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Southern Sweet Potato Pie Recipe
This Southern Sweet Potato Pie Recipe bakes up with a silky, spiced filling and a buttery, flaky crust that tastes like pure comfort on a plate. It’s a classic sweet potato pie recipe that’s perfect for Thanksgiving, Sunday dinner, or any time you’re craving a traditional southern dessert that feels like home.
What Makes This Southern Sweet Potato Pie So Special?
If you’ve grown up anywhere near the American South, you already know: a real southern sweet potato pie is more than dessert—it’s a tradition. This is the pie that shows up at church potlucks, family reunions, and every Thanksgiving table I’ve ever set since I was old enough to hold a rolling pin.
This Southern Sweet Potato Pie Recipe leans into everything that makes the classic sweet potato pie so beloved:
- Roasted sweet potatoes for deep, caramel notes
- A creamy sweet potato filling kissed with warm spices
- A flaky pie crust that holds its shape but melts in your mouth
Unlike some heavy holiday desserts, this one feels a little lighter while still giving that soulful “southern comfort dessert” richness. Sweet potatoes bring natural sweetness and are full of vitamin A and fiber. Now, I’m not calling this health food—but I am saying if you’re going to have dessert, this homemade sweet potato pie is a pretty satisfying way to do it.
You know what I love most? It tastes like something a grandmother made, but the directions are written for our real lives—busy schedules, not enough counter space, and kids running through the kitchen asking, “Is it ready yet?”
And if you peek at Google Trends around November, you’ll see search interest for “southern sweet potato pie” and “Thanksgiving sweet potato pie” shoot straight up. This is one of those recipes people look for year after year, and there’s a reason: it never goes out of style.
Why You’ll Love This Recipe
- True Southern flavor: This tastes like an old fashioned sweet potato pie you’d get from a Southern church fundraiser or your favorite soul food restaurant.
- Creamy, custardy filling: The sweet potato filling is silky, not gummy, with just enough structure to slice neatly.
- Flaky homemade crust (or store-bought friendly): You get a simple flaky pie crust recipe that works—plus directions if you’re using a ready-made crust.
- Make-ahead friendly: Bake it a day ahead for Thanksgiving or Christmas; it actually tastes better after it rests.
- Warmer, cozier than pumpkin: The spices and sweet potatoes together give a deeper, almost caramelized flavor that pumpkin pie can’t quite match.
- Easy, clear steps: Simple, numbered directions with real-life kitchen tips—perfect if this is your first from-scratch baked sweet potato pie.
- Flexible sweetness: Use more or less sugar, or split with brown sugar, to suit your family’s taste.
- Smells like the holidays: Cinnamon, nutmeg, and vanilla make your whole house smell like a southern holiday dessert bakery.
- Budget-friendly ingredients: Sweet potatoes, eggs, milk, a bit of butter, and pantry staples—nothing fancy or expensive.
Ingredients for the Best Southern Sweet Potato Pie
This Southern Sweet Potato Pie Recipe uses simple, familiar ingredients, but the way you treat them—especially the sweet potatoes—makes a big difference.
I’ll list a classic homemade version first, then note shortcuts and substitutions.
For the Flaky Pie Crust (9-inch pie)
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ½ teaspoon fine sea salt (or table salt)
- 1 tablespoon granulated sugar (helps browning and flavor)
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice-cold water
Shortcuts and notes:
- You can use a good-quality refrigerated pie crust if you’re short on time—no shame in that at all.
- For extra flavor, you may sub 2 tablespoons of butter with chilled shortening for a very tender crust.
For the Creamy Sweet Potato Filling
- 2 cups mashed cooked sweet potatoes (from about 1 ½ pounds whole sweet potatoes)
- Tip: Bake or roast them, don’t boil, for a richer, less watery filling.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed (for that caramel note; use all white sugar if you prefer)
- 3 large eggs, room temperature
- ½ cup evaporated milk
- Sub: Whole milk or half-and-half will work, but evaporated milk gives that classic southern baking recipe flavor.
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (freshly grated if you have it)
- ¼ teaspoon ground ginger (optional, for a touch of warmth)
- ¼ teaspoon fine sea salt
- Optional: 1 tablespoon all-purpose flour (helps thicken if your sweet potatoes are very moist)
About the Sweet Potatoes
Look for:
- Medium-sized orange-fleshed sweet potatoes, often labeled “yams” in U.S. grocery stores.
- Firm, no wrinkles or big bruises.
Roasting them brings out the natural sweetness, which means you don’t have to drown your pie in sugar to get big flavor.
Step-by-Step Directions
Let’s walk through this Southern Sweet Potato Pie Recipe like we’re standing in the kitchen together.
1. Roast the sweet potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and poke each one several times with a fork. Place them on a foil-lined baking sheet and bake for 45–60 minutes, until very soft and a knife slides through easily.
Tip: Roasting gives you a sweeter, more flavorful base than boiling. You can roast them a day ahead and store them in the fridge.
2. Make the pie crust dough
While the sweet potatoes roast, whisk together the flour, salt, and sugar in a medium bowl. Add the cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
Sprinkle in the ice water, 1 tablespoon at a time, tossing gently with a fork. Stop when the dough holds together when pinched but isn’t sticky.
Shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
3. Roll and fit the crust
Reduce oven temperature to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches wide. Gently fit it into a 9-inch pie plate, easing it down into the corners without stretching. Trim excess, then crimp or decorate the edges as you like.
Prick the bottom lightly with a fork to help prevent puffing.
Shortcut: If using a store-bought crust, place it in your pie plate (if not already) and chill while you prep the filling.
4. Mash the roasted sweet potatoes
Once the sweet potatoes are cool enough to handle, peel off the skins. Measure out 2 packed cups of flesh and mash very well with a potato masher, ricer, or even an electric mixer on low.
You want the texture smooth and lump-free. This is the secret to that creamy sweet potato filling.
5. Mix the filling
In a large bowl, whisk together the mashed sweet potatoes and melted butter until smooth. Add the granulated sugar and brown sugar and whisk until fully combined.
Whisk in the eggs, one at a time, mixing well after each addition. Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt. If your mixture seems very thin, whisk in 1 tablespoon of flour.
The filling should be pourable but not runny like water—more like a thick custard.
6. Pre-bake (par-bake) the crust (optional but helpful)
For the flakiest crust on a baked sweet potato pie, you can par-bake it. Line the crust with parchment paper or foil, then fill with pie weights or dried beans. Bake at 375°F for 10–12 minutes, until the edges are just starting to set. Carefully remove the weights and parchment.
If you skip this step, your pie will still be good, just a little softer on the bottom.
7. Fill the crust
Pour the sweet potato filling into the crust. Use a spatula to smooth the top. Tap the pie plate gently on the counter a couple of times to pop any air bubbles.
8. Bake the pie
Bake at 375°F for 45–55 minutes. The edges will be set, and the center will still have a slight jiggle when you gently shake the pie. It should not slosh.
If the crust edges brown too fast, cover them loosely with a strip of foil.
9. Cool completely
This part is hard, but it matters. Place the pie on a wire rack and let it cool completely—at least 2–3 hours. The filling will finish setting as it cools.
Cutting too soon can make it seem soft or underdone, even if it’s baked perfectly.
10. Serve and enjoy
Slice with a sharp knife, wiping the blade between cuts for the cleanest slices. Serve plain, with whipped cream, or with a scoop of vanilla ice cream.
Now you’ve got a classic soul food sweet potato pie that holds its own beside any pumpkin, pecan, or apple pie on the table.
Servings & Timing
- Yield: 1 pie (8 generous slices or 10 smaller slices)
- Prep Time: About 30 minutes active time (plus 30 minutes dough chilling, if making crust)
- Cook Time:
- Sweet potatoes: 45–60 minutes
- Pie: 45–55 minutes
- Cooling Time: 2–3 hours
- Total Time: About 4–5 hours from start to fully cooled and ready to slice (most of this is hands-off roasting and cooling time).
For Thanksgiving sweet potato pie, I usually bake it the day before so there’s no rushing on the big day.
Variations on This Classic Sweet Potato Pie
Sometimes you want the traditional southern dessert, and sometimes you want to play a little. Here are a few fun twists:
- Brown Sugar + Maple Sweet Potato Pie: Swap half the white sugar with brown sugar and add 1–2 tablespoons pure maple syrup for a deeper, caramel flavor.
- Spiced Sweet Potato Pie Latte Style: Increase cinnamon to 2 teaspoons and add ¼ teaspoon each of cloves and allspice for a “pumpkin spice” style southern sweet potato pie.
- Coconut Sweet Potato Pie: Replace evaporated milk with canned coconut milk and stir ¼ cup shredded coconut into the filling.
- Pecan-Topped Sweet Potato Pie: During the last 15 minutes of baking, scatter chopped pecans mixed with 1 tablespoon brown sugar over the top.
- Gluten-Friendly Version: Use a gluten-free pie crust and thicken the filling with 1 tablespoon cornstarch instead of flour if needed.
- Lighter Sweet Pie: Reduce the total sugar to ½ cup and use evaporated skim milk for a slightly lighter but still creamy sweet potato pie.
Storage, Freezing & Reheating Tips
How to store
- Once the pie is completely cooled, cover it loosely with plastic wrap or foil.
- Store in the refrigerator for up to 4 days. The flavor actually improves on day 2.
Freezing this Southern Sweet Potato Pie Recipe
- Cool the baked pie fully.
- Wrap the entire pie (pie plate and all) tightly in plastic wrap, then a layer of foil.
- Freeze for up to 2 months.
How to thaw and serve
- Thaw in the fridge overnight, still wrapped.
- For a freshly baked feel, warm slices in a 300°F oven for about 10–15 minutes or microwave individual slices for 15–20 seconds.
Make-ahead tips
- Roast and mash sweet potatoes up to 3 days ahead; store them in an airtight container in the fridge.
- Make the crust dough up to 3 days ahead and keep it chilled, or freeze the unbaked crust for up to a month.
- Bake the complete pie up to 24–36 hours before serving; refrigerate once cooled.
Notes from My Kitchen
- Bake, don’t boil: Boiling sweet potatoes adds extra water and can make the filling a bit bland and loose. Roasting concentrates the flavor—that’s the secret to the best homemade sweet potato pie.
- Temperature matters: Let the melted butter cool slightly and bring your eggs closer to room temperature so the filling mixes smoothly and doesn’t get grainy.
- Spice balance: Traditional southern sweet potato pie is usually less heavily spiced than pumpkin pie. If your family loves bold spice, you can bump up the cinnamon or nutmeg, but taste the mixture as you go.
- Don’t fear the jiggle: Just like a classic custard pie, the center should have some wobble when you pull it from the oven. It will finish setting as it cools.
- Slice with confidence: Chill the pie for at least an hour after cooling if you want picture-perfect slices for a holiday dessert table or social media photo.
- Sugar flexibility: Southerners can have strong opinions on how sweet a traditional southern dessert “should” be. If you prefer less sweetness, start with ½ cup sugar, taste the filling before adding eggs, and adjust.
And a tiny personal note: every year, my kids ask if I can “just make two” because one pie disappears too fast. If you’re feeding a crowd, go ahead and double the recipe. Two pies fit nicely on one oven rack.
Frequently Asked Questions
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes or yams, packed in water or light syrup (drain very well). You’ll still need 2 cups mashed; just taste and possibly reduce the sugar since canned can be sweeter.
2. How do I know when my sweet potato pie is done?
The edges will be set and slightly puffed, and the very center will still jiggle a little when you gently shake the pie plate. A knife inserted near the center should come out mostly clean.
3. Why is my sweet potato pie filling stringy?
Some sweet potatoes are more fibrous. For a smoother, classic sweet potato pie, puree the cooked potatoes in a food processor or press them through a sieve before mixing the filling.
4. Can I make this Southern Sweet Potato Pie Recipe without a crust?
Yes—pour the filling into a well-greased deep pie dish or baking dish and bake as directed. It becomes more of a baked sweet potato custard but still tastes wonderful.
5. My crust gets too dark before the filling is set. What should I do?
Cover the edges with a narrow strip of foil or a pie shield once they’re nicely golden. That protects the crust while the filling finishes baking.
6. Can I use milk instead of evaporated milk?
You can use whole milk or half-and-half in equal amounts. The flavor will be slightly less “old fashioned sweet potato pie,” but still delicious.
7. Is this sweet potato pie supposed to be served warm or cold?
Traditionally, many Southern families serve it at room temperature or slightly chilled. You can warm individual slices if you like, but let the pie cool fully first so it sets.
8. How can I make this more like a soul food sweet potato pie from a restaurant?
Use roasted sweet potatoes, a touch more butter, and brown sugar, and don’t skimp on the vanilla. Let it chill overnight—those flavors deepen and blend, giving that rich, soulful dessert vibe.
Final Thoughts
This Southern Sweet Potato Pie Recipe brings together everything I love about classic southern baking: simple ingredients, cozy spices, and a pie that tastes like it’s been passed down through generations. It’s a traditional southern dessert that fits right into Thanksgiving, Christmas, or a regular Sunday dinner when you want something special.
If you try this sweet potato pie recipe, let me know how it turned out—leave a comment, rate the recipe, or share your own family twists. And if you’re planning a full southern holiday dessert table, pair this classic sweet potato pie with a pecan pie or pound cake for the kind of spread people remember for years.
Southern Sweet Potato Pie
Ingredients
- 1 1/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt or table salt
- 1 tablespoon granulated sugar for crust; helps browning and flavor
- 8 tablespoons unsalted butter cold, cut into small cubes, for crust
- 3-4 tablespoons water ice-cold, for crust
- 1 1/2 pounds sweet potatoes about medium-sized, orange-fleshed; yields 2 cups mashed
- 1/2 cup unsalted butter melted and slightly cooled, for filling
- 3/4 cup granulated sugar for filling
- 1/4 cup light brown sugar packed; or use additional white sugar
- 3 large eggs room temperature
- 1/2 cup evaporated milk or whole milk or half-and-half
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg freshly grated if possible
- 1/4 teaspoon ground ginger optional, for extra warmth
- 1/4 teaspoon fine sea salt for filling
- 1 tablespoon all-purpose flour optional; to thicken if sweet potatoes are very moist
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and poke each several times with a fork. Place on a foil-lined baking sheet and roast for 45–60 minutes, until very soft and a knife slides through easily. Let cool until comfortable to handle.
- While the sweet potatoes roast, whisk together the flour, salt, and sugar for the crust in a medium bowl. Add the cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter. Sprinkle in the ice water, 1 tablespoon at a time, tossing gently with a fork, until the dough holds together when pinched but isn’t sticky. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Reduce oven temperature to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Gently fit it into a 9-inch pie plate, easing the dough into the corners without stretching. Trim excess and crimp or decorate the edges as desired. Prick the bottom lightly with a fork.
- Peel the skins from the roasted sweet potatoes. Measure out 2 packed cups of sweet potato flesh. Mash very well with a potato masher, ricer, or an electric mixer on low speed until smooth and lump-free.
- In a large bowl, whisk together the mashed sweet potatoes and melted, slightly cooled butter until smooth. Add the granulated sugar and brown sugar and whisk until fully combined. Whisk in the eggs one at a time, mixing well after each addition. Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt. If the mixture seems very thin, whisk in the optional tablespoon of flour. The filling should be pourable but not runny, similar to a thick custard.
- For a flakier bottom crust, line the fitted crust with parchment paper or foil and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10–12 minutes, until the edges are just starting to set. Carefully remove the weights and parchment. If you skip this step, proceed directly to filling the crust.
- Pour the sweet potato filling into the prepared crust. Smooth the top with a spatula and tap the pie plate gently on the counter a few times to release any air bubbles.
- Bake at 375°F (190°C) for 45–55 minutes. The edges of the filling should be set and slightly puffed, and the center should still have a slight jiggle when the pie plate is gently shaken. If the crust edges brown too quickly, shield them with foil. A knife inserted near the center should come out mostly clean.
- Transfer the pie to a wire rack and let it cool completely for at least 2–3 hours. The filling will continue to set as it cools. For the cleanest slices, chill for an additional hour before cutting.
- Slice with a sharp knife, wiping the blade between cuts. Serve at room temperature or slightly chilled, plain or with whipped cream or vanilla ice cream.
