Sweet Potato Pie – Don’t LOSE This Recipe!
Old-fashioned, creamy, spiced just right, and absolutely unforgettable.
This classic Southern Sweet Potato Pie is rich, silky, sweet, and full of warm spice. It’s the kind of recipe families pass down through generations — simple ingredients, deep flavor, and a perfect custard-like texture. Once you try it, it becomes the sweet potato pie you’ll make every holiday.
Ingredients
- 2 cups cooked and mashed sweet potatoes
(about 3 medium sweet potatoes — baked, boiled, or steamed) - 1½ cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 can (5 oz) evaporated milk, divided
- 2 large eggs
- ½ stick butter (4 tablespoons), melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Optional but delicious add-ins:
- Dash of allspice
- Dash of ginger
- 1 tablespoon brown sugar for deeper flavor
Instructions
1 Prepare the Sweet Potatoes
If you haven’t already cooked them:
- Bake at 400°F for 45–60 minutes
or - Boil until soft and drain well
Peel and mash until smooth. Measure out 2 full cups.
2 Mix the Filling
In a large mixing bowl, combine:
- Mashed sweet potatoes
- Sugar
- Flour
- Melted butter
- Vanilla
- Cinnamon
- Nutmeg
- Salt
Stir well until smooth.
3 Add Eggs & Milk
- Add the 2 eggs, lightly beaten, and mix until incorporated.
- Slowly pour in the 5 oz evaporated milk, mixing until the filling becomes creamy.
You want a thick, pourable custard-like mixture.
4 Fill the Pie Crust
- Pour the sweet potato filling into your unbaked 9-inch pie crust.
- Smooth the top with a spatula so it bakes evenly.
5 Bake
- Bake at 350°F (175°C) for 50–60 minutes, or until the center is set but still slightly jiggly.
- A knife should come out mostly clean when inserted near the center.
If the crust edges brown too quickly, cover them loosely with foil.
6 Cool & Serve
- Allow the pie to cool completely on a rack for at least 2 hours.
- Serve at room temperature or chilled.
- Delicious on its own or topped with whipped cream or vanilla ice cream.
Tips for the BEST Sweet Potato Pie
- Roasting sweet potatoes makes them sweeter and richer than boiling.
- Do NOT overmix after adding eggs — keeps the custard smooth.
- Let the pie cool fully before slicing; it sets as it cools.
- Add a splash of vanilla or brown butter for extra depth.