Sweet Potato Pie Recipe – The Ultimate Southern Classic You’ll Crave Again
This silky, spiced Sweet Potato Pie is a nostalgic Southern classic — rich with roasted sweet potatoes, cinnamon, and a buttery crust. Easy enough for weeknights, perfect for the holidays.
Equipment
- Mixing Bowls
- Hand or stand mixer
- 9-inch Pie Dish
- Spatula
- Measuring cups and spoons
- cooling rack
Ingredients
- 2 cups mashed cooked sweet potatoes (about 2 large)
- 1 cup granulated sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 9-inch unbaked pie crust (store-bought or homemade)
- to serve Whipped cream or cinnamon sugar (optional topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Roast or boil sweet potatoes until fork-tender, then mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes, sugar, butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until creamy.
- Pour filling into the unbaked pie crust and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is set and a knife comes out clean.
- Cool completely on a rack to allow texture to set.
- Slice and serve with whipped cream, caramel drizzle, or toasted pecans if desired.
Notes
Roasting the sweet potatoes gives deeper flavor than boiling. Let the pie cool fully before slicing to ensure a custard-like texture. For best results, serve chilled with whipped cream or cinnamon sugar.