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The holidays are fast approaching, and you need to make this Southern sweet potato pie! It’s perfectly sweet, comforting, tender, and requires minimal ingredients.
I love serving this pie with whipped cream but feel free to serve it without it. It’s so incredibly delicious it truly doesn’t need any additional toppings. Although sweet potato pie is a holiday staple, you can certainly serve it year-round!
For more of my favorite sweet potato recipes, check out this sweet potato cornbread and sweet potato pancakes.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Sweet Potatoes – Once they come out of the oven, make sure they cool for at least 25 minutes otherwise the heat of the sweet potatoes will scramble the eggs.
- Evaporated Milk – If you don’t have canned evaporated milk, whole milk works as well.
- Butter – Make sure you use unsalted butter softened at room temperature.
- Eggs – Whisk the eggs before adding them to the mixture.
- Pie Crust – Frozen store-bought 9-inch pie crust or homemade works perfectly.
BAKED OR BOILED SWEET POTATOES?
I prefer to use baked sweet potatoes for sweet potato pie but feel free to peel them and boil them until they’re fork-tender.
TOP TIPS
- The second the pie comes out of the oven, allow it to cool at room temperature for at least one hour. Don’t be alarmed if the pie looks too puffy with cracks. It will set as it cools.
- Not a fan of store-bought pie crust? Use your favorite pie crust recipe and make it from scratch.
- Definitely use fresh sweet potatoes, avoid canned sweet potatoes for this recipe.
STORAGE
Place any leftovers in an air-tight container and place it in the fridge for 2-3 days. I recommend serving the pie at room temperature. Make sure to take it out of the fridge 1-2 hours before serving it.
Tried this Southern sweet potato pie? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Southern Sweet Potato Pie
Ingredients
- 1 9-inch store-bought pie crust unbaked , follow package instructions
- 3 large sweet potatoes
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter , softened
- 2 eggs, whisked
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees f, pierce the sweet potatoes with a fork, and bake for 1 hour or until fork-tender.
- Allow the sweet potatoes to cool for 20-25 minutes, peel and add them to a bowl with the butter and mix until smooth. Add the remaining ingredients and make sure to scrape the bottom and sides of a bowl. I like to use an electric mixer.
- Pour the mixture into the pie crust, reduce the oven temperature to 350 degrees F., and bake for 1 hour and 10 minutes or until the center sets. Allow it to cool for 1-2 hours before slicing into it.
- Serve with whipped cream, if desired, and enjoy!
Notes
- The second the pie comes out of the oven, allow it to cool at room temperature for at least one hour. Don’t be alarmed if the pie looks too puffy with cracks. It will set as it cools.
- Not a fan of store-bought pie crust? Use your favorite pie crust recipe and make it from scratch.
- Definitely use fresh sweet potatoes, avoid canned sweet potatoes for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
