This silky sweet potato pie is a Southern classic with warm spices, creamy filling, and a buttery crust everyone will love. It’s perfect for Thanksgiving or any fall gathering!

Slice of homemade sweet potato pie topped with whipped cream and cinnamon on a white plate.

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Classic Sweet Potato Pie

This Southern sweet potato pie is pure comfort in every bite; it’s smooth, creamy, and warmly spiced with cinnamon and nutmeg. The rich filling, made from baked sweet potatoes, is nestled in a buttery homemade crust for a perfectly balanced dessert that’s not overly sweet.

It’s a timeless favorite that always earns a spot on the fall dessert table, right alongside other classics like Dutch apple pie, pumpkin pie and chocolate pecan pie.

Ingredient Notes

Sweet potato pie ingredients including roasted sweet potatoes, brown sugar, white sugar, eggs, butter, evaporated milk, cinnamon, nutmeg, vanilla, and pie crust arranged on a marble counter

Find the full printable recipe with specific measurements below.

  • Crust: While a homemade pie crust is preferred, store-bought pie crust works, too. You can even try this recipe with my graham cracker crust. 
  • Sweet potatoes: I prefer to use baked sweet potatoes as it intensifies their natural sweetness and creates a smooth texture for the filling, you could boil them, though.
  • Milk: Whole milk or evaporated milk contributes to the creaminess of the filling.
  • 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: 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. You could add a pinch of ginger or use pumpkin pie spice.

How to Make Southern Sweet Potato Pie

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.

Empty unbaked pie shell with crimped edges sitting on a baking sheet, ready for sweet potato filling.

Mash baked sweet potatoes with butter then use an electric mixer to mix in the sugars, eggs, milk, vanilla, and spices. 

Glass mixing bowl filled with thick, spiced sweet potato pie filling made from roasted sweet potatoes, sugars, and warm spices

Pour the filling into the unbaked pie crust and place the pie dish on a baking sheet.

Unbaked pie with smooth, swirled sweet potato filling in a crimped pie crust, ready to go into the oven on a baking sheet.

Bake the pie in a 350°F oven until the center is set. Let the sweet potato pie cool for 3 hours before serving.

Freshly baked classic sweet potato pie with a perfectly even swirl in the filling, set in a homemade buttery crust.

Recipe Tips

  • 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 making pie with 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.
  • Don’t overbake. Sweet potato pie is done when the center is set but still has a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean. The pie will continue to set as it cools.
Close up of a slice of sweet potato pie with a dollop of whipped cream.

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

More Favorite Fall Pie Recipes

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Slice of sweet potato pie on a white plate.

Southern Sweet Potato Pie

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Cool Time: 3 hours
Total Time: 5 hours
Servings: 8
This silky sweet potato pie is a Southern classic with warm spices, creamy filling, and a buttery crust everyone will love. It's perfect for Thanksgiving or any fall gathering!
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Ingredients 

  • 1 unbaked pie crust
  • 3 medium sweet potatoes , baked and peeled
  • ½ cup salted butter , softened
  • 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

Instructions

  • Roll out pie dough. Roll out the unbaked 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.
  • Add pie pan to a baking sheet. Preheat the oven to 350°F. Place the pie pan on a baking sheet.
  • Make sweet potato pie filling. In a large mixing bowl, mash 3 baked sweet potatoes with 1/2 cup butter until and smooth. Mix in the 3/4 cup sugar and 1/4 cup brown sugar with an electric mixer on low until combined. Mix in 1/2 cup milk, 2 eggs, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt on low until well combined. Pour filling into the the unbaked pie crust.
  • Bake. 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.
  • Cool. Transfer pie to a cooling rack and let cool completely (about 3 hours). Top with whipped cream when ready to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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.
 

Nutrition

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.

Recipe FAQs

How is sweet potato pie different than pumpkin pie?

Sweet potato pie is denser, naturally sweeter, and has a richer, more earthy flavor. Pumpkin pie is lighter, milder, and often more heavily spiced.

Can I make sweet potato pie ahead of time?

Yes! It can be baked 1–2 days in advance. Once cooled, cover and refrigerate until ready to serve.

How long does sweet potato pie last?

Stored covered in the refrigerator, sweet potato pie will keep for up to 4 days.

Can I freeze sweet potato pie?

Yes. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

What makes it a Southern sweet potato pie?

Southern sweet potato pie is a long-standing tradition, especially around Thanksgiving and Christmas. It’s typically less sweet than pumpkin pie, uses warm spices sparingly so the sweet potatoes shine, and is often served with just a dollop of whipped cream.