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Classic Southern Sweet Potato Pie: Velvety Filling and Buttery Crust

A close-up of a perfect slice of creamy sweet potato pie on a white plate, with the rest of the pie blurred in the background.
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Make this classic Southern sweet potato pie for your holiday table. This recipe yields a creamy, smooth filling with warm spices nestled in a flaky, buttery crust. It is a reliable, traditional dessert perfect for Thanksgiving or Kwanzaa.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (flaky recommended)
  • 2 cups cooked and mashed sweet potatoes (about 3 large potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until well combined.
  3. Add the melted butter to the sweet potato mixture and stir until smooth.
  4. In a separate small bowl, whisk together the eggs, milk or cream, and vanilla extract.
  5. Pour the wet ingredients into the sweet potato mixture. Stir gently until just combined. Do not overmix.
  6. Whisk in the cinnamon, nutmeg, ginger, and salt until the spices are evenly distributed throughout the filling.
  7. Pour the creamy sweet potato filling into the prepared pie crust.
  8. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  9. Cool the pie completely on a wire rack before slicing. This allows the velvety texture to set properly.
  10. Serve at room temperature or slightly chilled.

Notes

  • For the creamiest texture, press your cooked sweet potatoes through a fine-mesh sieve or use a food processor to ensure no lumps remain before mixing the filling.
  • If your crust begins to brown too quickly during baking, cover the edges loosely with aluminum foil strips.
  • This pie tastes excellent when made one day ahead and refrigerated.

Nutrition

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