Go Back

Southern Sweet Potato Pie

Southern sweet potato pie is baked in a flaky refrigerated crust with a smooth filling of mashed sweet potatoes, butter, warm spices, and evaporated milk. Bake until the edges are set and the center has only a slight wobble, then cool before slicing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Cooling 2 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 2 cups sweet potato flesh mashed, from about 1.5 pounds whole sweet potatoes
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 0.5 cup evaporated milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Fit the refrigerated, unbaked pie crust into a 9-inch pie plate and crimp the edges.
  2. Refrigerate the crust while you prepare the filling.
Make the filling
  1. Heat the oven to 400°F.
  2. Prick the sweet potatoes all over with a fork.
  3. Set the sweet potatoes on a rimmed baking sheet.
  4. Bake for 45–60 minutes, until a knife slides easily into the centers.
  5. Remove the sweet potatoes and reduce the oven temperature to 350°F.
  6. Let the sweet potatoes cool until easy to handle.
  7. Peel the sweet potatoes.
  8. Mash the sweet potatoes until smooth.
  9. Measure 2 cups of mashed sweet potato flesh into a large bowl.
  10. Beat in the melted and slightly cooled unsalted butter and granulated sugar until smooth.
  11. Beat in the evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until combined.
Bake the pie
  1. Pour the filling into the chilled crust.
  2. Bake at 350°F for 50–60 minutes, until the edges are set, the center has only a slight wobble, and an instant-read thermometer inserted near the center reads 160°F.
  3. Cool on a wire rack for 2 hours before slicing.
  4. Refrigerate leftovers within 2 hours.

Notes

For the smoothest filling, mash the sweet potatoes until no lumps remain. Refrigerate leftovers for 3–4 days; the pie can be frozen. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.