Southern Sweet Potato Pie Recipe

This Southern sweet potato pie recipe makes one 9-inch pie with a smooth, warmly spiced filling and clean slices. For readers comparing Southern sweet potato pie recipes, this version uses 1½ pounds of cooked sweet potatoes, blended with brown sugar, eggs, and rich dairy or dairy-free alternatives.

The result is a Southern-style sweet potato pie with balanced sweetness, gentle cinnamon and nutmeg, and a custard that sets without becoming firm or grainy.

Southern Sweet Potato Pie Recipe: Crust and Filling

Yield: 1 9-inch pie, about 8 slices. Use a chilled, unbaked pie crust in a standard or deep-dish 9-inch pie plate.

• 1½ pounds sweet potatoes, enough for 2 cups cooked puree
• 1 unbaked 9-inch pie crust, homemade or refrigerated
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, lightly beaten
• ¾ cup evaporated milk, heavy cream, or full-fat coconut milk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine salt
• 2 teaspoons vanilla extract

For a dairy-free pie, use full-fat coconut milk and refined coconut oil instead of evaporated milk and butter. Refined coconut oil keeps the filling rich without adding a strong coconut flavor.

Cook and Puree 1½ Pounds of Sweet Potatoes

1. Peel the sweet potatoes and cut them into 1-inch chunks. Place them in a saucepan and cover with cool water. Add a small pinch of salt.
2. Bring the water to a gentle boil, then simmer for 15 to 20 minutes. The potatoes are ready when a fork slides through the thickest pieces without resistance.
3. Drain thoroughly. Return the potatoes to the warm saucepan for 1 to 2 minutes, stirring occasionally, so excess moisture can evaporate.
4. Puree the warm potatoes in a food processor or blender until completely smooth. Alternatively, mash them and press the puree through a fine-mesh sieve.

Measure exactly 2 cups of puree for the filling. Do not add leftover puree, and do not use watery potatoes. Excess moisture can leave the baked pie loose in the center. A properly pureed filling should look silky, thick, and free of visible strands.

Mix and Fill a Smooth, Warmly Spiced Pie

1. Heat the oven to 350°F. Fit the chilled crust into a 9-inch pie plate, crimp the edges, and keep it refrigerated while you mix the filling.
2. Add the 2 cups of sweet potato puree, brown sugar, granulated sugar, eggs, milk, melted butter, cinnamon, nutmeg, ginger, salt, and vanilla to a large bowl.
3. Whisk until the mixture is evenly combined and smooth. For an especially silky texture, blend it briefly on low speed. Stop as soon as no streaks remain; excessive blending adds air and can cause bubbles or cracks.
4. Pour the filling into the chilled crust. Gently tap the pie plate on the counter to release large air pockets, then place the pie on a baking sheet.

The filling should reach near the crust’s rim without overflowing. If the crust edge is thin or already deeply browned, cover it with narrow strips of foil before baking.

Bake at 350°F for 45–55 Minutes to a Just-Set Center; Cool 2 Hours and Slice

Bake the pie at 350°F for 45 to 55 minutes. Begin checking at 45 minutes. The edges should look set and may puff slightly, while the center should wobble gently like soft gelatin when the plate is nudged. It should not ripple or look liquid.

A knife inserted about 1 inch from the center should come out mostly clean. Avoid waiting for the very middle to become completely firm in the oven; that usually produces an overbaked, cracked filling. If the crust browns too quickly, loosely tent the edge with foil and continue baking.

Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing. The filling continues to set as it cools. For the cleanest slices, use a thin, sharp knife and wipe it between cuts. Serve at room temperature, or refrigerate the cooled pie for a firmer texture.