You know what? This Southern Sweet Potato Pie is my absolute favorite comfort dessert!

I love how the sweet potatoes get all creamy and smooth with just the right amount of cinnamon and nutmeg. It sits pretty in a flaky crust and tastes like a warm hug from grandma.

This pie isn’t too sweet… It lets those gorgeous sweet potatoes shine bright. Trust me, once you try this at your Thanksgiving table, everyone will be asking for seconds!

Why You’ll Love This Sweet Potato Pie

This sweet treat hits all the right notes and will have your family coming back for more.

Super Smooth: Sweet potatoes make the creamiest filling you’ve ever tasted.
Cozy Spices: Cinnamon and nutmeg make your kitchen smell like heaven.
Just Right Sweet: Not too sugary – the sweet potatoes do all the work.
Easy Planning: Make it days ahead, and you’re all set for the big day.
Holiday Star: Your guests will forget all about other desserts on the table.

Ingredients You’ll Need

Check out my recipe card below to see exactly how much of everything you need.

Pie Crust: I use store-bought, it saves time…. But homemade gives you that extra special flaky goodness.
Sweet Potatoes: Pick medium ones and bake them until they’re soft as butter.
Salted Butter: Use the soft stuff to make everything mix together like a dream.
Granulated Sugar: This keeps your pie smooth and adds just the right sweetness.
Brown Sugar: Gives you those yummy molasses hints that make sweet potatoes sing.
Milk: Whole milk or evaporated milk makes everything rich and creamy inside.
Eggs: Beat these well so your pie holds together nicely and pretty.
Vanilla Extract: Pure vanilla makes those sweet potato flavors pop without taking over.
Ground Cinnamon: You can’t have Southern pie without this warm, cozy spice.
Ground Nutmeg: Just a pinch adds that special something that screams authentic.

How to Make Southern Sweet Potato Pie

Let me walk you through making this amazing pie – it’s easier than you think!

Step 1: Get Your Crust Ready

Take your store-bought pie crust out of the package and press it into your 9-inch pie pan. Make the edges look pretty by pinching them with your fingers – don’t worry about being perfect!

Step 2: Make Sweet Potato Pie Filling

Firstly, Pop 3 medium sweet potatoes in the oven at 400°F for 45-60 minutes until you can poke them easily with a fork. Let them cool down, then peel off the skins.
Grab a big bowl and mash up those sweet potatoes with 1/2 cup soft butter until everything looks smooth. I use my mixer on low speed to get it really creamy.
Mix in 3/4 cup sugar and 1/4 cup brown sugar with your mixer. Then add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Smells good already, right?
Beat in 2 eggs, 1/2 cup milk, and 2 teaspoons vanilla on low speed. Don’t go crazy with the mixing – just until everything looks happy together.

Step 6: Assemble and Bake

Pour your filling into that crust and set the whole thing on a baking sheet. Bake at 350°F for 1 hour until the middle looks set but still wiggles just a tiny bit.

Step 7: Save Your Crust and Chill

When you’ve got 20 minutes left, cover those crust edges with foil so they don’t get too dark. You want golden, not burnt!
Take your beautiful pie out and let it cool on a rack for 1 hour. I know it’s hard to wait, but trust me…This step makes all the difference for perfect slices.
Slice your pie and serve with whipped cream if you want that extra special touch – it makes everything even more delicious!

Tips for the Best Sweet Potato Pie

These little tricks will help you nail this pie every single time.

Go Glass: Use a glass pie dish so you can see when the bottom gets nice and golden.
Sweet Potato Prep: Make sure those potatoes are super soft before you mash them up.
Easy Does It: Don’t beat the filling to death – just mix until it’s smooth.
The Jiggle Test: Your pie is done when the center barely moves when you shake it.
Cool Completely: Let it cool for at least 1 hour, but 3 hours is even better for clean slices.
Foil Friend: Cover those edges or they’ll burn faster than you can say “pie”.

Variations and Substitutions

Want to mix things up? Here are some fun ways to make this pie your own.

Crust Switch: Try a graham cracker crust if you want something different and crunchy.
Coconut Twist: Use coconut milk instead of regular milk for a tropical vibe.
Maple Magic: Replace half the sugar with real maple syrup for deeper sweetness.
Spice Blend: Use pumpkin pie spice if you don’t want to measure out individual spices.
Mini Treats: Make little individual pies in muffin tins for cute single servings.
Bourbon Version: Add 2 tablespoons bourbon to the filling for a fancy kick.

Make-Ahead and Storage Tips

Here’s the best part – this pie actually gets better when you make it ahead! Bake it 1-2 days before you need it and keep it covered in the fridge. The flavors get all cozy together, and the filling sets up perfectly.

Want to freeze it? Wrap that baby up tight, and it’ll keep for 3 months. Just thaw it in the fridge overnight before serving. Any leftover pie (if there is any!) stays fresh in the fridge for 5 days covered.

Recipe FAQs

Can I make this pie ahead of time?

You bet! Bake it 1-2 days early and store it covered in your fridge until party time.

How long does sweet potato pie last?

Keep it covered in the fridge and it’ll taste great for up to five whole days.

Can I freeze sweet potato pie?

ABSOLUTELY! Wrap it tight and freeze for up to three months, then thaw overnight in the fridge.

Why is my sweet potato pie filling grainy?

Your sweet potatoes weren’t soft enough, or you didn’t mash them well – they need to be super tender.

Can I use canned sweet potatoes instead?

Fresh tastes way better, but drained canned ones work fine if you’re in a pinch.

How do I know when the pie is done?

The middle should be set, but wiggle just a little when you gently shake the pan.

Can I add other spices to the filling?

Sure thing! Try ginger, allspice, or just grab some pumpkin pie spice mix for easy flavor.

Southern Sweet Potato Pie

This Southern classic brings together creamy sweet potatoes and warm spices in a store-bought crust. Perfect for holidays when you want comfort food that tastes like home cooking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 45

Chill Time 1

Total Time 3

Course Dessert

Cuisine American

Servings 8 Slices

Calories 285 kcal

Ingredients

1 unbaked pie crust
3 medium sweet potatoes baked and peeled
1/2 cup salted butter softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup whole milk or evaporated milk
2 large eggs beaten
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
whipped cream for serving

Instructions

Prepare Crust and Preheat:

Take your store-bought crust and press it into your 9-inch pie pan, making the edges look pretty with your fingers.
Preheat oven to 350°F and place the pie pan on a baking sheet to catch any spills during the baking process.

Make the Pie filling:

Bake 3 sweet potatoes at 400°F for 45-60 minutes until they're fork-tender, then let them cool and peel off skins.
In a large mixing bowl, mash those sweet potatoes with soft butter using your mixer until everything looks smooth and creamy.
Mix in granulated sugar and brown sugar with your electric mixer on low speed until it all comes together nicely.
Beat in eggs, milk, and vanilla on low until your filling looks perfect and smooth.
Add cinnamon, nutmeg, and salt, mixing just until the spices spread around evenly.

Assemble Pie and Bake:

Pour all that yummy filling into your crust and smooth the top so it looks nice and even.
Pop it in the oven for 1 hr until the middle is set, covering the edges with foil for the last 20 minutes.
Let your pie cool on a rack for at least 1 hr before you cut it – I know it's tough to wait, but SO worth it!

Notes

Sweet Potato Tip: Bake those potatoes at 400°F until they’re super soft so your filling comes out smooth as silk.
Edge Protection: Cover the crust edges with foil during the last twenty minutes or they’ll get too dark.
Done Test: Your pie is ready when the center barely jiggles and a knife comes out mostly clean.
Storage Help: Keep it covered in the fridge for five days or freeze it wrapped tight for three months.
Serving Fun: Serve it cold or at room temperature with fresh whipped cream – YUM!

More Sweet Potato Recipes

Looking for more ways to enjoy sweet potatoes? Try these delicious recipes in everything from savory holiday sides to sweet treats.

Southern Sweet Potato Pie

Why You’ll Love This Sweet Potato Pie

Ingredients You’ll Need