Southern Sweet Potato Pie

No southern Thanksgiving feast would be complete without a sweet potato pie! Besides it being rich and decadent, this pie is so very easy to make. Fun Fact - my husband, who isn't a sweet potato pie fan, ate half of this pie. I'm not kidding! He loves it.

Why love it? It could be that creamy smooth, silky filling. It could be the sweet, cinnamon buttery flavor, or it could be the easy 15 prep time thanks to the pre-made crust. Who am I kidding? It's all those things and then some, just like my Sweet Potato Casserole!

To make it extra special, I like to add a dollop of whipped cream and a dusting of cinnamon-sugar right before serving. You and your family will love this timeless, old fashioned pie.

Why Make This Recipe

Cherished memories, easy to make, and a special topping are what make this sweet potato pie irresistible for any occasion!

Nostalgic. If you have fond memories of eating sweet potato pie at your grandma's house, then this recipe might just reunite you with those memories. Just like grandma's recipe, this one calls for good old fashioned evaporated milk. It's the key ingredient that makes the pie so rich and creamy.

Easy pie crust. For this recipe, I use the refrigerated pie crust. It reminds me of the homemade version, but with lots less time and prep. Plus, you get to place it in your own favorite pie plate and shape it yourself.

Special topping. Everybody loves a dollop of whipped cream on their slice of pie! But I like to take it a step further by adding a sprinkling of cinnamon-sugar mixture. Cinnamon and sweet potatoes are made for each other and taste good together, and dusting the whipped cream with the cinnamony-sweet mixture adds a beautiful final touch to this decadent pie.

How to Shape a Pie Crust Like a Pro

Shaping a refrigerated pie crust into a pie plate is super simple. Here's how to do it with ease:

Steps for Shaping Refrigerated Pie Crusts

1. Let It Warm Slightly. Take the pie crust out of the fridge and let it sit at room temp for about 15 minutes. This prevents cracking.
2. Unroll Gently. Carefully unroll the crust onto a clean surface or over the pie plate. If it sticks, use a little flour on your hands or surface.
3. Center It Over the Plate. Place the crust over your pie plate so it hangs evenly over the edges.
4. Press It In. Use your fingers to gently press the crust into the bottom and sides of the plate. Be sure it fits snugly with no air pockets.
5. Shape and Finish the Edge.
   • For a simple look, fold the edge under itself (like I did in the ingredient photo). Press down with a fork for a fancier look.
   • For a fluted edge, pinch the dough with your thumb and two fingers.

Tips for Using Refrigerated Pie Crust

• If the crust cracks, dab a little water on the edges and pinch it back together.
• Avoid stretching the dough—it can shrink during baking.
• Don't stress about making the perfect edge! The design should be uniquely by you 🙂

How to Cook Sweet Potatoes for Pie

Sweet potato pie starts with perfectly cooked sweet potatoes! Here are 5 easy cooking options to get them soft, flavorful, and ready to blend:

1. Boiling (Quick and Simple)

• How: Peel and chop sweet potatoes into chunks. Cover them with water in a pot. Boil for about 10 minutes on medium-high heat until fork-tender.
• Pros: Fast and easy, no special equipment.
• Tips: Drain thoroughly to avoid excess water in your pie filling.

2. Roasting (Flavor-Packed)

• How: Roast halved sweet potatoes at 400°F for 30 minutes, until soft and caramelized.
• Pros: Intensifies natural sweetness and keeps the potatoes dry.
• Tips: See my Roasted Sweet Potato Halves recipe for easy directions.

3. Microwaving (Super Fast)

• How: Pierce sweet potatoes with a fork, then microwave on high for 5–8 minutes, flipping halfway through.
• Pros: Quickest method with minimal cleanup.
• Tips: Wrap in a damp paper towel for even cooking.

4. Steaming (Gentle Cooking)

• How: Peel and cut sweet potatoes into chunks. Steam in a basket over simmering water for 20–30 minutes.
• Pros: Retains nutrients and has a soft, moist texture.
• Tips: Let them cool slightly before blending to avoid steam burns.

5. Pressure Cooking (Effortless and Fast)

• How: Place whole sweet potatoes in a pressure cooker with 1 cup of water. Cook on high pressure for 12–15 minutes, then quick-release.
• Pros: Set it and forget it, great for larger batches.
• Tips: Let them cool before peeling; the skins slide right off!

Regardless of the method, mash or puree the sweet potatoes until smooth to ensure a silky pie filling. Roasting is my personal favorite for the rich flavor it adds, but all these methods work beautifully!

Ingredients with Notes and Substitutions

Refrigerated pie crust - like I said earlier, the refrigerated pie crust tastes and looks more like it's made from scratch. However, feel free to use a frozen pie crust instead.

Sweet potatoes - you'll need 3 medium sweet potatoes cooked and mashed. Peel them before boiling them if that's how you choose to cook them. See my tips above.

Butter - gives the filling its rich, buttery flavor and soft texture.

Evaporated milk - for the creamiest filling, use evaporated milk. You can substitute with whole milk

Sugar - use regular white granulated sugar. You can substitute with half white and half light brown sugar.

Eggs - they don't need to be room temperature; use them straight out of the fridge.

Flour - adding a little flour thickens the filling, helps it set, and keeps the pie sliceable while staying creamy and smooth.

Cinnamon - a must ingredient for sweet potato pie! If you love nutmeg, add ¼ tsp.

Vanilla - for yummy vanilla flavor, use pure vanilla extract or vanilla bean paste. For a unique twist, use maple extract instead.

Garnishes - I like using "real whipped cream" like the one in the can (Reddi Whip). Then for that extra special, extra delicious final to touch, sprinkle cinnamon-sugar on top!

How to Make Sweet Potato Pie

Step 1. Blend the mashed sweet potatoes, butter, sugar, eggs, evaporated milk, flour, vanilla extract, and ground cinnamon with an electric mixer.

Step 2. Pour the mixture into the pie crust that's been shaped in a pie plate. Bake as directed.

Simple perfection! Eat plain or with a dollop of whipped cream and sprinkling of cinnamon-sugar mixture. Ice cream is also a winning combination.

More Sweet Potato Recipes to Make

Sweet potatoes can be served as side dishes and desserts! I'm on a mission to get more sweet potatoes in our menu rotation. For now, here are some recipes to explore:

Sweet Potato Cornbread - nothing finer than a hot slice of sweet potato cornbread with melty butter and honey drizzled on top. What a treat!

Stovetop Candied Sweet Potatoes - slow cooked in a cast iron skillet until tender and caramelized.

Baked Sweet Potato Halves - fairly quick to make (30-minute bake time), the sweet potatoes turn out super creamy on the inside and crispy on the outside.

Recipe Tips

Use fresh sweet potatoes. Choose fresh sweet potatoes with no bruising or brown spots. If you're roasting the sweet potatoes, pick out similar size potatoes for uniform bake time.

Properly cook the potatoes. Cook the sweet potatoes until they are very soft. You can stick a toothpick or fork in them making sure they're really tender. Whatever method you cook them, there should be no firm pieces or chunks.

Repurpose the skins. Save the sweet potato skins and make chips! Toss the skins in olive oil, season with salt or spices, and bake until cripsy!

Storing, Freezing, and Reheating

• Store leftover pie covered in the refrigerator for up to 3 days.
• You can freeze a whole cooked and cooled pie for up to 3 months; be sure to wrap it in foil then place in a gallon ziplock bag.
• Cold sweet potato pie is delicious, but if you like it warm, simply heat it in the microwave for about 30 seconds.

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