Southern Sweet Potato Pie Recipe
This Southern Sweet Potato Pie Recipe gives you a silky, spiced filling, a flaky crust, and that cozy “come sit a while” feeling in every bite.
If you grew up anywhere near the American South, you probably know that a good southern sweet potato pie isn’t just dessert—it’s hospitality on a plate. This is the classic sweet potato pie recipe my family leans on for Thanksgiving, Christmas, and honestly any Sunday dinner that feels a little extra. It’s a traditional southern dessert with a creamy sweet potato filling, warm spices, and a flaky pie crust that holds together beautifully when sliced.
What makes this version special? We roast the sweet potatoes instead of boiling them, which deepens the flavor and keeps them naturally sweet. That means we can use a little less sugar without losing that “sweet as grandma’s kitchen” taste. It’s a true homemade sweet potato pie, the kind you bring to a church potluck or holiday gathering and leave with an empty pie plate and a few recipe requests tucked in your purse.
This classic sweet potato pie is a southern holiday dessert through and through, but it’s also simple enough for a weekend baking project. If you love soul food sweet potato pie, this version hits all the right nostalgic notes while being just a bit lighter and very reliable for bakers of all levels.
Why You’ll Love This Southern Sweet Potato Pie Recipe
- It tastes like a hug from your Southern aunt—rich, cozy, and full of warm spices.
- Uses baked sweet potatoes for deeper flavor and a naturally sweeter, silkier filling.
- Simple, pantry-friendly ingredients—no fancy gadgets or hard-to-find items.
- The filling sets beautifully, so you get clean slices for serving and photos.
- Works with homemade or store-bought flaky pie crust (you get to choose your effort level).
- Perfect make-ahead southern holiday dessert—actually tastes better the next day.
- Easy to tweak: turn it into a spiced sweet potato pie, lighter version, or mini pies.
- Crowd-pleaser for Thanksgiving, Christmas, or any soul food spread.
- Reliable for new bakers but still “grandma-level” impressive for seasoned cooks.
Ingredients
You don’t need much to make a truly memorable old fashioned sweet potato pie. A few smart choices make all the difference.
For the Flaky Pie Crust
You can use your favorite flaky pie crust recipe or a quality store-bought crust. Here’s my go-to single crust if you’re making it from scratch:
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 8 tablespoons (1 stick / 113 g) cold unsalted butter, cut into small cubes
- 3–5 tablespoons ice-cold water
Crust tips:
- Use very cold butter and water. That’s what gives you those lovely flaky layers.
- If you’re short on time, a good-quality refrigerated pie crust works just fine—I won’t tell.
For the Creamy Sweet Potato Filling
This is where the magic happens in this Southern Sweet Potato Pie Recipe.
- 1 ½ pounds sweet potatoes (about 3 medium), scrubbed
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup evaporated milk (or whole milk, but evaporated gives a richer taste)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (go light; it’s strong)
- ¼ teaspoon fine sea salt
Filling tips:
- Choose sweet potatoes that feel heavy for their size, with smooth skins—these roast up sweeter and creamier.
- Roasting instead of boiling keeps them from getting watery, which helps the classic sweet potato pie filling stay thick and lush.
- You can adjust the spices a bit; if you like a more “pumpkin pie–like” taste, add extra cinnamon and a pinch more nutmeg.
Optional Toppings
- Lightly sweetened whipped cream
- Crushed pecans or chopped toasted pecans
- A pinch of cinnamon or nutmeg for dusting
Directions
Let me walk you through this old fashioned sweet potato pie step by step. It’s straightforward, I promise, and I’ll share the little checks I use so it comes out right every time.
1. Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes a few times with a fork, place them on a baking sheet lined with foil, and roast for 45–60 minutes, until very tender when pierced.
- Let them cool just enough to handle, then peel and discard the skins.
Tip: You want them very soft—the flesh should mash almost like butter. This is the secret to that creamy sweet potato filling.
2. Lower the Oven Temperature
- Reduce the oven temperature to 350°F (175°C). This is your baking temperature for the pie.
3. Prepare the Pie Crust
If making from scratch:
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In a medium bowl, whisk together flour, salt, and sugar.
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Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter.
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Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork, until the dough just comes together when pressed (slightly shaggy is fine).
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Press into a disk, wrap in plastic, and chill for at least 30 minutes.
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Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Gently fit it into a 9-inch pie dish and trim, fold, and crimp the edges.
If using store-bought crust:
- Let it soften slightly, then unroll and fit it into the pie dish, trimming and crimping as needed.
Tip: Chill the lined pie dish in the fridge while you make the filling. Cold crust + hot oven = flaky layers.
4. Make the Sweet Potato Filling
- Mash the peeled roasted sweet potatoes in a large bowl until very smooth. You should have about 2 cups mashed.
- Whisk in the melted butter until fully combined.
- Add brown sugar and granulated sugar; whisk until smooth and glossy.
- Beat in the eggs, one at a time, mixing well after each.
- Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Texture check: The mixture should be silky and pourable, thicker than pancake batter but not as thick as brownie batter. If you see little bits of sweet potato and want it extra smooth, you can blend the filling with an immersion blender.
5. Fill and Bake the Pie
- Place the chilled pie crust on a baking sheet (this makes it easier to move and catches any drips).
- Pour the sweet potato filling into the crust, smoothing the top with a spatula.
- Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center has a slight jiggle, like gelatin.
Baker’s note: If the crust edges brown too quickly, tent them with strips of foil or use a pie shield for the last 15–20 minutes.
6. Cool and Chill
- Let the pie cool completely on a wire rack—this takes about 2 hours.
- Once cooled, chill in the refrigerator for at least 3–4 hours, or overnight, before slicing.
This resting time helps the creamy sweet potato filling fully set and the flavors deepen. Honestly, this is one of those southern baking recipes that tastes even better the second day.
Servings & Timing
- Yield: 1 pie (8–10 slices)
- Prep Time: About 30–40 minutes (including crust, if making from scratch; hands-on)
- Roasting Time for Sweet Potatoes: 45–60 minutes
- Baking Time: 45–55 minutes
- Cooling & Chilling Time: 4–6 hours (mostly hands-off, but important)
- Total Time: About 6–7 hours, with most of that spent waiting while your house smells amazing
Variations
You know what? Once you have a solid Southern Sweet Potato Pie Recipe like this, it’s fun to play a little.
- Pecan Topped Sweet Potato Pie: Sprinkle chopped pecans and a spoonful of brown sugar over the filling during the last 15 minutes of baking for a crunchy, nutty top.
- Lightened-Up Version: Use 4 tablespoons butter instead of 8 and swap evaporated milk for 2% milk; the pie will still be creamy but a little lighter.
- Maple Sweet Potato Pie: Replace ¼ cup of the brown sugar with pure maple syrup for a deeper, earthy sweetness.
- Spiced Sweet Potato Pie: Add ½ teaspoon pumpkin pie spice along with the cinnamon for a more intense, cozy spice flavor.
- Mini Sweet Potato Pies: Use a muffin tin with rounds of pie crust, bake 18–22 minutes—great for parties or potlucks.
- Gluten-Free Sweet Potato Pie: Use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust; the filling is naturally gluten-free.
Storage & Reheating
One of the reasons this classic sweet potato pie is such a beloved southern holiday dessert is how well it stores.
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Refrigerator:
- Store the baked and cooled pie, covered, in the fridge for up to 4 days.
- Cover loosely with plastic wrap or foil so the top doesn’t dry out.
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Freezer:
- Wrap the whole pie tightly in plastic wrap, then in foil, and freeze for up to 2 months.
- For individual slices, wrap each slice and store them in a freezer bag.
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Thawing & Reheating:
- Thaw overnight in the refrigerator.
- Serve chilled or let it sit at room temperature for 30–45 minutes for the best texture.
- If you like it slightly warm, heat slices in a 300°F oven for 10–15 minutes, or microwave in short bursts (about 15–20 seconds) so the crust doesn’t get soggy.
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Make-Ahead Tip:
- For Thanksgiving sweet potato pie, I usually bake this the day before. The flavors have time to mellow and marry, and it saves oven space on the big day.
Notes
- Roasting vs. boiling: Roasted sweet potatoes bring out more natural sweetness and keep the filling from being watery. When I tested a boiled version, the flavor was milder and the texture a little looser. Roasting won by a mile.
- Spice balance: This is a gently spiced sweet potato pie, not an aggressively spiced one. If your family loves strong spice like mine does at Christmas, feel free to bump up the cinnamon by ½ teaspoon.
- Sugar level: Compared to some traditional southern sweet potato pie recipes, this one is slightly less sweet, but still very much dessert. If you’re serving folks who grew up on very sweet pie, you can add an extra 2 tablespoons brown sugar.
- Texture tricks: For a very silky filling, blitz the mixture with an immersion blender or in a regular blender before pouring into the crust. For a more “old school” rustic texture, just mash well with a potato masher.
- Crust shortcut: On busy weeks (especially when I’m juggling turkey, stuffing, and green beans), I happily use a store-bought crust. I reserve my from-scratch flaky pie crust recipe for quieter weekends.
- Serving suggestion: A dollop of barely sweetened whipped cream and a sprinkle of cinnamon on top really rounds things out. It’s a small touch that makes this southern comfort dessert feel restaurant-worthy.
FAQs
1. Can I use canned sweet potatoes or yams?
You can, but the flavor won’t be quite as deep as roasted fresh sweet potatoes. If you use canned, drain them very well and reduce the sugar slightly, since many canned versions are packed in syrup.
2. How do I know when my sweet potato pie is done?
The edges should be set and the center should jiggle a little, like firm gelatin. If it sloshes, it needs more time; if it doesn’t move at all, it may be overbaked.
3. Why did my pie crack on top?
Usually this means it baked a bit too long or cooled too quickly. The good news? A crack won’t hurt the taste, and a little whipped cream on top hides it beautifully.
4. Can I make this Southern Sweet Potato Pie Recipe without dairy?
Yes—use dairy-free butter and a plant-based milk like canned coconut milk. The flavor will be slightly different but still delicious and creamy.
5. Can I use a graham cracker crust instead of a flaky pie crust?
You can, and it gives more of a “cheesecake meets pie” vibe. It won’t be a traditional southern dessert anymore, but it’s still very tasty.
6. Do I have to chill the pie before serving?
Yes, chilling helps the creamy sweet potato filling set. If you cut it too warm, the slices may be soft and a little messy.
7. How far ahead can I bake sweet potato pie for Thanksgiving?
Bake it 1–2 days ahead and keep it covered in the fridge. The filling holds up well and the flavor even improves with a little rest.
8. Why is my filling a bit stringy?
Some sweet potatoes are naturally stringier. Mash well, and if strings bother you, run the filling through a fine sieve or blend with an immersion blender before baking.
Conclusion
This Southern Sweet Potato Pie Recipe brings together everything I love about classic southern baking—simple ingredients, cozy spices, and a creamy, rich filling that tastes like home. Whether you make it for Thanksgiving, a Sunday dinner, or just because your heart wants a traditional sweet potato pie, it’s the kind of dessert that gathers people around the table and keeps them there a little longer.
If you try this homemade sweet potato pie, let me know how it goes—snap a picture, share your twist, or tell me if it reminded you of someone special. And if you’re planning a whole southern holiday spread, this pie pairs beautifully with a pan of cornbread dressing and a good, old fashioned pecan pie for a true soul food celebration.
Southern Sweet Potato Pie
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter cold, cut into small cubes (for crust)
- 3-5 tablespoons water ice-cold
- 1 1/2 pounds sweet potatoes about 3 medium, scrubbed
- 1/2 cup unsalted butter melted and slightly cooled (for filling)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup evaporated milk or whole milk; evaporated is richer
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves go light; it’s strong
- 1/4 teaspoon fine sea salt for filling
- whipped cream lightly sweetened, optional topping
- pecans crushed or chopped toasted, optional topping
- ground cinnamon or nutmeg for dusting, optional
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, place them on a foil-lined baking sheet, and roast for 45–60 minutes, until very tender when pierced. Let them cool just enough to handle, then peel and discard the skins.1 1/2 pounds sweet potatoes
- Reduce the oven temperature to 350°F (175°C). This will be the baking temperature for the pie.
- In a medium bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter. Sprinkle in the ice-cold water, 1 tablespoon at a time, tossing with a fork, until the dough just comes together when pressed. Press into a disk, wrap in plastic, and chill for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1 tablespoon granulated sugar, 8 tablespoons unsalted butter, 3-5 tablespoons water
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently fit it into a 9-inch pie dish and trim, fold, and crimp the edges. Chill the lined pie dish in the refrigerator while you make the filling.
- In a large bowl, mash the peeled roasted sweet potatoes until very smooth. You should have about 2 cups of mashed sweet potato.1 1/2 pounds sweet potatoes
- Whisk the melted butter into the mashed sweet potatoes until fully combined. Add the brown sugar and granulated sugar and whisk until smooth and glossy. Beat in the eggs one at a time, mixing well after each addition. Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is silky and pourable.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/2 cup evaporated milk, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon fine sea salt
- Place the chilled pie crust on a baking sheet. Pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center has a slight jiggle, like firm gelatin. If the crust edges brown too quickly, tent them with strips of foil or use a pie shield during the last 15–20 minutes of baking.
- Let the pie cool completely on a wire rack, about 2 hours. Then chill in the refrigerator for at least 3–4 hours, or overnight, before slicing to allow the filling to fully set and the flavors to deepen.
- Slice and serve the chilled pie. Top with lightly sweetened whipped cream, crushed or chopped toasted pecans, and a light dusting of cinnamon or nutmeg if desired.whipped cream, pecans, ground cinnamon or nutmeg
