Serves 16
139 cal · 80 min
Mock Southern Sweet Potato Pie
Recipe GLPR7c81a87eaa70d5
A delightful dairy-free sweet potato pie inspired by Southern tradition. This lighter version features a simple oil-based crust and a creamy, spiced sweet potato filling made with evaporated milk, eggs, and warm spices like nutmeg. Perfect for any celebration or holiday gathering.
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Ingredients
1¼ cups All-purpose flour
¼ teaspoon Sugar
⅓ cup Skim milk
2 tablespoons Vegetable oil
¼ cup White sugar
¼ cup Brown sugar, packed
½ teaspoon Salt
¼ teaspoon Nutmeg
3 Large eggs, beaten
¼ cup Canned fat-free evaporated milk
1 teaspoon Vanilla extract
3 cups Cooked sweet potatoes, mashed
Directions
Preheat your oven to 350°F (175°C).
To prepare the crust, combine the all-purpose flour and 1/4 teaspoon sugar in a mixing bowl.
Add the skim milk and vegetable oil to the flour mixture, stirring until the ingredients come together into a soft dough.
Transfer the dough to a 9-inch pie pan and press it evenly along the bottom and up the sides to form a uniform crust. Set aside.
In a large mixing bowl, whisk together the white sugar, brown sugar, salt, and nutmeg until well combined.
Add the beaten eggs to the sugar mixture, stirring until fully incorporated.
Pour in the evaporated milk and vanilla extract, mixing until smooth.
Fold in the mashed sweet potatoes until the filling is evenly blended with no lumps remaining.
Pour the sweet potato filling into the prepared crust, smoothing the top with the back of a spoon.
Place the pie in the preheated oven and bake for 45–50 minutes, until a toothpick inserted near the center comes out clean and the filling is set but still slightly jiggles at the very center.
Remove from the oven and allow the pie to cool to room temperature on a wire rack for at least 2 hours before slicing and serving.
