This classic Southern sweet potato pie is smooth, rich, and warmly spiced—everything a comforting homemade dessert should be. Made with simple pantry ingredients and a flaky pie crust, it’s perfect for holidays, Sunday dinners, or anytime you want a timeless dessert that never goes out of style.
Ingredients
- 2 cups cooked sweet potatoes, mashed until smooth
- 1 cup sugar
- ½ cup butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 unbaked 9-inch pie crust
How to Make
- Preheat the oven to 350°F (175°C).
- In a large bowl, mash the cooked sweet potatoes until completely smooth.
- Whisk in the sugar and melted butter until well combined.
- Add the eggs, milk, vanilla, cinnamon, and nutmeg. Mix until the filling is silky and evenly blended.
- Pour the mixture into the unbaked pie crust, smoothing the top.
- Bake for 50–55 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Remove from the oven and allow the pie to cool completely before slicing.
Serving and Storage Tips
- Serve plain for a traditional flavor or with whipped cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 4 days.
- For best texture, bring refrigerated slices to room temperature before serving.
Variations
- Spiced Version: Add ¼ teaspoon ground ginger or cloves for deeper warmth.
- Creamier Filling: Substitute half the milk with heavy cream or evaporated milk.
- Crust Options: Use a homemade butter crust or a graham cracker crust for a twist.
FAQ
Can I use canned sweet potatoes?
Yes, just drain them well and mash until smooth.
How do I know when the pie is done?
The center should be set with only a slight jiggle, and a knife inserted should come out clean.
Can this pie be made ahead?
Absolutely. It tastes even better the next day once the flavors have fully settled.
