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Classic Southern Sweet Potato Pie

A close-up, sunlit slice of rich, orange sweet potato pie with a crimped crust on a white plate.
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Make a creamy, velvety Southern sweet potato pie with a perfectly spiced filling and a buttery crust. This is a traditional, comforting holiday dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes (about 3 medium 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 evaporated milk
  • 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 F. Place your unbaked pie crust in a 9-inch pie plate.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until smooth.
  3. Add the melted butter to the sweet potato mixture and stir well.
  4. In a separate small bowl, whisk the eggs lightly. Add the beaten eggs, milk, and vanilla extract to the sweet potato mixture. Mix until just combined.
  5. Stir in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are evenly distributed and the filling is smooth.
  6. Pour the sweet potato filling into the unbaked pie crust.
  7. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  8. Let the pie cool completely on a wire rack before slicing and serving. This allows the custard to fully set.

Notes

  • For the smoothest filling, press the cooked sweet potatoes through a fine-mesh sieve or use a food processor before mixing.
  • If you prefer a richer flavor, substitute evaporated milk for whole milk.
  • You can make this pie one day ahead. Cover and refrigerate after it cools completely.

Nutrition

Find it online: https://savorandpin.com/classic-southern-sweet-potato-pie-recipe/