Silky smooth and perfectly spiced, this Southern Sweet Potato Pie recipe is made with simple ingredients. A delicious, Southern dessert perfect for fall and Thanksgiving!
- 9-inch pie crust (homemade or store-bought, baked or unbaked)
- 2 cups (480g) mashed sweet potatoes (from 1 1/2 lbs fresh, about 3 medium)
- 6 tablespoons (85g) unsalted butter, melted or browned
- 1 cup evaporated milk (240g)
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 teaspoons vanilla
Bake the sweet potatoes:
- You’ll need 2 cups of mashed sweet potatoes.
- Prick the sweet potatoes with a fork, wrap them in aluminum foil, and bake for about an hour until they’re very tender.
- When the potatoes are tender, remove from the oven, open the foil, and let cool. Peel the skins off, mash with a fork, and measure out 2 cups. Or just measure out 480 grams and no need to mash them.
Make the sweet potato filling:
- Combine the sweet potato filling ingredients in the bowl of a food processor and puree until very smooth.
- Tap the bowl on the counter a few times and stir with a spoon to release any air bubbles trapped in the filling.
Assemble the pie:
- Pour the filling into the prepared crust and set on a baking sheet.
Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. The center should jiggle slightly when you shake it.
Check the pie during baking. If the crust is browning too quickly, place a pie crust shield on the edges and continue baking as directed. When the pie is ready, remove, and let cool completely.
You can also microwave the sweet potatoes. Prick with a fork, then place on a dish and microwave until soft. When the middle is squeezed, it should be very soft. Smaller sweet potatoes take about 8 minutes, large sweet potatoes will take a little longer.
If using an unbaked pie crust, place in the freezer while you prepare the filling, it will help to hold its shape better.
As an optional step, you can prebake the crust to prevent sogginess. Follow the directions in my Flaky Pie Crust post.
It’s totally optional, but you can brown the butter for a richer flavor. It’s an added step but it only takes a few minutes. Check out how to do it here.
The pie can be served warm, room temperature, or refrigerated.
- Category: Dessert
- Cuisine: American
Keywords: sweet potato pie, pie, holiday, thanksgiving, dessert, southern