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Sweet Potato Pie

Sweet Potato Pie

This classic Southern-style Sweet Potato Pie is rich, creamy, and perfect for fall, Thanksgiving, or whenever you crave homemade comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American, Southern
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1 9-inch unbaked pie crust store-bought or homemade
  • 2 cups mashed sweet potatoes about 2 large yams, roasted or boiled
  • 1 cup granulated sugar or ¾ cup coconut sugar
  • ½ cup packed brown sugar light or dark, optional
  • 2 large eggs room temperature
  • ⅓ cup melted unsalted butter or vegetable oil
  • 1 cup evaporated milk or full-fat coconut milk
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger optional
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Chill the unbaked pie crust in the freezer to prevent shrinking and sogginess.
  • Pierce sweet potatoes with a fork and bake on a foil-lined sheet for 45–60 minutes, until tender. Roasting develops a richer sweetness.
  • Cool slightly, then scoop flesh into a bowl and use a ricer or potato masher for a smooth puree—aim for 2 cups.
  • In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and frothy—about 1–2 minutes of brisk whisking.
  • Stir in melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt to the egg mixture for an even spice blend.
  • Fold in mashed sweet potatoes, then gradually whisk in evaporated milk until the filling is silky smooth without air bubbles.
  • Prick the chilled pie shell bottom with a fork, then pour in the filling. Tap the pan to release any trapped air bubbles.
  • Bake for 50–60 minutes at 350°F, until the edges are set and the center jiggles slightly. Shield edges with foil if they brown too fast.
  • Let the pie cool on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight) for the cleanest slices and best flavor.

Notes

Top with whipped cream and a sprinkle of cinnamon if desired. Leftovers store in the refrigerator up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 320kcal
Keyword Baking, Comfort Food, Fall, Homemade Dessert, Southern Style, Sweet Potato Pie, Thanksgiving Pie
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