Hey y'all! If you’ve never had a slice of homemade sweet potato pie, you’re in for a real treat. My Southern Sweet Potato Pie is my take on a southern classic: rich, creamy, and kissed with just the right touch of spice.

Southern Sweet Potato Pie

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Now, I know some folks are team pumpkin pie but let me tell you, sweet potato pie has a flavor all its own. It’s earthy, sweet, and downright comforting. With a buttery filling and warm spices like cinnamon, nutmeg, and ginger, this pie hits the spot.

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Southern Sweet Potato Pie Ingredients

• 1 (9-inch) premade frozen pie crust, thawed
• 2 large sweet potatoes (about 1 ½ pounds)
• ½ c. unsalted butter, softened
• 1 c. granulated sugar
• ½ c. packed light brown sugar
• 2 large eggs
• ½ c. evaporated milk
• ½ tsp. vanilla extract
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• ¼ tsp. salt

How to Make Southern Sweet Potato Pie

1. Preheat your oven to 350°F (175°C).
2. Place the sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 40-50 minutes. Alternatively, bake the sweet potatoes in the oven at 400°F (200°C) for about 1 hour, or until soft.
3. Once cooked, drain and allow the sweet potatoes to cool slightly. Peel the skin off and mash the sweet potatoes in a large mixing bowl until smooth.
4. Add the softened butter to the mashed sweet potatoes and mix until the butter is fully melted and incorporated.
5. Stir in the granulated sugar and brown sugar until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Pour in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth and all ingredients are well combined.
8. Pour the sweet potato filling into the thawed premade pie crust, spreading it evenly with a spatula.
9. Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield to prevent burning.
10. Remove the pie from the oven and allow it to cool completely on a wire rack before serving. Serve the pie at room temperature or chilled, with a dollop of whipped cream if desired.

Pro Tips For Making This Recipe

1. You can boil your sweet potatoes if you’re in a hurry, but baking brings out a deeper, sweeter flavor. Trust me, it’s worth the wait.
2. If your crust edges start browning too fast, just wrap them with a little foil or use a pie shield. Keeps things pretty and prevents burning.
3. This pie tastes even better the next day. Chill it overnight and serve it cold, or let it come to room temperature. Either way, it’s divine!

Frequently Asked Questions

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Southern Sweet Potato Pie

Southern Sweet Potato Pie

JC Phelps

This Southern Sweet Potato Pie is everything southern comfort food should be: easy to make, full of flavor, and perfect for sharing.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Sweet Potato Prep 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert, Southern

Cuisine American

Servings 8

Calories 478 kcal

Ingredients

  

1x2x3x

• 1 9-inch premade frozen pie crust thawed
• 2 large sweet potatoes about 1 ½ pounds
• ½ c. unsalted butter softened
• 1 c. granulated sugar
• ½ c. packed light brown sugar
• 2 large eggs
• ½ c. evaporated milk
• ½ tsp. vanilla extract
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• ¼ tsp. salt

Instructions

 

• Preheat your oven to 350°F (175°C).
• Place the sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 40-50 minutes. Alternatively, bake the sweet potatoes in the oven at 400°F (200°C) for about 1 hour, or until soft.
• Once cooked, drain and allow the sweet potatoes to cool slightly. Peel the skin off and mash the sweet potatoes in a large mixing bowl until smooth.
• Add the softened butter to the mashed sweet potatoes and mix until the butter is fully melted and incorporated.
• Stir in the granulated sugar and brown sugar until well combined.
• Add the eggs one at a time, beating well after each addition.
• Pour in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth and all ingredients are well combined.
• Pour the sweet potato filling into the thawed premade pie crust, spreading it evenly with a spatula.
• Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield to prevent burning.
• Remove the pie from the oven and allow it to cool completely on a wire rack before serving. Serve the pie at room temperature or chilled, with a dollop of whipped cream if desired.

Notes

• You can boil your sweet potatoes if you’re in a hurry, but baking brings out a deeper, sweeter flavor. Trust me, it’s worth the wait.
• If your crust edges start browning too fast, just wrap them with a little foil or use a pie shield. Keeps things pretty and prevents burning.
• This pie tastes even better the next day. Chill it overnight and serve it cold, or let it come to room temperature. Either way, it’s divine!

Nutrition

Calories: 478kcalCarbohydrates: 70gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 77mgSodium: 231mgPotassium: 303mgFiber: 3gSugar: 48gVitamin A: 8481IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Keyword Southern Sweet Potato Pie

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Y'all come back now, ya hear?

My best,

JC