Description
Southern Sweet Potato Pie is a rich, velvety classic that turns simple pantry ingredients into a showstopping dessert. With its smooth custard filling, warm cinnamon and nutmeg spice, and flaky buttery crust, this pie is perfect for holiday gatherings, Sunday dinners, or comforting dessert ideas. This easy recipe is ideal for Thanksgiving, fall baking, and make-ahead dessert planning. Creamy texture, balanced sweetness, and traditional Southern flavor make it a timeless favorite.
Ingredients
1 9-inch unbaked pie crust
2 cups mashed roasted sweet potatoes
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
Instructions
1. Preheat oven to 400°F (200°C). Wash, pierce, and roast sweet potatoes for 45–60 minutes until tender. Cool, peel, and mash until completely smooth.
2. Reduce oven temperature to 350°F (175°C). Prepare the 9-inch pie crust in a pie dish.
3. Mix mashed sweet potatoes and melted butter until smooth.
4. Add granulated sugar and brown sugar, stirring well.
5. Beat in eggs one at a time.
6. Stir in evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until creamy.
7. Pour filling into crust and smooth the top.
8. Bake 50–60 minutes until edges are set and center slightly jiggy.
9. Cool 2 hours at room temperature, then refrigerate at least 2 hours before slicing.
Notes
Roast sweet potatoes instead of boiling to enhance flavor and prevent excess moisture.
Avoid overbaking; remove pie when center slightly jiggles to prevent cracking.
Refrigerate at least 2 hours before serving for best texture and clean slices.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg