This Southern Sweet Potato Pie is one of those comforting, down-home desserts that just feels like a hug.
It’s sweet, creamy, and full of cozy spices.
This pie has been on my table every fall for as long as I can remember.
Whether it’s for Thanksgiving or just because, it never lasts more than a day at my house.
The crust gets golden and flaky, and the filling is rich, smooth, and just the right amount of sweet.
It’s super simple to make, too — especially if you’ve got leftover sweet potatoes!
Why I Love This Recipe
There’s something about the flavor of baked sweet potatoes, warm spices, and buttery crust that brings back memories of family dinners and fall weather. I’ve made this pie more times than I can count, and here’s why I keep coming back to it:
- Super creamy filling that slices perfectly
- Just the right amount of spice — not overpowering
- Can be made with fresh or canned sweet potatoes
- Always a hit at gatherings, holidays, or just Sunday dinner
- Stores well and tastes great cold or warm
Servings & Time
Servings: 8
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Macros (per slice, based on 8 servings)
- Calories: 330
- Protein: 4g
- Carbohydrates: 44g
- Fat: 16g
- Fiber: 3g
- Sugar: 27g
What You’ll Need
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 2 cups mashed sweet potatoes (baked and peeled)
- 1 cup evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 4 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Pro Tips
- Let the sweet potatoes cool before mixing — warm mash will scramble the eggs
- Don’t overbake — the center should jiggle just slightly when you take it out
- Use real butter for the richest flavor
- Store-bought crust is totally fine — just make sure it’s not cracked
- For extra smooth filling, blend everything with a hand mixer
Tools Required
- Mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Spatula
- Pie dish (9-inch)
- Oven
Substitutions and Variations
- Use canned sweet potatoes if you’re short on time — just drain and mash
- Coconut milk instead of evaporated milk for a dairy-free version
- Swap white sugar for maple syrup (⅔ cup)
- Add ½ tsp allspice or ginger for deeper spice
Make Ahead Tips
You can bake this pie 1–2 days in advance and store it in the fridge. Let it come to room temperature before serving or warm it slightly in the oven.
Instructions
Step 1: Bake and mash sweet potatoes
Bake 2 large sweet potatoes at 400°F for 45–60 minutes until soft. Let them cool, then peel and mash until smooth — you need exactly 2 cups of mashed sweet potatoes.
Step 2: Mix wet ingredients
In a large bowl, combine 2 cups mashed sweet potatoes, 1 cup evaporated milk, 2 large eggs, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract. Mix well with a hand mixer until the mixture is creamy and fully blended.
Step 3: Add dry ingredients
To the wet mixture, add ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt. Beat again until smooth and evenly mixed.
Step 4: Pour into crust
Pour the sweet potato filling into a 9-inch unbaked pie crust set in a glass pie dish. Use a spatula to spread the top evenly and smooth it out.
Step 5: Bake the pie
Place the pie on the center rack in a preheated oven at 350°F. Bake for 50–55 minutes until the center is mostly set and only slightly jiggles when gently shaken.
Step 6: Cool and serve
Let the baked pie cool completely at room temperature for at least 1 hour. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream if you like.
Leftovers and Storage
Store leftover pie in the fridge, covered, for up to 4 days. You can also freeze slices for up to 2 months — just wrap tightly and thaw overnight in the fridge. Great served cold or reheated in the oven.
Why This Recipe Works (Quick Science)
Sweet potatoes are full of natural starch, which helps thicken the filling as it bakes — no need for cornstarch or flour. The eggs give structure while the butter and evaporated milk create that creamy, melt-in-your-mouth texture. The sugars caramelize slightly in the oven, giving the pie depth and sweetness.
Common Mistakes
- Using hot sweet potatoes: Will cook the eggs too soon and ruin the texture
- Undermixing: Leaves lumps in the batter — blend it smooth
- Overbaking: Makes the filling crack and dry out
- Not cooling before slicing: The filling needs time to set up
What to Serve With
- Whipped cream or vanilla ice cream
- Hot coffee or sweet tea
- A fresh green salad (if serving after dinner)
- Roasted turkey or ham (for holiday meals)
FAQ
Can I use canned sweet potatoes?
Yes! Just drain and mash them before using. They work great.
Does this need to be refrigerated?
Yes, store it in the fridge after it cools.
Can I make it crustless?
You can! Pour the filling into a greased pie dish and bake like usual.
Can I double the recipe?
Yes, make two pies! Don’t try to put all of it in one dish or it won’t bake right.
Can I freeze it?
Yep — wrap slices in plastic wrap and foil, and freeze up to 2 months.
