Name: Southern Sweet Potato Pie Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
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) whole milk or evaporated milk; 1 (9-inch) unbaked pie crust; Whipped cream; Marshmallow fluff

If you’re on the hunt for a soul-satisfying slice of comfort, you’ve got to try this Southern Sweet Potato Pie Recipe. I absolutely love how this pie blends velvety sweet potatoes with warm vanilla and buttery crust for a treat that’s as nostalgic as it is delicious. When I first tried baking sweet potato pie at home, I struggled to get it right, but I discovered some simple tricks that make this recipe foolproof and utterly delicious—which means you’ll enjoy it as much as my family does on holidays and cozy nights in. Stick around, and I promise you’ll have a pie that’s rich, smooth, and packed with southern charm.

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Why You’ll Love This Recipe

Classic Southern Flavor: This pie tastes like a homemade slice of southern heritage, warm and comforting.
Simple Ingredients: You don’t need anything fancy, just sweet potatoes, butter, sugar, eggs, and vanilla for pure magic.
Versatile Toppings: Whether you like whipped cream or marshmallow fluff, this pie pairs perfectly with your favorite finishing touch.
Made-From-Scratch Goodness: No canned fillings here—just real, baked sweet potatoes mashed into silky perfection.

A close-up view of a pie with two main layers: the bottom layer is a light beige crust with a slightly cracked, soft texture and a crimped edge that curves upward, forming the pie's border; the top layer is a smooth, glossy, orange-brown filling that evenly covers the crust and has a slightly uneven surface. The pie sits on a round white plate decorated with small round bumps along the rim, placed against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients are straightforward and classic, and they come together to create a pie that’s creamy and sweet without being overwhelming. I recommend using whole, fresh sweet potatoes and full-fat milk for the richest results. Here are a few tips about each key ingredient:

Sweet Potatoes: Baking them whole locks in their natural sweetness and moisture, making for the perfect smooth filling.
Butter: Adds rich flavor and helps create that silky filling texture you’ll love.
Granulated Sugar: Sweetens the pie just right; you can swap for brown sugar if you want a deeper, molasses note.
Vanilla Extract: I never skip the vanilla—it brightens and rounds out the flavor beautifully.
Eggs: Help bind the filling so it sets up nicely but stays tender.
Milk: Whole or evaporated milk works best for creaminess, but feel free to experiment.
Pie Crust: A good flaky pie crust is essential. Use your favorite store-bought or homemade crust—it’s the base for all that yum!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up a bit depending on the season or mood. The Southern Sweet Potato Pie Recipe is incredibly adaptable—you can make it richer, lighter, or add your own flavor twists to make it your own.

Brown Sugar Version: I found that swapping out half or all of the granulated sugar for brown sugar adds a beautiful depth and warmth to the filling.
Spice it Up: Adding a pinch of cinnamon, nutmeg, or allspice can give it a cozy fall vibe that my family goes crazy for.
Dairy-Free Swap: Use coconut milk instead of regular milk and vegan butter to make the recipe dairy-free—it’s still creamy and delicious!
Mini Pies: I’ve made individual mini sweet potato pies using muffin tins—perfect for parties or lunchboxes.

How to Make Southern Sweet Potato Pie Recipe

Step 1: Bake the Sweet Potatoes Until Tender and Sweet

Start by preheating your oven to 400º F. I like to scrub the sweet potatoes really well, then prick each one 4-5 times with a fork to help them steam while baking. Place them on a baking sheet and roast for about 45-50 minutes. You’ll know they’re done when a toothpick slides in easily. This step is key: the baking caramelizes their natural sugars and keeps the filling super moist and flavorful. After baking, set them aside to cool enough to handle, then peel off the skins.

Step 2: Whip Up That Luscious Pie Filling

Reduce your oven temperature to 350º F. In a large mixing bowl, mash your peeled sweet potatoes with the butter until silky smooth—I like using a hand mixer for this to avoid lumps. Stir in the sugar until everything’s well combined, then add the vanilla, milk, and beaten eggs. Mix it all together so the filling is creamy and uniform. Pour this dreamy mixture right into your unbaked pie crust, smoothing the top gently.

Step 3: Bake the Pie Until Set and Golden

Pop the pie into the oven and bake for roughly 1 hour. What you’re looking for is the center to set but still slightly jiggly—it will firm up completely as it cools. I learned the hard way not to overbake, or it dries out. Once it’s done, remove from the oven and let it cool for a bit before slicing.

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Pro Tips for Making Southern Sweet Potato Pie Recipe

Perfect Sweet Potatoes: Always bake your sweet potatoes whole for the best texture and flavor instead of boiling or microwaving.
Smooth Filling Magic: Use a hand mixer or blender to puree the filling to silky perfection without lumps.
Don’t Overbake: The pie should be a bit jiggly in the center when you take it out—it will firm up as it cools.
Pre-Bake Your Crust: If you like, blind bake your crust for a crispier base, but I usually go straight with unbaked crust for a tender finish.

How to Serve Southern Sweet Potato Pie Recipe

A slice of pie sits on a white plate on a white marbled surface. The pie has three layers: a bottom crust that is light beige and slightly crumbly, a thick middle layer of orange filling with a moist and slightly porous texture, and a top layer of golden brown toast-like topping with some white fluffy parts showing along the edge. Next to the pie slice is a silver fork. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my slices with a big dollop of freshly whipped cream—it adds a light, airy contrast to the dense, sweet pie filling. Another favorite is marshmallow fluff, especially if I want a nostalgic, campfire vibe. A sprinkle of cinnamon or a drizzle of honey can also elevate it beautifully.

Side Dishes

This Southern Sweet Potato Pie pairs wonderfully with a hot cup of coffee or a cold glass of milk. For a holiday dessert spread, I like to serve it alongside pecan pie or classic southern biscuits for a real feast feel.

Creative Ways to Present

For special occasions, I sometimes bake mini tartlets using this filling in cupcake tins, which makes for adorable single servings. Another fun idea is layering the filling into a parfait glass with whipped cream and toasted pecans for a deconstructed, elegant dessert presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftover sweet potato pie covered tightly in the fridge for up to 4 days. The flavors actually mellow and deepen after a day, so it tastes even better the next day. Just be sure to keep it chilled well to avoid any soggy crust issues.

Freezing

I’ve frozen this pie a couple of times wrapped tightly in plastic wrap and foil, and it freezes beautifully for up to 2 months. When ready to serve, I thaw it overnight in the fridge and it’s almost as good as fresh.

Reheating

To warm up leftover pie, I pop a slice into a 325º F oven for about 15 minutes or until warm through. This brings back that freshly baked vibe and keeps the crust from getting soggy like the microwave might.

FAQs

Can I use canned sweet potatoes instead of fresh for this Southern Sweet Potato Pie Recipe?

While canned sweet potatoes can work in a pinch, I highly recommend baking and mashing fresh sweet potatoes instead. Fresh potatoes have better texture, natural sweetness, and flavor depth, which really make this pie stand out from store-bought versions.
What kind of pie crust works best for this recipe?

A classic flaky butter pie crust is ideal for Southern Sweet Potato Pie Recipe. You can use a store-bought crust for convenience, but homemade crust gives you better flavor and texture. If you prefer a gluten-free option, there are plenty of good crust recipes that work well too.
How do I know when the pie is done baking?

The center should be mostly set with a slight jiggle when you gently shake the pie. It may seem a little soft in the middle, but it will firm up as it cools completely. Overbaking can result in a dry texture, so keep a close eye starting around 55 minutes.
Can I make this Southern Sweet Potato Pie Recipe dairy-free?

Absolutely! Swap out the butter with a dairy-free margarine or coconut oil and use full-fat coconut milk or almond milk instead of regular milk. The texture might be slightly different but just as delicious.

Final Thoughts

This Southern Sweet Potato Pie Recipe holds a special place in my heart because it brings together simple ingredients for a dessert that tastes like home. Whether it’s your first time making sweet potato pie or you’ve been baking it for years, this recipe is my go-to because it’s reliable, comforting, and downright delicious. Give it a try next time you want to impress family or just crave a slice of sweet southern warmth—you won’t regret it!