If you’ve ever wondered how to capture the warm, comforting flavors of the South, this Southern Sweet Potato Pie Recipe is exactly what you need. I absolutely love how this pie turns out — creamy, sweet, and naturally vibrant, with just the right hint of vanilla to keep things interesting. It’s the kind of dessert that feels like a warm hug on a plate, perfect for holiday dinners, family gatherings, or any time you want to impress without fuss.
When I first tried baking this Southern Sweet Potato Pie Recipe, I was amazed at how simple the ingredients were, yet how deeply satisfying the result is. You’ll find that baking your own sweet potatoes and mixing fresh ingredients gives the pie a fresh, authentic taste that canned versions just can’t match. Plus, with a flaky crust and the option to top it with whipped cream or marshmallow fluff, this pie becomes a star that’s worth every minute of your time in the kitchen.
Why You’ll Love This Recipe
- Authentic Southern Flavor: Made from scratch with real baked sweet potatoes for that genuine homemade taste.
- Simple Ingredients: You only need a handful of pantry staples, making it easy and accessible.
- Versatile Serving Options: Delicious warm or cold, with classic toppings like whipped cream or marshmallow fluff.
- Perfect for Any Occasion: Whether it’s Thanksgiving or a cozy family dinner, this pie is always a hit.
Ingredients You’ll Need
I’ve found that using the freshest ingredients possible really makes the difference here. Freshly baked sweet potatoes give the pie incredible natural sweetness and a creamy texture that canned sweet potatoes just can’t match.
- Sweet potatoes: Baking them whole gives a rich, naturally sweet flavor and fluffy texture perfect for pie filling.
- Butter: Adds creaminess and a subtle richness; use unsalted so you can control the saltiness.
- Granulated sugar: Classic sweetness that balances the earthy flavor of sweet potatoes.
- Vanilla extract: Just a couple of teaspoons amp up the flavor beautifully.
- Eggs: Helps set the filling so the pie holds its shape with a smooth finish.
- Milk (whole or evaporated): For creaminess; evaporated milk gives a slightly richer pie if you want to experiment.
- Unbaked pie crust: Store-bought or homemade, a flaky crust is key to the overall texture.
- Optional toppings: Whipped cream or marshmallow fluff add the perfect final touch of indulgence.
Variations
One of the fun things about this Southern Sweet Potato Pie Recipe is how easy it is to tweak based on what you have or prefer. I encourage you to make it your own—it’s forgiving and flexible, perfect for experimenting.
- Brown Sugar Swap: I once swapped half the granulated sugar for brown sugar, and it added this lovely molasses depth that everyone raved about.
- Spiced Up Version: Try adding a teaspoon of cinnamon, nutmeg, or pumpkin pie spice to add a warm autumnal vibe.
- Dairy-Free Option: Substitute the butter and milk with coconut oil and almond milk to keep it dairy-free without sacrificing richness.
- Mini Pies: Making individual-sized pies is a fun way to serve guests and looks adorable on any dessert table.
How to Make Southern Sweet Potato Pie Recipe
Step 1: Bake the Sweet Potatoes to Perfection
First things first, preheat your oven to 400º F. I scrub mine well and prick the sweet potatoes several times with a fork to prevent any bursting. Pop them on a baking sheet and bake for about 45 to 50 minutes—you’re looking for that tender, almost creamy texture when you poke them with a toothpick. My tip here is to let them cool enough so you can handle peeling the skins easily without burning your fingers.
Step 2: Mix Together the Creamy Filling
Once peeled, mash those sweet potatoes with butter until silky smooth. I use a handheld masher, but a fork works fine too if you don’t mind a bit of texture. Stir in the sugar, then add in your vanilla extract, eggs, and milk. Mixing it all evenly is key here—you want a luscious, well-combined batter that will bake into a velvety filling. Pour this mixture into your unbaked pie crust and smooth the top gently.
Step 3: Bake Until Set and Golden
Turn your oven down to 350º F for this part, and bake your pie for about an hour. You’ll know it’s ready when the center is set but still slightly jiggly—kind of like a cheesecake. If you want to avoid a cracked top, I learned from experience to make sure the pie doesn’t overcook. Let it cool a bit before slicing; that cooling time allows the filling to firm up beautifully.
Pro Tips for Making Southern Sweet Potato Pie Recipe
- Perfect Potato Texture: Bake sweet potatoes whole for the best natural moisture and sweetness rather than boiling.
- Avoid Cracks: Don’t overbake—remove pie when the center still wiggles slightly to prevent cracks.
- Make Ahead: You can prepare filling a day ahead and keep refrigerated, just give it a good stir before baking.
- Topping Trial: Try marshmallow fluff for a gooey, indulgent topping that contrasts perfectly with the creamy pie.
How to Serve Southern Sweet Potato Pie Recipe
Garnishes
I’m a huge fan of a simple dollop of freshly whipped cream on this pie—it cuts through the sweetness just right. Sometimes, for a nostalgic Southern touch, I spread a bit of marshmallow fluff for a delightfully gooey top. If you’d like some extra flavor layers, a sprinkle of cinnamon or a few toasted pecans add crunch and warmth.
Side Dishes
When serving this pie for dinner, my family loves it alongside roasted turkey or ham with collard greens and cornbread. It’s the perfect sweet finish after a hearty Southern meal. Even a cup of strong coffee or chai tea turns this dessert moment into something cozy and special.
Creative Ways to Present
For holiday parties, I like to serve individual mini pies in ramekins, topped with a little swirl of marshmallow fluff, and a sprinkle of chopped pecans. It feels festive and personal. Another fun idea is to cut the pie into bite-sized squares and serve as finger food on a dessert platter—perfect for letting guests sample alongside other Southern favorites.
Make Ahead and Storage
Storing Leftovers
I store leftover Southern Sweet Potato Pie covered tightly in the fridge. Wrapped well, it keeps its moisture and flavor beautifully for up to 4 days. I find it actually tastes even better the next day once the flavors have had time to meld together.
Freezing
If I’m making this pie ahead for a special occasion, freezing is a lifesaver. I bake the pie fully, let it cool, then wrap it securely in plastic wrap and aluminum foil. It freezes well up to 2 months. When ready, I thaw it overnight in the fridge and warm gently in the oven to bring back that fresh-baked feeling.
Reheating
Reheating is easy—pop slices in a 325º F oven for about 10-15 minutes, or until warmed through. This keeps the crust crisp and filling creamy, much better than microwaving, which tends to make the crust soggy.
FAQs
-
Can I use canned sweet potatoes for this Southern Sweet Potato Pie Recipe?
While canned sweet potatoes can work in a pinch, baking fresh sweet potatoes gives a better flavor, texture, and natural sweetness that really takes this pie to the next level. If you do use canned, opt for those packed in water rather than syrup and drain them well.
-
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has just a slight jiggle, similar to a cheesecake. Overbaking can cause cracks, so it’s better to err on the side of a tiny bit underdone as it will firm up while cooling.
-
Can I make this pie gluten-free?
Absolutely! Swap the regular pie crust for your favorite gluten-free crust and follow the recipe as usual. Just be mindful of crust baking instructions, as gluten-free crusts sometimes require blind baking before filling.
-
What’s the best way to reheat leftover pie?
The best way is to reheat slices in a 325º F oven for about 10 to 15 minutes. This keeps the crust flaky and the filling creamy without drying it out.
-
Can I add spices like cinnamon or nutmeg?
Yes! While this recipe keeps things classic, adding a teaspoon of cinnamon or a pinch of nutmeg is a fantastic way to boost flavor and tailor the pie to your taste.
Final Thoughts
This Southern Sweet Potato Pie Recipe holds a special place in my kitchen because it’s more than just dessert—it’s a slice of Southern hospitality you can make anytime. The comforting creaminess, buttery crust, and the nostalgic warmth of vanilla and sweet potato blend perfectly every time. I hope you’ll give it a try and see just how simple and rewarding making this classic pie can be. Trust me, your family and friends will be asking for seconds before you know it!
Print
Southern Sweet Potato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Southern Sweet Potato Pie features a smooth and creamy sweet potato filling baked in a flaky pie crust. Perfect for holiday dinners or comforting autumn desserts, this pie combines the natural sweetness of baked sweet potatoes with butter, sugar, vanilla, milk, and eggs to create a rich, flavorful treat. Optional toppings like whipped cream or marshmallow fluff add an extra layer of indulgence.
Ingredients
Pie Ingredients
- 3 medium (390 g) sweet potatoes, baked
- 1/2 cup (113 g) butter
- 1 cup (198 g) granulated sugar
- 2 teaspoons (9 g) vanilla extract
- 2 large (100 g) eggs, beaten
- 1/2 cup (114 g) milk (whole or evaporated)
- 1 (9-inch) unbaked pie crust
Optional Toppings
- Whipped cream
- Marshmallow fluff
Instructions
- Bake the Sweet Potatoes: Preheat the oven to 400º F. Scrub the sweet potatoes clean and prick them 4 to 5 times with a fork. Place the sweet potatoes on a baking sheet and bake for 45 to 50 minutes until tender when pierced with a toothpick. Remove from the oven and let cool until easy to handle. Peel the skin off and place the sweet potatoes into a large mixing bowl. Reduce oven temperature to 350º F.
- Make the Pie Filling: Add butter to the peeled sweet potatoes and mash them until smooth. Stir in the sugar until well combined. Next, add the vanilla extract, milk, and beaten eggs, mixing thoroughly to create a smooth filling. Pour the filling evenly into the unbaked pie crust.
- Bake the Pie: Place the pie in the oven and bake until the center is set, about 1 hour. Remove from oven and let cool slightly before serving.
- Serve: The pie can be served warm or at room temperature. Top with whipped cream or marshmallow fluff if desired and enjoy.
Notes
- You can substitute 3/4 cup of brown sugar in place of granulated sugar to make a Brown Sugar Sweet Potato Pie. Both light and dark brown sugars work well, depending on your taste preference.
- Nutrition information provided does not include optional toppings.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 282
- Sugar: 29g
- Sodium: 161mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 79mg
