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Classic Southern Sweet Potato Pie

A close-up, sunlit slice of vibrant orange sweet potato pie resting on a white plate.
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Make a traditional Southern sweet potato pie with a creamy, velvety filling and a flaky, buttery crust. This recipe focuses on warm spices and natural sweet potato flavor.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, and vanilla extract. Mix until just combined.
  3. Add the cinnamon, nutmeg, ginger, and salt to the sweet potato mixture. Stir well until all spices are evenly distributed and the filling is smooth.
  4. Pour the filling into the prepared pie crust.
  5. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set but may have a slight jiggle.
  6. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This helps the filling set fully and prevents sogginess.
  7. Serve at room temperature or slightly chilled.

Notes

  • For the smoothest filling, press the cooked sweet potatoes through a fine-mesh sieve or blend them in a food processor until completely smooth before mixing with other ingredients.
  • If your crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • This pie tastes best when allowed to cool and set for several hours after baking.

Nutrition

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