Southern Sweet Potato Pie Recipe That’ll Steal Your Heart

Oh, sweet potato pie—just saying those words takes me right back to my grandma’s kitchen, where the smell of cinnamon and nutmeg would wrap around you like a warm hug. This Southern sweet potato pie isn’t just dessert; it’s a slice of tradition, a creamy, spiced masterpiece that’s been gracing Southern tables for generations. I can still see Grandma pulling hers out of the oven, the filling just set but still jiggly in the center, the crust golden and flaky. It’s the kind of pie that makes you close your eyes with the first bite—rich, velvety, and packed with cozy spices. Whether it’s Thanksgiving, a Sunday supper, or just because, this pie is pure comfort on a plate.

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Why You’ll Love This Southern Sweet Potato Pie

Trust me, this isn’t just any pie—it’s the kind that’ll have everyone begging for seconds (and the recipe!). Here’s why it’s special:

• Creamy dreamy texture: That perfect balance between silky smooth and just sturdy enough to hold its shape when sliced? Yeah, we nailed it.
• Warm spice magic: Cinnamon and nutmeg dance together so beautifully with the sweet potatoes—it’s like autumn in every bite.
• Foolproof filling: No fancy techniques here—just simple mixing for a filling that bakes up perfectly every time.
• Nostalgia in a crust: One taste and you’ll swear you’re sitting at Grandma’s kitchen table, no matter where you actually are.

And the best part? It’s easier to make than you think—no pie-making PhD required!

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Ingredients for Southern Sweet Potato Pie

Now, let’s talk ingredients—because using the right stuff makes all the difference between a good pie and a knock-your-socks-off pie. Here’s what you’ll need:

• 2 cups mashed sweet potatoes (about 2 medium potatoes, roasted and peeled—none of that canned stuff!)
• 1 cup granulated sugar (for that classic sweetness)
• 1/2 cup packed brown sugar (the dark kind—it adds that deep molasses flavor)
• 1/2 cup melted butter (real butter only, please—Grandma would approve)
• 2 large eggs (room temperature—they mix in smoother)
• 1/2 cup evaporated milk (not sweetened condensed—big difference!)
• 1 tsp vanilla extract> (> (the good stuff—no imitation here)
• 1/2 tsp ground cinnamon (freshly ground if you’re fancy)
• 1/4 tsp ground nutmeg (just a whisper—it’s strong stuff)
• 1/4 tsp salt (balances all that sweetness perfectly)
• 1 unbaked pie crust (homemade or store-bought—no judgment!)

See? Nothing too crazy—just honest ingredients that work together like magic. Now let’s get mixing!

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How to Make Southern Sweet Potato Pie

Alright, let’s get to the fun part—making this beauty! Don’t let the fancy look fool you—it’s simple as can be when you follow these steps. Just promise me you’ll preheat that oven first—it makes all the difference!

Preparing the Sweet Potato Filling

First, grab your biggest mixing bowl—this filling likes to spread out! Start by mixing your mashed sweet potatoes with both sugars and that glorious melted butter. Stir just until they’re friends—no need to overdo it. Now crack in those eggs one at a time, mixing well after each. The secret? Go slow with the evaporated milk—pour it in a steady stream while stirring. You want everything combined, but don’t go crazy beating it! A few tiny lumps are totally fine—they’ll disappear in the oven.

Baking the Southern Sweet Potato Pie

Pop that pie on the middle oven rack—that’s the sweet spot for even baking. Now set your timer for 55 minutes, but start checking at 50. You’re looking for edges that are set but the center still has a slight jiggle (like jello, not like water). Oh! And don’t panic if the top puffs up—it’ll settle as it cools. Let it rest at least 2 hours before slicing—I know, the wait is torture, but trust me, it’s worth it for clean slices!

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Tips for the Best Southern Sweet Potato Pie

After making more sweet potato pies than I can count (and eating even more!), I’ve learned a few tricks that’ll take yours from good to legendary:

• Roast, don’t boil your sweet potatoes—the dry heat concentrates their flavor and keeps the filling from getting watery. Just poke ’em with a fork and bake at 400°F until tender.
• Cool your filling for 10 minutes before adding eggs—no one wants scrambled eggs in their pie!
• The jiggle test is your best friend—pull the pie when the center wobbles slightly but the edges are firm. It’ll set perfectly as it cools.
• Let it rest overnight if you can—the flavors deepen beautifully, making day-two slices even more incredible.

Oh, and one more thing—always make two. Trust me, you’ll thank me later when the first one disappears before dessert!

Ingredient Substitutions & Notes

Listen, I’m all about sticking to tradition—but life happens! Here’s how to adapt this Southern sweet potato pie when your pantry rebels:

• Out of evaporated milk? Half-and-half works beautifully, or try coconut milk for a subtle tropical twist (Grandma might raise an eyebrow, but she’d secretly love it).
• Brown sugar MIA? Swap in pure maple syrup—just reduce other liquids slightly. The flavor? *Chef’s kiss*.
• Allergic to eggs? A flax egg (1 tbsp ground flax + 3 tbsp water per egg) does the trick in a pinch.

One non-negotiable? Real sweet potatoes—none of those canned imposters! Their watery texture ruins the magic.

Serving Suggestions for Southern Sweet Potato Pie

Oh honey, this pie shines all on its own—but why stop at amazing when you can go to spectacular? Here’s how I love to serve it:

• Classic style: A dollop of fresh whipped cream with a sprinkle of cinnamon—simple perfection.
• Decadent twist: Warm slices topped with vanilla ice cream that melts into creamy rivers.
• Crunchy upgrade: Toasted pecans or a drizzle of caramel for that perfect sweet-salty crunch.

It’s perfect for Thanksgiving, sure—but don’t wait for holidays! Sunday dinners, potlucks, or just “I survived Monday” celebrations all deserve this pie.

Storing and Reheating Southern Sweet Potato Pie

Now listen—if by some miracle you have leftovers (I never do!), here’s how to keep that pie tasting fresh as day one. Pop it in the fridge covered with foil—it’ll stay perfect for up to 3 days. Want to reheat a slice? Just 15 seconds in the microwave gives you that just-baked warmth. Or for extra crispness, pop it in a 350°F oven for 5-7 minutes. Pro tip: The filling gets even creamier overnight—if you can wait that long!

Southern Sweet Potato Pie FAQs

Nutritional Information

Now, I’m no nutritionist—but if you’re curious about what’s in each glorious slice: A serving of this Southern sweet potato pie has about 380 calories, 16g fat, and 54g carbs. Remember, these numbers can change based on your exact ingredients and brands—but let’s be honest, we’re here for the soul-warming deliciousness, not the math!

Share Your Southern Sweet Potato Pie Experience

Nothing makes me happier than seeing your sweet potato pie creations! Did you add a special twist? Did your family go crazy for it? Leave a comment below or tag me on social—I want to hear all about your pie adventures (and see those gorgeous golden slices!). Your stories keep Grandma’s tradition alive, one perfect pie at a time.

Southern Sweet Potato Pie

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A classic Southern dessert with creamy sweet potato filling and a flaky crust.

• Author: Sophia Collins
• Prep Time: 20 mins
• Cook Time: 1 hour
• Total Time: 1 hour 20 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 2 large eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 unbaked pie crust

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Instructions

1. Preheat oven to 350°F.
2. Mix mashed sweet potatoes, sugars, and melted butter in a bowl.
3. Beat in eggs one at a time.
4. Stir in evaporated milk, vanilla, cinnamon, nutmeg, and salt.
5. Pour filling into unbaked pie crust.
6. Bake for 55-60 minutes until set.
7. Cool completely before serving.

Notes

• Use fresh sweet potatoes for best flavor.
• Pie can be stored in refrigerator for up to 3 days.
• Top with whipped cream if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 75mg