Old-Fashioned Southern Sweet Potato Pie (Smooth and Creamy)
Pumpkin pie gets most of the attention in November, but in a lot of Southern homes, sweet potato pie is the real star of the dessert table. It’s the pie I reach for when I want something that feels a little more old-fashioned and homemade.
This sweet potato pie is smooth, creamy and lightly spiced with cinnamon and nutmeg. I roast the sweet potatoes instead of boiling them, which keeps the flavor deep and sweet and the filling thick. Blended with brown sugar, butter and evaporated milk, it bakes into a silky custard that’s a little lighter and sweeter than pumpkin.
It’s simple to make, it keeps well in the fridge, and it might just convert your pumpkin pie fans.
Why You’ll Love This Sweet Potato Pie
- Silky smooth. Blending the sweet potatoes removes all the strings and lumps.
- Rich, natural flavor. Roasting brings out the sweet potatoes’ caramel taste.
- Simple ingredients. Nothing you can’t find at any grocery store.
- Make-ahead friendly. Bake it 1 or 2 days before the holiday.
- A true Southern classic. Perfect for Thanksgiving, Christmas or Sunday dinner.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick look at the key ingredients.
- Sweet potatoes: Orange-fleshed sweet potatoes (sometimes labeled yams in US stores) work best. You need 2 cups mashed.
- Brown and white sugar: The mix gives sweetness with a hint of caramel.
- Evaporated milk: Makes the filling creamy and rich. Heavy cream or half-and-half also work.
- Butter: Adds richness and that classic Southern flavor.
- Cinnamon, nutmeg and ginger: Warm spices that complement the sweet potato without overpowering it.
- Pie crust: Homemade or store-bought. A deep-dish crust is not needed.
How to Make Sweet Potato Pie
- Roast the sweet potatoes. Bake at 400°F (200°C) for 45 to 60 minutes, until very soft.
- Mash until smooth. Scoop out the flesh and blend or mash. Measure 2 cups.
- Mix the filling. Beat in butter and sugars, then eggs, evaporated milk, vanilla and spices.
- Bake. Pour into the crust and bake at 350°F (175°C) for 50 to 60 minutes, until the center barely jiggles.
- Cool and set. Let it cool at least 3 hours before slicing.
My Tips for the Best Sweet Potato Pie
- Roast, don’t boil. Boiled sweet potatoes hold extra water and can make the filling loose.
- Use a blender or food processor for the smoothest filling. If mashing by hand, press it through a strainer to remove fibers.
- Don’t overbeat after adding the eggs. Too much air can make the top puff up and crack.
- Bake on a baking sheet so the bottom crust cooks evenly and spills don’t hit your oven.
Variations to Try
- Pecan streusel: Sprinkle brown sugar pecan crumbs on top for the last 20 minutes of baking.
- Marshmallow top: Cover the baked pie with mini marshmallows and broil for 1 minute, watching closely.
- Graham cracker crust: A pre-baked graham crust adds a sweet crunch.
- Orange zest: Add 1 teaspoon of orange zest to brighten the filling.
Make-Ahead, Storage and Reheating
- Make ahead: Roast and mash the sweet potatoes up to 3 days ahead. Bake the pie up to 2 days ahead.
- Storage: Cover and refrigerate for up to 4 days.
- Freeze: Wrap the cooled pie tightly and freeze up to 1 month. Thaw overnight in the fridge.
- Serving: Enjoy chilled or at room temperature. No need to reheat.
What to Serve With It
Sweet potato pie is perfect with a big spoonful of whipped cream or a scoop of vanilla or butter pecan ice cream. A cup of coffee or hot apple cider goes beautifully with it. For a classic Southern dessert table, serve it next to my Classic Southern Pecan Pie.
Frequently Asked Questions
What’s the difference between sweet potato pie and pumpkin pie? Sweet potato pie is usually a little sweeter, lighter and smoother, with less spice. Pumpkin pie is denser and more earthy.
Can I use canned sweet potatoes? Yes. Use plain canned sweet potato puree, or drain canned sweet potatoes in syrup very well and reduce the sugar by 1/4 cup.
Why did my sweet potato pie crack? It was likely overbaked. Pull it when the center still wobbles slightly. It finishes setting as it cools.
Does sweet potato pie need to be refrigerated? Yes. It’s a custard pie with eggs and milk, so refrigerate it within 2 hours of cooling.
One Last Thing
This old-fashioned sweet potato pie is cozy, simple and full of Southern comfort. If you make it, please leave a comment and a star rating below. I’d love to know if it won over the pumpkin pie fans at your table. And save it to your Thanksgiving board on Pinterest so you have it every year!
Sweet Potato Pie
Ingredients
- 1 1/2 lb sweet potatoes about 2 medium, to make 2 cups mashed
- 1 unbaked 9-inch pie crust homemade or store-bought, chilled
- 1/4 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Heat the oven to 400°F (200°C). Prick the sweet potatoes with a fork, place them on a foil-lined baking sheet and roast for 45 to 60 minutes, until very soft. Cool until easy to handle.
- Lower the oven to 350°F (175°C). Scoop the flesh out of the skins and mash or blend until completely smooth. Measure 2 cups.
- In a large bowl or blender, mix the sweet potato, melted butter, brown sugar and granulated sugar until smooth. Add the eggs, evaporated milk, vanilla, spices and salt and mix just until combined.
- Pour the filling into the chilled crust and smooth the top. Set the pie on a baking sheet.
- Bake for 50 to 60 minutes, until the edges are set and the center jiggles only slightly (about 175°F on a thermometer). Cover the crust edges with foil if they brown too quickly.
- Cool on a wire rack for at least 3 hours before slicing. Serve at room temperature or chilled, with whipped cream.
Notes
Storage: Keep covered in the fridge for up to 4 days.
Reheat: Serve chilled or at room temperature. No reheating needed.
Variations: Add a pecan streusel on top, use a graham cracker crust, or swap evaporated milk for heavy cream.
