Here’s a classic, Southern-style Sweet Potato Pie—silky, cozy, lightly spiced, and perfect for holidays or anytime you want something warm and comforting.
🥧✨ Sweet Potato Pie (Traditional & Smooth)
Ingredients
For the sweet potatoes
- 2 cups mashed sweet potatoes
(about 2 large or 3 medium sweet potatoes)
Pie filling
- ½ cup butter, softened
- 1 cup granulated sugar (or ½ white + ½ brown sugar for deeper flavor)
- 2 large eggs
- ½ cup evaporated milk (or whole milk/half-and-half)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- Pinch of salt
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Cook the sweet potatoes
Option 1: Bake
- Bake whole sweet potatoes at 400°F (205°C) for 45–60 min until soft.
Option 2: Boil - Peel, chop, boil 15–20 min until fork-tender.
Mash until completely smooth (no lumps!).
2. Preheat
- Preheat oven to 350°F (175°C).
3. Make the filling
- In a mixing bowl, beat butter until smooth.
- Add mashed sweet potatoes and beat well.
- Mix in sugar, then eggs, one at a time.
- Add evaporated milk, vanilla, and spices.
- Blend until silky and fully combined.
4. Fill and bake
- Pour filling into the unbaked pie crust.
- Bake 55–70 minutes, until the center is mostly set and only slightly jiggles.
- Cool on a rack at least 2 hours before slicing (this helps it firm up).
5. Serve with
- Whipped cream
- A sprinkle of cinnamon
- Toasted pecans
- A drizzle of caramel
⭐ Tips for the Best Pie
- Roasting the sweet potatoes gives deeper caramelized flavor.
- If the crust browns too quickly, cover the edges with foil.
- Pie tastes even better the next day after chilling overnight.
Want variations?
I can make you:
🍠 Sweet potato pecan pie
🥥 Coconut sweet potato pie
🧁 Sweet potato pie bars
🥃 Bourbon sweet potato pie
Just tell me!
