Sweet Potato Pie Recipe: Easy Homemade Southern Dessert

The scent of baking sweet potato pie, with its buttery crust and warm spices, always makes my kitchen feel like a cozy Southern hug. Honestly, there’s just something magical about the first bite—creamy, silky filling with a hint of cinnamon, nutmeg, and vanilla. It’s the kind of slice that makes you close your eyes and sigh, savoring every spoonful. This is one of those classic recipes that connects generations, whether you grew up in the South or just wish you did.

I remember the first time I made sweet potato pie. I was visiting my grandma during the holidays, and she handed me her old, stained recipe card—no fancy gadgets, just a wooden spoon and a lot of love. We laughed about how she never measured anything, but somehow, her pies always came out perfect. That day, I learned you don’t need to be a pastry chef to make a show-stopping pie. What you need are good ingredients, a bit of patience, and the right recipe (trust me, you’ve found it).

This irresistible sweet potato pie recipe is my tried-and-true take, inspired by those family get-togethers. It’s creamy, not too sweet, and packed with warm spices. Plus, it’s straightforward enough for beginners but special enough for any holiday table. Whether you’re baking for Thanksgiving, Sunday supper, or just because, this pie will win over everyone—yes, even the self-proclaimed pumpkin pie loyalists. After making this sweet potato pie recipe more times than I can count, I can promise you: it delivers on both flavor and comfort. Let’s get baking!

Why You’ll Love This Sweet Potato Pie Recipe

• Quick & Easy: Comes together in under 90 minutes, start to finish—no need to spend all day in the kitchen.
• Simple Ingredients: Uses pantry staples you probably already have, like sweet potatoes, eggs, butter, and warm spices. No hunting for obscure ingredients!
• Perfect for Any Occasion: Whether it’s Thanksgiving, a potluck, or a casual Sunday dinner, sweet potato pie always feels right.
• Crowd-Pleaser: Kids and adults can’t get enough of the creamy, spiced filling. It’s the kind of dessert that disappears before you know it.
• Unbelievably Delicious: The silky texture and balance of sweet potato, cinnamon, and nutmeg are pure comfort food bliss.

What sets this sweet potato pie recipe apart? For starters, I use roasted sweet potatoes for maximum flavor (boiled just isn’t the same). Blending the filling until ultra-smooth creates that signature silkiness. A splash of evaporated milk adds richness without being heavy. And, my spice combo is just right—not overpowering, but enough to make each bite sing.

This isn’t just another sweet potato pie—it’s the kind that makes you close your eyes and savor the memory. It’s sweet, but not too sweet, and the spices feel like a warm blanket on a chilly night. I’ve tested this recipe at family reunions, Friendsgivings, and even just for myself on a random Tuesday. Every time, it’s the first dessert gone. Honestly, nothing says “welcome home” like a homemade sweet potato pie.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a sweet potato pie with bold, true flavor and a dreamy, smooth texture. You might already have most of these in your kitchen, and a few swaps work if you’re in a pinch.

• Sweet Potatoes (about 2 large, 1 ½ pounds/680g) – Roasted for deep flavor and natural sweetness. I prefer jewel or garnet sweet potatoes for their vibrant color and creamy texture.
• Granulated Sugar (¾ cup/150g) – For sweetness without overpowering the natural flavor. Brown sugar works for a slightly deeper molasses note.
• Unsalted Butter (½ cup/113g, melted) – Adds richness and helps with silky texture. Salted butter can work, just reduce added salt.
• Evaporated Milk (½ cup/120ml) – My secret for extra creamy filling. Whole milk or half-and-half can substitute if needed.
• Large Eggs (2, room temperature) – Binds the filling and gives structure.
• Vanilla Extract (1 ½ teaspoons/7ml) – For warmth and depth; real vanilla makes a difference.
• Ground Cinnamon (1 teaspoon/2g) – Key for that classic pie flavor.
• Ground Nutmeg (¼ teaspoon/0.5g) – Adds subtle heat and complexity. Freshly grated is even better.
• Salt (½ teaspoon/3g) – Balances the sweetness and intensifies flavor.
• Unbaked Pie Crust (1, 9-inch/23cm) – Homemade or store-bought both work. I like to use my all-butter crust, but honestly, a good-quality pre-made crust makes this even easier.
• Optional Toppings:
• Whipped Cream (homemade or store-bought)
• Pecans or toasted coconut flakes for crunch
• Sprinkle of extra cinnamon or nutmeg

Ingredient Notes: If you’re avoiding dairy, use coconut milk and vegan butter. For gluten-free, a gluten-free pie crust works beautifully. I always roast my sweet potatoes for maximum flavor, but you can microwave them in a pinch. And honestly, if you’re short on time, canned sweet potato puree (not pie filling) works in a pinch—just watch the moisture content.

Equipment Needed

• 9-inch (23cm) Pie Plate: Glass, ceramic, or metal all work. I personally love glass because you can peek at the crust for doneness.
• Mixing Bowls: At least one large and one medium. Stainless steel bowls are my go-to for easy cleanup.
• Electric Mixer or Potato Masher: If you want the silkiest filling, an electric mixer (hand or stand) makes quick work. A potato masher works too for a rustic texture.
• Baking Sheet: For roasting sweet potatoes and for baking the pie (catches spills!).
• Measuring Cups and Spoons: Essential for accuracy. I always double-check spices—too much nutmeg can overwhelm.
• Rubber Spatula: Great for scraping every bit of filling out of the bowl.
• Aluminum Foil or Pie Shield: To protect the crust from over-browning.

If you don’t have a mixer, a whisk and some elbow grease will do. I’ve even mashed potatoes with a fork in a pinch (not ideal, but it works!). For pie plates, even disposable foil pans can be used if you’re baking for a crowd or gifting pies. Just make sure to let the pie cool completely before moving or slicing—it’s more fragile than it looks!

How to Make Irresistible Sweet Potato Pie

1. Roast the Sweet Potatoes (Preheat oven to 425°F/220°C, 45-60 minutes):
   Scrub sweet potatoes, prick them all over, and place on a lined baking sheet. Roast until very soft when squeezed (about 45-60 minutes depending on size). Let cool until easy to handle. Roasting concentrates flavor and keeps them from getting watery.
2. Prepare the Pie Crust (while potatoes roast):
   If using homemade dough, roll out and fit into a 9-inch (23cm) pie plate. Crimp edges as desired. Chill in the fridge until ready to fill. If using store-bought, simply unroll and fit into the plate.
3. Make the Sweet Potato Filling (10 minutes):
   Peel roasted sweet potatoes and mash in a large bowl (about 2 cups/450g mashed). Add melted butter and beat until smooth. Add sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until completely blended and silky. If you want extra-smooth filling, use a mixer or blend in a food processor.
4. Fill the Pie Crust:
   Pour the sweet potato mixture into the prepared crust. Smooth top with a spatula. (Tip: Tap the pie plate gently on the counter to release any air bubbles.)
5. Bake the Pie (350°F/175°C, 45-55 minutes):
   Lower oven to 350°F/175°C. Bake pie on a baking sheet (just in case of spills) until the edges are set and the center jiggles slightly when shaken, about 45-55 minutes. If crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
6. Cool Completely (at least 2 hours):
   Let the pie cool on a rack. The filling will firm up as it cools. Don’t slice too soon or it’ll be messy (learned this the hard way!).
7. Serve:
   Top with whipped cream, toasted pecans, or a dusting of cinnamon. Slice with a sharp knife for clean pieces. Enjoy at room temperature or chilled.

Troubleshooting: If the pie cracks, don’t stress—cover with whipped cream. If the center seems loose, let it cool longer; it sets up as it sits. For a crispier crust bottom, pre-bake (blind bake) for 8-10 minutes before filling. And if you’re baking more than one pie, rotate pans halfway for even cooking.

Cooking Tips & Techniques

• Roast, Don’t Boil: Roasting sweet potatoes keeps them flavorful and prevents watery filling. Boiling works in a pinch, but you’ll lose some depth.
• Smooth Filling is Key: For that classic, silky-smooth sweet potato pie filling, blend everything thoroughly. Any lumps make for a grainy pie—no thanks!
• Don’t Overbake: The pie should still jiggle slightly in the center when you pull it out. Overbaking can cause cracks and a dry texture. If you’re unsure, insert a knife—if it comes out moist (not wet), you’re good.
• Protect the Crust: Use a pie shield or foil to keep the crust from burning (I always forget until I smell it—don’t be me!).
• Cool Before Slicing: I know it’s tempting, but let that pie cool at least two hours for perfect slices. Cutting too soon = sweet potato soup.
• Make Ahead: Sweet potato pie actually tastes better the next day. The flavors meld and the filling sets up beautifully. I always bake mine the night before a big gathering.
• Multitasking: Roast your sweet potatoes while prepping other meal components. It saves time and keeps the kitchen running smoothly.

I’ve had pies crack from overbaking and fillings turn runny from undercooked potatoes. My best advice? Trust the jiggle, and don’t rush the cooling. It’s worth the wait every single time.

Variations & Adaptations

• Gluten-Free: Swap the regular crust for a gluten-free version. Store-bought or homemade both work well. The filling is naturally gluten-free!
• Dairy-Free: Use coconut milk and vegan butter in place of evaporated milk and regular butter. The coconut flavor is subtle and pairs nicely with the spices.
• Maple Pecan Sweet Potato Pie: Add 2 tablespoons maple syrup to the filling and sprinkle chopped pecans over the top before baking. It’s a fun twist that adds crunch and extra autumn vibes.
• Mini Pies: Make individual pies using a muffin tin and pre-made mini crusts. Bake for 25-30 minutes.
• Spice It Up: Add a pinch of ground ginger or allspice for a more complex flavor profile. I sometimes add orange zest for a fresh spin—so good!
• Egg-Free: Replace eggs with flaxseed meal (1 tablespoon ground flax + 2.5 tablespoons water per egg). The filling will be a bit denser but still delicious.

My personal favorite? Swapping half the sweet potatoes for roasted butternut squash. It adds a subtle sweetness and a gorgeous golden color. Don’t be afraid to play—sweet potato pie is forgiving!

Serving & Storage Suggestions

Serving: Serve sweet potato pie chilled or at room temperature. It’s lovely plain, but a dollop of whipped cream or a sprinkle of toasted pecans makes it extra special. For presentation, I like to dust the top with a little cinnamon or arrange a few pecan halves right before slicing.

Pairings: This pie goes beautifully with hot coffee, chai, or even a scoop of vanilla ice cream. For a Southern touch, serve alongside fried chicken or collard greens at a family dinner—it’s surprisingly versatile.

Storage: Store leftovers covered in the fridge for up to 4 days. The flavors deepen over time, so the pie tastes even better on day two! For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. To reheat, warm slices gently in the microwave or oven.

Tip: Let the pie come to room temperature before serving if refrigerated—this brings out the flavors and helps the texture shine. If your house is anything like mine, there’s never any left to freeze, but hey, it’s nice to plan ahead!

Nutritional Information & Benefits

Each slice of sweet potato pie (1/8 of a 9-inch pie) contains roughly:

• Calories: ~320
• Fat: 14g
• Carbohydrates: 44g
• Protein: 5g
• Fiber: 3g

Sweet potatoes are loaded with vitamin A, fiber, and potassium—so you can feel a little better about indulging! The pie is naturally lower in fat compared to many other holiday desserts and can easily be adapted for gluten-free or dairy-free diets. Be aware, this recipe contains eggs, dairy, and gluten (unless adapted). For me, it’s the perfect comfort food treat that doesn’t leave me feeling weighed down.

Conclusion

If you’re searching for a sweet potato pie recipe that’s foolproof, packed with flavor, and always a crowd favorite, this is it. It’s become my go-to for holidays, celebrations, and just whenever I need a little extra comfort. The silky texture, warm spices, and buttery crust never disappoint. Plus, it’s so easy to tweak for your dietary needs or flavor preferences.

I love how every bite reminds me of family and simpler times—there’s just nothing quite like it. If you’re new to sweet potato pie, give it a try and make it your own! Don’t forget to share in the comments if you put your own spin on it or if it brought back any sweet memories for you. Happy baking, y’all—may your kitchens be filled with good smells and even better company!

Frequently Asked Questions

Can I use canned sweet potatoes for this sweet potato pie recipe?

Yes, you can use canned sweet potato puree if you’re short on time. Make sure it’s just sweet potatoes (not pie filling) and drain any excess liquid. The flavor is best with roasted fresh sweet potatoes, though!

How do I know when my sweet potato pie is done baking?

The edges will be set and the center will jiggle just a little when you gently shake the pie. If a knife inserted near the center comes out mostly clean, it’s ready. Don’t overbake or you’ll risk cracks.

Can I make this pie ahead of time?

Absolutely! Sweet potato pie tastes even better after a day in the fridge. Just bake, cool, and refrigerate. Let it come to room temperature before serving for best flavor.

What’s the best way to store leftover sweet potato pie?

Cover the pie and store in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Can I make this recipe gluten-free or dairy-free?

Yes! Use a gluten-free crust for a GF option. For dairy-free, swap in coconut milk for evaporated milk and use vegan butter. The results are still creamy and delicious.

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