Creamy spiced sweet potato pie with a flaky crust
Southern Sweet Potato Pie
Southern Sweet Potato Pie
1h 15mMedium
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Servings
8
1 pie (9-inch)
Difficulty
Medium
Cost
Budget
$
Southern Sweet Potato Pie
Creamy spiced sweet potato pie with a flaky crust
Silky smooth sweet potato filling baked in a buttery flaky crust with warm cinnamon, nutmeg, and vanilla. A Southern Thanksgiving tradition that rivals any pumpkin pie.
20m
Prep Time
55m
Cook Time
75m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This sweet potato pie has a velvety custard filling that is deeply spiced and naturally sweet from roasted sweet potatoes. It is a beloved Southern dessert that deserves a place on every holiday table.
Ingredients
- 2 cups mashed roasted sweet potato (about 2 large)
- 1 unbaked 9-inch pie crust
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Roast sweet potatoes at 400°F for 45-50 minutes until very soft. Scoop out the flesh and mash until smooth.
- 2
Blend sweet potato, brown sugar, eggs, evaporated milk, cinnamon, nutmeg, vanilla, and a pinch of salt until silky.
- 3
Pour filling into the unbaked pie crust and smooth the top with a spatula.
- 4
Bake at 350°F for 50-55 minutes until the edges are set and the center has a slight jiggle.
- 5
Cool completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Evaporated milkCoconut cream
Makes the pie dairy-free with a subtle tropical note
Brown sugarMaple syrup (1/2 cup)
Adds a warm autumnal sweetness
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Use dark orange sweet potatoes (like Garnet or Jewel) for the deepest color and sweetest flavor.
Cool the pie completely before slicing to let the custard set—patience pays off here.
Storage
Refrigerate covered for up to 4 days.
Reheating
Serve cold or at room temperature. To warm, heat a slice in a 300°F oven for 10 minutes.
Nutrition Facts
Per serving (55mg) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates10g
Fat52g
Fiber240mg
Sugar3g
Sodium34g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between sweet potato and pumpkin pie?
- Sweet potato pie is denser and naturally sweeter; pumpkin pie is lighter with more spice.
- Can I use canned sweet potato?
- Yes, use a 29 oz can, drained well, though roasted sweet potatoes have better flavor.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
