Welcome to the heart of Southern baking. This Southern sweet potato pie recipe is more than just a dessert; it’s a cherished tradition, a staple at holiday gatherings, and the epitome of comfort food. We’re showing you how to create a classic, foolproof version from scratch, with an unbelievably creamy filling, a warm blend of spices, and a perfectly flaky crust. If you’ve been searching for the ultimate sweet potato pie, you’ve found it.
This recipe is designed for the enthusiastic home cook who appreciates the rich history behind iconic dishes. Forget the store-bought version; the flavor of a homemade pie is unmatched. Let’s bake a treasured memory together.
Why This is The Best Southern Sweet Potato Pie Recipe
What sets this recipe apart is its commitment to authentic flavor and a foolproof method. We focus on techniques that guarantee a silky, luscious filling and a sturdy, buttery crust every single time.
- Unbelievably Creamy Texture: Our method ensures a smooth, custard-like filling without any stringy fibers.
- Perfectly Spiced: A carefully balanced blend of cinnamon, nutmeg, and ginger complements the natural sweetness of the potatoes without overwhelming it.
- Reliable Results: We provide clear, step-by-step instructions and pro tips to help you avoid common pitfalls like a cracked top or a soggy bottom.
- Truly Southern: This is the old-fashioned sweet potato pie you know and love, perfect for Thanksgiving, Christmas, or any special occasion. A delicious alternative to a classic Texas Pecan Pie.
Key Ingredients You’ll Need
Making this classic Southern sweet potato pie recipe from scratch requires simple, high-quality ingredients. Here’s what you’ll need to gather.
For the Sweet Potato Filling:
- Sweet Potatoes: The star of the show. Roasting them concentrates their natural sugars and yields the best flavor.
- Unsalted Butter: Adds richness and a velvety mouthfeel.
- Sugars: A mix of light brown and granulated sugar provides the perfect balance of sweetness and molasses flavor.
- Evaporated Milk: This is the secret to a rich, creamy, and stable custard filling that regular milk can’t replicate.
- Large Eggs: They act as a binder, giving the pie its structure.
- Spices: A classic trio of ground cinnamon, nutmeg, and ginger for that signature warm spice.
- Vanilla Extract & Salt: These are essential flavor enhancers that round out the entire pie.
For the Pie Crust:
- 1 (9-inch) Unbaked Pie Crust: You can use your favorite homemade recipe or a high-quality store-bought crust for convenience.
How to Make Sweet Potato Pie From Scratch
Follow these steps closely for a perfect pie. This process ensures the filling is smooth and the pie bakes evenly.
Step 1: Cook the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for about 50-60 minutes, or until they are very tender and easily pierced with a knife. Let them cool just enough to handle, then peel the skins away. The flesh should be soft and ready for mashing.
Step 2: Prepare the Pie Filling
In a large bowl, mash the warm sweet potato flesh until it’s as smooth as possible. Add the melted butter and stir until it’s fully incorporated. In a separate, smaller bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.
Step 3: Combine the Filling
Add the sugar and spice mixture to the sweet potato base, mixing until well combined. Beat in the evaporated milk, followed by the eggs and vanilla extract. Continue to mix until the filling is silky and smooth. Be careful not to overmix, as this can incorporate too much air.
Step 4: Assemble and Bake the Pie
Preheat your oven to 350°F (175°C). Place your unbaked pie crust onto a baking sheet. Pour the sweet potato filling evenly into the crust. The baking sheet will catch any potential spills and makes it easier to transfer the pie. Bake for 50-60 minutes, or until the center is just set. It should have a slight jiggle.
Step 5: Cool Completely
Let the pie cool completely on a wire rack for at least 3-4 hours. This step is crucial; it allows the custard to fully set. Slicing into a warm pie can result in a runny filling. Serve at room temperature or chilled.
Pro Tips for Pie Perfection
These tips will elevate your Southern sweet potato pie recipe from great to absolutely unforgettable.
- Roast, Don’t Boil: Roasting the sweet potatoes caramelizes their natural sugars and prevents a watery filling. It’s a small step that makes a huge flavor difference.
- Ensure a Smooth Filling: For an extra-velvety texture, you can press the mashed sweet potatoes through a fine-mesh sieve or give the final filling a quick blend with an immersion blender.
- Prevent a Cracked Top: Over-baking is the main cause of a cracked filling. Bake just until the center is slightly jiggly. The pie will continue to set as it cools. A water bath can also help, but it’s often not necessary if you bake carefully.
- Avoid a Soggy Bottom: Pre-baking (blind baking) your crust for about 10 minutes can help create a barrier against the wet filling. Also, ensure you bake the pie on a lower rack in the oven.
Flavor Variations & Serving Suggestions
While the classic recipe is divine, feel free to experiment!
- Bourbon Sweet Potato Pie: Add 1-2 tablespoons of your favorite bourbon to the filling for a deep, complex flavor.
- Pecan Topping: Create a simple streusel with chopped pecans, brown sugar, flour, and butter to sprinkle on top before baking.
- Serving: This pie is fantastic on its own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream takes it to the next level. It’s a holiday table essential, right next to a classic Thanksgiving Stuffing.
Storing Your Sweet Potato Pie
Proper storage is key to enjoying your pie for days.
- To Store: Once completely cooled, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days.
- To Make Ahead: You can bake the entire pie one or two days in advance. Alternatively, prepare the filling and store it in an airtight container in the refrigerator for up to 3 days before pouring into the crust and baking. This is a great holiday time-saver, just like making a Sweet Potato Souffle ahead of time.
Yes, sweet potato pie is a great make-ahead dessert. You can bake the entire pie 1-2 days in advance and store it, covered, in the refrigerator. Its flavor often improves as it sits.
A cracked top is usually caused by over-baking. To prevent this, bake the pie just until the center has a slight jiggle. It will finish setting as it cools. Also, avoid over-mixing the filling, which incorporates too much air.
For the best flavor, you should always bake (roast) your sweet potatoes. Roasting caramelizes their natural sugars, creating a deeper, richer flavor and preventing a watery filling, which can happen with boiling.
While similar, the key difference is texture and flavor. Sweet potato pie filling is typically denser and creamier, with a sweeter, more pronounced flavor. Pumpkin pie is lighter, more delicate, and relies more heavily on its spices.
Yes, sweet potato pie is a great make-ahead dessert. You can bake the entire pie 1-2 days in advance and store it, covered, in the refrigerator. Its flavor often improves as it sits.
A cracked top is usually caused by over-baking. To prevent this, bake the pie just until the center has a slight jiggle. It will finish setting as it cools. Also, avoid over-mixing the filling, which incorporates too much air.
For the best flavor, you should always bake (roast) your sweet potatoes. Roasting caramelizes their natural sugars, creating a deeper, richer flavor and preventing a watery filling, which can happen with boiling.
While similar, the key difference is texture and flavor. Sweet potato pie filling is typically denser and creamier, with a sweeter, more pronounced flavor. Pumpkin pie is lighter, more delicate, and relies more heavily on its spices.
Southern Sweet Potato Pie Recipe (Classic & Foolproof)
This classic Southern sweet potato pie recipe delivers a foolproof, creamy, and perfectly spiced dessert. Learn how to make this holiday favorite from scratch for a taste of true Southern comfort.
Ingredients
Equipment
Instructions
- First, cook the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork, place them on a baking sheet, and roast for 50-60 minutes until very tender. Let cool slightly, then peel the skins off.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, mash the warm sweet potato flesh until smooth. Stir in the melted butter until fully combined.
- In a separate small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.
- Add the sugar-spice mixture to the sweet potatoes and mix well. Beat in the evaporated milk, then the lightly beaten eggs and vanilla extract. Mix until the filling is silky and smooth.
- Place the unbaked pie crust on a baking sheet. Pour the sweet potato filling into the crust.
- Bake for 50-60 minutes, or until the center is just set (it should have a slight jiggle).
- Let the pie cool completely on a wire rack for at least 3-4 hours to allow the filling to set. Serve at room temperature or chilled.
Notes
Roast, Don't Boil: Roasting the sweet potatoes is key for the best flavor and prevents a watery filling.
Smooth Filling Tip: For an extra-velvety texture, press the mashed sweet potatoes through a fine-mesh sieve before mixing.
Make Ahead: The pie can be baked 1-2 days in advance and stored, covered, in the refrigerator.
Southern Sweet Potato Pie Recipe (Classic & Foolproof)
Ingredients
Equipment
Instructions
- First, cook the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork, place them on a baking sheet, and roast for 50-60 minutes until very tender. Let cool slightly, then peel the skins off.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, mash the warm sweet potato flesh until smooth. Stir in the melted butter until fully combined.
- In a separate small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.
- Add the sugar-spice mixture to the sweet potatoes and mix well. Beat in the evaporated milk, then the lightly beaten eggs and vanilla extract. Mix until the filling is silky and smooth.
- Place the unbaked pie crust on a baking sheet. Pour the sweet potato filling into the crust.
- Bake for 50-60 minutes, or until the center is just set (it should have a slight jiggle).
- Let the pie cool completely on a wire rack for at least 3-4 hours to allow the filling to set. Serve at room temperature or chilled.
Notes
Smooth Filling Tip: For an extra-velvety texture, press the mashed sweet potatoes through a fine-mesh sieve before mixing.
Make Ahead: The pie can be baked 1-2 days in advance and stored, covered, in the refrigerator.
Share Your Creation!
We hope you love this classic Southern sweet potato pie recipe as much as we do. It’s a dessert that brings people together and warms the soul. If you make it, please leave a comment below or share a photo of your beautiful pie with us on Pinterest!
