Sweet Potato Pie Recipe: Easy Homemade Southern Dessert
This classic Southern sweet potato pie features a creamy, silky filling with warm spices and a buttery crust. It’s easy enough for beginners and perfect for holidays or any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern, American
Ingredients
Scale
- 2 large sweet potatoes (about 1 1/2 pounds), roasted
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- Optional toppings: whipped cream, pecans or toasted coconut flakes, extra cinnamon or nutmeg
Instructions
- Preheat oven to 425°F (220°C). Scrub sweet potatoes, prick all over, and place on a lined baking sheet. Roast until very soft, about 45-60 minutes. Let cool until easy to handle.
- While potatoes roast, prepare the pie crust. Roll out homemade dough or unroll store-bought crust and fit into a 9-inch pie plate. Crimp edges as desired and chill until ready to fill.
- Peel roasted sweet potatoes and mash in a large bowl (about 2 cups mashed). Add melted butter and beat until smooth. Add sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until completely blended and silky. For extra-smooth filling, use a mixer or food processor.
- Pour the sweet potato mixture into the prepared crust. Smooth the top with a spatula and tap the pie plate gently to release air bubbles.
- Lower oven temperature to 350°F (175°C). Bake pie on a baking sheet for 45-55 minutes, until edges are set and center jiggles slightly. Cover crust edges with foil or a pie shield if browning too quickly.
- Let the pie cool completely on a rack for at least 2 hours before slicing. The filling will firm up as it cools.
- Serve at room temperature or chilled, topped with whipped cream, toasted pecans, or a dusting of cinnamon.
Notes
Roast sweet potatoes for best flavor and texture. For gluten-free, use a GF pie crust. For dairy-free, substitute coconut milk and vegan butter. Let pie cool completely before slicing for clean pieces. Pie can be made a day ahead; flavors improve overnight. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of 9-inch pie)
- Calories: 320
- Sugar: 24
- Sodium: 260
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 44
- Fiber: 3
- Protein: 5
Keywords: sweet potato pie, southern dessert, holiday pie, Thanksgiving dessert, easy sweet potato pie, homemade pie, classic pie, comfort food, fall dessert, creamy pie