Southern Sweet Potato Pie
A silky Southern sweet potato pie with roasted sweet potatoes, butter, brown sugar and warm spices in a flaky crust. A classic Thanksgiving dessert that is easy to make ahead.
Sweet potato pie is a Southern Thanksgiving tradition. It is a close cousin of pumpkin pie, but richer and a little sweeter, with a smooth, custardy filling and the natural caramel flavor of roasted sweet potatoes.
Roasting the sweet potatoes instead of boiling them concentrates their flavor and keeps the filling from getting watery.
Bake it a day ahead. It slices best after a night in the fridge.
Why You’ll Love This Recipe
- Silky, smooth filling
- Roasted sweet potato flavor
- Make it a day ahead
- Works with store-bought crust
Ingredient Notes
Sweet potatoes: Choose orange-fleshed sweet potatoes, often labeled yams in US stores. You need about 2 cups of mashed sweet potato.
Evaporated milk: Evaporated milk gives a rich, creamy filling. Half and half also works.
See the recipe card below for full measurements.
How to Make Southern Sweet Potato Pie
Roast the sweet potatoes
Heat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a lined pan for 50 to 60 minutes until very soft. Cool until easy to handle.
Prepare the crust
Lower the oven to 350°F (175°C). Fit the crust into a 9 inch pie plate, crimp the edges and chill.
Make the filling
Scoop out the sweet potato flesh, about 2 cups. Beat with the butter until smooth, then beat in the brown sugar, eggs, evaporated milk, vanilla, spices and salt. For the silkiest pie, blend in a food processor or press through a sieve.
Fill
Pour the filling into the crust and smooth the top.
Bake
Bake on a sheet pan for 50 to 55 minutes, until the edges are set and the center jiggles slightly. Cover the crust edges with foil if they brown too fast.
Cool
Cool on a rack for at least 2 hours, then refrigerate until serving. Top with whipped cream.
Tips for the Best Results
- Roasting gives deeper flavor than boiling.
- Blend the filling for a perfectly smooth texture.
- Use pastry cutouts on top for a festive look.
- The pie sets as it cools, so do not overbake.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Stringy filling | Blend the filling or press it through a sieve. |
| Cracked top | Take the pie out while the center still jiggles slightly. |
| Watery filling | Roast the sweet potatoes instead of boiling them. |
Substitutions
- Evaporated milk: Half and half or whole milk.
- Brown sugar: Half brown and half white sugar for a lighter flavor.
- Pie crust: A graham cracker crust.
What to Serve With It
- Whipped cream
- Copycat Starbucks pumpkin spice latte
- Easy roast turkey
- Homemade hot chocolate
Storage and Reheating
Fridge: Cover and refrigerate for up to 4 days.
Freezer: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Serve cold or at room temperature.
Tools That Make This Easier
- Glass pie plateShows when the bottom crust is golden.Check price on Amazon
- Food processorMakes the filling silky smooth.Check price on Amazon
- Pie crust shieldStops the edges from burning.Check price on Amazon
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Southern Sweet Potato Pie
A silky Southern sweet potato pie with roasted sweet potatoes, butter, brown sugar and warm spices in a flaky crust. A classic Thanksgiving dessert that is easy to make ahead.
Ingredients
Pie
To serve
Instructions
- Heat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a lined pan for 50 to 60 minutes until very soft. Cool until easy to handle.
- Lower the oven to 350°F (175°C). Fit the crust into a 9 inch pie plate, crimp the edges and chill.
- Scoop out the sweet potato flesh, about 2 cups. Beat with the butter until smooth, then beat in the brown sugar, eggs, evaporated milk, vanilla, spices and salt. For the silkiest pie, blend in a food processor or press through a sieve.
- Pour the filling into the crust and smooth the top.
- Bake on a sheet pan for 50 to 55 minutes, until the edges are set and the center jiggles slightly. Cover the crust edges with foil if they brown too fast.
- Cool on a rack for at least 2 hours, then refrigerate until serving. Top with whipped cream.
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 5 g
- Carbohydrates
- 49 g
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 30 g
- Sodium
- 330 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is the difference between sweet potato pie and pumpkin pie?
They are made the same way, but sweet potato pie is usually richer, a little sweeter and smoother, with a caramel flavor from the sweet potatoes.
Should I boil or roast sweet potatoes for pie?
Roasting gives a deeper flavor and a less watery filling. Boiling works if you drain them very well.
Can I make sweet potato pie ahead?
Yes. Bake it up to 2 days ahead and keep it covered in the fridge.
Can I use canned sweet potatoes?
Yes. Use 2 cups of drained, mashed canned sweet potatoes in place of roasted ones.
