There’s something about Southern Sweet Potato Pie that feels like home the kind of dessert that carries laughter from the kitchen to the dining table. The scent of roasted sweet potatoes mingling with butter, nutmeg, and sugar it’s more than just a recipe; it’s a moment suspended in comfort.
If you’ve ever longed for a pie that tastes like the holidays, Sunday dinners, or those slow afternoons with coffee and good company, this is it. Creamy, perfectly spiced, and nestled in a flaky, golden crust it’s a slice of the South worth sharing.
Ingredients for Southern Sweet Potato Pie
Pie Crust
- 1 sheet refrigerated pie crust (or homemade, if you prefer a flakier, rustic finish)
Pie Filling
- 1⅔ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 cup mashed sweet potatoes (use orange-fleshed for the best flavor and color)
- 2 large eggs
- ½ cup butter, softened
- ¼ cup light corn syrup (or maple syrup for a natural twist)
- ¾ cup evaporated milk
Optional for Serving
- Freshly whipped cream
- A sprinkle of cinnamon or toasted pecans
Tip: Roast your sweet potatoes instead of boiling — it deepens the flavor and adds caramel-like richness.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Roll out your refrigerated pie crust into a 9-inch pie dish, pressing it gently into the corners. Flute or crimp the edges for a homemade touch.
Pop it into the refrigerator while you make the filling — that chill time keeps the crust flaky.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together sugar, flour, nutmeg, and a pinch of salt. This ensures even distribution of flavor and prevents clumps in your filling.
Step 3: Make the Sweet Potato Batter
In a large bowl, beat mashed sweet potatoes with eggs, softened butter, and light corn syrup until the mixture is velvety smooth.
Gradually add your dry ingredients, then slowly pour in the evaporated milk while whisking. The filling should look glossy and slightly thick — that’s the secret to a silky texture.
Step 4: Bake the Pie
Pour the filling into your chilled crust and smooth the top with a spatula. Bake for 55–60 minutes, or until a knife inserted in the center comes out clean and the edges puff slightly.
Visual cue: The center should jiggle just a little — that’s when it’s perfectly set.
Step 5: Cool and Chill
Allow the pie to cool completely on a wire rack. Once cool, refrigerate for at least 3 hours (or overnight). This helps the flavors meld and the texture firm up for clean slices.
Tips & Tricks for the Perfect Sweet Potato Pie
- Texture Tip: Use roasted sweet potatoes for richer flavor — boiling can make them watery.
- Prevent Soggy Crusts: Always chill your crust before baking and avoid overfilling.
- Flavor Depth: Add a dash of vanilla extract or a pinch of cinnamon for extra warmth.
- Clean Slices: For neat cuts, chill the pie overnight and use a warm knife when slicing.
Substitutions and Variations
- Gluten-Free: Use a gluten-free pie crust and substitute flour with rice or almond flour.
- Vegan Option: Replace butter with coconut oil or vegan butter, eggs with flax eggs, and use plant-based evaporated milk.
- Natural Sweeteners: Swap sugar for coconut sugar or honey (expect a slightly different texture).
- Flavor Twists: Try adding orange zest, a splash of bourbon, or even a hint of ginger.
Make-Ahead, Storage & Freezing Guide
| Storage Type | How to Store | Duration |
|---|---|---|
| Room Temp | Keep covered for up to 2 hours max | 2 hrs |
| Refrigerator | Wrap tightly with plastic wrap or foil | Up to 4 days |
| Freezer | Wrap in plastic + foil, freeze once fully cooled | Up to 2 months |
Reheating:
Warm slices in a 325°F oven for 10–15 minutes. Avoid the microwave — it softens the crust.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just make sure to drain them well and mash until smooth. Canned puree can make the pie a bit denser but still delicious.
What if my pie cracks on top?
Overbaking or cooling too quickly can cause cracks. Let it cool gradually on a wire rack before refrigerating.
Can I make the pie ahead of time?
Absolutely. In fact, it tastes better the next day! Just keep it chilled and covered until serving.
What sweet potatoes work best?
Use orange-fleshed sweet potatoes (like Beauregard or Garnet) for the classic flavor and color Southern pies are known for.
Nutrition Information (per slice)
- Calories: ~360
- Carbohydrates: 45g
- Fat: 18g
- Protein: 5g
- Fiber: 3g
- Sugars: 30g
Every bite of this Southern Sweet Potato Pie tastes like a story one that begins in the warmth of your oven and ends around a table full of laughter. It’s smooth, buttery, and unapologetically Southern, reminding you that simple ingredients can create something extraordinary.
So, go ahead, bake it, share it, and let this pie be part of your next gathering. Don’t forget to print, pin, or leave a comment if you make it. We would love to hear how it turned out in your kitchen.
Southern Sweet Potato Pie Recipe – Classic Southern Comfort Dessert
Ingredients
Pie Crust
- 1 sheet refrigerated pie crust (or homemade, if you prefer a flakier, rustic finish)
Pie Filling
- 1⅔ cups granulated sugar
- 3 tbsp all-purpose flour
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 cup mashed sweet potatoes (use orange-fleshed for the best flavor and color)
- 2 large eggs
- ½ cup butter, softened
- ¼ up light corn syrup (or maple syrup for a natural twist)
- ¾ up evaporated milk
Optional for Serving
- Freshly whipped cream
- A sprinkle of cinnamon or toasted pecans
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). Roll out your refrigerated pie crust into a 9-inch pie dish, pressing it gently into the corners. Flute or crimp the edges for a homemade touch.
- Pop it into the refrigerator while you make the filling — that chill time keeps the crust flaky.
Mix the Dry Ingredients
- In a small bowl, whisk together sugar, flour, nutmeg, and a pinch of salt. This ensures even distribution of flavor and prevents clumps in your filling.
Make the Sweet Potato Batter
- In a large bowl, beat mashed sweet potatoes with eggs, softened butter, and light corn syrup until the mixture is velvety smooth.
- Gradually add your dry ingredients, then slowly pour in the evaporated milk while whisking. The filling should look glossy and slightly thick — that’s the secret to a silky texture.
Bake the Pie
- Pour the filling into your chilled crust and smooth the top with a spatula. Bake for 55–60 minutes, or until a knife inserted in the center comes out clean and the edges puff slightly.
- Visual cue: The center should jiggle just a little — that’s when it’s perfectly set.
Cool and Chill
- Allow the pie to cool completely on a wire rack. Once cool, refrigerate for at least 3 hours (or overnight). This helps the flavors meld and the texture firm up for clean slices.