Southern Sweet Potato Pie is a celebration of warm, familiar flavors that instantly evoke memories of holidays and family gatherings. Creamy mashed sweet potatoes combined with butter, sugar, milk, and eggs create a luscious filling that bakes into a golden‑custard‑like pie. This recipe takes about an hour of baking time (plus cooling) and uses simple, wholesome ingredients. Whether you’re a seasoned baker or trying this for the first time, you’ll find this pie approachable, satisfying, and full of flavor.
Why You’ll Love This Recipe
You’ll love this pie because it strikes the perfect balance between comfort and elegance. The natural sweetness of the sweet potatoes is amplified by the vanilla and sugar, while the texture remains silky and smooth thanks to the butter and milk. The single crust offers just enough structure to cradle the filling without overpowering it. It’s ideal for special occasions like Thanksgiving or Christmas, yet simple enough for a cozy weekend treat. And bonus: you can dress it up with whipped cream or marshmallow fluff for an extra layer of indulgence.
Ingredients
- 3 medium (≈ 390 g) sweet potatoes, baked
- ½ cup (113 g) butter
- 1 cup (198 g) granulated sugar
- 2 teaspoons (9 g) vanilla extract
- 2 large eggs (≈ 100 g total), beaten
- ½ cup (114 g) milk (whole or evaporated)
- 1 (9‑inch) unbaked pie crust
Optional toppings: - Whipped cream
- Marshmallow fluff
Step‑by‑Step: How to Make Southern Sweet Potato Pie
- Bake the sweet potatoes. Preheat your oven to 400 °F (≈ 204 °C). Scrub the sweet potatoes until clean, then prick them 4–5 times with a fork. Place them on a baking sheet and bake for 45–50 minutes, or until they are tender when pierced with a toothpick. Remove from the oven and allow them to cool until they can be handled easily. Peel off the skins and transfer the sweet potato flesh into a large mixing bowl. Then reduce the oven temperature to 350 °F (≈ 177 °C).
- Make the pie filling. Add the butter to the warm sweet potato flesh and mash until smooth and creamy. Stir in the granulated sugar until well‑combined. Then add the vanilla extract, the milk, and the beaten eggs. Mix thoroughly until the filling is uniform.
- Pour into crust and bake. Place the unbaked pie crust in a 9‑inch pie dish. Pour the sweet potato filling into the crust, smoothing the top gently. Bake in the 350 °F oven for about 1 hour, or until the center of the pie is set (it should wiggle only slightly when you gently shake the dish).
- Cool and serve. Remove the pie from the oven and allow it to cool slightly. You may serve it warm, or let it cool to room temperature (or refrigerate) for firmer slices. When ready, top with whipped cream or marshmallow fluff, slice, and enjoy.
Helpful Tips
- For smoother filling, ensure your sweet potatoes are well‑baked and soft before mashing—this helps avoid stringy texture.
- Use whole milk or evaporated milk for the richest, creamiest result; skim milk may yield a thinner texture.
- Don’t over‑bake: if the crust browns too quickly while the filling is still jiggly, cover the crust edge with foil and continue baking until the center sets.
- To get clean slices, allow the pie to cool for at least 2–3 hours (or refrigerate overnight) before cutting. This helps the custard firm up.
- Use room‑temperature eggs to help the mixture incorporate more evenly and reduce curdling risk.
- If you prefer more spice, add ½ teaspoon each of ground cinnamon and nutmeg (optional addition).
Substitutions and Variations
- Brown sugar version: Replace granulated sugar with ¾ cup brown sugar (light or dark) for a deeper caramel flavor.
- Crust alternatives: Use a graham‑cracker crust or a gluten‑free crust if you prefer.
- Spiced version: Add ½ tsp ground cinnamon and ¼ tsp nutmeg or ginger to the filling for a spiced twist.
- Vegan adaptation: Use a plant‑based butter and substitute the eggs with a flax‑egg (2 Tbsp ground flaxseed + 6 Tbsp water) while using a non‑dairy milk. You may need to bake a bit longer to ensure setting.
- Mini‑pies: Use a 9″ pie crust but divide into mini‑pie tins for individual servings.
Storage Instructions
- At room temperature: Cover loosely with foil and keep up to 2 hours (preferably only if serving same day).
- Refrigerated: Once cooled, cover the pie with plastic wrap or place in a pie storage container and refrigerate for up to 4 days.
- Freezing: You may freeze the fully baked pie (tightly wrapped in plastic then foil) for up to 2 months. Thaw overnight in the refrigerator and re‑warm at 300 °F for 10–15 minutes if desired.
Nutritional Information
Approximate per slice (assuming 8 slices per 9″ pie):
- Calories: 282 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 13 g
- Fiber: 2 g
Note: This does not include topping or pie crust variations.
Serving Suggestions
- Serve warm with a generous dollop of whipped cream or drizzle of marshmallow fluff.
- A scoop of vanilla ice cream on top adds a delightful contrast of warm pie + cold cream.
- For a festive touch, garnish with a sprinkle of ground cinnamon or crushed pecans.
- Pair with coffee or a rich dessert wine for an indulgent finish to a special meal.
- Let slices sit for 5 minutes after baking before serving to allow flavors to settle.
Frequently Asked Questions About Southern Sweet Potato Pie
Q: Can I use canned sweet potatoes instead of baking fresh?
A: Yes—you can substitute about 2 ½ cups of mashed canned sweet potatoes (drained and well‑mashed) for the baked sweet potatoes. However, the texture and flavor may differ slightly from freshly baked ones.
Q: Why did my pie filling sink in the middle or crack?
A: Over‑baking or baking at too high a temperature may cause the custard to over‑set and crack or sink. Make sure the oven is at 350 °F, and check the pie near the 55‑minute mark—the center should feel just slightly jiggly, then it will continue to set as it cools.
Q: Can I prepare the filling ahead of time?
A: Yes, you can prepare the mashed sweet potato filling up to a day ahead, storing it covered in the refrigerator. Bring it to room temperature, stir well, then pour into your crust and bake. Make sure to allow extra baking time if the filling is cold when it goes into the oven.
Q: What’s the difference between sweet potato pie and pumpkin pie?
A: While both are custard‑style pies, sweet potato pie uses mashed sweet potatoes for a richer, denser texture and slightly earthier‑sweet flavor, whereas pumpkin pie uses pumpkin purée and often more spices (cinnamon, ginger, nutmeg). In the American South, sweet potato pie has evolved as a staple dessert, especially in African‑American culinary traditions.
Q: Can I make this gluten‑free?
A: Absolutely. Use a gluten‑free pie crust (store‑bought or homemade) and ensure any optional toppings (like marshmallow fluff) are certified gluten‑free. The filling itself is naturally gluten‑free.
Conclusion
Thank you for joining me in making this delicious Southern Sweet Potato Pie! I hope you enjoy how easy it is to bring together such warm, comforting flavors with just a handful of ingredients. The smooth sweet potato filling, buttery richness, and optional whipped topping combine to create a dessert that feels both nostalgic and special. I personally love the aroma that fills the kitchen while it bakes—it instantly invites friends and family to gather. Wishing you a joyful baking experience and many happy moments sharing this pie. May each slice bring a smile and a sense of heart‑warming satisfaction. Happy baking and bon appétit!
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Southern Sweet Potato Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Southern Sweet Potato Pie is a classic Southern dessert with a smooth, buttery filling and simple ingredients. Perfect for any occasion, this pie is full of homemade flavor and is always a crowd-pleaser.
Ingredients
3 medium (390 g) sweet potatoes, baked
½ cup (113 g) butter
1 cup (198 g) granulated sugar
2 teaspoons (9 g) vanilla extract
2 large eggs (100 g), beaten
½ cup (114 g) milk, whole or evaporated
1 (9-inch) unbaked pie crust
Optional toppings:
Whipped cream
Marshmallow fluff
Instructions
- Bake the sweet potatoes. Preheat your oven to 400 °F (≈ 204 °C). Scrub the sweet potatoes until clean, then prick them 4–5 times with a fork. Place them on a baking sheet and bake for 45–50 minutes, or until they are tender when pierced with a toothpick. Remove from the oven and allow them to cool until they can be handled easily. Peel off the skins and transfer the sweet potato flesh into a large mixing bowl. Then reduce the oven temperature to 350 °F (≈ 177 °C).
- Make the pie filling. Add the butter to the warm sweet potato flesh and mash until smooth and creamy. Stir in the granulated sugar until well‑combined. Then add the vanilla extract, the milk, and the beaten eggs. Mix thoroughly until the filling is uniform.
- Pour into crust and bake. Place the unbaked pie crust in a 9‑inch pie dish. Pour the sweet potato filling into the crust, smoothing the top gently. Bake in the 350 °F oven for about 1 hour, or until the center of the pie is set (it should wiggle only slightly when you gently shake the dish).
- Cool and serve. Remove the pie from the oven and allow it to cool slightly. You may serve it warm, or let it cool to room temperature (or refrigerate) for firmer slices. When ready, top with whipped cream or marshmallow fluff, slice, and enjoy.
Notes
Substitute ¾ cup brown sugar for a caramel twist.
Add cinnamon or nutmeg for more spice.
Let pie cool fully for cleaner slices.
Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 282 kcal
- Sugar: 28 g
- Carbohydrates: 38 g
- Protein: 3 g