Rich, creamy, and delicately sweet, this easy Southern sweet potato pie recipe is a guaranteed crowd-pleaser.
And it’s a must-make for Thanksgiving and Christmas.
It’s a luscious custard of mashed sweet potatoes infused with fall spices in a flakey crust.
And it couldn’t be easier to make at home – even on busy holidays.
For a silky-smooth, and superbly spiced treat, try this classic sweet potato pie!
Easy Southern Sweet Potato Pie Recipe
If you think Patti Labelle makes the best sweet potato pie, think again!
Thick, creamy, and perfectly sweet and spiced, this sweet potato pie is undoubtedly the best!
When you mix mashed sweet potatoes with milk and butter, the results are magical.
Kissed with cinnamon and nutmeg, this pie is the ultimate holiday treat.
Sweet Potato Pie vs. Pumpkin Pie
Pumpkin pie has a more custard-like texture, while its sweet potato counterpart is denser but airier.
Plus, pumpkin pies are also more spice-forward.
Sweet potatoes are more flavorful than pumpkin, so you only need a hint of spice.
Aside from sweet potatoes, the rest are just pantry staples! Here’s a quick rundown of everything you’ll need.
- Sweet potatoes. Fresh is best! But if you don’t have the time to cook fresh, canned sweet potatoes are fine. Just be sure to drain them beforehand.
- Butter. For richness, moisture, and a glossy finish. Soften the butter to room temperature, so it incorporates easily with the sweet potatoes.
- Granulated sugar. It adds just a little extra pop of sweetness. I use regular, white granulated sugar here, but you can also use brown sugar or a mix of both.
- Milk. It’s the key to transforming mashed sweet potatoes into a creamy custard. You’ll want to use full-fat milk to get the best flavor and texture.
- Eggs. Another key element to making custard. Eggs bind the ingredients so that they’ll bake into a thick, homogenous mixture.
- Nutmeg and cinnamon. This is a fall pie, after all, so we can’t forget about the warming spices! If you’d like to use pumpkin pie spice, use an equal amount.
- Vanilla extract. The ultimate flavor enhancer for all sweet baked goods. Be sure it’s extract and not essence! Or get vanilla paste if possible.
- Unbaked pie crust. It’s not pie without the crust! But don’t feel pressured to make one from scratch. Most good-quality, pre-made crusts are buttery and flaky. Nobody will even know the difference!
How to Make Sweet Potato Pie
Check out how easily this classic holiday pie comes together! Don’t worry, I’ll get into more details at the bottom.
1. Cook the sweet potatoes. Boil unpeeled sweet potatoes in a large pot of water until fork-tender, about 40 to 50 minutes. Peel, chop, and set aside.
2. Mash and mix in the ingredients. In a large bowl, add sweet potatoes and mash. Then, add butter and beat with an electric mixer until no lumps remain.
3. Combine the remaining ingredients. Add the sugar, eggs, spices, and vanilla. Then, beat at medium speed until the mixture is smooth and creamy.
4. Bake the pie. Pour and spread the filling into an unbaked pie crust. Bake at 350 degrees Fahrenheit for 55 to 60 minutes.
5. Cool. Allow the pie to cool on a wire rack. Slice, serve, and enjoy!
Tips for the Best Sweet Potato Pie
While this sweet potato pie is quick and easy, there are some things to keep in mind. Follow these tips to ensure your pie is ready for Thanksgiving.
- Roast instead of boiling. Roasting the sweet potatoes in the oven creates a rich depth of flavor. They taste more caramelized and buttery and are well worth the extra effort.
- Drain the sweet potatoes well. Otherwise, the excess liquid will make your pie filling runny. I like to leave the peeled and chopped potatoes in a strainer for at least 30 minutes.
- Swap sweet potatoes with yams. While they’re technically not the same thing, yams are just as yummy! If using canned yams instead of sweet potatoes, reduce the amount of sugar. Canned yams are already sweetened, so you’ll want to adjust your measurements.
- Prevent overbrowning. If the edges of the crust are browning too quickly, cover them with a pie shield. Cover the dish loosely with aluminum foil if you don’t have one.
- Do a jiggle test. You can tell if your pie is done by giving it a little jiggle. The center should still wiggle slightly, like jello. It’ll continue to set as it cools. If the filling is too wet, give it more time in the oven.
- Cracks are perfectly normal. Sometimes, your pie may crack in the center. It’s rare, but it happens. If it does, you can always cover the cracks with whipped cream. Easy and delicious fix!
- Don’t forget the garnish! It’s the best part, right? You can garnish the pie with toppings like whipped cream or toasted marshmallow fluff. Then, drizzle with salted caramel sauce to make it extra indulgent.
How to Store Sweet Potato Pie
Leftovers are never a bad thing. Check out these tips to ensure your pie is just as tasty in those days after Thanksgiving.
- To store. Allow the sweet potato pie to cool completely. Cover it tightly with plastic wrap or foil and refrigerate it for 3 to 4 days.
- To freeze. Once the pie has cooled, cover it with multiple layers of plastic wrap followed by aluminum foil. Pop it in the freezer, where it will stay fresh for up to three months.
- To reheat. You can reheat this pie directly from the freezer! Place it in a oven preheated to 300 degrees Fahrenheit, and bake for 40 minutes. From the fridge, reduce the baking time by 10 minutes.
More Pie Recipes You’ll Love
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?