaking is what causes the crack down the middle.
No cane syrup? Use an equal amount of dark corn syrup with 1 tablespoon of molasses, or straight maple syrup.
Evaporated milk alternatives: Heavy cream makes it richer; half-and-half works too. For a dairy-free version, use full-fat canned coconut milk.
A splash of bourbon: Stir in 1 to 2 tablespoons with the vanilla for an oaky, caramel flavor that feels right at home in a Southern pie.
- Prep Time: 20 minutes
- Cooling Time: 2 hours
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Calories: 335
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 52 mg