The Perfect Sweet Potato Pie (Southern-Style)
My grandmother never wrote down her sweet potato pie recipe. She made it by feel, pinching spices between her fingers and squinting at the filling until it looked right. I spent years trying to recreate it after she passed, and honestly, I ruined a lot of pies before I figured out what made hers so good.
The secret was simple. She used freshly roasted sweet potatoes, not canned, and she didn’t overload the spices. Most recipes go heavy on cinnamon and nutmeg until the filling tastes more like pumpkin pie. Hers tasted like actual sweet potatoes with just enough warmth to make it interesting.
What Sweet Potato Pie Is All About
Sweet potato pie is a Southern dessert that looks similar to pumpkin pie but tastes completely different. The filling is creamier, earthier, and has a natural sweetness that pumpkin just can’t match. You’ll find it at every holiday table down South, and once you try a good one, you’ll understand why people get passionate about it.
The texture should be silky and dense, not grainy or watery. That’s where most recipes go wrong. They skip the extra step of making the filling smooth, and you end up with stringy bits throughout.
How to Store It
Sweet potato pie keeps well in the refrigerator for 4 to 5 days when covered. Let it come to room temperature for about 30 minutes before serving because the flavors get muted when it’s cold. You can freeze it for up to 2 months wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge.
I actually prefer this pie the day after I make it. The flavors meld together and the filling sets up perfectly.
Ingredients
- 2 pounds sweet potatoes (about 3 medium)
- 1 unbaked 9-inch pie crust
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F. Scrub the sweet potatoes and poke them a few times with a fork. Place them on a foil-lined baking sheet and roast for 45 to 60 minutes until completely soft when pierced with a knife. The time depends on size, so check them.
- Let the sweet potatoes cool enough to handle. Scoop the flesh into a large bowl and discard the skins. You should have about 2 cups of mashed sweet potato.
- While the sweet potatoes are still warm, add the softened butter and beat with a hand mixer until smooth. This is the key step. Beat it for a good 2 to 3 minutes until there are no lumps.
- Add the sugar and mix well. Then add the eggs one at a time, beating after each addition.
- Pour in the evaporated milk and vanilla. Mix until combined.
- Add the cinnamon, nutmeg, and salt. Beat everything together until the filling is completely smooth and slightly fluffy.
- Reduce your oven temperature to 350°F. Pour the filling into your unbaked pie crust.
- Bake for 55 to 60 minutes. The center should be set but still have a slight jiggle when you gently shake the pan. A small crack or two on top is normal.
- Cool completely on a wire rack before slicing. This takes at least 2 hours. I know it’s hard to wait.
A Few Things I Learned
Roasting the sweet potatoes instead of boiling them makes a huge difference. Boiling adds water and dilutes the flavor. Roasting concentrates it.
Use a hand mixer or stand mixer to get the filling smooth. A fork or potato masher won’t cut it here. You want that silky texture.
Don’t skip the evaporated milk. Regular milk makes the filling too loose. Evaporated milk has less water and gives the pie that rich, creamy consistency.
If your pie crust edges are browning too fast, tent them with foil during the last 20 minutes of baking.
Some people add a tablespoon of bourbon or dark rum to the filling. My grandmother didn’t, but I’ve tried it and it’s good if you want a little extra depth. Just mix it in with the evaporated milk.
The pie might puff up in the oven and deflate as it cools. That’s completely normal. It still tastes perfect.
