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A whole baked Southern Sweet Potato Pie cooling on a wire rack, with a golden brown top and flaky crust. The pie is ready to be chilled and served.

Southern Sweet Potato Pie: The Ultimate Creamy Recipe

This classic Southern Sweet Potato Pie recipe delivers a rich, creamy, and perfectly spiced filling in a flaky crust. A foolproof guide to the ultimate holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sweet potatoes about 2-3 medium potatoes
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup evaporated milk
  • 2 large eggs lightly beaten
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 9-inch unbaked deep-dish pie crust store-bought or homemade

Equipment

  • 1 Baking sheet
  • 1 Large Mixing Bowl
  • 1 9-inch Deep-Dish Pie Pan
  • 1 Potato Ricer or Fine-Mesh Sieve Optional but highly recommended for a smooth texture.

Instructions
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a foil-lined baking sheet, and bake for 60-75 minutes until very tender. Let cool slightly, then peel the skins and place the flesh in a large bowl.
  2. Reduce oven temperature to 350°F (175°C). Mash the warm sweet potato flesh until smooth. For the best texture, press the potatoes through a potato ricer or fine-mesh sieve. Add melted butter, granulated sugar, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk or mix with a hand mixer until completely smooth.
  3. Pour the sweet potato filling into the unbaked pie crust. Bake at 350°F (175°C) for 50-60 minutes, until the center is just slightly jiggly. The edges should be set.
  4. Remove the pie from the oven and place it on a wire rack to cool completely, for at least 3-4 hours. This step is crucial for the filling to set properly. For best results, chill before serving.

Notes

For a non-stringy pie: Using a potato ricer or pressing the cooked sweet potatoes through a fine-mesh sieve is the best way to guarantee a silky-smooth filling.
Storage: Once cooled, the pie must be stored covered in the refrigerator for up to 4 days.
Serving: Serve chilled or at room temperature. A dollop of whipped cream on top is highly recommended!
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