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Southern Sweet Potato Pie Recipe – Classic Southern Comfort Dessert

Discover the best Southern Sweet Potato Pie Recipe with creamy sweet potato filling, buttery crust, and nostalgic Southern flavor. Perfect for holidays or any cozy occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 3 hours
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 360 kcal

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.