Add Preferred SourceSweet Potato Pie is a classic for a reason: it's easy, delish, and it's a Southern staple. For Thanksgiving, Christmas, or anytime you need a slice of something sweet and delicious, this easy version is going to be your new favorite.
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This pie is a staple in my family, especially during the fall season. Every bite reminds me of the warmth of Southern hospitality. Whether you're a fan of the traditional recipe or new to it, this Sweet Potato Pie will become one of your go-to comfort foods.
A Southern food classic
Growing up in the South, sweet potatoes were a common ingredient in our kitchen. My grandmother always said that a meal wasn’t complete without a sweet potato dish, and she was right. Every Thanksgiving, I’d watch her make her famous Sweet Potato Pie, filling the house with the smells of cinnamon, nutmeg and warm brown sugar.
It was more than just a dessert, it was a symbol of family, tradition and love. Now, I make this pie for my family, continuing that legacy, and it always brings a piece of Southern tradition to our table.
Ingredients
How to make Sweet Potato Pie
Making Sweet Potato Pie is simple and satisfying. Start by roasting sweet potatoes until they’re soft, which brings out their natural sweetness. Once they’re cooked, mash them and mix in spices like cinnamon, ginger and nutmeg to give the pie a warm, comforting flavor.
Next, stir in melted butter and brown sugar for richness, followed by half and half to make the filling smooth and creamy. Pour this mixture into a pre-baked pie shell, then pop it in the oven to bake until the pie is set.
When the pie is done, let it cool slightly. You can serve it just as it is or add a dollop of whipped cream or a scoop of ice cream for an extra treat.
Serving suggestions
Serve this Sweet Potato Pie slightly warm for that extra cozy, just-out-the-oven feel. Top each slice with whipped cream or a scoop of vanilla ice cream, and enjoy it with a mug of coffee or a glass of sweet tea.
For a full Southern-style meal, start with Buttermilk Fried Chicken and a comforting side like Creamed Corn, then bring out the pie as the sweet finish. For holiday dinners, it’s especially perfect after Brown Sugar Pineapple Ham when you want dessert to feel extra special.
Storage tips
If you have leftovers (though that’s rare in my house!), store the Sweet Potato Pie covered in the refrigerator. It will keep for up to three days. To reheat, pop it in the oven at 350°F for about 10 minutes or microwave individual slices for a quick treat. If you prefer, you can also freeze the pie. Wrap it tightly in plastic wrap and foil, and it will last for up to two months in the freezer.
Southern farewell
Sweet Potato Pie holds a special place in my heart and on my table. It’s a recipe that’s been passed down in my family, and each time I make it, I’m reminded of the warmth and love that comes with sharing a meal with the people you care about.
Sweet Potato Pie
Equipment
Ingredients
- 3 sweet potatoe scrubbed and cut in half lengthwise
- 2 large egg
- 1 x 9-inch frozen pie shell
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted
- 1 teaspoon ground ginger
- ½ cup packed dark brown sugar
- ¾ teaspoon salt
- 1½ cups half and half
- ½ teaspoon nutmeg ground or freshly grated
- whipped cream cool whip, or ice cream (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Place the sweet potatoes cut-side down on the baking sheet, then prick the skins a few times with a fork or paring knife so steam can escape as they bake.
- Prepare the frozen pie crust for a quick blind bake. Line the inside of the frozen pie shell with parchment paper, then fill it with dry beans or uncooked rice to weigh it down. Set the pie crust on the same baking sheet beside the sweet potatoes.
- Bake for 45–50 minutes, turning the sweet potatoes halfway through so they cook evenly. The sweet potatoes are done when a fork slides in easily. Carefully remove the baking sheet from the oven, then transfer the pie crust to a wire rack to cool. Remove the beans/rice and parchment once it’s cool enough to handle.
- Let the sweet potatoes cool until they are safe to touch, then peel off the skins. Transfer the flesh to a large mixing bowl and mash until mostly smooth.
- Add the eggs one at a time, whisking well after each addition until fully incorporated. Then whisk in the melted butter, cinnamon, brown sugar, ginger, nutmeg, salt, and finally the half and half, mixing until the filling is smooth and well combined.
- Pour the sweet potato filling into the pre-baked pie crust. Bake for 45–55 minutes, or until the edges look slightly puffed and set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the pie from the oven and place it on a wire rack to cool. Once cooled, slice and serve with whipped cream, Cool Whip, or ice cream if you’d like.
Notes
- Pick the best sweet potatoes: Choose fresh, orange-fleshed sweet potatoes for their rich flavor and vibrant color. These will give your pie the best results.
- Spice it right: Adjust the spices to your liking. Start small and add more if needed. Spices like cinnamon and nutmeg can vary in strength.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Having grown up in the South food is not just a necessity, but a way of life. We don’t eat to live, but live to eat. Food is not just tradition, but a communal bridge linking the Past with the present cementing it to the future. Celebrations are milestones shared around food making the event as well as the food more memorable. Southern food embodies part of what it is to be a Southerner.