Southern Sweet Potato Pie

No Southern Thanksgiving feast would be complete without a sweet potato pie! Besides 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-minute 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 Southern pie.

Why Make This Recipe

Cherished memories, easy prep, and a special finishing touch make this Southern Sweet Potato Pie irresistible for the holidays!

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. Like many old-fashioned sweet potato pie recipes, this one calls for evaporated milk. It's the key ingredient that makes the pie so rich and creamy.

Easy pie crust. I use a refrigerated pie crust. It reminds me of homemade, 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 a slice of pie! 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 that little dusting adds a beautiful final touch.

How to Shape a Refrigerated Pie Crust

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 because 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

• I use boiled sweet potatoes for this pie. Peel and cut the sweet potatoes into chunks, then place them in a pot and cover with water. Boil for about 10 minutes, or until they're fork-tender.
• Drain the sweet potatoes thoroughly, then mash or puree them until smooth. Draining them well is important so you don't add excess water to the pie filling.

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.

Sweet potatoes - you'll need 3 medium sweet potatoes cooked and mashed. I peel them and cut them into chunks, then boil them until they're fork tender. See my tips above.

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

Evaporated milk - for the creamiest filling, use evaporated milk.

Sugar - use regular white granulated 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! It adds warm spice without overpowering the sweet potato flavor.

Vanilla - for yummy vanilla flavor, use pure vanilla extract or vanilla bean paste.

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

How to Make Sweet Potato Pie

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

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

Photo 3. Bake as directed (see recipe card for details).

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 Try

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.

Anne's Recipe Tips

Use fresh sweet potatoes. Choose firm sweet potatoes without bruises, soft spots, or obvious damage.

Cook the sweet potatoes until very tender. Boil the sweet potatoes until a fork easily slides into the pieces. There shouldn't be any firm pieces or chunks before you mash them. This helps give the pie filling its smooth, creamy texture.

Storing, Freezing, and Reheating

• Store leftover pie covered in the refrigerator for up to 3 days.
• 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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