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Southern Sweet Potato Pie Recipe

Celebrate the magic of fall with a slice of Southern sweet potato pie! Dive into the layers of flavor from the homemade buttery crust to the tender sweet potatoes and hints of cinnamon and nutmeg. Perfect for Thanksgiving, Christmas, and any time in between!

Slice of sweet potato pie on a white plate.
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Homemade Sweet Potato Pie

Sweet potato pie is a sweet treat that’s all about comfort and happiness just like my chocolate pecan pie recipe. It starts with a smooth, creamy filling made from baked sweet potatoes that are like super-sweet cousins of regular potatoes.

The sweet potato pie filling is gently spiced with hints of cinnamon and nutmeg, adding warmth and coziness to every bite.

It gets poured into a homemade buttery crust for the perfect combination. It’s not overly sweet – it’s just the right amount, making it perfect for those who like a dessert that’s not too intense!

Why This Recipe Works

  • A cool weather classic. It’s a classic pie that’s always welcome on a fall dessert table alongside other traditional desserts like apple pie, pumpkin pie, and a pecan pie recipe.
  • Easy to impress a crowd. Whether you’re a seasoned baker or just starting to explore the world of pies, this recipe is your ticket to creating a dessert that everyone will love.
  • Always better homemade. With fall just around the corner, my mind is turning to warm and cozy desserts. Nothing says sweater weather better than a slice of homemade pie!

Sweet Potato Pie Recipe Ingredients

Remember, the quality of your ingredients plays a big role in the final taste of your pie. Opt for fresh, high-quality sweet potatoes, eggs, and dairy for the best results. 

Sweet potato pie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Crust: While a homemade pie crust is preferred, I’ve also found the ones in the freezer section work great. You can even try this recipe with my graham cracker crust
  • Sweet potatoes: Choose medium-sized sweet potatoes that are firm and free of blemishes. Baking them intensifies their natural sweetness and creates a smooth texture for the filling.
  • Milk: Whole milk or evaporated milk contributes to the creaminess of the filling. You can also experiment with alternative milk options like almond milk or coconut milk for a unique twist on the flavor.
  • Eggs: Eggs act as binders and add structure to the pie filling. Be sure to beat them well before incorporating them into the mixture for an even distribution.
  • Sugars: The combination of granulated sugar and brown sugar provide the right level of sweetness and depth of flavor. Brown sugar brings a subtle molasses note, while granulated sugar ensures a smooth texture.
  • Spices: Cinnamon and nutmeg are the dynamic duo that infuses the pie with warm, comforting flavors. A little goes a long way, so measure them carefully to achieve the perfect balance.


There are definite similarities between sweet potato pies and pumpkin pies, and a lot of that is due to the spices used. In this case, you can use pumpkin pie spice and even ground ginger to enhance the flavor!

How to Make Sweet Potato Pie

Follow these simple steps to bring this classic comfort dessert to life!

Showing how to make sweet potato pie in a 4 step collage.
  • Roll out the crust: Use a rolling pin and roll the dough out into a circle that’s ⅛ – ¼-inch thick. Transfer the dough to your pie plate and crimp the edges.
  • Make the filling. Mash sweet potatoes and butter then use an electric mixer to mix in the sugars, eggs, milk, vanilla, and spices. 
  • Fill. Pour the filling into the unbaked pie crust and place the pie dish on a baking sheet.
  • Bake then cool. Bake the pie in a 350°F oven until the center is set. Cover the crust with foil during the last 20 minutes of baking to prevent over-browning. Let the pie cool for 3 hours before serving.

Expert Tips

With these tips up your sleeve, your southern sweet potato pie will turn out perfectly! 

  • Use a glass dish. I love making pie in a glass pie plate because it lets me see the bottom of the crust to make sure it is nicely browned. If you don’t have a glass pie dish, that’s ok, just use what you have and follow the timing in the recipe. 
  • Baking the sweet potatoes. When baking the sweet potatoes, make sure they’re cooked through and fork-tender. This ensures a silky smooth filling. You can bake them in the oven or even microwave them if you’re in a hurry.
  • Use a baking sheet. Place your pie pan on a baking sheet. This extra step prevents any accidental spills in the oven and ensures uniform cooking.
  • Shield the edges. Covering the pie crust edges with foil during the last 20 minutes of baking protects the edges from over-browning, so you’ll have a beautifully golden crust without any burnt bits.
Sweet potato pie on a counter.

Recipe FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! While I’m all for the charm of a homemade crust, I know life can get busy. Store-bought pie crusts from the freezer section will work in this recipe. Want to take it up a notch? Try this recipe with my graham cracker crust – it’s an unexpected twist that adds a lovely crunch.

My pie crust edges often burn. How can I avoid that?

Burnt crust edges can be a bummer, but don’t worry! To prevent them from getting too brown, simply cover the edges with foil during the last 20 minutes of baking. This trick works wonders and ensures your crust is golden and not overly toasted.

How do I know when the pie is done baking?

Great question! The center of the pie should be set when it’s fully baked. Give it a gentle jiggle – if it wobbles like jelly, it needs more time. If it jiggles slightly in the center but feels more solid around the edges, it’s ready to come out of the oven.

Can I dig in right after baking?

I know the aroma is irresistible, but patience is key here. Allow your pie to cool completely on a cooling rack for about 3 hours. This helps the flavors meld beautifully and ensures the perfect texture. Once it’s cooled, go ahead and dollop on some whipped cream before indulging.

Serving Suggestions

Serving up this delectable sweet potato pie recipe is always guaranteed to be a hit! 

You can make it even more special by generously dolloping a swirl of homemade whipped cream on each slice. For an extra layer of texture, I sometimes like to sprinkle chopped pecans or walnuts over the whipped cream. Amazing!

If you’re feeling extra fancy, you can serve warm slices of the pie with scoops of vanilla ice cream, and for a touch of indulgence, drizzle warm caramel sauce over the pie slices. It is so comforting!

Slices of sweet potato pie in a pie dish.

Making Sweet Potato Pie in Advance

Making this easy sweet potato pie ahead of time is a fantastic idea, especially if you have a busy schedule or want to get a head start on your preparations. Here’s how you can do it:

  • Preparing the filling in advance: Bake and mash the sweet potatoes, assemble sweet potato mixture, then store in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, simply pour prepared filling into the pie crust and proceed with baking as directed.
  • Assembling and chilling the pie: If you want to go a step further, you can even assemble the entire pie (filling in the crust) ahead of time. Cover it tightly with plastic wrap or foil and refrigerate it until you’re ready to bake.


Storing your freshly baked sweet potato pie is a breeze! Here’s the best way to keep it fresh:

Room Temperature

Once your pie has cooled completely after baking, you can leave it at room temperature for a short period, usually up to 2 hours.


For longer storage, place your pie in an airtight container or cover it tightly with plastic wrap or aluminum foil then store in the refrigerator for up to 5 days.


Wrap pie tightly in plastic wrap and then place it in an airtight freezer safe container or freezer bag for 2-3 months. Thaw it in the refrigerator overnight and then bring to room temperature before serving.

Slice of sweet potato pie on a plate.

More sweet potato favorites include sweet potato casserole, roasted sweet potatoes and sweet potato soup.

More Favorite Fall Pie Recipes

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Slices of sweet potato pie in a pie dish.

Sweet Potato Pie Recipe

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Celebrate the magic of fall with a slice of southern sweet potato pie! Dive into the layers of flavor from the homemade buttery crust to the tender sweet potatoes and hints of cinnamon and nutmeg. Perfect for Thanksgiving, Christmas, and any time in between!
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Cool Time: 3 hours
Total Time: 5 hours
Servings: 8



  • 1 unbaked pie crust
  • 3 medium sweet potatoes , baked and peeled
  • ½ cup salted butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup milk , whole or evaporated
  • 2 large eggs , beaten
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • Whipped cream , for serving


  • Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Carefully transfer to a pie pan. Crimp the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork, if you prefer.
  • Preheat the oven to 350°F. Place the pie pan on a baking sheet.
  • In a large mixing bowl, mash the sweet potatoes and butter until and smooth. Mix in the sugar and brown sugar with an electric mixer on low until combined. Mix in the milk, eggs, vanilla, cinnamon, nutmeg, and salt on low until well combined. Pour filling into the the unbaked pie crust.
  • Bake 1 hour, or until the center is set. Cover the crust with foil the last 20 minutes of baking to ensure it doesn’t get too brown.
  • Transfer pie to a cooling rack and let cool completely (about 3 hours). Top with whipped cream when ready to serve.


Pie crust: While a homemade pie crust is preferred, I’ve also find the ones in the freezer section work great. You can even try this recipe with my graham cracker crust
Storage: Store in a covered container for up to 5 days in the refrigerator.


Calories: 401kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 323mg | Potassium: 362mg | Fiber: 3g | Sugar: 30g | Vitamin A: 12471IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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