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Southern Sweet Potato Pie

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This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it’s the perfect make ahead sweet treat!

southern sweet potato pie on white plate with pie in background

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A true Southern sweet potato pie is one of my favorite fall desserts. The filling is silky smooth and when it’s topped with some whipped cream I’m in heaven!

It’s one of my preferred Holiday pie and lucky for me, my kids love it too. So I always end up making this pie most often around the Holidays.

This is a great pie to serve up for Thanksgiving along with my Simple Pumpkin Cake!

How To Make Southern Sweet Potato Pie

The mashed sweet potatoes in a bowl
  • Add remaining ingredients and whisk until smooth and combined.
Whisking together the ingredients for the filling
  • Pour in prepared pie crust. You can see my crust broke a little, lol. It was still mighty good though.
The pie filling in the crust
  • Bake for 40-45 minutes until pie is set in the middle.
The baked sweet potato pie

Can you make it ahead of time?

Yes! This is the perfect make ahead dessert. In fact you want to let the pie sit for at least an hour before serving it. Once the pie has cooled to room temperature, cover it loosely with plastic wrap of foil and it will keep well for up to 4 days in the refrigerator.

Can you freeze it?

If you are super organized and planning ahead, then you can freeze the pie. It’s best to freeze the pie before you bake it or it can become soggy once thawed.

Place the filling in the crust and then wrap securely in plastic wrap and place in a freezer bag. Defrost the pie in the fridge overnight before baking. The pie will keep well frozen for up to 3 months.

What’s the difference between pumpkin pie and sweet potato pie?

The flavors in both of these traditional Thanksgiving pies are similar, but sweet potato pie is less dense and more light an airy. It’s sweeter and more creamy and I find it much richer in flavor.

A slice of southern sweet potato pie served on a white plate

Recipe Notes and Tips

  • Sweet potato pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
  • Don’t boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

More Easy Dessert Recipes

A slice of southern sweet potato pie served on a white plate
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5 from 10 votes

Southern Sweet Potato Pie

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it's the perfect make ahead sweet treat!
Course Dessert
Cuisine American
Keyword southern sweet potato pie, sweet potato pie recipe, thanksgiving pies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 340kcal
Author Tanya

Ingredients

  • 9- inch pie crust store-bought or homemade
  • 1.5 lbs sweet potato about 2 medium sweet potatoes
  • ¼ cup butter softened
  • ¾ cup packed brown sugar
  • 2 large eggs lightly beaten
  • ½ cup evaporated milk
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  • Bake or microwave the sweet potatoes:
  • Air fryer – 400 degrees Fahrenheit for 35-40 minutes.
  • Oven – 425 degrees Fahrenheit for 45-50 minutes.
  • Microwave – prick potatoes all over, microwave for 8-10 minutes, flipping halfway.
  • Preheat oven to 375 degrees Fahrenheit.
  • Mash sweet potatoes in a bowl. Add remaining ingredients and whisk until smooth and combined. Pour in prepared pie pan.
  • Bake for 40-45 minutes until pie is set in the middle. Remove and allow to cool for at least 1 hour.

Notes

  • Prepare pie crust according to your recipe or package directions.
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
  • Don’t boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 398mg | Fiber: 3g | Sugar: 25g | Vitamin A: 12341IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
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Recipe Rating




Gracie

Wednesday 20th of October 2021

Tanya, what would be a dairy free substitute for the evaporated milk?

Tanya

Thursday 21st of October 2021

Hi Gracie, I've only used evaporated milk but I think coconut milk would work fine.

Charmaine

Sunday 10th of October 2021

I had heard of sweet potato pie, but had never tried it. I followed your recipe to the letter and it was absolutely DIVINE!!! I made it for my family for Thanksgiving and it was the star of the show. Thank you for sharing this great southern tradition. You have a new fan on the east coast of Canada. :)

Wade

Monday 23rd of August 2021

My first time making, and they turned out great. Thank yoi

Billie Patrick

Monday 16th of August 2021

could you use canned sweet potatoes, that have been drained?

Tanya

Tuesday 17th of August 2021

Hi Billie, that should work fine.

Yesha

Saturday 14th of August 2021

Thank you for sharing this amazing recipe! Cooking it right now. Oven bound #sweetpotatoepie