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    Home » Desserts » Southern Sweet Potato Pie

    Southern Sweet Potato Pie

    Published: Nov 12, 2024 by Anne Clark · This post may contain affiliate links · Leave a Comment

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    Images of sweet potato pie for saving to Pinterest.

    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.

    A slice of sweet potato pie with a dollop of whipped cream and a sprinkling of cinnamon-sugar.
    We can't wait to eat this pie at Thanksgiving! I'm drooling as I write this post ha ha!
    Jump to:
    • Why Make This Recipe
    • How to Shape a Pie Crust Like a Pro
    • How to Cook Sweet Potatoes for Pie
    • Ingredients with Notes and Substitutions
    • How to Make Sweet Potato Pie
    • More Sweet Potato Recipes to Make
    • Recipe Tips
    • Storing, Freezing, and Reheating
    • Recipe FAQs
    • More Pie Recipes
    • Recipe
    • Comments

    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

    Ingredients measured into individual containers.

    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

    Ingredients mixed up in a mixing bowl.

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

    Ingredients poured into an unbaked pie crust.

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

    Baked sweet potato pie on a table with plates, cinnamon-sugar mixture in a bowl, and a glass of milk.

    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.

    Recipe FAQs

    Can you make sweet potato pie ahead of time?

    Yes, that's what I do! And cold sweet potato pie is such a treat. Bake and then let the pie completely cool off. Cover it, then refrigerate it. For the best flavor and texture, make 1 day before you plan to serve it.

    Could I bake the pie filling in individual ramekins for personal servings?

    Totally! Mini pies are adorable and great for portion control. Just adjust the baking time—about 20-25 minutes should do it.

    What happens if I bake the pie without a crust?

    It works! It’s more like a sweet potato custard. Grease the dish or use parchment for easy serving.

    Can I swap out sugar for maple syrup or honey?

    Yes! Maple syrup gives it a warm, rich flavor, and honey adds a floral sweetness. Just adjust the liquid slightly to keep the filling from getting too runny; one way to do this is to decrease the eggs from 2 to 1. Add an additional tablespoon of flour.

    A slice of pie with dollop of whipped cream and sprinkling of cinnamon-sugar mixture.

    More Pie Recipes

    • slice of pecan pie with dollop of whipped cream on white plate
      The Best Southern Pecan Pie
    • baked pie with lemon peel decoration on top
      Southern Lemon Chess Pie
    • Slice of baked pie with dollop of whipped cream and sprinkle of cinnamon on top. Served on a round brown plate with fork on the side.
      Butterscotch Cinnamon Pie
    • Whole Chocolate Chess Pie in white pie plate with silver pie server on the side and blue napkin
      Easy Chocolate Chess Pie

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    If you tried my Southern Sweet Potato Pie, please rate and review it below so I know how it turned out.  If you'd like a variety of recipes sent straight to your inbox, sign up here on my subscribe page!

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    Recipe

    A slice of pie with dollop of whipped cream and sprinkling of cinnamon-sugar mixture.

    Southern Sweet Potato Pie

    To make it extra special, 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.
    No ratings yet
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 427kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • mixing bowl
    • Electric mixer
    • measuring cup(s)
    • measuring spoons

    Ingredients

    • 1 refrigerated pie crust
    • 1-½ cups peeled, cooked, mashed sweet potatoes this is about 3 medium sweet potatoes. see cooking tips in Notes.
    • ½ cup melted butter this is 1 stick of butter
    • 1-½ cups granulated sugar
    • 2 large eggs
    • ⅔ cup evaporated milk not condensed milk
    • 3 tablespoon all-purpose flour
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon

    Garnish

    • 1 tablespoon sugar
    • ¾ teaspoon ground cinnamon
    • Reddi Whip or Cool Whip
    Prevent your screen from going dark

    Instructions

    • Follow the instructions on the pie crust package to prepare the crust for filling it. Press the crust into your favorite pie plate (mine is 1-¾ inches deep and 9 inches wide).
      1 refrigerated pie crust
    • Preheat oven to 375F.
    • Add the mashed sweet potatoes, butter, sugar, eggs, evaporated milk, flour, vanilla extract, and ground cinnamon to a mixing bowl. Use an electric mixer on low speed to blend smooth for about 1 minute.
      1-½ cups peeled, cooked, mashed sweet potatoes, ½ cup melted butter, 1-½ cups granulated sugar, 2 large eggs, ⅔ cup evaporated milk, 3 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon
    • Pour the sweet potato mixture into the pie crust.
    • Place the pie in the center of the oven and bake for about 40. Check on the pie after 30 minutes to make sure the crust isn't getting too browned. You may want to cover the edges of the pie crust with strips of foil (or a pie crust protector) to protect them from browning too quickly.
    • Let the pie completely cool off before decorating and slicing. Even better, place the pie in the refrigerator to chill it before serving.
    • To serve, blend the sugar and cinnamon in a small bowl. Put a nice size dollop of whipped cream on a slice of pie and sprinkle with some cinnamon-sugar mixture.
      1 tablespoon sugar, ¾ teaspoon ground cinnamon

    Notes

    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!
    Ways to Cook Sweet Potatoes
    1. Peel and chop sweet potatoes into 1-inch chunks, boil in water for 10 minutes or until tender.
    2. Roast sweet potato halves that have been brushed with olive oil at 400F for 30 minutes.
    3. Pierce sweet potatoes with a fork, then microwave on high for 5–8 minutes, flipping halfway through.
    4. Peel and cut sweet potatoes into chunks. Steam in a basket over simmering water for 20–30 minutes.
    5. Place whole sweet potatoes in a pressure cooker with 1 cup of water. Cook on high pressure for 12–15 minutes, then quick-release.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 427kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 230mg | Potassium: 193mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4003IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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