Southern Sweet Potato Pie Recipe

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4.99 from 213 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 213 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.

4.99 from 213 votes (126 ratings without comment)

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Recipe Review




463 Comments

  1. Sylvia Hutton says:

    thank you so much I will try this recipe my first time doing sweetie potato pie

    1. Robyn Stone says:

      I hope you enjoy the pie, Sylvia.

  2. Linda J. says:

    this is the same my family has used for years. I usually don’t add the the eggs until I know it is sweet as I want. Sweet potatoes can vary in sweetness. When it is to my taste, then I add the eggs. Also, instead of regular milk we use evaporated milk undiluted. So now my secret is out. lol

  3. Dorothy says:

    5 stars
    How many sweet potatoes did you
    use for 2 eggs

    1. Robyn Stone says:

      Dorothy, I used 3 medium sweet potatoes, baked, for this recipe. I hope you enjoy.

  4. Sylvia Hunter says:

    Thanks for the recipe. I lost my copy. Blessed

    1. Robyn Stone says:

      Hope you enjoy, Sylvia.

    2. Ghana says:

      If I’m baking 2 pies at once, does that change the oven temp or bake time?

    3. Robyn Stone says:

      Ghana, it may take 5 or 10 minutes longer to bake. Don’t increase the oven temperature. Be sure your pies aren’t touching to allow even heat flow around the pies. One may bake faster than the other, so check each one for doneness. I hope this helps.

  5. William Melcher says:

    5 stars
    Before this pie even comes out of the oven, i want to thank you for your recipes little touches that help immensely. #1 putting the ingredient amounts with the mixing instructions, brilliant. #2 having an option to avoid screen going dark while my hands are busy, brilliant. I’m sure there is more for me to discover. Your forethinking is enough for me to look at more of your recipes! Thanks!, Bill the cook who loves to bake….

    1. Robyn Stone says:

      Thanks so much, Bill. I, too, love that you can keep the recipe open without screen going dark while you are cooking. I’m so glad you let me know you like this feature. I hope you find many recipes on here that you love.

  6. Betty S says:

    5 stars
    I made this recipe today trying to replicate one from my childhood. The pie turned out well. Next time I will cut back vanilla to one teaspoon however.

  7. Sam says:

    Hey Robyn, what topping is in the picture is it fluff?? If so can I ask what you did with it?? Iโ€™m in the UK so sweet potato pie isnโ€™t really a thing so Iโ€™m desperate to try it also fluff isnโ€™t really that easy to get eitherโ€ฆ.so this is quite a gastro adventure I canโ€™t wait for.

    1. Robyn Stone says:

      Sam, I did add marshmallow fluff to one of the pies in the photos. Once the pie has baked, top the pie with the marshmallow fluff then place in the oven on Broil. Watch the pie closely and remove from the oven once the topping has turned a light brown color. Hope this helps

    2. Bobby says:

      Which is sweeter white sugar or brown?

    3. Robyn Stone says:

      Bobby, white sugar or granulated sugar is sweeter than brown sugar.

    4. Janet says:

      how many pies does 3 baked potatoes make? do you thaw out the crust before you bake the pie in it

    5. Robyn Stone says:

      Janet, this recipe with the 3 baked potatoes makes one pie. You don’t need to thaw the pie crust. In fact, the crust will be flakier if it is not thawed before adding the sweet potato mixture and bake.

  8. Kayla says:

    If I wanted to do the brown sugar version I would just swap the granulated sugar for brown sugar , correct?

    1. Robyn Stone says:

      Kayla, you would substitute the granulated sugar with 3/4 cup brown sugar (light or dark). I hope you enjoy!

  9. Jennifer K says:

    5 stars
    Best sweet potato pie I’ve ever made. I did add a few little things – a few dashes of cinnamon, a couple of nutmeg, and a little bit of ginger. It was great, thank you very much!

    1. Donna Parker says:

      I am so glad that this pie has no spices it is like my mom made. I wanted to know about how many cups of sweet potatoes. I didn’t want to mess this up and is this deep pie crust or regular pie crust. I love sweet potato pie. Thank you

    2. Robyn Stone says:

      Donna, the 3 medium baked potatoes would equal about 3 cups of mashed potatoes. The crust recipe is for a regular pie crust. I hope you enjoy!

  10. Lori says:

    Does the whipping cream or marshmallow fluff work better with this pie? Getting ready to make it and undecided what would work best. Thanks

    1. Robyn Stone says:

      Lori, it is just a matter of taste. I like each one of them with the sweet potato pie so can’t tell you which I like better.

    2. Edith Povadora says:

      Hi Robyn,I just made this sweet potato pie with a little bit of twist since I get hurtburns on sugar I used condensed milk and just a tsp .of vanilla extract,no cinnamon.It was so delicious,thank you .By the way I used frozen butter not softened,milk instead of water on my pie crust,lol

    3. Clarissa says:

      5 stars
      love this recipe, so simple yet so delicious

      ๐Ÿ’–๐Ÿ’ฏ

    4. Robyn Stone says:

      Thanks, Clarissa. I’m so glad you love this sweet potato pie recipe.