Southern Sweet Potato Pie Recipe
This Southern Sweet Potato Pie Recipe is the kind of dessert that brings everyone to the table, whether it’s a Sunday afternoon, Thanksgiving, or just because you had a craving. This pie is smooth, sweet, and full of old-fashioned flavor, just like the one Grandma used to make. Here in the south, it’s not just a recipe, it’s a tradition.
This homemade sweet potato pie has been loved for generations, and it’s made with simple ingredients you probably already have in your kitchen. This pie isn’t fancy, but it’s the kind of southern dessert that never disappoints.
Like my Sweet Potato Casserole with Crumble Topping, this potato pie recipe is a well-loved classic holiday pie. If you love these sweet potato dishes, then you’ll have to try my other Southern-loved recipes, quick and easy biscuit recipe, my simple recipe for fried green tomatoes, and my easy buttermilk pie.
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💗 Why You’ll Love This Recipe
- Makes Two Pies: This recipe makes two pies. Yes, more to love and to eat. Holidays are busy, and if I can bake two pies at one time, it seems to help with the menu.
- Simple Ingredients: Mostly pantry staples you probably already have on hand.
- Make-Ahead Friendly: This is the perfect make-ahead recipe, allowing you to freeze one for later. Sometimes, I do, but during the holidays, I usually add them both to the dessert table.
- Tried and True: A tried-and-true family recipe for a classic Southern dessert that has stood the test of time. This recipe has been in our family for years and is the perfect pie for any season.
- Crowd Pleaser: Sweet potato pie is a favorite during the holidays and for Sunday dinner. There is rarely any leftover.
Sweet Potato Pie usually gets overshadowed by Easy Chocolate Pecan Pie Recipe during the holiday season. Although pecan pie is quite delicious, sweet potato pie delivers a lighter and completely different taste.
🍠 How To Prepare Sweet Potatoes
Boil Potatoes: I have made this pie using sweet potatoes prepared in two different ways. The first way is to boil the sweet potatoes. I peeled the potatoes, thickly diced them into 2-3 inch pieces, placed them into a pot of cold water, and boiled them until tender. I then drained and mashed the potatoes. Make sure the potatoes are drained very well. You don’t want a soggy pie.
Bake Potatoes: The best way is to bake sweet potatoes in the oven. Baked sweet potatoes are easy to prepare and incredibly delicious. Wash the potatoes, place them on a baking sheet, and cook at 400°F for 45 minutes to 1 hour, or until tender when pierced with a fork. The cooking time depends on the size of the potatoes. Adjust the time accordingly. Once they are fork-tender, they are done. Slightly cool the potatoes, peel them, and mash them in a bowl.
🛒 Ingredients Needed
This is an easy sweet potato pie recipe with a big taste. See the printable recipe card below for a complete list of ingredients and amounts.
- Sweet Potatoes: You’ll need about 5-6 small to medium fresh sweet potatoes or 2 large potatoes. Cook, peel, and mash for a creamy texture.
- Butter: Adds richness and creaminess to the pie.
- Sugar: White sugar provides sweetness for this pie.
- Eggs: Eggs bind all the ingredients together.
- Evaporated Milk: Use evaporated milk instead of regular milk. Make sure to check the can, and avoid using sweetened condensed milk. Evaporated milk gives the filling a creamy consistency.
- Flavoring: You’ll only need a little vanilla extract flavoring.
- Pie Crusts: This recipe makes two sweet potato pies. I typically use two deep-dish pie crusts. The deep dish will sit below the rim about 1/2″ or so. Making it perfect for whipped topping. You can also use two regular pie crusts, and they will fill to the top.
🔪 How To Make Sweet Potato Pie
Step 1: Prep Your Potatoes. Cook sweet potatoes. Peel and Mash.
Step 2: Whip. Add potatoes to an electric stand mixer or use a hand mixer and beat until fluffy.
Step 3: Combine and Mix. Pour in the melted butter, sugar, eggs, milk, and vanilla into the mixer. Mix well.
Step 4: Fill Your Crusts. Place pie crusts on a baking sheet. Add 2 cups of sweet potato pie filling to each pie shell.
Step 5: Bake. Bake at 325 degrees for 40-45 minutes. If they slightly jiggle in the middle (center of the pie), they’re done. If they slosh, return them to the oven for several more minutes.
Step 6: Cool Completely. Place the pies on a wire rack to cool completely, or refrigerate them before slicing.
Love sweet potatoes? Then you must try my Candied Sweet Potatoes Recipe. They will not disappoint!
💭 Pro Tips
- Whip the sweet potato filling until creamy. This makes a smooth pie.
- Place crusts on a baking sheet. This makes it easier to transfer and to keep your oven clean.
- Use a parchment-lined baking sheet for easier clean-up.
- Check for Doneness. A slight jiggle in the middle of the pie is okay, but it shouldn’t slosh.
- Cool Completely. Allow the pies to cool completely before slicing.
- If the edge of the crust begins to brown too fast, make a pie shield to shield it. This is super easy to do and will save your crusts from burning.
🧺 How to Store Southern Pies
- Refrigerator: Allow the potato pie to cool to room temperature before chilling. Store covered in the fridge for up to 4 days. I like it best after it has chilled for several hours. It will set up and slice nicely.
- Freezer: Once the pie(s) have cooled, wrap them tightly in plastic wrap, then in aluminum foil, and place them in the freezer for up to 3 months. Let the frozen pie thaw in the refrigerator before serving.
Be sure to try my No-Bake Pumpkin Pie and my Easy Sweet Potato Dumplings for more fast, easy, and delicious holiday desserts.
❔ Recipe FAQs
Sweet potato and pumpkin pie are similar in texture and appearance but have different flavors. Sweet potato pie is made with sweet potatoes, while pumpkin pie is made with pumpkins. Both pies are served at many holiday festivities.
Nope. There is no blind baking in this recipe. The filling bakes low and slow, so the crust has time to cook through.
Absolutely! It actually tastes better the next day. Make it 1–2 days in advance and store in the fridge.
Yes. Condensed milk is not the same as evaporated milk. Evaporated milk gives this pie a silky and creamier texture. Sweetened Condensed milk (Eagle Brand Milk) is a lot thicker and sweeter. The sweet potato pie will not turn out the same if you use sweetened condensed milk. Double-check your cans before adding to this recipe.
You sure can! This recipe keeps it simple, but a teaspoon of ground cinnamon and a pinch of nutmeg work nicely.
Need a good Stuffing recipe? Check out my Stuffing Recipe with Cranberries. It was featured in Lake Martin Living Magazine.
If you tried this Southern Sweet Potato Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments. Thanks for visiting!
👩🏻🍳Recipe
Southern Sweet Potato Pie Recipe
Ingredients
- 1 ½ cups sweet potatoes cooked, peeled, and mashed
- ½ cup melted butter 1 stick
- 1 ½ cups sugar
- 3 eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla flavoring
- 2 9" deep dish pie crusts or 2 regular pie crusts
Instructions
- Prep Your Potatoes. Cook sweet potatoes. Mash.
- Whip. Add potatoes to an electric stand mixer and beat until fluffy.
- Combine and Mix. Add melted butter, sugar, eggs, milk, and vanilla. Mix well.
- Fill Your Crusts. Place pie crust on a baking sheet. Add 2 cups of mix to each pie crust.
- Bake. Bake at 325 degrees for 40-45 minutes. If they slightly jiggle in the middle (center of the pie), they're done. If they slosh, return them to the oven for several more minutes.
- Cool Completely: Place the pies on a wire rack to cool completely, or refrigerate them before slicing.
Notes
- Whip the sweet potato filling until creamy. This makes a smooth pie.
- Place crusts on a baking sheet. This makes it easier to transfer and to keep your oven clean.
- Use a parchment-lined baking sheet for easier clean-up.
- Check for Doneness. A slight jiggle in the middle of the pie is okay, but it shouldn’t slosh.
- Cool Completely. Allow the pies to cool completely before slicing.
- If the edge of the crust begins to brown too fast, make a pie shield.
I have a few questions:
1) do you thaw the pie shell or is it frozen? Cooked at all before adding filling?
2) Is the butter salted or unsalted?
Excited to try this recipe!
Hi Tara!
So glad you found the recipe – let me answer your questions so you can try this fabulous dessert.
1. If the pie shell is frozen, place it on the counter while you mix the ingredients. Do not cook the pie shell before adding the filling.
2. I used salted butter for this recipe.
Be sure to check out the section in the blog post about choosing the right crusts. Let me know what you think! Enjoy!
I love this recipe, I just add 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
To add extra flavor. Also, do you have away to edit for 1 pie?
This is such a gorgeous pie!! My family really loved it!! A great addition on our holiday menu!
I never tried baking sweet potato pie, but your recipe was so easy to follow that I decided to go ahead. Turned out so delicious.