North Carolina's Favorite Sweet Potato Pie Recipe

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North Carolina is serious about their sweet potato pie. It takes a sprinkling of cinnamon and the addition of vanilla pudding mix to make the perfect pie.

serves/makes:

ready in:

1-2 hrs

5 reviews

ingredients

2 1/4 cups cooked mashed sweet potatoes
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup instant french vanilla pudding mix
3/4 cup evaporated milk
2 large eggs, room temperature
6 tablespoons butter, softened
1 teaspoon ground cinnamon
1 1/2 tablespoon vanilla extract
1 (9-inch size) unbaked pie shell

directions

Preheat the oven to 450 degrees F.

Combine the sweet potatoes, granulated sugar, brown sugar, pudding mix, evaporated milk, eggs, butter, cinnamon, and vanilla extract in a mixing bowl. Beat on medium speed until the mixture is creamy and uniform in color. Pour the pie filling into the unbaked pie shell.

Place the pie in the oven and bake for 10 minutes at 450 degrees F.

Reduce the oven temperature to 350 degrees and bake the sweet potato pie for 40 more minutes or until it is set in the middle.

Remove the pie from the oven and let cool on a wire rack.

Recipe Source: An Original Recipe Prepared Specifically for The North Carolina Sweet Potato Commission by Marianne Langan

recipe tips

Use sweet potatoes that are cooked until very tender for a smoother filling.

Beat the filling until creamy and uniform to avoid lumps.

Pre-baking the pie shell for a few minutes can provide a crisper crust if desired.

Cool the pie completely on a wire rack to allow it to set properly before slicing.

Serve the pie with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

Adjust the amount of cinnamon according to your taste preference.

For a dairy-free version, use a dairy-free milk alternative and a butter substitute.

If the edges of the pie crust brown too quickly, cover them with foil.

Let the eggs and butter come to room temperature for a smoother filling.

This pie is a great dessert for holiday gatherings or as a special treat.

common recipe questions

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes. Drain them well and mash before using. The flavor and texture might slightly differ from using fresh sweet potatoes.

What is the purpose of adding instant french vanilla pudding mix?

The pudding mix adds flavor and helps to create a smooth, creamy texture in the pie filling.

Can I make this pie without evaporated milk?

Evaporated milk can be substituted with an equal amount of heavy cream or half-and-half for a similar richness.

How do I know when the pie is fully baked?

The pie is done when the center is set and doesn't jiggle when gently shaken. A knife inserted near the center should come out clean.

Can I prepare this pie ahead of time?

Yes, you can bake the pie a day ahead and store it in the refrigerator. Bring it to room temperature before serving.

How should I store leftover sweet potato pie?

Store the pie in the refrigerator, covered, for up to 4 days.

Can I freeze this sweet potato pie?

Yes, you can freeze the pie for up to 3 months. Store it in an airtight container. Thaw in the refrigerator overnight before serving.

Can I add other spices to the pie?

Nutmeg, ginger, or allspice can be added for additional flavor.

Can I use sugar free pudding mix?

Yes, sugar free pudding mix works just as well in this recipe.

Can I use sugar substitutes for the granulated and brown sugars?

Yes, as long as they are suitable for baking. Some sugar substitutes become bitter when heated if not meant for baking or cooking.

nutrition data

486 calories, 18 grams fat, 76 grams carbohydrates, 6 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
April 19, 2020

Delicious. Thank you !!!!!! Didn't change a thing.
Vicki REVIEW:
April 17, 2020

Delicious. Didn't change a thing. A nice change from pumpkin pie I will be making this for family and friends. Thank you !!!!!
Ktajames78 REVIEW:
December 25, 2019

I have been making in my this pie for the past 3 years and my family absolutely loves
USAFretired REVIEW:
January 6, 2018

We found this recipe five years ago. We have used it every Thanksgiving and Christmas since. It makes the best pie ever. Our whole family loves it. We think the instant French vanilla pudding is the most important ingredient and sometimes add a little extra. When we have extra mix left over after filling the pie shells, we put it in pudding bowls and bake it with the pies. We will never not have it for the holidays.
Kimberly REVIEW:
June 6, 2017

Delicious and easy recipe.

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North Carolina's Favorite Sweet Potato Pie Recipe | CDKitchen.com (2024)