Southern Sweet Potato Pie

Traced to Dorothy Louise “Nana Dot,” who began baking at 14 in Toxey, Alabama, this sweet potato pie is the recipe that made her legendary and now anchors Nana Dot’s Southern Sweets in Mesquite, Texas. A smooth, velvety sweet potato filling sits in a flaky, buttery traditional crust, spiced and baked until golden – rich, creamy, and not overly sweet, serving 8 to 10 depending on slice size. It’s the pie that put Nana Dot on the map among family and friends, carried forward by her granddaughter Audris B. for tables across the country. Holiday centerpiece or year-round treat, it’s Southern tradition kept whole, one slice at a time.

MORE DETAILS

This package serves 8-10 people and includes a 10″ Traditional Crust Southern Sweet Potato Pie

INSTRUCTIONS / STORAGE

• Nana Dot’s Southern Sweets ships Monday through Thursday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight

• Pie arrives ready to enjoy.
• Upon arrival, place the pie in the refrigerator for up to 5 days.
• For longer storage, wrap the pie tightly or place in an airtight container and freeze for up to 2 months.
• For the best flavor and texture, allow the pie to sit at room temperature for 30-60 minutes before serving.

To Serve

• If frozen, thaw overnight in the refrigerator.
• Remove the pie from the refrigerator.
• Keep the pie covered and allow it to sit at room temperature for 30-60 minutes before serving.
• Slice with a clean, sharp knife.
• Serve and enjoy!

Ingredients

• 10-inch Southern Sweet Potato Pie (Traditional Crust) – Sweet Potatoes, Granulated Sugar, Milk, Eggs, Butter (Cream, Salt), Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vanilla Extract (Water, Alcohol, Sugar, Vanilla Bean Extractives), Cinnamon, Nutmeg, Allspice, Wheat Flour (Unenriched, Unbleached), Lard, Water, Salt, Dextrose, Baking Soda. Contains: Wheat, Eggs, Milk.