Southern Sweet Potato Pie

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Southern Sweet Potato Pie is a beloved classic that brings the warmth of tradition and the richness of comfort food into every bite. With a velvety-smooth filling made from roasted sweet potatoes, warm spices like cinnamon and nutmeg, and just the right touch of sweetness, this pie is the epitome of Southern hospitality. Nestled in a flaky, buttery crust and topped with a generous dollop of whipped cream, it’s the kind of dessert that feels like home.

Perfect for holidays, Sunday dinners, or any time you’re craving a slice of something nostalgic, this pie is both satisfying and soul-soothing. Its natural sweetness from the sweet potatoes pairs beautifully with a creamy texture, creating a dessert that’s hearty without being too heavy. Once you taste this Southern Sweet Potato Pie, it’s bound to become a repeat request in your kitchen.

Why You’ll Love This Southern Sweet Potato Pie

• It’s deeply flavorful, thanks to roasted sweet potatoes and a blend of warm spices.
• Perfect make-ahead dessert for holidays and gatherings.
• Requires simple pantry ingredients.
• Offers a smoother, richer taste than pumpkin pie.
• The ultimate comfort food with a homemade touch.

Preparation Phase & Tools to Use

To get the best results from your Southern Sweet Potato Pie, start with the right tools:

• Mixing Bowls: For combining your ingredients smoothly without mess.
• Electric Mixer or Whisk: Ensures your filling is creamy and lump-free.
• Potato Masher or Food Processor: Crucial for pureeing the roasted sweet potatoes to a silky texture.
• Pie Dish (9-inch): A standard glass or ceramic dish gives you the classic crust and even bake.
• Baking Sheet: Place your pie dish on it while baking to prevent any spillage from messing up your oven.
• Cooling Rack: Helps your pie set properly and cool evenly.

Each tool plays a key role in turning simple ingredients into a smooth, professional-quality pie.

Preparation Tips

To achieve that iconic Southern pie texture, roast your sweet potatoes rather than boiling them. Roasting intensifies the flavor and reduces excess moisture, preventing a soggy filling. Allow the potatoes to cool before peeling to keep things clean and easy. Make sure all ingredients are at room temperature before mixing—this ensures a smooth, even blend. Don’t overbake the pie; it should jiggle slightly in the center when done. Let it cool completely before slicing so it sets properly. A little patience goes a long way for that perfect slice.

Ingredients for this Southern Sweet Potato Pie

• 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes)
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup evaporated milk (or whole milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)
• Optional: whipped cream for serving

Step 1: Roast and Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them with a fork, and roast them on a baking sheet for 45–60 minutes, or until very soft. Let them cool slightly, then peel and mash until completely smooth. Measure out 2 cups of mashed sweet potato for the filling.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed sweet potatoes and melted butter. Use a whisk or hand mixer to blend until creamy. Add the eggs one at a time, mixing well after each addition. Pour in the evaporated milk and vanilla extract, and continue mixing until smooth.

Step 3: Add the Dry Ingredients

Sprinkle in the sugar, cinnamon, nutmeg, and salt. Stir until everything is evenly incorporated. The mixture should be silky and lump-free—if needed, give it a final mix with a hand blender or immersion blender.

Step 4: Assemble the Pie

Place your unbaked pie crust into a 9-inch pie dish. Pour the sweet potato filling into the crust, smoothing out the top with a spatula. Tap the dish gently on the counter to release any air bubbles.

Step 5: Bake the Pie

Reduce the oven temperature to 350°F (175°C) and bake the pie for 50–60 minutes. Check around the 45-minute mark. The center should jiggle slightly, but a toothpick inserted near the edge should come out clean. If the crust is browning too fast, cover the edges with foil.

Step 6: Cool and Serve

Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours to set properly. Once cooled, refrigerate if not serving immediately. Serve chilled or at room temperature, topped with whipped cream if desired.

Notes

This Southern Sweet Potato Pie delivers classic flavor with a beautifully silky texture, and a lightly spiced profile that doesn’t overwhelm the natural sweetness of the sweet potatoes. For the smoothest filling, you can strain the mixture before pouring it into the crust. If using canned sweet potatoes, make sure they’re not in syrup, and drain them well before mashing. Homemade pie crust adds a rustic charm, but a quality store-bought crust works just fine when you’re short on time.

Watch Out for These Mistakes While Cooking

• Using boiled sweet potatoes: Boiling can make the filling watery and less flavorful; always roast for deeper taste and better texture.
• Skipping the cooling time: Cutting the pie too soon results in a runny slice. Let it cool and set fully.
• Overmixing the filling: Mixing too much after adding the eggs can incorporate too much air, causing cracks in the baked pie.
• Not covering crust edges: If the crust browns too quickly and you don’t cover it, it may burn before the filling is cooked.
• Underbaking: The center should have a slight jiggle but shouldn’t be wet or liquidy. Give it extra time if necessary.

Storage Instructions

Once cooled completely, Southern Sweet Potato Pie can be covered loosely with foil or plastic wrap and refrigerated for up to 4 days. It can also be frozen—wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. To serve, thaw overnight in the fridge and bring to room temperature or warm briefly in the oven.

Estimated Nutrition

Serving Size: 1 slice (1/8th of pie)

• Calories: ~310
• Total Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 180mg
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 25g
• Protein: 4g

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes, but make sure they are not canned in syrup. Drain them thoroughly and mash well before using.

What kind of pie crust is best for this?

A traditional buttery pie crust is ideal, but a graham cracker crust adds a unique twist if preferred.

Can I make this pie ahead of time?

Absolutely! This pie actually tastes better the next day. Make it a day ahead and refrigerate until serving.

Can I freeze Southern Sweet Potato Pie?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat if desired.

Why is my pie filling cracked on top?

That’s usually from overbaking or mixing too vigorously. Bake just until set and avoid overmixing the eggs.

Is evaporated milk necessary?

It adds richness and a creamy texture, but you can substitute with heavy cream or whole milk if needed.

Can I make it dairy-free?

Yes! Use plant-based butter and a non-dairy milk like coconut or almond milk for a dairy-free version.

Do I need to blind bake the crust?

No need! This recipe is designed to bake the crust and filling together.

Conclusion

Southern Sweet Potato Pie is more than a dessert—it’s a celebration of tradition and flavor. With its creamy interior, warm spice, and crisp crust, this pie fits perfectly into any holiday spread or comfort food menu. It’s easy to make, rich in taste, and always a crowd-pleaser. Whether it’s your first time baking or you’re carrying on a family tradition, this pie will have everyone asking for seconds.

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