Homemade southern sweet potato pie recipe. This old fashioned sweet potato pie is made with fresh sweet potatoes spiced with nutmeg and baked to perfection in a Pillsbury pie crust.
My mother-in-law is a terrific cook. People have been raving about her scratch cakes and homemade sweet potato pies for years. She has been gracious enough to allow me to share her delicious southern sweet potato pie recipe with you.
This recipe makes one pie but you can double or even triple it if you like. Tiny's mom bakes sweet potato pies in small batches. She had to reduce her recipe to make a single pie. She was even sweet enough to kitchen test the reduced recipe before giving it to me.
Of course, Tiny insisted that I test it as well. He doesn't see his mom often enough (we live in different parts of the country) and hadn't tasted her southern sweet potato pie in far too long.
The pie in the photo above is the first one I made using this recipe which worked perfectly.
It won't be the last.
Even though the crust goes in raw, it will tend to overbrown around the edges when baked at 400 degrees for this length of time.
I made a makeshift pie crust shield out of foil when I realized that the crust was cooking much more quickly than the filling but I waited a bit too long to put it on the pie.
I recommend that you put the pie crust shield in place as soon as the edge of the Pillsbury pie crust turns golden.
Tiny's mom says that reducing the temperature of your oven slightly will keep the crust from cooking too quickly as well.
This was my first time using this ready made pie crust. I was pleasantly surprised.
It tastes just like a homemade pie crust and saves a little time and a lot of mess. Considering the number of sweet potato pies my mother-in-law makes at once, I can see why she loves these.