Southern Sweet Potato Pie — A Classic Southern Dessert Full of Warmth and Comfort

Adam

Southern Sweet Potato Pie — A Classic Southern Dessert Full of Warmth and Comfort

A true Southern treasure, Sweet Potato Pie is the heart of classic comfort baking — rich, creamy, spiced just right, and full of down-home flavor. Every slice of this golden pie tells a story of tradition and love, bringing families together around the table during holidays, Sunday dinners, and cozy fall evenings. Unlike pumpkin pie, Southern Sweet Potato Pie offers a naturally sweet and earthy flavor, thanks to roasted sweet potatoes blended with butter, sugar, and warm spices. The result? A smooth, custardy filling baked inside a buttery, flaky crust — the perfect ending to any meal. If you’re looking for that perfect mix of sweet, silky, and nostalgic, this recipe will make your kitchen smell like home and your guests ask for seconds!

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Prep Time 20

bake & Cooling Time 2 55

Total Time 3 15

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

🍠 Sweet Potato Filling

2 large sweet potatoes about 1 ½ pounds, washed and scrubbed
½ cup unsalted butter softened
1 cup granulated sugar
½ cup brown sugar light or dark
½ cup milk or evaporated milk for a richer taste
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger optional
¼ teaspoon salt

🥧 Crust

1 9- inch pie crust store-bought or homemade, unbaked

Equipment

9-inch pie dish
Mixing bowls (medium and large)
Hand mixer or whisk
Measuring cups and spoons
Rubber spatula
Baking sheet
Fork (for piercing potatoes)
Blender or masher (for pureeing sweet potatoes)
Cooling rack

Method

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). Place the washed sweet potatoes on a baking sheet lined with foil. Pierce each one with a fork several times to let steam escape during baking.

Step 2: Bake the Sweet Potatoes

Bake for 45–55 minutes, or until tender when pierced with a fork. Allow them to cool slightly, then peel off the skins.

Step 3: Mash or Blend the Potatoes

Place the peeled sweet potatoes in a bowl and mash until smooth. You can also use a blender or food processor for a creamier texture. You’ll need about 2 cups of mashed sweet potato.

Step 4: Prepare the Filling

In a large mixing bowl, combine the mashed sweet potatoes and butter. Beat together until the butter melts into the warm potatoes, creating a smooth base.

Step 5: Add Sugar and Spices

Add granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until everything is evenly combined and fragrant.

Step 6: Add Eggs and Milk

Beat in the eggs, one at a time, followed by milk and vanilla extract. Whisk or mix until the filling is creamy and slightly thickened.

Step 7: Assemble the Pie

Pour the sweet potato mixture into the unbaked pie crust. Smooth the top with a spatula to create an even surface.

Step 8: Bake the Pie

Place the pie in the oven and bake at 350°F (175°C) for 50–55 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.

Step 9: Cool Completely

Transfer the pie to a cooling rack. Let it cool for at least 2 hours — this helps the filling firm up for clean slices.

Step 10: Serve and Enjoy

Slice and serve as is, or top with a dollop of whipped cream or a sprinkle of cinnamon. The pie can be served at room temperature or chilled.

Notes

🧊 Storage & Reheating

Refrigerator: Store leftovers covered in the fridge for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

Reheat: Warm slices in the oven at 300°F (150°C) for 10 minutes, or enjoy chilled straight from the fridge.

🥄 Variations

Brown Sugar Twist: Add extra brown sugar for a deeper molasses flavor.

Nutty Topping: Sprinkle toasted pecans or candied walnuts on top before baking.

Coconut Cream Pie: Mix in ¼ cup shredded coconut for a tropical twist.

Mini Pies: Bake the filling in mini pie shells for individual desserts.

Crustless Pie: Pour the filling into a greased pie dish and bake for a gluten-free version.

Spiced Upgrade: Add a dash of clove or allspice for holiday warmth.

❓ 10 FAQs

1. Can I use canned sweet potatoes?
Yes, but fresh roasted potatoes give better flavor and texture.

2. What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is richer, sweeter, and has a naturally earthy flavor, while pumpkin pie is smoother and milder.

3. Can I make this ahead of time?
Yes — bake it the day before and chill overnight.

4. How do I prevent cracks on top?
Avoid overbaking. The center should jiggle slightly when done; it will set as it cools.

5. Can I use almond milk instead of dairy milk?
Yes, any milk substitute works — just keep it unsweetened.

6. Can I make this without eggs?
Yes, substitute ¼ cup applesauce per egg for a softer filling.

7. Can I add whipped cream or toppings?
Absolutely! Try vanilla whipped cream, toasted pecans, or a sprinkle of cinnamon.

8. How long should it cool before slicing?
At least 2 hours — this helps the pie hold its shape.

9. Can I freeze the pie before baking?
Yes. Assemble the unbaked pie, wrap it well, and freeze for up to 3 months. Bake directly from frozen, adding about 15 extra minutes.

10. What crust works best?
A buttery, flaky pastry crust complements the creamy filling perfectly, but graham cracker crusts also work well.

🏁 Conclusion

Southern Sweet Potato Pie is more than dessert — it’s tradition, nostalgia, and comfort in every bite. With its silky filling, warm spices, and buttery crust, it captures the essence of Southern hospitality.

Whether you’re making it for Thanksgiving, Christmas, or a simple Sunday dinner, this timeless pie brings people together. Serve it warm, share it with love, and let its golden glow remind you why homemade desserts are simply the best.