With the holiday season soon upon, nothing says “Delmarva” like this incredible Eastern Shore sweet potato pie recipe! This Southern classic is a staple within every cookbook fundraiser for church and old family secret recipes on the ‘Shore.
This post contains affiliate links. I may receive a commission for a qualifying purchase. See my affiliate disclosure for details.
Most recipes for this sweet treat are simple and resemble those for sweet potato and even pumpkin pie. They typically involve mashed potatoes, eggs, sugar, nutmeg, and something lemon and vanilla.
Not only is this pie extremely delicious, but it is also packed with nutrients!
If you’re a local, there’s no doubt you will be using Hayman sweet potatoes, however, this pie recipe can be made if you don’t have access to the popular tuber.
What you’ll need for this Eastern Shore Sweet Potato Pie Recipe
I hope you enjoyed this Eastern Shore Sweet Potato Pie Recipe. For more classic Eastern Shore recipes you like, head back to the main page!
- 1 (1 pound) sweet potato
- ½ cup butter, softened
- 1 cup white sugar
- ½ cup milk
- 2 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
Boil sweet potato whole in the skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with the mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until the knife inserted in the center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.