When it comes to Southern comfort food, nothing beats a homemade Sweet Potato Pie. The rich, creamy filling, spiced just right, brings back memories of family gatherings and holidays filled with love and laughter.
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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 Sweet Potato Pie slightly warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream to get that extra Southern comfort. It pairs perfectly with a cup of strong coffee or a glass of sweet tea.
If you’re hosting a dinner party, consider serving this pie alongside other Southern classics like fried chicken, collard greens and cornbread. It also makes a fantastic dessert for holiday dinners or family gatherings.
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.
I hope this recipe brings the same sense of comfort and joy to your home. Give it a try, and you might just find yourself making it every holiday season — or anytime you need some Southern comfort.
Sweet Potato Pie
Equipment
- Pot or saucepan
- Mixing bowls
- Hand mixer or potato masher
- Spatula or whisk
- Pie dish
- Rolling Pin
- Oven mitts
Ingredients
- 3 Sweet potatoes scrubbed and cut in half lengthwise
- 2 large eggs
- 1 x 9-inch frozen pie shell
- 1 tsp cinnamon
- 2 tbsp unsalted butter melted
- 1 tsp ground ginger
- ½ cup packed dark brown sugar
- ¾ tsp salt
- 1½ cups half and half
- ½ tsp 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 baking sheet with parchment paper.
- Place the sweet potatoes, cut side down, on the baking sheet. Prick the skins with a fork or paring knife. Line the inside of your frozen pie shell with parchment paper and fill it with rice or dry beans to weigh it down. Place it on the baking sheet alongside the potatoes.
- Bake for 45-50 minutes, turning the sweet potatoes halfway through for even cooking. The sweet potatoes are done when you can easily pierce them with a fork. Remove the sweet potatoes and pie crust from the oven. Set the pie crust on a wire rack to cool.
- Once the sweet potatoes are cool enough to handle, peel off the skins. Transfer the potato flesh to a large mixing bowl and roughly mash it using a potato masher or fork.
- Whisk the mashed sweet potatoes, adding one egg at a time. Once both eggs are incorporated, whisk in the melted butter, cinnamon, brown sugar, ginger, nutmeg and salt. Finally, whisk in the half and half until everything is well combined.
- Pour the sweet potato mixture into the pre-baked pie crust. Bake for 45-55 minutes, until the filling is slightly puffed at the edges and a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and place it on a wire rack to cool. Once it’s cool, top with whipped cream, Cool Whip or ice cream if you’d like. Enjoy!
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.
- Cook to perfection: Bake or boil the sweet potatoes until they’re tender and can be easily pierced with a fork. Be careful not to overcook them, as that can make the filling too watery.
- 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.
- Avoid surface cracks: To keep the pie from cracking, don’t overbake it. The center should have a slight wobble when you take it out of the oven.
- Watch it puff up: When the pie first comes out of the oven, the filling will puff up. Don’t worry — it will settle as it cools.
- Canned potatoes shortcut: In a pinch, you can use canned sweet potatoes. Just be sure to drain them well to avoid a soggy crust.
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.