Southern Sweet Potato Pie

5 from 2 votes
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When it comes to holiday desserts, Southern Sweet Potato Pie is where it’s at. This pie is packed with those warm, comforting flavors that take you right back to Grandma’s kitchen. It’s creamy, perfectly spiced, and just sweet enough without being overly rich. Let’s be real, nothing beats that moment when the first slice is cut, revealing the silky, vibrant orange filling underneath.

Southern sweet potato pie with a golden crust and whipped cream perfect for the holidays.

This sweet potato pie recipe is my grandmothers recipe. It’s perfectly balanced and the best southern sweet potato pie recipe ever (I might be biased). My grandma was from Memphis, TN and she passed this recipe down to me.

Ingredients for this southern sweet potato pie recipe

Ingredients for southern sweet potato pie.
  • Sweet potatoes: The star of the show, adding natural sweetness and a smooth texture.
  • Evaporated milk: Adds creaminess without thinning out the filling. It’s not a southern
  • Butter: Gives the pie richness and helps with that silky texture.
  • White and brown sugar: Balances sweetness with a hint of molasses flavor from the brown sugar.
  • Eggs: Binds the filling and adds structure.
  • Vanilla extract: Enhances the flavors, making the pie taste even more homemade.
  • Cinnamon, nutmeg, and ginger: The warm spice trio that gives the pie its cozy, holiday flavor.
  • Pinch of salt: Balances the sweetness and enhances flavor.
  • Frozen deep dish pie crust: The perfect, flaky base for this creamy pie filling.

The full written recipe with measurements is below on the recipe card.  

How to make Southern Sweet Potato Pie

Preheat your oven to 400°F and bake the sweet potatoes until soft.

Once the sweet potatoes are soft take them out of the oven. Reduce the oven to 350°F. Blind bake the frozen pie dish according to package instructions.

Peel & mash the cooked sweet potatoes with softened butter, then blend until smooth.

Gradually add the sugars, spices, vanilla, evaporated milk, and eggs, mixing until everything’s incorporated.

Mixing butter, eggs, milk, sugar and spices for sweet potato pie.

Pour the mixture into the pie crust, and bake for an hour.

Southern sweet potato pie before baking.

Let it cool on a rack before cutting. The pie may be a bit puffy on top out of the oven but it will settle while it cools.

Serve with whipped cream if desired.

Recipe Tip

Cook the sweet potatoes a day or two in advance. This way it will be a breeze when it’s time to make the sweet potato pie. If you do this, the butter needs to be melted before putting into the pie mixture.

Commonly Asked Questions

Can I make this pie in advance?

Absolutely! This pie can be baked a day ahead. Just store it in the fridge and bring it to room temperature before serving.

How do I know when the pie is done?

The pie is ready when it’s slightly puffed on top and a toothpick comes out mostly clean. It will set as it cools.

What’s the best way to store leftovers?

Cover the pie with plastic wrap or foil, and keep it in the fridge for up to 4 days.

Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.

Check out more holiday recipe here =)

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Southern sweet potato pie with a golden crust and whipped cream perfect for the holidays.
5 from 2 votes

Southern Sweet Potato Pie

By August DeWindt
This classic southern sweet potato pie has a creamy texture with warm inviting flavors. It's the perfect dessert for any holiday gathering.
Prep: 1 hour
Cook: 1 hour
Servings: 8

Ingredients 

  • 1 lb sweet potatoes
  • ½ c evaporated milk
  • ½ c unsalted butter, softened
  • ½ c white sugar
  • ½ c brown sugar, light or dark
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Pinch salt
  • 1 Frozen deep dish pie crust, 9 inch deep

Instructions 

  • Preheat the oven to 400 degrees. Bake the sweet potatoes wrapped in foil for an hour until soft. *see notes
  • Remove the potatoes from the oven and lower the heat to 350. Blind bake the frozen pie dish according to package instructions.
  • Peel the potato skin and mash the potatoes with a mixer to get any strings out. Add the butter and mix until blended together.
  • Add the sugar and spices and mix until combined. Next add the vanilla, milk & eggs. Mix with a mixer until everything is incorporated and smooth.
  • Pour into the pie crust and bake for an hour.
  • Let it cool completely on a cooling rack, eat and enjoy! I like to serve it with a little bit of whipped cream.

Video

@theres.food.at.home

Replying to @bina2785 Sweet Potato pie. I revamped the recipe a bit. Ingredients: 2 sweet potatoes (1lb) ½ c evaporated milk ½ c softened butter ½ c white sugar ½ c brown sugar 2 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground ginger Pinch of salt Frozen deep dish pie crust Directions: Cook the sweet potatoes whole, whatever way you like until soft. I like to bake them wrapped in foil on 400 degrees for an hour or boil them until soft. You can even microwave them, totally up to you. Preheat the oven to 350 degrees. Mash the potatoes with the butter in a mixing bowl. Then blend together with an electrical mixer until smooth. Add the sugar and spices and mix until combined. Next add the vanilla, milk & eggs. Mix with a mixer until everything is incorporated and smooth. Pour into the pie crust and bake for about 45 minutes to an hour. Let it cool on a cooling rack, eat and enjoy! I like to serve it with a little bit of whipped cream. Notes: The pie may look puffy on top when finished, that’s okay and it will deflate while cooling. #foodtiktok #pie #sweetpotato

♬ original sound – August

Notes

You can make the sweet potatoes beforehand but will have to melt the butter before mixing if the potatoes are cold. 
The pie may look puffy on top when finished, that’s okay and it will deflate while cooling
I like to use a ricer or electric mixer to mash the potatoes to get any strings out.
 

Nutrition

Calories: 293kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 71mg | Potassium: 281mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8504IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 1 hour
Cook Time: 1 hour
Course: Desserts, holiday
Cuisine: American
Servings: 8
Calories: 293
Keyword: soul food, southern, sweet potato
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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6 Comments

  1. I am making this recipe tonight for my grandma and I know it’s going to be good. Question about the pie crust….you cooked it first before putting the filling in it, then cooked it again??

    1. Hi Melissa, yes I blind baked the frozen pie crust according to directions on the package before adding the pie filling. I think it said 10-12 min for the pillsbury brand frozen crust. =)