Southern Sweet Potato Pie Recipe

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4.99 from 200 votes
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This Southern Sweet Potato Pie is an heirloom recipe loved for generations! A delicious Southern favorite made with simple ingredients and perfect for Thanksgiving!

Sweet Potato Pie has been a well-loved dessert here in the South for generations and is gaining popularity in other regions now, too. I think it’s wonderful that many more people are trying – and loving – this classic southern pie! Like Sweet Potato Casserole, it is a definite family favorite!

Closeup photograph of slice of sweet potato pie on a white plate.

Southern Sweet Potato Pie

Sweet Potato Pie is a delicious southern classic and one of my favorite pie recipes! It’s simple, creamy and delicious and is absolutely perfect in the fall – or anytime! This pie recipe is a family recipe passed down from my great grandmother. It’s a favorite at family suppers during the fall and has always been a part of my family’s Thanksgiving dessert table!

Overhead photograph of sweet potato pie in a homemade pie crust in white pie plate.

What Makes Sweet Potato Pie a Favorite Pie Recipe?

Easy to Make Ahead: Time is precious during the holidays or before big family meals and this is easy to make ahead of time!

Made with a Few Simple Ingredients: There are only a few simple ingredients in the filling for this pie. Chances are, if you have sweet potatoes on hand, then you probably already have the other ingredients for the filling in your pantry, too!

Mild, Simple Flavors: There are no spices added to this pie. The flavor comes from the creamy sweet potatoes and the buttery, flaky pie crust. My recipe is like many other traditional, old fashioned southern sweet potato pies in this way. Other recipes may use various spices, making them very similar to pumpkin pie. While I make and love pumpkin pie too, I don’t use those same spices in this pie. If you prefer, you can absolutely add ground cinnamon, ginger, and/ or ground nutmeg or even a teaspoon of my pumpkin pie spice to this recipe.

Baked Sweet Potatoes Make the Best Pie

First things first. You will want to bake sweet potatoes for the pie. Baked sweet potatoes provide a creamier texture and a deeper flavor and richness to the pie that boiled sweet potatoes just does not provide in my opinion. 

How to Make the Best Sweet Potato Pie

Sweet Potato Pie Ingredients

  • Sweet Potatoes – I like to use medium sweet potatoes.
  • Butter – Softened butter will mix more easily into the baked sweet potatoes when making this pie.
  • Sugar – My family has traditionally used granulated sugar for this pie. If you are looking for a brown sugar version, I’ve included how to make it later in this article and in the recipe notes.
  • Vanilla extract – The vanilla extract enhances the flavor of the pie. I do recommend using pure vanilla extract rather than imitation vanilla flavoring as I believe you can taste the difference in the baked pie. 
  • Eggs – You’ll need 2 large eggs for this pie recipe. I also like to have them at room temperature to mix into the pie filling more easily. 
  • Milk – Use your preference of whole milk, heavy cream, or evaporated milk in this recipe. You will not want to use a lower fat content milk.
  • Unbaked Pie Crust – There is NO need to pre-bake these pie crusts. While I hope you try my homemade pie crust recipe, you can also use your favorite 9-inch pie crusts from the store if you wish.

Step by Step Instructions

This pie is so simple to make! Here’s how I make it:

Bake Sweet Potatoes. Once baked and slightly cooled, peel the skins off of the sweet potatoes and place them into a large mixing bowl.

Make the Sweet Potato Pie Filling. Heat oven to 350ยบ F. Mash the peeled sweet potatoes with the softened butter. Add the sugar(s) and the vanilla extract and mix until well combined and pour in the milk and eggs. Mix until the mixture is well combined. I use a simple potato masher, but you can also use an electric mixer if you prefer.

Collage photograph showing step by step instructions on how to make a sweet potato pie.

Bake the Pie. Pour the pie filling mixture into unbaked pie crust. Bake until the center of the pie is just set and does not jiggle in the center when moved, about 60 minutes. Allow to cool on a wire rack.

Overhead photograph of unbaked sweet potato pie in a white pie plate on white background.

Serve. Serve slightly warm or allow to cool to room temperature and store in the refrigerator to serve later.

Photograph of baked sweet potato pie on white background.

How to Serve

This pie is delicious served perfectly plain, but I also love to serve this pie with a few toppings:

Overhead photograph of sweet potato pie with toasted marshmallow fluff topping.

Can You Make Sweet Potato Pie Ahead of Time?

Yes! You cake easily make your pie ahead of time. I think besides it tasting fabulous, this is another reason it is such a favorite pie recipe!

How to Store Sweet Potato Pie

Once baked, allow the pie to cool completely. Store covered in the refrigerator for up to 3 days.

Can You Freeze Sweet Potato Pie?

Yes! It freezes beautifully!

Allow the pie to cool completely and then store the pie in a freezer-safe container covered well with foil and freeze for up to 3 months. To serve, thaw the frozen pie in the refrigerator overnight. Then, slice and serve as normal.

Photograph of slice of sweet potato pie with toasted marshmallow fluff topping.

Brown Sugar Sweet Potato Pie

To make this pie a brown sugar sweet potato pie, you simply have to modify the sugar used. Rather than 1 cup of granulated sugar, use instead:

  • 3/4 cup brown sugar (light or dark)

Follow the rest of the recipe as given.

More Favorite Fall Pie Recipes

Pumpkin Pie

Apple Pie

Pecan Pie

Here’s the recipe for my family’s Sweet Potato Pie. I hope you love it as much as we do.

Southern Sweet Potato Pie Recipe

4.99 from 200 votes
This Southern Sweet Potato Pie is an heirloom recipe loved for generations! A delicious Southern favorite made with simple ingredients baked sweet potatoes, butter, milk, eggs and sugar! Loved fall dessert that's perfect for Thanksgiving!
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 8

Ingredients

Optional Toppings

Instructions 

  • Bake the sweet potatoes. Preheat the oven to 400ยบ F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350ยบ F.
    3 medium sweet potatoes, baked
    Photograph of baked sweet potatoes.
  • Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
    1/2 cup butter, 1 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs, 1/2 cup milk, 1 (9-inch) unbaked pie crust
    Collage photograph showing step by step instructions on how to make a sweet potato pie.
  • Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly.
    Overhead photograph of sweet potato pie in a homemade pie crust in white pie plate.
  • Serve. Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.
    whipped cream
    Closeup photograph of slice of sweet potato pie on a white plate.

Notes

Brown Sugar Sweet Potato Pie Option
You can also use 3/4 cup brown sugar in this pie recipe for a Brown Sugar Sweet Potato Pie version. You can use either light or dark brown sugar, based on your preference.ย 
Note: Nutrition Information does not include topping.

Nutrition

Calories: 282kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 161mg | Potassium: 252mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8491IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




404 Comments

  1. Bobby Ravenscraft says:

    Is the toasted marshmallow topping just store bought fluff? Looks delicious!

    1. Robyn Stone says:

      Bobby, you can use my Marshmallow Recipe to make the marshmallow fluff. Once the marshmallow mixture has whipped 15 minutes and is light and fluffy in volume, stir in the vanilla until it is well incorporated. Use the amount of marshmallow fluff you need for the topping and place on top of the pie. Then place the remainder of the marshmallow mixture in a prepared dish and follow the remaining instructions to make the formed marshmallows. You can also use a jar of store bought marshmallow fluff. I hope you enjoy!

  2. Cheryl Rice says:

    Iโ€™m going to try your recipe today. I like to boil my sweet potatoes. Is that adding too much water in the potatoes?

    1. Robyn Stone says:

      Cheryl, you can use boiled sweet potatoes, just be sure to drain as much water as possible off the potatoes before mashing. I hope you enjoy!

  3. Missy says:

    5 stars
    Sell this pie in my restaurant with a few of my ideas and flavors. Thank you ๐Ÿ™๐Ÿพ๐Ÿ’•

  4. Undina Segers says:

    Question. I was wondering what kind of butter, salt or unsalted? Does it matter which one you used?

    1. Robyn Stone says:

      Undina, I used salted butter in this recipe but you can use unsalted butter if you want. I hope you enjoy!

  5. Tess Owens says:

    5 stars
    Absolutely delicious!
    Thank you for sharIng, now a family favorite.

  6. Karen says:

    I’m confused by the amount shown for sweet potatoes. Is it 3 potatoes at 342g each, for a total of 1026g?

    1. Robyn Stone says:

      Karen, the recipe has been corrected. The amount of grams for each medium sweet potato is 130 grams. The total grams for the 3 medium sweet potatoes is 390 grams.

    2. Susan says:

      I was confused by this as well as one of my potatoes weighed more than that.

    3. Robyn Stone says:

      Susan, the recipe has been corrected. According to the FDA, the amount of grams for a medium sweet potato is 130 grams and is about 5 inches in length. The total amount for the 3 medium sweet potatoes is 390 grams.

  7. Allison says:

    A good recipe but am wondering why you didn’t add cinnamon and/or nutmeg to the recipe. Also, you say mix ingredients instead of using a hand mixer. I learned these from other sweet potato recipes. But I will say my pie tasted very good!

    1. Robyn Stone says:

      Allison, I’m glad you enjoyed this pie. My family does not like spices in the sweet potato pie. We want to taste the potatoes and the crust and not a lot of spice. Of course, you can add spices if you want them in the pie. See the section, Mild, Simple Flavors in the post where I list spices you may use. You can always use a hand mixer if you want.

  8. Natalia W says:

    Hi do you not pre bake the pie crust?

    1. Robyn Stone says:

      Natalia, I don’t pre-bake the pie crust.

  9. Nikki Johnson says:

    Love this recipe!
    I microwave my sweet potatoes right before (convenience) & I do 3.5 minutes per side after cleaning and stabbing holes throughout.
    They are perfectly done as if they had been baked. Saves so much time if you need!
    I also switched sugar with the same amount of pure maple syrup & I believe that added so much depth of flavor without making it too sweet!
    I also used a graham cracker crust!
    Delicious!!!
    A friend I had try it said it was right up there In competition with her Grandmaโ€™s haha!

  10. Dee says:

    This sweet potato pie was easy and delicious. I baked the potatoes and I believe it gives a sweeter end product. Adding that cup of sugar made it super sweet. Next time Iโ€™ll use less. I added a dash of nutmeg and ginger and it was perfect. I used store bought deep dish shell because that is what I had, but I think next time I will do my from scratch pastry pie base. Will bake again. Thanks for easy recipe.

    1. Robyn Stone says:

      Thanks, Dee. I think the baked potatoes make the pie taste better, too.