Enjoy the timeless taste of Southern Sweet Potato Pie, a treat that promises warmth and sweetness with every bite! 

Ingredients:

Pie Crust:

1/2 cup chilled butter, cut into small cubes
1 1/2 cups flour
1/2 teaspoon salt
5-6 tablespoons chilled water

Sweet Potato Filling:

1 1/4 lbs. sweet potatoes
1/2 cup unsalted butter
1 cup light brown sugar
2 large eggs, room temperature
1/2 cup whipping cream
2 1/2 tablespoons flour
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Egg Wash:

1 large egg
1 tablespoon water

Instructions:
 Prepare the Crust: Combine butter, flour, and salt. Cut in the butter until crumbly. Gradually add water, mix until dough forms. Chill for 2 hours.
 Cook Potatoes: Boil sweet potatoes until soft, peel, and mash.
 Make Filling: Beat mashed sweet potatoes with butter, sugar, eggs, cream, flour, vanilla, and spices until creamy.
 Preheat Oven: Set to 350°F.
 Assemble Pie: Roll out crust, place in pie plate. Pour in filling. Brush crust with egg wash.
 Bake: For 55-60 minutes. Cool for 2 hours.

Chef’s Notes:

Pie dough can be pre-made and refrigerated.
Boil sweet potatoes with skins on; they peel easily afterward.
Optional: Use ready-made crust to save time.
This pie tastes even better the next day!
Store leftovers in the refrigerator, covered, for up to 4 days.
Nutrition:
Per slice: 544 kcal, 63g carbs, 7g protein, 30g fat