Introduction
This Classic Sweet Potato Pie is a rich, creamy, and spiced Southern dessert that’s a staple for holiday gatherings, Thanksgiving, and Sunday dinners. Made with roasted sweet potatoes, warm spices, and a buttery, flaky crust, this pie is smooth, flavorful, and perfectly balanced between sweet and spiced.
If you love pumpkin pie, you’ll adore the deep, earthy sweetness of sweet potatoes combined with cinnamon, nutmeg, and vanilla in this soul-warming dessert.
-Why You’ll Love This Recipe
✔️ Rich & Creamy Texture – Roasted sweet potatoes create a velvety filling.
✔️ Perfectly Spiced – Balanced with cinnamon, nutmeg, and vanilla for classic warmth.
✔️ Flaky, Buttery Crust – Made from scratch for a homemade touch.
✔️ Great Make-Ahead Dessert – Tastes even better the next day!
-Ingredients
For the Pie Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
2–4 tablespoons ice water
For the Sweet Potato Filling:
2 cups roasted and mashed sweet potatoes (about 2 medium sweet potatoes)
¾ cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
½ cup evaporated milk (or heavy cream)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
¼ teaspoon salt
For Garnish (Optional):
Whipped cream
Toasted pecans
Cinnamon sprinkle
-Step-by-Step Instructions
Step 1: Prepare the Pie Crust
1. In a large bowl, whisk together the flour and salt.
2. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, until the dough comes together.
4. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2: Roast the Sweet Potatoes
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
3. Let cool, peel, and mash until smooth.
Step 3: Make the Sweet Potato Filling
1. In a large bowl, whisk together mashed sweet potatoes, brown sugar, granulated sugar, and melted butter.
2. Add eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt.
3. Mix until smooth and well combined.
Step 4: Roll Out & Blind Bake the Crust
1. Roll out the chilled dough on a lightly floured surface into a 12-inch circle.
2. Place into a 9-inch pie dish, trimming any excess edges.
3. Line with parchment paper and add pie weights or dried beans.
4. Bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5 minutes.
Step 5: Assemble & Bake the Pie
1. Pour the sweet potato filling into the partially baked pie crust.
2. Smooth the top and bake at 350°F (175°C) for 50-55 minutes, until the center is set but slightly jiggly.
3. Let cool completely before slicing.
Step 6: Serve & Enjoy
Top with whipped cream and toasted pecans for extra flavor.
Serve chilled or at room temperature for the best taste.
-Serving Suggestions
With a scoop of vanilla ice cream – A perfect contrast to the warm spices.
☕ With coffee or tea – Complements the rich flavors beautifully.
With chopped pecans – Adds a crunchy texture.
Drizzled with caramel sauce – For an extra indulgent touch.
-Tips for the Best Sweet Potato Pie
Use roasted sweet potatoes – This brings out a naturally caramelized sweetness.
Blind bake the crust – Prevents a soggy bottom.
Don’t overmix the filling – Keeps the pie smooth and creamy.
️ Let it cool before slicing – Helps the filling set properly.
Use fresh spices – Enhances the flavor.
-Variations & Flavor Twists
1. Southern Bourbon Sweet Potato Pie
Add 1 tablespoon bourbon to the filling for a rich, smoky depth.
2. Pecan Crumble Sweet Potato Pie
Top with a brown sugar-pecan crumble before baking.
3. Maple Sweet Potato Pie
Replace some sugar with pure maple syrup for a richer taste.
4. Vegan Sweet Potato Pie
Use coconut milk instead of evaporated milk and flax eggs as a substitute.
-Storage & Make-Ahead Tips
❄️ Store leftovers – Keep in the fridge for up to 4 days.
Freeze for later – Wrap tightly and freeze for up to 3 months.
Reheat slices – Warm in the oven at 300°F for 10 minutes or microwave briefly.
-Frequently Asked Questions
1. Can I make this pie ahead of time?
Yes! This pie tastes even better the next day. Make it up to 2 days in advance and refrigerate.
2. Can I use canned sweet potatoes?
Yes, but make sure to drain and mash them well. Fresh sweet potatoes have a better flavor.
3. Why is my pie runny?
It may need more baking time. The center should be slightly jiggly but set.
Too much liquid in the filling can also cause this.
4. What’s the best substitute for evaporated milk?
Use heavy cream, whole milk, or half-and-half.
-Final Thoughts
This Classic Sweet Potato Pie is a rich, creamy, and beautifully spiced dessert that brings warmth and comfort to any table. Whether you’re baking it for Thanksgiving, Christmas, or a family gathering, this pie will be a highlight of the meal.
Try this traditional Southern recipe today and enjoy a slice of homemade goodness! ✨