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Classic Southern Sweet Potato Pie

A close-up of a thick, glistening slice of sweet potato pie on a white plate.
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A recipe for a traditional Southern sweet potato pie featuring a creamy, velvety filling with warm spices in a buttery crust.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 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 the unbaked pie crust on a baking sheet.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until smooth.
  3. Add the melted butter to the sweet potato mixture and stir well.
  4. In a separate small bowl, whisk the eggs lightly. Add the eggs, evaporated milk, and vanilla extract to the sweet potato mixture. Mix until just combined.
  5. Stir in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are evenly distributed. Do not overmix.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  8. Let the pie cool completely on a wire rack before slicing and serving. This helps the filling set fully.

Notes

  • For the creamiest texture, press the cooked sweet potatoes through a ricer or mash them very thoroughly until completely smooth before measuring.
  • If you prefer a richer flavor, substitute half of the evaporated milk with heavy cream.
  • You can make this pie up to two days ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://whiskdaily.com/classic-southern-sweet-potato-pie-recipe/