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Southern Sweet Potato Pie

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.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Chill Time 1 hour
Total Time 3 hours
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!