There’s nothing quite like a slice of homemade Southern Sweet Potato Pie — silky, spiced, and steeped in tradition. This cherished dessert has graced Southern tables for generations, offering the warmth of baked sweet potatoes blended with butter, sugar, and a hint of nutmeg. Unlike pumpkin pie, the sweet potato version has a deeper, caramel-like sweetness and a custard texture that melts in your mouth.
Whether you’re preparing for Thanksgiving, Sunday supper, or just craving comfort, this recipe delivers an authentic taste of Southern heritage — made simple for your modern kitchen.
❤️ Why You’ll Love This Recipe
- Creamy, spiced filling that’s naturally sweet and rich
- Easy, no-fuss crust that turns golden and flaky
- Perfect make-ahead dessert for holidays or potlucks
- Balanced sweetness — not too sugary, just right
- A family-favorite recipe rooted in Southern comfort
🥔 A Brief History of Sweet Potato Pie
Originating from African American cooking traditions in the Southern United States, sweet potato pie evolved from West African yam dishes and adapted to locally available ingredients. By the 19th century, it had become a festive staple — often replacing pumpkin pie in the South. This dessert celebrates resilience, creativity, and family connection, making it more than just a treat — it’s a story baked into every bite.
🧂 Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Filling
- 2 medium sweet potatoes (about 1 pound)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup evaporated milk
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
👩🍳 Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Scrub the sweet potatoes and pierce them with a fork. Bake at 400°F (200°C) for 45–50 minutes, or until tender. Let cool, then peel and mash until smooth. Baking intensifies the natural sweetness and prevents excess water.
2. Make the Pie Crust
In a large bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough holds together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
3. Prepare the Filling
In a mixing bowl, combine mashed sweet potatoes, melted butter, sugar, evaporated milk, eggs, vanilla, and spices. Beat until smooth and creamy.
4. Assemble the Pie
Roll out the chilled dough on a lightly floured surface. Fit into a 9-inch pie dish, trim edges, and crimp as desired. Pour the filling into the crust and smooth the top.
5. Bake the Pie
Bake at 350°F (175°C) for 50–55 minutes, or until the center is just set and a knife inserted near the center comes out clean. Cool completely before slicing.
💡 Pro Tips for the Perfect Sweet Potato Pie
- Use baked, not boiled sweet potatoes: This keeps the filling creamy and flavorful.
- Don’t overmix: Overbeating adds air, which can cause cracks during baking.
- Add a touch of lemon zest: For a fresh balance to the rich filling.
- Blind bake the crust (optional): For a crisp base, pre-bake the crust for 10 minutes before filling.
🍽️ Serving Suggestions
Serve slices slightly warm or chilled with:
- Whipped cream or vanilla ice cream
- Toasted pecans for crunch
- A drizzle of maple syrup or caramel sauce for extra indulgence
🧊 Storage & Freezing
| Storage Type | Duration | Instructions |
|---|---|---|
| Room Temp | 2 hours | Cool completely before storing |
| Refrigerator | Up to 4 days | Cover tightly with foil or wrap |
| Freezer | Up to 3 months | Wrap in plastic and foil; thaw overnight in fridge |
🥄 Variations & Substitutions
- Brown Sugar Version: Swap half the granulated sugar for brown sugar for a molasses depth.
- Coconut Twist: Add ¼ cup coconut milk and a sprinkle of shredded coconut on top.
- Crust-Free Option: Pour filling into a buttered pie dish and bake — deliciously custardy!
🧠 Nutrition (Per Serving)
Approx. 320 calories, 12g fat, 48g carbs, 4g protein, rich in Vitamin A, fiber, and potassium.
🙋♀️ FAQs
1. Can I make this pie ahead of time?
Yes! You can prepare and refrigerate it up to 2 days ahead. Bring to room temperature before serving.
2. Why is my pie filling runny?
It may be underbaked or the potatoes too watery. Bake until the center is firm and use baked (not boiled) potatoes.
3. Can I use canned sweet potatoes?
Yes, but fresh provides a more vibrant flavor and texture.
4. How do I know when it’s done?
The center should jiggle slightly but not slosh when moved. It will firm up as it cools.
📜 Recipe Card
Southern Sweet Potato Pie Recipe
A creamy, spiced Southern classic featuring baked sweet potatoes and a buttery crust — perfect for holidays and family gatherings.
Yield: 1 (9-inch) pie | Prep: 25 mins | Cook: 55 mins
Ingredients:
Sweet potatoes, butter, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, salt, pie crust
Instructions:
- Bake and mash sweet potatoes.
- Mix filling ingredients until smooth.
- Pour into unbaked crust and bake at 350°F for 50–55 minutes.
- Cool, slice, and serve.
✨ Final Thoughts
This Southern Sweet Potato Pie brings nostalgia and flavor together in one golden slice. It’s a reminder of family kitchens, Sunday gatherings, and the simple joy of homemade baking. From its flaky crust to its creamy filling, this recipe celebrates the heart of the South — comfort, warmth, and love.
So preheat your oven, grab those sweet potatoes, and let this timeless dessert steal the show at your next table.