Southern Sweet Potato Pie Recipe

5 from 198 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 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.

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

5 from 198 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


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.
    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.


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. 
Note: Nutrition Information does not include topping.


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.


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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


  1. Tan says:

    5 stars
    Used this recipe to make one pie and the pie was absolutely delicious! My family loved it. Will definitely make again!

  2. kay McDowell says:

    can I use can milk instead of milk

    1. Robyn Stone says:

      Kay, you can use canned evaporated milk in this recipe. I hope you enjoy!

  3. Chesley Brown says:

    5 stars
    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!

    1. Robyn Stone says:

      Thank you so much, Chesley. I’m thrilled that you and your wife loved this pie and liked it without all the spices.

    2. Maime Goulart says:

      5 stars
      This is the recipe like Nanny used to make-thanks for sharing Robyn!

  4. Dwight Cimino says:

    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.

  5. MrsDavis says:

    5 stars
    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!

    1. Robyn Stone says:

      Thank you so much, Mrs. Davis. I’m so glad you and your husband loved this pie.

  6. Kathleen Shelton says:

    5 stars
    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!

  7. Tom Kirchofer says:

    Fabulous, It turned out with Perfection. My first time with sweet potatoes.

  8. April says:

    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! 😊

    1. Robyn Stone says:

      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!

  9. Diane says:

    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?

    1. Robyn Stone says:

      Diane, I think that should work fine. I hope you enjoy your pie.

  10. Helene Hanada says:

    5 stars
    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.

    1. Robyn Stone says:

      What a neat idea, Helene, for making mini pies. So glad you loved the pie!