Sweet Potato Pie – recipesshubb

Classic Southern Sweet Potato Pie

A Smooth, Spiced, Old-Fashioned Southern Favorite

Sweet Potato Pie is a cornerstone of Southern baking and a staple on holiday tables, Sunday dinners, and family gatherings. Rich, creamy, and warmly spiced, this pie highlights the natural sweetness of sweet potatoes rather than relying on heavy sugar. Compared to pumpkin pie, sweet potato pie has a deeper flavor, silkier texture, and a slightly caramelized finish that makes it unmistakably Southern.

This recipe follows a traditional method—baking the sweet potatoes first to concentrate their flavor, then blending them into a smooth custard filling baked in a flaky crust. With proper timing and temperature control, the result is a pie that sets beautifully without cracking and slices cleanly.

Ingredients (One 9-Inch Pie, Serves 8)

For the Crust

1 unbaked 9-inch pie crust (homemade or store-bought)

For the Filling

2 large sweet potatoes (about 450–500 g / 1 lb)
¾ cup granulated sugar
¼ cup light brown sugar
½ cup evaporated milk
2 large eggs, room temperature
¼ cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt

Equipment Needed

Baking sheet
Mixing bowls
Electric mixer or whisk
9-inch pie dish
Oven

Step-by-Step Instructions

1. Bake the Sweet Potatoes (45–60 minutes)

Preheat your oven to 200°C (400°F).

Wash the sweet potatoes and pierce them several times with a fork. Place them directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, or until completely tender and a knife slides easily through the center.

Remove from the oven and allow to cool for 15 minutes. Reduce oven temperature to 175°C (350°F).

Once cool enough to handle, peel the skins off and mash the flesh until smooth. Measure 1½ cups of mashed sweet potato for the filling.

2. Prepare the Filling (10 minutes)

In a large mixing bowl, combine the mashed sweet potatoes and melted butter. Mix until smooth.

Add the granulated sugar and brown sugar, mixing until fully incorporated. Beat in the eggs one at a time, followed by the evaporated milk and vanilla.

Add the cinnamon, nutmeg, ginger, and salt. Mix until the filling is silky and lump-free. Avoid overmixing, which can incorporate excess air.

3. Fill the Pie Shell (5 minutes)

Place the unbaked pie crust into a 9-inch pie dish. Pour the filling into the crust and smooth the top with a spatula.

Tap the pie dish gently on the counter to release any air bubbles.

4. Bake the Pie (50–55 minutes)

Bake the pie on the center rack at 175°C (350°F) for 50–55 minutes, or until:

The edges are set
The center jiggles slightly when shaken
A knife inserted near the edge comes out mostly clean

If the crust begins to brown too quickly, cover the edges with foil during the last 15 minutes of baking.

5. Cool and Set (2–3 hours)

Remove the pie from the oven and place it on a wire rack. Allow it to cool at room temperature for 2–3 hours to fully set before slicing.

Serving Suggestions

Sweet Potato Pie can be served:

Plain, at room temperature
With whipped cream
With vanilla ice cream

It pairs beautifully with holiday meals such as Thanksgiving, Christmas, or Sunday supper.

Tips for the Best Sweet Potato Pie

Baking the sweet potatoes (instead of boiling) intensifies flavor
Use room-temperature eggs for a smoother filling
Do not overbake—the center should still slightly wobble
Let the pie cool completely before slicing for clean cuts

Storage and Reheating

Store covered in the refrigerator for up to 4 days
Serve cold or bring to room temperature
Reheat slices gently at 160°C (325°F) for 10–12 minutes

Final Thoughts

Sweet Potato Pie is more than just a dessert—it’s a symbol of Southern hospitality, tradition, and home cooking. With its creamy texture, warm spices, and rich flavor, this classic pie deserves a place on every dessert table.