The Best Southern Sweet Potato Pie Recipe

This homemade sweet potato pie is a cozy way to celebrate the flavors of fall! With fresh sweet potatoes and a flaky, buttery pie crust, this dessert bursts with rich sweet potato taste and stays beautifully moist. The smooth filling is blended with brown sugar and warm spices and is just perfect topped with a dollop of whipped cream. Whether you’re gathering with family or hosting a holiday party, this pie promises to be a showstopper!

Why you’ll love this easy pie recipe

• This pie brings together just the right amount of sweet, spicy, and earthy notes from the sweet potatoes every bite feels like a little flavor celebration.
• The filling’s texture is silky smooth and incredibly lush, making it hard to stop at just one slice.
• Step aside pumpkin pie! This sweet potato pie is destined to become a beloved family classic.
• It’s super versatile serve it at Thanksgiving, a weekend brunch, or anytime you want to treat yourself to something special.
• Sweet potatoes pack a nutritional punch with vitamins and fiber, so indulging feels a little better for you.
• Customize the spices and sweetness to your liking this pie is your canvas to play with flavors.
• No need for fancy ingredients or complicated baking skills. This pie is all about simple, delicious comfort.
• And bonus: you can make it ahead, so you spend less time in the kitchen when guests arrive.

The best sweet potato pies are homemade, packed with love, and bring back warm memories of time spent with family and friends.

How to make sweet potato pie with step-by-step instructions

Making this sweet potato pie is simple with these easy-to-follow steps. I promise you’ll be proud of your baking!

You’ll find the full printable recipe with both US customary and metric measurements down in the recipe card to make things as smooth as can be.

First, preheat your oven to 350°F (175°C).

Take your fresh sweet potatoes and lay them cut side down on a parchment-lined baking sheet. Use a fork or a paring knife to poke some holes in the skins this helps them cook evenly and steam properly.

Prick your sweet potatoes with a fork.

Place your pie crust in a pie dish, line it with parchment paper, and fill it with dry beans or rice.

Next, take your frozen pie crust and line the inside with parchment paper. Fill it with dry beans, rice, or pie weights this keeps it from puffing up while baking. Set this alongside your sweet potatoes on the baking sheet.

Bake both for 45 to 50 minutes, rotating halfway through to ensure everything cooks evenly.

You’ll know the sweet potatoes are ready when they’re fork-tender give them a poke to check. Once done, take them out and let them cool enough so you can handle them safely.

Your pie crust should come out golden and crisp. Remove it at the same time as the potatoes and set it on a wire rack to cool completely.

Bake until fork tender.

Once cooked, your pie crust will be golden brown.

Scoop out the sweet potato flesh, add it to a mixing bowl, and mash, then add eggs one at a time.

Once you can handle the potatoes, peel off their skins and transfer the fleshy inside to a large mixing bowl. Use a potato masher, fork, or even a food processor to roughly mash them don’t worry about getting it perfectly smooth just yet.

Then, whisk the mashed sweet potatoes and add the eggs one by one, mixing well after each addition so everything blends smoothly.

Whisk in melted butter, cinnamon, dark brown sugar, ginger, and nutmeg.

Whisk until combined.

Now add the melted butter, ground cinnamon, rich dark brown sugar, warm ground ginger, fragrant nutmeg, and a pinch of salt to the bowl with your mashed sweet potatoes. Mix it all up really well. Then pour in the half and half and whisk everything together until you have a smooth, creamy filling.

Transfer your cooled pie crust to a pie pan if you haven’t already, then carefully pour in the sweet potato filling. Pop the pie into your oven and bake it for about 45 to 55 minutes. You’re aiming for the edges of the filling to puff up slightly and a toothpick inserted in the center to come out clean.

Place pie filling in the pie crust.

Bake for approximately 45 – 55 minutes.

Once your sweet potato pie is baked to perfection, take it out and set it on a wire rack to cool completely. This lets the filling set up nicely.

If you like, add a generous helping of whipped cream, cool whip, or even a scoop of ice cream to top it off.

Then dig in and enjoy every cozy bite of your homemade sweet potato pie!

Recipe notes and expert tips

• Pick the Best Sweet Potatoes: Choose fresh, orange-fleshed sweet potatoes to get the richest flavor and that vibrant color everyone loves.
• Proper Cooking: Whether you bake or boil your sweet potatoes, make sure they’re tender enough to pierce easily with a fork. Overcooked potatoes can make your pie a bit watery, so watch that timing.
• Balanced Spices: Spices can differ in strength, so start light and add more to taste you want your pie to sing, not shout.
• Prevent Cracks: To keep your pie top smooth and crack-free, avoid baking it too long. The center should still have a gentle jiggle when you pull it from the oven.
• All puffed up: The filling may puff up during baking, but don’t worry it’ll settle perfectly as the pie cools.
• Canned sweet potatoes: If you’re short on time, canned sweet potatoes work just fine. Just be sure to drain them thoroughly to keep your crust from getting soggy.
• Cool Gradually: Let your pie cool slowly at room temperature before popping it in the fridge. Sudden temperature changes can cause cracking.
• Storage: Keep sweet potato pie refrigerated for up to three days or freeze it for up to three months for later enjoyment.

Can I make it ahead

This pie is great for making ahead of time.

Just bake it, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3 days making it one less thing to stress about when guests arrive.

Can you freeze sweet potato pie?

Absolutely! Southern sweet potato pie freezes beautifully. Wrap your fully baked pie tightly in aluminum foil and place it in a freezer-friendly container. It’ll keep well for up to three months.

When you’re ready to enjoy it, move your pie to the fridge the night before to thaw gently overnight.

How long does sweet potato pie last?

When kept covered and stored in the fridge, this delicious sweet potato pie stays fresh for up to three days.

Leftover sweet potatoes

If you find yourself with extra sweet potatoes, you’re in luck there are so many tasty ways to put them to work!

Try roasting sweet potato cubes or wedges for a quick snack, especially when dipped in your favorite sauce.

You can also use leftover sweet potatoes to whip up a comforting sweet potato casserole (our family fave), crispy sweet potato fritters, or a warm, satisfying sweet potato soup. The soup freezes well, making it perfect for batch cooking to enjoy later.

Storage Tips

Store any leftover sweet potato pie in the refrigerator, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. To freeze, wrap the pie securely in aluminum foil and place it in a freezer-safe container. It will keep for up to 3 months. Thaw frozen pie overnight in the fridge before serving.

Make-Ahead Tips

This pie is a breeze to make ahead! Bake it a day or two before your event, then let it cool completely. Store it in the fridge wrapped tightly with plastic wrap or in an airtight container. This saves time and stress on the big day, letting you focus on enjoying your company.

Variations

• Add a splash of vanilla extract or almond extract to the filling for an extra layer of flavor.
• Swap out the half and half for coconut milk or heavy cream for a richer or dairy-free option.
• Mix in a handful of chopped pecans or walnuts into the filling or sprinkle on top for a nice crunch.
• For a nuttier twist, try adding a tablespoon of maple syrup instead of some of the brown sugar.
• Swap your frozen pie crust for a homemade pie dough if you want to get extra hands-on and impress with homemade crust.

Serving Suggestions

• Serve warm with a big dollop of whipped cream or a scoop of vanilla ice cream for a truly classic dessert experience.
• For a festive touch, garnish with a sprinkle of cinnamon or nutmeg right before serving.
• This pie pairs wonderfully with a cup of hot coffee, chai, or even a glass of dessert wine for grown-up get-togethers.
• Try slicing and serving with fresh berries or a drizzle of caramel sauce for extra indulgence.

Recipe FAQs

• Can I use canned sweet potatoes? Yes! Drain them well to avoid a soggy crust, and your pie will still taste great.
• What if my pie cracks? It’s totally normal for the filling to crack slightly it means it’s cooked through. Let the pie cool slowly to minimize cracking.
• How do I know when the pie is done? Look for puffed edges and a slightly jiggly center. A toothpick inserted should come out clean or with just a few moist crumbs.
• Can I use a homemade pie crust? Absolutely! Homemade crust is delicious and works beautifully.
• How should I store leftovers? Keep the pie covered in the fridge for up to 3 days or freeze it for longer storage.