Southern Sweet Potato Pie Recipe
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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!
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!
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 350º 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.
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.
Serve. Serve slightly warm or allow to cool to room temperature and store in the refrigerator to serve later.
How to Serve
This pie is delicious served perfectly plain, but I also love to serve this pie with a few toppings:
- Homemade Whipped Cream
- Toasted Marshmallow Fluff
- Homemade Ice Cream
- Salted Caramel Sauce
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.
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
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
Ingredients
- 3 medium (390 g) sweet potatoes, baked
- 1/2 cup (113 g) butter
- 1 cup (198 g) granulated sugar
- 2 teaspoons (9 g) vanilla extract
- 2 large (100 g) eggs, beaten
- 1/2 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 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
- 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
- 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.
- Serve. Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.whipped cream
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn
Used this recipe to make one pie and the pie was absolutely delicious! My family loved it. Will definitely make again!
can I use can milk instead of milk
Kay, you can use canned evaporated milk in this recipe. I hope you enjoy!
I am a 79 year young retiree that loves to try new things. I enjoy cooking all types of dessert. Cakes, cobblers, candies and pies, etc. Robyn I used your families recipe for old fashion potato pie with great success. My pies were well received. My wife and I knew that I had found the perfect potato pie for our family when we first tried it. The pie was easy for me to make and bake. I chose to use evaporated milk and used a little more vanilla flavoring than called for because I only had imitation. Other than that I stuck right with your family recipe. The “Sweet” flavor of the sweet potato was not hidden by the usual spices that are used. The pie was smooth, creamy and simply delicious. Thank you for sharing!
Thank you so much, Chesley. I’m thrilled that you and your wife loved this pie and liked it without all the spices.
This is the recipe like Nanny used to make-thanks for sharing Robyn!
I’ll be making this . . . but instead of marshmallow . . . think I’m just gonna up and do a 2 egg or maybe at the most 3 egg meringue . . . just flatten it across the pie . . . maybe 1/2 to 3/4 inch thick . . .
Love my meringues on my pies . . . especially lemon.
Tried this recipe yesterday. It was my first time making sweet potato pie 🥧 . It was SOOOOO good. I doubled the ingredients and made two pies so I had to cook the pies a while longer because the pie was thicker (could have stretched it to the pies). But omg!! Thank you! Hubby loved it! I really thought it was going to be tougher than it was (I’m not a baker). I had all the ingredients in hand except the sweet potatoes! 🍠 This recipe was a win!
Thank you so much, Mrs. Davis. I’m so glad you and your husband loved this pie.
This is a fantastic recipe! First time I’ve ever made sweet potato pie and I think it has permanently replaced pumpkin for us. I will bake it in a regular or more shallow pie pan next time as it was less volume than I expected. But the texture and taste were wonderful!
Fabulous, It turned out with Perfection. My first time with sweet potatoes.
Trying this recipe right now! I have bought marshmallow crème, do I spread it on the pie after it cools off and stick it back in the oven until brown? At 350? Thank you so much for the recipe, can’t wait to see how it turns out and to try it! 😊
April, let the pie cool before topping with the marshmallow fluff. I used a kitchen torch to brown the marshmallow topping. I hope you enjoy!
I’m making the sweet potato pie but I don’t see the recipe for the marshmallow fluff. Can I melt marshmallows in microwave then add to top of pie after being baked and brown top back in oven?
Diane, I think that should work fine. I hope you enjoy your pie.
I had 1 baked sweet potato in the fridge & made 2 mini (4″) pies. My boyfriend ate it and loved it!Thank you for the recipe. I’ll be making it more often.
What a neat idea, Helene, for making mini pies. So glad you loved the pie!