Sweet Potato Pie – A Classic Southern Dessert

Sweet Potato Pie is a timeless Southern dessert that combines creamy mashed sweet potatoes with warm spices and a buttery pie crust. It’s rich, smooth, and full of cozy fall flavors — the kind of pie that brings comfort to every bite. Perfect for any time you’re craving something sweet and homemade, this Sweet Potato Pie is a dessert that feels like a warm hug. Made with simple pantry staples and a few fresh ingredients, it’s easy to prepare and guaranteed to impress.

Why You’ll Love This Recipe

• Silky smooth texture: Creamy sweet potato filling with a buttery, flaky crust.
• Warmly spiced: Flavored with cinnamon, nutmeg, and vanilla for a cozy aroma.
• Easy to make: Straightforward steps and no special tools required.
• Perfect for holidays: A festive classic for Thanksgiving or Sunday dinners.
• Make ahead friendly: The flavors get even better the next day.

Ingredients

• 1 ½ cups mashed sweet potatoes (about 2 large sweet potatoes)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup evaporated milk (or whole milk)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 unbaked 9-inch pie crust

Step-by-Step Instructions

1. Preheat oven: to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
2. Prepare the sweet potatoes: Peel, cut, and boil sweet potatoes for about 15 minutes or until soft. Drain and mash until smooth.
3. Mix the filling: In a large bowl, combine mashed sweet potatoes and butter. Beat until creamy and well blended.
4. Add remaining ingredients: Mix in granulated sugar, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Blend until the mixture is smooth.
5. Fill the crust: Pour the sweet potato mixture into the unbaked pie crust and smooth the top.
6. Bake: Place in the oven and bake for 55–60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
7. Cool and serve: Let the pie cool completely on a wire rack. Serve as is or top with whipped cream.

Tips & Variations

• For a creamier pie: Add an extra tablespoon of butter or a splash more milk.
• Use roasted sweet potatoes: Roasting enhances the natural sweetness and adds depth of flavor.
• Crust options: Use homemade pie crust or a store-bought one for convenience.
• Add a twist: Sprinkle pecans on top or swirl in a bit of caramel sauce before baking.
• Make mini pies: Divide the filling into smaller crusts for individual servings.

Storage & Freezer Instructions

• To store: Cover and refrigerate for up to 4 days.
• To freeze: Wrap the cooled pie tightly in foil or plastic wrap and freeze up to 2 months. Thaw in the fridge overnight before serving.
• To reheat: Warm slices in the oven at 300°F for 10 minutes or serve cold.

Serving & Pairing Ideas

• Top with fresh whipped cream or vanilla ice cream for a classic finish.
• Dust with a little cinnamon or nutmeg before serving.
• Pair with coffee, chai tea, or hot chocolate for a cozy dessert moment.
• Serve alongside pumpkin pie for a holiday dessert duo.

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes. Use canned sweet potatoes or yams, but drain and mash them well before mixing to avoid excess liquid.

Why is my pie filling runny?

That usually happens when the sweet potatoes are too watery or the pie is underbaked. Make sure to bake until fully set.

Can I make this pie ahead of time?

Definitely! Sweet Potato Pie actually tastes better the next day as the flavors meld beautifully.

Can I use milk instead of evaporated milk?

Yes, whole milk or half-and-half works fine — it just makes the texture slightly lighter.

Ready to Make It?

You’re about to create one of the most beloved Southern desserts ever — a Sweet Potato Pie that’s silky, spiced, and irresistibly good. Perfect for holidays or cozy weekends, this pie will fill your kitchen with warmth and nostalgia. Scroll down to the recipe card to get started!

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