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The Best Creamy Southern Sweet Potato Pie Recipe

A close-up, sunlit slice of vibrant orange sweet potato pie on a white plate.

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I am so glad you are here to make this classic Southern Sweet Potato Pie. This recipe delivers a velvety, perfectly spiced filling in a flaky crust, making it the ideal comfort food dessert for your holiday table.

Ingredients

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  • 1 (15-ounce) package refrigerated pie crusts (or your favorite homemade flaky pie crust recipe)
  • 2 cups cooked and mashed sweet potatoes (about 3 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup whole milk or heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Place one pie crust into a 9-inch pie plate. Crimp the edges as desired.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, milk or cream, eggs, and vanilla extract. Mix until the ingredients are smooth.
  3. Stir in the cinnamon, nutmeg, ginger, and salt until they are fully incorporated into the filling.
  4. Pour the sweet potato filling evenly into the prepared pie crust.
  5. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  6. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This allows the custard to fully set for that perfect velvety texture.
  7. Serve at room temperature or slightly chilled.

Notes

  • For the creamiest texture, press your cooked sweet potatoes through a fine-mesh sieve or use a food processor to eliminate any lumps before measuring.
  • If you prefer a richer flavor, substitute the whole milk with heavy cream.
  • This pie tastes even better the next day, making it a great make-ahead Thanksgiving dessert.

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