This Southern Sweet Potato Pie tastes like a hug at the end of a long day. The filling is silky and warmly spiced, nestled in a flaky crust that slices beautifully. If you grew up with sweet potato pie on the holiday table, this one will feel like home.
Southern Sweet Potato Pie
Equipment
- 1 9-inch pie plate
- 1 Sheet pan
- 1 Parchment Paper
- 1 Pie weights
- 1 Mixing Bowl
- 1 Whisk
- 1 Aluminum foil
- 1 Wire rack
- 1 Instant-read thermometer (optional)
- 1 Fine-mesh sieve or blender (optional)
Ingredients
Filling
- 2 lb sweet potatoes scrubbed; about 3 medium; or use well-drained canned
- 6 tbsp unsalted butter melted
- 0.5 cup granulated sugar adjust to taste
- 0.5 cup light brown sugar packed
- 2 egg large; room temperature
- 0.75 cup evaporated milk or heavy cream/half-and-half; for dairy-free use full-fat coconut milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger optional
- 0.5 tsp fine sea salt
- 1 tbsp all-purpose flour optional; for extra set
- 2 tsp cornstarch optional alternative to flour
- 1 tbsp bourbon optional flavor boost
- 1 tsp orange zest optional flavor boost
Crust
- 1 unbaked pie crust 9-inch; homemade or store-bought
Instructions
Roast the Sweet Potatoes
- Heat oven to 400 F. Pierce sweet potatoes and place on a foil-lined sheet pan. Roast 45 to 60 minutes until very tender. Cool, peel, then mash until smooth. For the silkiest texture, press through a sieve or blend briefly. You need about 2 cups puree.
Prepare and Par Bake the Crust
- Lower oven to 375 F. Fit crust into a 9-inch pie plate, crimp edges, and chill 15 minutes. Line with parchment and fill with pie weights. Bake 10 minutes; remove weights and parchment, then bake 3 to 5 minutes more until just set. Cool slightly.
Mix the Filling
- In a large bowl, whisk mashed sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, spices, salt, and flour or cornstarch (if using). Whisk until smooth, avoiding overmixing. Stir in bourbon or orange zest if desired.
Fill and Bake
- Pour filling into warm crust. Bake at 375 F for 45 to 55 minutes until edges are set and the center has a slight jiggle about the size of a quarter. If the crust browns too quickly, shield edges with foil. For precision, the center should read about 175 to 180 F.
Cool and Serve
- Cool on a rack at least 2 hours so the custard sets. Serve at room temperature or lightly chilled with whipped cream; a dusting of cinnamon is lovely.
Notes
Why You’ll Love This Southern Sweet Potato Pie Recipe
- Classic, authentic flavor with a smooth, custardy texture
- Roasted sweet potatoes for deep, caramelized sweetness
- Simple pantry ingredients and straightforward steps
- Make ahead friendly and perfect for holidays or Sunday supper
- Foolproof tips to prevent soggy crust and stringy filling
Southern Sweet Potato Pie Recipe Ingredients & Substitutions
- 2 lb sweet potatoes, scrubbed (about 3 medium) – canned sweet potatoes work in a pinch, well drained
- 6 tbsp unsalted butter, melted – dairy free butter works
- 1/2 cup granulated sugar – adjust to taste
- 1/2 cup light brown sugar, packed – dark brown adds deeper molasses notes
- 2 large eggs, room temperature
- 3/4 cup evaporated milk – heavy cream or half and half also work; for dairy free use full fat coconut milk
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger, optional
- 1/2 tsp fine sea salt
- 1 tbsp all purpose flour or 2 tsp cornstarch, optional for extra set
- 1 unbaked 9 inch pie crust, homemade or store bought
- Optional flavor boosts: 1 tbsp bourbon, or 1 tsp orange zest
Step-by-Step Instructions to Make Southern Sweet Potato Pie Recipe
Roast the Sweet Potatoes
Heat oven to 400 F. Pierce sweet potatoes and place on a foil lined sheet pan. Roast 45 to 60 minutes until very tender. Cool, peel, then mash until smooth. For the silkiest texture, press through a sieve or blend briefly. You need about 2 cups puree.
Prepare and Par Bake the Crust
Lower oven to 375 F. Fit crust into a 9 inch pie plate, crimp edges, and chill 15 minutes. Line with parchment and fill with pie weights. Bake 10 minutes, remove weights and parchment, then bake 3 to 5 minutes more until just set. Cool slightly.
Mix the Filling
In a large bowl, whisk mashed sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, spices, salt, and flour or cornstarch if using. Whisk until smooth, but avoid overmixing. Stir in bourbon or orange zest if desired.
Fill and Bake
Pour filling into warm crust. Bake at 375 F for 45 to 55 minutes until edges are set and the center has a slight jiggle about the size of a quarter. If crust browns too quickly, shield edges with foil. For precision, the center should read about 175 to 180 F.
Cool and Serve
Cool on a rack at least 2 hours so the custard sets. Serve at room temperature or lightly chilled with whipped cream. A dusting of cinnamon makes it extra cozy.
Tips for Success
- Roast, do not boil, for deeper flavor and less water in the filling.
- Blend or sieve the potatoes to avoid stringy texture.
- Par bake the crust to prevent sogginess.
- Avoid overbaking. Look for a gentle wobble in the center, not a wet slosh.
- Let it cool completely before slicing for clean, bakery style slices.
- If using canned sweet potatoes, drain and blot very well before mashing.
Variations of Southern Sweet Potato Pie Recipe
- Bourbon Sweet Potato Pie: Add 1 to 2 tbsp bourbon to the filling.
- Pecan Streusel Topping: Sprinkle a brown sugar pecan crumble over the pie for the last 20 minutes.
- Marshmallow Finish: Torch mini marshmallows on top just before serving for a nostalgic twist.
- Dairy Free: Use dairy free butter and full fat coconut milk.
- Maple Kissed: Swap 1/4 cup of the sugar for pure maple syrup and reduce evaporated milk by 2 tbsp.
Serving Suggestions: What to Pair with Southern Sweet Potato Pie
- Lightly sweetened whipped cream or a dollop of crème fraîche
- Cinnamon or nutmeg sprinkle for aroma
- Strong coffee, chicory coffee, or spiced black tea
- Vanilla ice cream for a hot cold contrast
- A drizzle of warm caramel sauce for extra indulgence
Storage & Reheating Instructions
Refrigerate: Cover and refrigerate for up to 4 days. Custard pies must be chilled for food safety.
Freeze: Wrap tightly in plastic then foil and freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm slices at 300 F for 10 to 12 minutes or enjoy at room temperature. Add fresh whipped cream after reheating.
Memories Made Around the Table
My grandmother kept a cooling pie by the window every Thanksgiving, and we counted down the minutes until we could sneak a slice. One bite of this pie takes me right back.
FAQs
Can I use canned sweet potatoes? Yes. Drain very well, blot dry, and measure 2 cups. Blend for smooth texture.
Do I need to blind bake the crust? A short par bake helps keep the bottom crisp and is highly recommended.
How do I know when the pie is done? The edges will be set and the center will gently jiggle. A thermometer inserted near the center should read about 175 to 180 F.
Can I make it ahead? Yes. Bake 1 to 2 days ahead, chill, and bring to room temperature before serving. It freezes well too.
What is the difference between pumpkin and sweet potato pie? Sweet potato pie is typically a bit denser and naturally sweeter with a richer, earthy flavor and less moisture than pumpkin.
Final Thoughts
This Southern Sweet Potato Pie is comfort baked into a crust. With roasted potatoes, warm spices, and a silky set, it is the pie everyone asks for seconds of. I hope it becomes a tradition at your table too.