Southern Sweet Potato Pie: A Homemade Classic Dessert That Tastes Like Comfort

Classic Southern Sweet Potato Pie

There’s something truly magical about a sweet potato pie fresh from the oven. This Southern classic brings together the earthy richness of sweet potatoes with warm spices and a buttery crust for a dessert that feels like home. Whether you’re preparing for a holiday gathering or simply craving something sweet and comforting, this recipe delivers perfect results every time.

Why You’ll Love This Sweet Potato Pie Recipe

This isn’t just any dessert – it’s a slice of Southern tradition. Unlike pumpkin pie, which can sometimes feel one-dimensional, sweet potato pie offers complex, naturally sweet flavors that shine through the spices. The texture is velvety and substantial without being heavy, making it perfect for any occasion from Sunday dinner to holiday celebrations.

Here’s why this recipe stands out:

• Simple ingredients that you likely already have in your pantry
• Fool-proof method that even beginners can master
• Rich, authentic flavor that tastes homemade in the best possible way
• Make-ahead friendly for stress-free entertaining

Ingredients for the Perfect Sweet Potato Pie

• 1 pound sweet potatoes (about 2 medium potatoes), with skin
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)

How to Make Southern Sweet Potato Pie

1. Preheat your oven to 350°F (175°C).
2. Wash the sweet potatoes thoroughly, then place them in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook until the potatoes are fork-tender, about 40-50 minutes.
3. Drain the sweet potatoes and let them cool until you can handle them comfortably. Remove the skins (they should slip off easily) and place the flesh in a large mixing bowl.
4. Mash the sweet potatoes until smooth. You should have about 2 cups of mashed sweet potatoes.
5. Add the softened butter to the warm sweet potatoes and mix until the butter melts completely.
6. Add sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, cloves, and salt to the sweet potato mixture. Beat until the filling is smooth and well combined.
7. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until a knife inserted in the center comes out clean. The pie may puff up during baking but will settle as it cools.
9. Allow the pie to cool completely on a wire rack, at least 2 hours before serving.

Pro Tips for Sweet Potato Pie Success

• Room temperature ingredients ensure a smoother filling. Take your eggs out of the fridge about 30 minutes before using.
• Don’t overbeat the filling after adding the eggs to avoid incorporating too much air, which can cause cracks.
• Shield the crust with aluminum foil if it starts browning too quickly during baking.
• Test for doneness by gently shaking the pie – the center should have a slight jiggle but not be liquid.

Variations to Try

Brown Sugar Sweet Potato Pie

Replace half the granulated sugar with brown sugar for deeper caramel notes that complement the sweet potatoes beautifully.

Bourbon-Spiked Sweet Potato Pie

Add 2 tablespoons of quality bourbon to the filling for a sophisticated flavor upgrade that adults will love.

Marshmallow-Topped Sweet Potato Pie

For a playful nod to sweet potato casserole, top your cooled pie with mini marshmallows and broil briefly until golden.

Serving and Storage Suggestions

This sweet potato pie is delicious on its own, but reaches new heights with these serving ideas:

• Top with a dollop of freshly whipped cream
• Serve slightly warm with a scoop of vanilla ice cream
• Drizzle with caramel sauce for extra decadence
• Pair with a cup of coffee or spiced tea for the perfect dessert experience

Storage Tips

You can prepare this pie 1-2 days ahead of your gathering:

• Room temperature: Cover and store for up to 1 day
• Refrigerator: Cover and store for up to 4 days
• Freezer: Wrap tightly and freeze for up to 1 month (thaw overnight in the refrigerator before serving)

Nutrition Information

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes in a pinch. Drain them well and use about 2 cups mashed. However, fresh sweet potatoes typically provide the best flavor and texture for an authentic sweet potato pie.

Why is my sweet potato pie cracking on top?

Cracks typically form when a pie is overcooked or cooled too quickly. Try reducing your baking time slightly or letting the pie cool in the turned-off oven with the door cracked open.

Can I make this pie without evaporated milk?

Yes! You can substitute heavy cream or half-and-half for evaporated milk with excellent results.

The Perfect Sweet Potato Pie for Any Occasion

There’s something deeply comforting about a homemade sweet potato pie. Each bite offers that perfect balance of earthy sweetness, warm spices, and buttery crust. Whether you’re continuing a family tradition or starting a new one, this Southern classic deserves a place at your table. Try this recipe once, and it may just become your signature dessert for years to come.

Recipe inspired by AllRecipes