Southern Sweet Potato Pie

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Southern Sweet Potato Pie is a southern tradition for fall and Thanksgiving. It’s a simple pie made from fresh sweet potatoes, sugar, eggs, flour and fall spices.

Sweet Potato Pie


In a buttery pie crust with a dollop of whipped cream, this southern dessert is a memorable one.

Sweet potato pies have a very similar taste and texture to pumpkin pie, but I prefer sweet potato pie. Typically a sweet potato pie is a little lighter in texture and sweeter with less spice and I think sweet potato pies are more buttery.

Ask any southerner and they will tell you that sweet potato pie is greatly superior to pumpkin pie.


Southern Sweet Potato Pie


Tips for making Southern Sweet Potato Pie:

  • I love to use this Flaky Pie Crust recipe, but a store-bought pie crust or your favorite homemade one is just fine.
  • You’ll need 1 cup of mashed sweet potato for this recipe. I bake a few medium to large sweet potatoes until they are very soft. Let them cool and then peel the skin off. Hand mash them really well.
  • Instead of baking them, you could peel the sweet potatoes, cube them, and boil them in water until soft, but I find they have better flavor if you bake them.
  • This pie is done when it jiggles in the center just slightly when you shake it.
  • Can be served chilled or at room temperature.


Southern Sweet Potato Pie


More Sweet Potato Recipes:

Sweet Potato Pie

Southern Sweet Potato Casserole

Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 387kcal
Southern Sweet Potato Pie is a southern tradition for fall and Thanksgiving. It's a simple pie made from fresh sweet potatoes, sugar, eggs, flour and fall spices.

Print Recipe


  • 1 cup mashed sweet potato
  • 1/2 cup salted butter, softened
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon all-purpose flour
  • 1 (9-inch) unbaked pie crust


  • Preheat oven to 350 degrees.
  • Place sweet potato and butter in a mixing bowl and use an electric mixer to beat until smooth.
  • Add brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and flour. Beat until smooth.
  • Pour into pie crust. Bake for 55 to 60 minutes, or until center is set.


I like to refrigerate this pie before serving, but you can serve it warm.
Use either a homemade pie crust, refrigerated or frozen pie crust.
My favorite way to make mashed sweet potato is to bake them until very soft, peel the skins off and then mash them. Two medium to large sweet potatoes should be enough for 1 cup of mashed sweet potato.


Calories: 387kcal

Sweet Potato Pie

11 thoughts on “Southern Sweet Potato Pie

  1. Absolutely, hands down, thee best sweet potatoe pie recipe I’ve used! And trust me, I have been in search of the best recipe that could come close to my grandmother’s and by George I think I’ve found it! Easy to make while combining the best of ingredients. I doubled the recipe and made 2 of them. Mmmm mmm, good! I love the little thin layer of crust that forms on top…my favorite part!

  2. Thank you for this great recipe for southern sweet potato pie. I usually mess up when I make deserts from scratch, but was successful and pleased when my pies came out perfect. Koodos is to the creator of this recipe.

  3. Thank you soooooooo much for this easy very tasty recipe. I rarely bake deserts from scratch, cause no matter how good I follow the recipe, they fail. This one didn’t to my surprise. So many thanks to th creator of this great recipe for sweet potato pie.

  4. A friend use to bake seeet potato pie. And I don’t know what she did to make it happen. But when she took pie out of the oven, it had a very very paper thin crispy crust on top of pie. Can you help me.

  5. One other comment I’ll make & ask a question. For some reason when I added the flour it separated into tiny white pieces. I could not figure out what was happening and then I remembered my Mom’s recipe called for putting everything into a blender. So that’s what I did and blended on high for several minutes and everything came out smooth. Any thoughts on why the flour separated like it did?

  6. Hi Christin, I searched the internet high and low looking for just the right recipe. I wanted something that was along the same line as my Mother’s recipe but tweaked a bit to add some brown sugar and a bit of spice (not pumpkin pie spice, which is for pumpkin pies, in my opinion😊). I selected your recipe because it called for the brown sugar along with some white sugar, and it called for evaporated milk and the added flour & vanilla extract that was in my Mother’s. The pie came out delicious – the ingredients are spot on. I loved the addition of the brown sugar as well as the spices. I used about 1-1/4 cup of sweet potato because that’s what I ended up with. Thank you for sharing!!

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