My grandmother’s kitchen always smelled like cinnamon and roasted sweet potatoes every November.
This Southern Sweet Potato Pie Recipe is the one she taught me, and it hasn’t changed in three generations.
It’s a soft, custardy pie with a buttery crust, made from real roasted sweet potatoes instead of the canned stuff. Once you taste the difference, you won’t go back.
This version sticks close to the classic soul food method: baked sweet potatoes, evaporated milk, brown sugar, and warm spices folded into a flaky crust.
No fancy techniques, just an old fashioned pie that tastes like a holiday table.
If you’ve tried my regular Sweet Potato Pie Recipe before, this one leans further into deep Southern flavor, with a touch more brown sugar and warm spice in every slice.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Southern Sweet Potato Pie Recipe
This pie tastes like a holiday memory in every single bite, rich, spiced, and silky smooth.
It’s simple enough for a weekday craving but special enough to anchor your Thanksgiving dessert table.
- Made with real roasted sweet potatoes for deep, natural flavor
- Silky, custard like texture that isn’t heavy or gluey
- Comes together with pantry staples and one mixing bowl
- Freezer and make ahead friendly for busy holiday weeks
- Naturally sweet, with just the right amount of warm spice
Another favorite: Sweet Potato Pecan Pie Recipe
Ingredients
Every ingredient here works together to build that classic custard texture and warm, holiday flavor.
Roasted sweet potatoes are the real star, so don’t rush that part of the process.
- 2 pounds sweet potatoes (about 3 medium), roasted and mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 can (5 ounces) Evaporated Milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked 9 inch pie crust, homemade or store bought
Read Also: Butter Pie Crust Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this pie, just a handful of reliable tools.
Having everything laid out before you start makes the whole process faster and a lot less messy.
- 9 inch Pie Dish
- Rimmed baking sheet, for roasting the sweet potatoes
- Large mixing bowl
- Hand Mixer or stand mixer
- Potato Masher or food processor
- Measuring cups and spoons
- Wire cooling rack
If you’d rather skip the store bought option, my flaky pie crust recipe gives you that shatter crisp bottom every time, and it’s easier than most people expect.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on what has genuinely worked best in my own kitchen.
None of them are required, but each one solves a common pain point when you’re making a custard style pie.
1. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish heats evenly and helps prevent that soggy bottom crust that so often ruins a custard pie.
It also goes straight from the oven to the table, which makes serving a lot easier during the holidays.
2. Cuisinart Hand Mixer
Whipping roasted sweet potatoes until silky smooth is the key to that classic custard texture, and a good hand mixer does it in under a minute.
It also saves your arm compared to mashing everything by hand.
3. OXO Good Grips Potato Masher
If your sweet potatoes tend to be stringy, a sturdy masher breaks down those fibers before you even reach for the mixer.
It’s an inexpensive tool that makes a noticeable difference in the final texture.
4. McCormick Pure Vanilla Extract
A real vanilla extract, not imitation, rounds out the warm spices and keeps the filling from tasting flat.
It’s a small ingredient that makes a big difference in a pie this simple.
Step-by-Step Instructions: How to Make Southern Sweet Potato Pie
1. Roast the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil.
- Wash the sweet potatoes and pat them dry, then prick each one several times with a fork so steam can escape while they bake.
- Place the sweet potatoes on the prepared baking sheet and roast for 45 to 60 minutes, until a knife slides in with no resistance.
- Remove from the oven and let them cool just enough to handle, about 10 to 15 minutes.
- Slice the potatoes open, scoop the flesh into a large mixing bowl, and discard the skins.
2. Prepare the Pie Crust
- While the sweet potatoes roast, roll out your pie dough on a lightly floured surface if you’re making it from scratch.
- Fit the dough into your 9 inch pie dish, pressing it gently into the corners without stretching it.
- Trim any excess dough hanging over the edge, then crimp or flute the border with your fingers or a fork.
- Place the crust in the refrigerator to chill while you finish the filling, this helps it hold its shape in the oven.
- Reduce your oven temperature to 350 degrees Fahrenheit in preparation for baking the pie.
3. Mash and Mix the Filling
- Using a hand mixer or potato masher, beat the roasted sweet potato flesh until it’s smooth with no large lumps remaining.
- Add the softened butter to the warm sweet potatoes and beat again until fully melted and incorporated.
- Mix in the granulated sugar and brown sugar, beating until the mixture looks smooth and slightly glossy.
- Add the eggs one at a time, beating well after each addition so the filling stays smooth and doesn’t curdle.
- Pour in the evaporated milk and vanilla extract, then mix until fully combined.
- Sprinkle in the cinnamon, nutmeg, ginger, and salt, and beat one final time until the filling is smooth, pourable, and evenly spiced.
4. Fill and Bake the Pie
- Remove the chilled pie crust from the refrigerator and set it on a baking sheet, this catches any drips and makes it easier to move in and out of the oven.
- Pour the sweet potato filling into the crust, using a spatula to scrape the bowl clean.
- Smooth the top of the filling gently with the back of a spoon so it bakes evenly.
- Bake at 350 degrees Fahrenheit for 50 to 60 minutes, until the edges are set and the center jiggles only slightly when you nudge the pan.
- If the crust edges start browning too quickly, loosely tent them with foil for the remaining bake time.
5. Cool and Set
- Remove the pie from the oven and place it on a wire cooling rack.
- Let it cool at room temperature for at least 2 hours, the filling continues to set as it cools, so resist cutting into it early.
- Once fully cooled, transfer the pie to the refrigerator for at least 1 hour before serving for the cleanest slices.
- Slice with a sharp knife wiped clean between cuts for neat, even servings.
You might also enjoy: Pumpkin Pie Recipe from Scratch
Tips for The Best Southern Sweet Potato Pie
A few small habits make the difference between a good sweet potato pie and a great one.
Most of these come down to patience rather than skill.
- Roast the sweet potatoes instead of boiling them, roasting concentrates the natural sweetness and keeps the filling from getting watery
- Use room temperature eggs and butter so the filling blends smoothly with no streaks
- Strain the mashed sweet potatoes through a sieve if you want an ultra silky, restaurant style texture
- Don’t overbake, a slight jiggle in the center is exactly what you want, it firms up as it cools
- Let the pie cool completely before slicing, cutting it warm will give you a runny, messy slice
My gluten free pie crust recipe works beautifully underneath this filling too, in case you need a dietary swap for the holidays.
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel even more festive.
It also pairs naturally with the rest of a Southern holiday spread.
- A dollop of fresh whipped cream and a light dusting of cinnamon
- A scoop of vanilla ice cream melting slightly over a warm slice
- A drizzle of caramel or maple syrup for extra richness
- Alongside a Southern main dish like Southern Fried Chicken for a full holiday table
- With coffee or spiced tea for an easy afternoon treat
Variations of Southern Sweet Potato Pie
Once you’ve made the classic version, it’s easy to riff on it without losing what makes it special.
These are the swaps I get asked about most often.
- Add a graham cracker or ginger snap crust instead of traditional pastry for a different texture
- Swap in dark brown sugar for an even deeper, more molasses forward flavor
- Stir a pinch of ground cloves into the spice blend for extra warmth
- Top the baked and cooled pie with a swirl of toasted marshmallow for a nod to sweet potato casserole
- Use half evaporated milk and half heavy cream for an even richer, denser filling
If pumpkin is more your speed, my Maple Pumpkin Pie Recipe uses a similar method with a slightly different flavor profile.
Storage and Reheating
Because this pie has an egg based custard filling, it needs to be stored properly to stay safe and fresh. Luckily, it keeps well for days.
- Cover the cooled pie tightly with plastic wrap or foil and refrigerate for up to 5 days
- To freeze, wrap the fully cooled pie tightly in plastic wrap and then foil, and freeze for up to 2 months
- Thaw a frozen pie overnight in the refrigerator before serving
- Serve chilled or at room temperature, no reheating is required
- If you prefer a warm slice, reheat individual pieces in the oven at 300 degrees Fahrenheit for about 10 minutes
You might also enjoy: Pumpkin Pie Filling Recipe
Nutritional Facts
These values are estimated for one slice, based on the pie being cut into 8 servings.
Actual numbers will vary depending on your exact ingredients and crust.
- Calories: approximately 340 kcal
- Carbohydrates: approximately 42 grams
- Protein: approximately 5 grams
- Fat: approximately 17 grams
- Saturated Fat: approximately 8 grams
- Cholesterol: approximately 75 milligrams
- Sodium: approximately 220 milligrams
- Fiber: approximately 2 grams
- Sugar: approximately 25 grams
Sweet potatoes bring a lot of nutritional value to this dessert, similar to what you’ll find in my Sweet Potato Soup Recipe.
Health Benefits of Key Ingredients
While this is still a dessert, a few of the core ingredients do carry some genuine nutritional benefits.
Sweet potatoes in particular do a lot of heavy lifting here.
- Sweet potatoes are rich in beta carotene, which the body converts into vitamin A for eye and immune health
- They also provide fiber, which supports digestion and helps you feel satisfied
- Eggs contribute protein and choline, which supports brain and cell function
- Cinnamon and ginger have long been used for their warming, anti inflammatory properties
- Evaporated milk adds calcium and vitamin D compared to regular milk
For another way to enjoy the nutritional benefits of sweet potatoes, try my Sweet Potato Salad Recipe.
FAQs About Southern Sweet Potato Pie
1. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes packed in water can work in a pinch.
Drain them well and pat them dry before mashing, since they hold more moisture than roasted fresh potatoes.
2. Why is my sweet potato pie filling grainy?
Graininess usually comes from stringy sweet potatoes that weren’t fully broken down.
Running the mashed filling through a food processor or fine mesh sieve solves this almost every time.
3. What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is generally sweeter and lighter, with more of a custard like texture, while pumpkin pie tends to be denser and more heavily spiced.
Many people find sweet potato pie has a more natural, less processed flavor.
4. Can I make this pie ahead of time?
Absolutely, this pie is actually better the next day once the filling has fully set and the flavors have settled.
Make it up to 2 days ahead and store it covered in the refrigerator.
5. How do I know when the pie is done baking?
The edges should look set and slightly puffed, while the center still has a gentle jiggle when you nudge the pan.
It will continue to firm up as it cools, so avoid waiting for it to look completely solid in the oven.
Read Also: Southern Pecan Pie Recipe
Southern Sweet Potato Pie
Ingredients
- 2 pounds sweet potatoes about 3 medium, roasted and mashed
- 1/2 cup unsalted butter 113g, softened
- 1 cup granulated sugar 200g
- 1/2 cup packed brown sugar 100g
- 2 large eggs room temperature
- 5 ounces evaporated milk 1 can, 148ml
- 1 teaspoon vanilla extract 5ml
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked 9 inch pie crust homemade or store bought
- fresh whipped cream optional, for serving
- cinnamon optional, for dusting
- vanilla ice cream optional, for serving
- caramel or maple syrup optional, for drizzling
Equipment
- Rimmed baking sheet for roasting sweet potatoes and catching drips
- Large mixing bowl
- Hand mixer or stand mixer for silky smooth filling
- Potato Masher or Food Processor for breaking down sweet potato fibers
- Measuring cups and spoons
- Wire cooling rack
- Foil for tenting crust edges if browning too quickly
Method
- Preheat oven to 400°F and line a baking sheet with foil. Wash and dry sweet potatoes, prick each several times with a fork.
- Roast sweet potatoes for 45-60 minutes until knife slides in with no resistance. Cool 10-15 minutes, then scoop flesh into a bowl and discard skins.
- While potatoes roast, roll out pie dough and fit into a 9-inch pie dish. Crimp edges and chill in refrigerator while making filling.
- Reduce oven temperature to 350°F. Beat roasted sweet potato flesh with a hand mixer until smooth with no lumps.
- Add softened butter to warm sweet potatoes and beat until fully melted and incorporated. Mix in granulated sugar and brown sugar until smooth and glossy.
- Add eggs one at a time, beating well after each addition. Pour in evaporated milk and vanilla extract, mix until combined.
- Sprinkle in cinnamon, nutmeg, ginger, and salt. Beat one final time until filling is smooth, pourable, and evenly spiced.
- Remove chilled crust from refrigerator and place on baking sheet. Pour filling into crust, smooth top gently with a spoon.
- Bake at 350°F for 50-60 minutes until edges are set and center jiggles only slightly. Tent crust edges with foil if browning too quickly.
- Remove from oven and cool on a wire rack for at least 2 hours. Refrigerate for at least 1 hour before serving for clean slices.
Nutrition
Notes
- Roast, don’t boil: Roasting sweet potatoes concentrates their natural sweetness and prevents watery filling. Boiling adds excess moisture that can make the pie gluey.
- Room temperature ingredients: Use room temperature eggs and butter for a smooth, streak-free filling that blends effortlessly.
- For ultra-silky texture: Pass the mashed sweet potatoes through a fine-mesh sieve or food processor to remove any stringy fibers for a restaurant-quality finish.
- Don’t overbake: The center should have a gentle jiggle when you nudge the pan – it will continue to set as it cools. Overbaking can cause cracks and a dry texture.
- Patience is key: Let the pie cool completely before slicing. Cutting into it while warm will result in runny, messy slices.
- Make ahead friendly: This pie actually tastes better the next day after the flavors meld. Make it up to 2 days ahead and store covered in the refrigerator.
- Freezing instructions: Wrap the fully cooled pie tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Substitution tip: Swap in dark brown sugar for an even deeper, molasses-forward flavor. Use a graham cracker or ginger snap crust for a different texture.
- Test for doneness: The pie is done when a knife inserted 1 inch from the edge comes out clean, but the center still jiggles slightly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Southern Sweet Potato Pie Recipe is the kind of dessert that quietly becomes a tradition once you make it.
It’s simple, honest, and full of the kind of flavor that only comes from real roasted sweet potatoes and a little patience.
I hope it earns a permanent spot on your holiday table the way it has on mine.
If you give it a try, I’d love to hear how it turned out, drop a comment below or share a photo, I always love seeing your pies.
Recommended:
- Pumpkin Pie Spice Recipe
- Sweet Potato Casserole with Marshmallows
- Vegan Pumpkin Pie Recipe
- Pecan Pie Bars Recipe
- Thanksgiving Recipes
