Sweet Potato Pie, Tammy's - Master Cookbook Recipe # 482

Name: Sweet Potato Pie, Tammy's - Master Cookbook Recipe # 482
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cups Cooked, mashed sweet potatoes; 3/4 cup Sugar; 1/4 cup Salted butter, melted; 3 large Eggs; 3/4 cup Evaporated milk; 1 tsp Vanilla extract; 1/2 tsp Ground cinnamon; Dash of salt; 1 Pie crust

This signature recipe is my go-to for a classic Southern Sweet Potato Pie that never fails to impress. It features a perfectly balanced, velvety custard filling seasoned with warm cinnamon and vanilla, nestled in a flaky crust. Whether you're a beginner or a seasoned pro, this pie delivers that authentic, home-cooked flavor that has made it a staple in my kitchen and a favorite for holiday gatherings.

This is recipe #482 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

Cook mode Prevent screen from turning off

Ingredients

2 cups Cooked, mashed sweet potatoes
3/4 cup Sugar
1/4 cup Salted butter, melted
3 large Eggs
3/4 cup Evaporated milk
1 tsp Vanilla extract
1/2 tsp Ground cinnamon
Dash of salt
1 Pie crust

Instructions

Prep: Preheat your oven to 350°F.
Start the Base: In a microwave-safe bowl, melt the butter. Add the sugar and eggs, then whisk until smooth.
Combine Filling: Add the mashed sweet potatoes, evaporated milk, salt, vanilla, and cinnamon. Whisk again until everything is thoroughly combined.
Fill and Bake: Pour the mixture into your pie crust. Bake for approximately 40 minutes.
The Secret to Success: Do not remove the pie too soon! It needs to bake until the center has swelled and risen to the same height as the edges.
Cool: Place the pie on a wire rack to cool. This helps air circulate and prevents the bottom from "sweating."

Notes

Tammy's Tips: The most critical part of achieving the perfect texture is making sure the center of the pie rises as high as the sides before you take it out of the oven. If you remove it too early, the custard won't be fully set and could end up runny. I also highly recommend cooling it on a wire rack rather than a flat surface to keep the crust crisp and prevent any moisture from gathering at the bottom.