Make family gatherings extra special with a classic Southern Sweet Potato Pie made from scratch. This simple, comforting recipe yields a silky custard filling with warm spices that tastes like a cherished old-fashioned pie. Follow the directions below to make a perfect pie that will become a holiday favorite.
Why This Recipe is the Best
This sweet potato pie is a true Southern classic—ideal for Thanksgiving, Christmas, or any family gathering. The filling is smooth and custardy with cinnamon, nutmeg, and ginger bringing warm, familiar flavors. Inspired by Southern traditions, this recipe produces a homemade taste that outshines store-bought pies and quickly becomes a holiday staple.
Key Ingredients
Gather high-quality ingredients and follow the tips for the best texture and flavor.
- Sweet potatoes – The base of the pie. Peel after cooking and measure by weight for consistency if possible.
- Eggs – Use room-temperature eggs for better incorporation and a smoother custard.
- Milk – Whole milk gives the best texture. You may use half-and-half for a richer result; avoid low-fat milks for this recipe.
- Spices – Cinnamon, nutmeg, and ginger provide the warm, holiday flavor.
How to Make Sweet Potato Pie
Follow these steps for a smooth, creamy pie. Photos illustrate key stages and textures.
- Cook the sweet potatoes until tender. Poke holes to aid cooking and test doneness with a knife.
- Blend the cooked sweet potatoes with the milk until very smooth.
- Mix sugars, eggs, butter, vanilla, and spices into the blended sweet potato mixture until silky and fully combined.
- Pour into a 9-inch pie crust. Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake 45–55 minutes more. Cool at least 2 hours before slicing.
Hint: Be sure the sweet potatoes are fully cooked and blended until smooth for the creamiest filling.
Common Mistakes
Undercooked sweet potatoes will leave lumps in the filling, while overbaking the pie can dry it and ruin the satiny texture. Microwaving sweet potatoes is a fast and reliable method; bake them in the oven if preferred, adjusting time as needed.
Top tip
Blend the sweet potatoes with the milk in a high-speed blender until perfectly smooth. This step makes the difference between a slightly grainy filling and a velvety custard.
Recipe
Sweet Potato Pie
Equipment
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Mixing bowl
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9″ pie pan
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Blender or food processor
Ingredients
- 1 single pie crust
- 2 large sweet potatoes (about 1 3/4 pounds / 800 g)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 3/4 cup whole milk (or half-and-half)
- 2 Tablespoons butter, melted
- 2 teaspoons vanilla
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Cook the sweet potatoes: poke with a fork and microwave 3 minutes per side to start (adjust by 30–60 second intervals until tender). Let cool 10–20 minutes, then peel.
- Preheat oven to 400°F. Fit the pie crust into a 9″ deep-dish pan. Blind bake only if using a homemade crust; a store-bought crust does not require it.
- Combine sweet potatoes and milk in a blender and blend on high until silky smooth.
- Transfer the puree to a bowl. Using an electric mixer, beat in white sugar, brown sugar, eggs, melted butter, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Pour into the prepared pie shell.
- Bake 10 minutes at 400°F, then reduce oven to 350°F and bake 45–55 minutes more, until the filling is set but still slightly jiggly in the center. Cool at least 2 hours before slicing.
Notes
- If using small sweet potatoes, start with about 2 minutes per side in the microwave and test for doneness.
- For a more caramel flavor, use all brown sugar in place of the white sugar.
- You can bake the sweet potatoes in the oven if preferred; adjust cook time accordingly.
- Undercooked potatoes cause lumps; overbaking dries the filling—monitor carefully near the end of baking.
- Make ahead: store refrigerated up to 4–5 days. To freeze, wrap tightly and freeze up to 2–3 months; thaw in the refrigerator before serving.
Nutrition
Calories: 329 kcal
Carbohydrates: 55 g
Protein: 5 g
Fat: 10 g
Sweet Potato Pie vs. Pumpkin Pie
Both pies are custard-based and spiced for the holidays. Sweet potatoes are naturally sweeter than pumpkin, so sweet potato pie typically requires less added sugar. Pumpkin pie often needs a broader spice blend, while sweet potato pie achieves robust flavor with fewer spices.
Substitutions and Variations
Try one of these variations to change the flavor profile:
- Pumpkin-sweet potato: Use half sweet potato and 1 cup pumpkin puree.
- Brown butter: Brown the butter before adding for a nutty depth.
- Evaporated milk: Substitute evaporated milk for whole milk for a richer custard—use regular, not fat-free.
- All brown sugar: Replace white sugar with brown sugar for a deeper caramel note.
- Purple sweet potatoes: Swap in purple sweet potatoes for a vibrant color and the same method.
- Graham cracker crust: Use a graham cracker crust for a sweeter, firmer base.
How To Serve
Serve chilled or at room temperature with whipped cream or a scoop of vanilla ice cream. This pie pairs well with traditional holiday sides and makes a cozy finishing touch to any holiday meal.
Storing Sweet Potato Pie
Refrigerate covered after cooling; it will keep up to 4–5 days. For longer storage, wrap tightly and freeze for 2–3 months. Thaw in the refrigerator before serving.
FAQ
Cook and puree sweet potatoes until smooth, then blend with milk, sugar, eggs, butter, vanilla, and spices. Pour into a pie crust and bake until set.
Bake 10 minutes at 400°F, then reduce to 350°F and bake 45–55 minutes longer. Cool at least 2 hours before serving.
Yes. Cool completely, wrap tightly, and freeze up to 2–3 months. Thaw in the refrigerator before reheating or serving.
Yes. Because the filling contains dairy and eggs, refrigerate after cooling. It will keep 4–5 days in the fridge.
Lumps usually come from undercooked sweet potatoes; overbaking can dry the filling and ruin its silky texture. Ensure potatoes are fully cooked and well blended, and avoid overbaking.