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!
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.
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.