paula deen sweet potato pie

Lawd have mercy—soon as that Paula Deen sweet potato pie start bubblin’ at the edges and the kitchen smell like cinnamon, brown sugar, and straight-up church hugs, you already know it’s ‘bout to be a problem. This ain’t just dessert, baby, this a whole legacy baked in a flaky crust and served with a side of “remember when Grandma used to…”

In the South, we don’t say “I love y’all” with words—we slide you a warm slice of Paula Deen sweet potato pie, extra whipped cream, and dare you to act like life ain’t perfect right now. Born at Sunday supper, raised at church potlucks, and passed down like the good cast-iron skillet that’s been seasoned since Reconstruction. One bite and you right back on the plastic-covered couch watchin’ football while the aunties argue over who get the corner piece.

Real talk: if your Thanksgiving or Christmas table ain’t got that golden, custardy, slightly spiced Paula Deen sweet potato pie sittin’ pretty in the middle, groanin’ the table legs like it’s family reunion season… did the holidays even happen, tho? Exactly. Paula said “butter, sugar, and love, y’all” and the South been preachin’ that gospel ever since. Pass the plate ‘fore I cut you a second slice and tell everybody it was you.

Y’all thought it was just sweet potatoes, sugar, and a prayer? Nah, baby—this Paula Deen sweet potato pie

The holy trinity right here: **real butter** (don’t come in here with that margarine nonsense, we’ll revoke your Southern card), farm-fresh eggs that still got that sunshine yellow yolk, and **pure vanilla extract**—none of that imitation mess. Then Paula hit it with that dark brown sugar, the kind with the molasses still talkin’ loud, givin’ the filling that deep, “mmm-hmm” soul that make your knees buckle.

Word on the street? Some folks sneak a lil’ splash of bourbon in there—grown-folks flavor, keep it on the low so the church ladies don’t clutch pearls. Others swear by fresh-grated nutmeg that smell like Christmas mornin’ in Georgia. And the plot twist that’ll make your auntie gasp? Paula’s OG recipe uses **canned sweet potatoes**. Yes ma’am! Sometimes convenience and tradition link up and throw the best block party your tongue ever been to.

That silky, velvety, “I need a moment” texture? Comes from beatin’ them taters till they smoother than a Marvin Gaye slow jam. One slice of this Paula Deen sweet potato pie and the whole table go church-quiet except the forks clinkin’ and somebody whisperin’ “Jesus be a napkin.” That’s the secret, baby—butter, love, and zero chill. Now go ‘head and make the ancestors proud.

Ain’t no point in having a dreamy filling if your crust crumbles like last year’s resolutions. The base of any legendary paula deen sweet potato pie starts cold—butter, flour, ice water. We’re talking glacier-level chill. Why? Because cold fat = steam pockets = flakiness that sings. Mix it gently, like you’re petting a nervous kitten. Overwork it, and you’ll end up with cardboard. Blind bake if you wanna play it safe, or pour that sweet potato custard straight into a raw shell for that melt-in-your-mouth vibe. Pro tip: add a teaspoon of sugar to the dough. Not for sweetness—nah, that’s for color and a touch of tenderness. When that crust emerges bronzed and proud, you’ll know you’ve done right by the pie gods.

Now hold up—don’t start a food fight in my kitchen. But since y’all asked: What does Patti LaBelle put in her sweet potato pie? Girl adds lemon zest. Zest! Bright, citrusy notes cutting through the richness like a Memphis horn section. Bold move. Meanwhile, Paula Deen’s most famous dish might be chicken, but her paula deen sweet potato pie runs a close second during Thanksgiving. Where Patti goes bright and zingy, Paula leans into comfort—deep, caramelized, and unapologetically rich. Both queens. Both legends. One serves joy with a squeeze of sunshine; the other wraps you in a quilt made of molasses and memory. So who wins? Depends on your mood. Feeling festive? Go Patti. Need a hug from your childhood? Slice into that paula deen sweet potato pie.

Alright, gather ‘round the digital stove, folks. First: preheat to 350°F. No shortcuts. Grab your crust—homemade or store-bought, no judgment here. Mash two cups of cooked sweet potatoes (canned or fresh, bless your heart). Whisk in ¾ cup sugar, ¼ cup melted butter, four beaten eggs, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt. Pour that velvet river into the crust. Pop it in the oven for 50–60 minutes. How do you know it’s done? The center should jiggle just slightly—like a happy puppy seeing its owner after a long day. Cool completely. Serve with pride (and whipped cream, obviously).

You ever wonder why do you soak sweet potatoes before baking? Turns out, it’s not just folk wisdom. Soaking sliced raw sweet potatoes in cold water removes excess starch. Less starch = crispier edges when roasted, and a smoother mash when boiled. For our paula deen sweet potato pie, this step ensures an ultra-silky filling without graininess. Think of it like filtering your coffee—small detail, big difference. Plus, rinsing helps eliminate surface sugars that can burn. Nobody wants a bitter pie. Just 30 minutes in icy water, then drain and cook. Simple as Sunday morning.

If you’re asking how long does a whole sweet potato take in the air fryer, we gotchu. Medium spud? 38–40 minutes at 390°F. Pierce it first—let the steam escape, or you’ll have a volcanic explosion in your kitchen. No foil. Direct heat only. The skin gets crackly, the inside turns tender-sweet, like nature’s candy. Once done, scoop it out for your paula deen sweet potato pie filling. Bonus: air frying cuts cooking time nearly in half compared to baking. And let’s be honest—when hunger hits, patience is the first casualty.

Let’s keep it 100: this paula deen sweet potato pie ain’t exactly a health food. One slice (about 1/8th of a 9-inch pie) packs roughly 320–360 calories, 15g fat (thanks, butter), 50g carbs, and 20g sugar. But hey—sweet potatoes bring fiber, vitamin A (hello, vision support!), and potassium. So technically, it’s a vegetable-based dessert. *Wink*. If you’re watching sugar, swap in a bit of maple syrup or monk fruit blend. Still delicious. Still soul-soothing. Just sayin’—balance is key, but so is joy. Life’s too short for low-fat pie.

Tradition don’t mean standing still. These days, folks are going wild with the paula deen sweet potato pie. Vegan versions use flax eggs and coconut milk. Gluten-free crusts made from almond flour? Check. Some even add a bourbon-caramel drizzle or top it with candied pecans. There’s a keto version floating around with erythritol and almond flour—tastes shockingly legit. And for the adventurous, mini mason jar pies for easy gifting. Innovation keeps the soul of the dish alive. Like jazz reimagining a blues standard—same roots, new rhythm.

If you’re craving more goodness like this paula deen sweet potato pie, swing by Potaday—that’s our front porch online. Got recipes, stories, and enough comfort food content to feed a small town. Dive into our Cooking section for everything from collard greens to cornbread casserole. And if you loved this pie, you’ll flip for our take on the Southern Living Sweet Potato Casserole Best Version. Trust us—it’s next-level good.

References

• https://www.foodnetwork.com
• https://www.southernliving.com
• https://www.allrecipes.com
• https://www.epicurious.com