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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!

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 and do put my own pumpkin pie spices in that recipe, I don’t use those same spices in this pie. If you prefer, you can absolutely add ground cinnamon 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 sweet potato pie. Baked sweet potatoes provide 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

Ingredients for Sweet Potato Pie

  • 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.
  • 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 whole milk 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

Sweet Potato Pies are 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 Pie Filling. Heat oven to 350º F. Mash the peeled sweet potatoes with the 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 store in the refrigerator to serve later.

Photograph of baked sweet potato pie on white background.

How to Serve Sweet Potato Pie

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.

Perfect Make Ahead Dessert!

You cake easily make your pie ahead of time. Allow it to cool completely and then store covered in the refrigerator for up to 3 days.

Can You Freeze Sweet Potato Pie?

Yes! Sweet Potato Pie 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:

  • ¾ 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.

4.8 from 25 votes

Southern Sweet Potato Pie Recipe

Dessert 2 hrs

Overhead photograph of sweet potato pie in a homemade pie crust in white pie plate.
Prep Time 15 mins
Cook Time 1 hr 45 mins
Servings 8
Course Dessert
Cuisine American
Author Robyn Stone
This Classic Southern Sweet Potato Pie Recipe is an easy and delicious favorite made with baked sweet potatoes, butter, milk, eggs, and sugar!


Optional Toppings


  • Bake the sweet potatoes. Preheat the oven to 400º 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 350º 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.
    ½ cup butter, 1 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs, ½ 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.


Brown Sugar Sweet Potato Pie Option
You can also use ¾ 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. 
Note: Nutrition Information does not include topping.

Nutritional Information

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

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From the Add a Pinch recipe archives. Originally published October 2011, updated 2021.

Pies / Tarts / Cobblers Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. I love sweet potato pie especially when it is made without all the pumpkin pie spices. Just good ole butter and vanilla is all it needs.

    1. Yes, Tony. It’s an old picture from when my blog was sort of new, but it’s an actual picture of a pie I made. Hope you enjoy it! Thanks!

  2. Tried and true family recipes are the best! I always like to pull out the old family recipes around the holidays too.

  3. Love sweet potato pie, and love that this one is not “gussied-up” to taste like pumpkin pie!!! Simple but delicious! Giggling….naw!!!!!! Thanks Robyn

  4. I’ve always wondered about sweet potato pie. Do you know I’ve NEVER made it? It looks so custardy and delicious!

  5. I love sweet potato pie. That is something my Mom always made for the holidays. This recipe looks delicious. Blessings, Deborah

  6. I’ve never had sweet potato pie before… But, I absolutely adore sweet potatoes. I will definitely have to give this a try this fall.

  7. This is almost identicial to my Mom’s famous Sweet Potato Pie which I now make. They have brought $65 each at auction church!!! Never seen this recipe anywhere else. It will simply melt in your mouth. No spices in sweet potato pie for me!!!

  8. I chose this recipe because I wanted something different than the usual sweet potato pie with cinnamon and nutmeg, you know all the traditional pumpkin pie spices. I was impressed by the simple ingredients and the clever use of milk. I tried a little of the batter and really liked how creamy and perfectly balanced it tastes. My pies are baking right now and I can’t wait to share them with my family!

  9. 1 star
    This recipe is too bland without the other spices. I have a Virginia cook book with a recipe similar to yours,,,
    The spices enhance the flavor not trying to duplicate pumpkin pie.

  10. This recipe is identical to my moms sweet potato pie ! I couldn’t wait to have a slice of this delicious pie! I make this pie now for my family mom has passed but her recipe and memories of a warm loving mother busy in her kitchen are cherished in my heart! Emily (mom) you were the best cook ever and you taught me my cooking skills so thanks mom!❤️????????

  11. 5 stars
    I tried it, but halved the sugar. I also used brown sugar. Everyone loved it. The simplest recipes are the best!

  12. 5 stars

  13. 5 stars
    I made this and it was my first time ever making sweet potato pie. This recipe is great. It’s very easy and tastes amazing. I did add about 1 tsp of cinnamon to it as well as everything else and they came out great.

  14. This is how true sweet potato pie is suppose to taste. So many people think adding all the spices are the key, but you are suppose to taste just the vanilla, sugar and the sweet potatoes. This is how my mom made them. That’s true southern cooking.

  15. 5 stars
    This was my Moms recipe, I get request for it all the time. The best Sweet Potato Pie ever, I will pass it along!

  16. 5 stars
    This recipe is nearly the same as my Husband’s Grandmother’s, she used undiluted evaporated milk. My husband thinks it’s absolutely the only way to make Sweet Potato Pie.

    1. It is a delicious pie – I have to agree with your husband! 😉
      I hope you enjoy it! Thanks Lynn! xo

  17. Tried this for the first time, simply cos there’s no evaporated milk in it (I didn’t have any and I am NOT going it to go some). Is it supposed to be super runny when it goes in? We made it sans crust so it wasn’t a big deal and it’s cooked pretty well, just wondering?

    1. Hi Emma,
      It shouldn’t be “super” runny, but it may be a bit runny until it bakes. It sounds like it turned out as it should if it’s already cooked well. Hope you enjoyed it! Thanks!

  18. 5 stars
    Great pie! Just the one I was looking for, non- spicy. Will be my go to recipe. Used Mississippi Reds potatoes my sister-in- law gave me. Good choice, small, moist, tender and sweet. Baked two for Thanksgiving 2018. Thanks!

  19. This pie was delicious. My family loved it. My mother who is 90 said my pie was better than the ones she made.  I cooked two for Thanksgiving, and I am making two more today

  20. 5 stars
    This recipe makes 2 pies with 3 cups of sweet potatoes. So for 6 pies that’s 9 cups. I can’t remember all the details of my mom and grandma recipes. They taught and never wrote down recipes. I have no girls but my son loves to cook and is cooking and writing down the recipes. I have been using yours as a help guide. Thank you for your recipes they have been delicious.

    1. I’ve not used canned yams in this recipe, but I don’t see why it wouldn’t work, Crystal!

  21. I’ve never made sweet potato pie before, but guess who has 2 in the oven now…. I can’t wait to see how good I did. I’m dying to brag to everyone. Sweet potato is my favorite.

  22. 4 stars
    Made the pies today.. Didn’t use 3 cups of sugar.because after 1 and half cup it was really sweet so stopped..Pies was great….

  23. I’ve looked for 15 years for a recipe that seems to be like the one my Nana made me and finally I found your recipe. I’m going to make it today!! I have a very strong feeling that it’s going to hit the nail on the head with your recipe. Thanks

    1. I’m happy you found this recipe, Jennifer. This has been a favorite for several generations in my family. Hope you enjoy!

  24. 5 stars
    This is the recipe I was looking for! I don’t like my sweet potato pie with all of the spices like a pumpkin!

    I would however love to use sweet condensed milk in mine. How much though?

  25. 5 stars
    BEST Sweet potato Pie recipe!! My son does not like pumpkin pie or Sweet Potato pie with spices in them. This recipe is so easy and tastes wonderful. I did cut back on some of the sugar (Not much). These won’t make it to the freezer for Thanksgiving. Thank You again for sharing.

    1. Thank you, Carole. I have family members that are sensitive to some spices so I can always make this pie and everyone can eat it. I hope you can get some made and frozen for the holidays! xo

  26. 5 stars
    This reminds me so much of my great grandmother’s sweet potato pie. Occassionally, she would add some coconut to it. Simple, but very good!

  27. 5 stars
    I’ve been stalking this recipe ever since my Great Aunt cooked me up my first abalone dinner, ever. She served a frozen sweet potato pie for dessert. It was bright orange, and you could see light through it.

    I have to search every year and tried yet another recipe for Thanksgiving this week. Spices don’t really “ruin” the flavor for me, because I love pumpkin pie.

    But, spices DO ruin the gorgeous translucency and brightness of fresh sweet potatoes cooked up in simple, butter-laced custard!!! I’d go with all white sugar, for the same reason 🙂

  28. How many eggs are needed for this recipe? When you list ingredients in the body of this page, it says 3 eggs but the recipe card says 2 eggs.

  29. 5 stars
    Make 3 of these pies yesterday. Delicious gave my neighbor the pie, she loved it. Years ago I had a recipe from my husband’s friends wife which was a family secret recipe and believe me it tastes just like this one and I could not find that recipe for years, so I’m glad I came across yours. Has to be the same one but I use more sweet potatoes.

  30. I can’t wait to make a few of these! Before I do, could you give me an estimate of how many cups of mashed sweet potato you’re getting from your medium sweet potatoes? I want to make sure I’m using approximately the correct amount of potato!

    1. Melissa, I think it will be about 2 cups of mashed baked potato. If you bake 3 medium sweet potatoes, it will be the right amount for the pie. Hope you enjoy.

    1. I haven’t made the pie with heavy cream, Chakeila, but I don’t see why you couldn’t. Hope you enjoy!

  31. Hi. I am cooking my potatoes right now but I want to know if I can combine all ingredients with a mixer and put in the refrigerator until tomorrow afternoon and pour the mixture in a pie crust tomorrow to bake?

    I have never done this before but I want to get a head start on my cooking.

    1. Charlotte, if you mix the pie ingredients and place in the refrigerator, it will take longer for the pie to bake since the mixture is cold. You can also make the pie ahead, cool thoroughly, and store in the refrigerator up to 3 days. You can also make the pie, cool thoroughly, 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. Hope this helps.

  32. 5 stars
    I’m allergic to spices, thank you for a great, simple, and delicious fall pie recipe. It’s in the oven now baking. Is it ok to let it sit overnight or should it be refrigerated? Again, if it tastes half as good as it smells, my Thanksgiving is made!

  33. Hello, hopefully you see this in time for tomorrow. When doing the brown sugar version, do you substitute the white sugar for brown? Or do you just add the brown sugar in to the original recipe?

  34. I’m wondering if I try with brown sugar am I substituting it for the regular sugar or adding it in with everything else

    1. You would substitute the brown sugar for the granulated sugar in the recipe, Ashley. Hope you enjoy.

    2. You would use the amount of brown sugar in the Notes section instead of the granulated sugar. Hope you enjoy, Christie.

  35. Hi, this is the first year my son & I are making sweet potato pie. I came across your recipe and we just finished the prep. We are eager to try out the fruits of our labor. We can’t wait! Thanks 😊 have a wonderful Thanksgiving

    1. Stanya, what a treat to bake with your son. I hope you both love your pie and have a happy Thanksgiving.

    1. Janet, I used the marshmallow fluff in a jar, covered the pie, and toasted with my kitchen torch.

  36. I can’t wait to bake this. How much 3 medium potatoes comes out to, in terms of cups or ounces? Thank you for sharing

    1. Marion, I think it will be about 2 cups of mashed baked potato. If you bake 3 medium sweet potatoes, it will be the right amount for the pie. Hope you enjoy.

  37. 5 stars
    I just made this pie, actually I made 2 pies. I was surprised at the ease of this recipe. They both came out beautiful. I cannot wait until tomorrow, so I can actually taste them. Thank you for posting this recipe.

  38. What would you do if said 1 teaspoon cinnamon 1/2 nutmeg & all I can find a combo of these 3 seasonings how much would you put in they are same seasonings but separate how can I do the right amount with a combo, how much?!

    1. Patty, I don’t ever put these seasonings in my sweet potato pie. Maybe someone else on here who does can help you.

  39. 5 stars
    OMG!!!! This is the BEST sweet potato pie recipe you will ever need!!! I love the flavor — the sweet potato shines!!! It truly does not need any spices. I will definitely be making this again!

  40. 5 stars
    I made this last night and it came out really nice. It was very good. I’ll make again for Christmas. Thank you