The Easiest Southern-Style Sweet Potato Pie
Greetings. We are in full holiday swing at my home; what about you? I have a Halloween display, Christmas display, and Fall vibes colliding with one another. I am not shame of either. This year we are celebrating love, life, and laughter.
Nothing says the holidays like my late NaNa’s sweet potato pie. I’ve had a hard time replicating this recipe over the years since my Nana passed away. Just ask my son who makes the best sweet potato pie, and he will say, “NaNa did’. One of the fondest memories he has of her is her sweet potato pie. Let me tell you this is one lady I don’t mind coming second in line to.
I vividly remember her moving about the kitchen during the holidays with so much swagger. She never once seemed to get anxious in the kitchen as I somehow still get when trying to coordinate dishes and make sure everything is ready at the same time and at the perfect temperature. I now understand how she remained so cool, calm, and collect; she had performed these tasks so many years it was like second nature to her. As I began to hit my stride in my kitchen these days, I can finally say I have a little swagger under my apron too.
If you are looking for a crowd-pleasing dessert during the holidays, this sweet potato pie will not disappoint. Serve it with coffee, top it with fresh whipped cream, or serve it plain; after indulging, everyone will be ready for their afternoon nap.
Over the years, I have perfected my recipe by baking the sweet potatoes and using plain kefir instead of regular milk. While these changes may seem subtle, they blow the flavor profile out of the roof.
Now, if you are ready; Let’s get started. Place your cleaned sweet potatoes on an aluminum lined baking sheet and bake at 400 degrees for 1 to 1 1/2 hours or until softened. Allow them to cool to room temperature.
Meanwhile, spray the pie pan(s) with nonstick spray. If you are using a frozen pie crust, skip this step.
Remember, I’m all about working smarter, not harder during the holidays, so I opted for a premade pie crust. Unroll it and place it in your pie pan—Pierce with a fork a few times and set to the side. If you are using frozen pie crust, just allow the crust to come to room temperature and pierce with a fork a few times and set to the side.
Once the sweet potatoes have cooled to room temperature, peel and discard the skin. Place sweet potato in a mixing bowl and remove any long, stringy fibers.
Add all the remaining ingredients to the mixing bowl.
Blend the mixture until completely smooth.
Pour mixture into pie pan and cook 40-45 minutes or until a toothpick comes out clean.
Place pie(s) on a wire rack and allow to cool completely.
Serve with your favorite topping like cool whip or nothing at all. I hope this recipe brings you as much joy as it brings my family. As always, thank you for your continued support along this journey; it means the world to me. Be Well and Happy Holidays-Omniley?
Belle's Sweet Potato Pie
- 2 lb sweet potato ~4 large baked/boiled sweet potato
- 4 Tbsp butter melted
- 1/4 C Kefir plain
- 3/4 C condensed milk
- 1/2 C evaporated milk
- 1/4 C brown sugar, light
- 1 C white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 2 eggs beaten
- 1 tsp vanilla
- 2 pie crust frozen or rolled, unbaked
- 1/8 tsp salt
- Preheat oven to 400 degrees.
- Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
- Allow sweet potatoes to cool to room temperature.
- Set oven to 350 degrees.
- Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
- Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
- Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
- Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.
This Mississippi Mud Pie is such a creamy and decadent dessert. I gain pounds just looking at it. This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with whipped topping, and a ton of pecans.
This pie is also known as Chocolate Lasagna in some places. The name “Mississippi mud pie” is derived from the original dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975. There are a ton of variations to this recipe and I opted to stay with the most traditional version.
A little history behind me making this pie, I owe it to my Aunt Maxine she use to always make this easy pie when we were growing up, and I actually don’t remember eating it at all. However, she prepared one for a family gathering and my husband fell in love with it. I think I started making this pie back in 2007 for him and unfortunately, I don’t make it too often…because it is super-rich.
Perhaps the best part of the pie “The Crust”!
Its S-O G-O-O-D! Are you ready to join the mud pie bandwagon? Omniley
Mississippi Mud Pie
- 2- 1/2 stick Butter Melted
- 2- cup 1/2 Flour
- 2- cup Chopped Pecans
- 1 cup Powdered Sugar
- 1 container Cool Whip 16 Oz. Container
- 8 ounces weight Cream Cheese, Softened
- 2 packages Instant Chocolate Pudding 3.4 Oz. Package
- 3- cup 1/4 Milk
- 1st layer-Mix together the melted butter, flour, and chopped pecans. Press into a 9 x 13 lightly greased pan. Bake for 20 minutes at 350 degrees. Let cool completely!
- 2nd layer-Combine powdered sugar, 1 cup of Cool Whip from the container, and softened cream cheese with a mixer. Cover cooled crusted with this mixture.
- 3rd layer-Mix together pudding mix and milk. Pour over the top of the cream cheese layer.
- Chill in the fridge for about 6 hours.
- 4th layer-Top with the remainder of the Cool Whip and lots of pecans.