Old-Fashioned Southern Sweet Potato Pie

If you've ever had a slice of Southern sweet potato pie made from scratch, you know it's something special. Warm, creamy, and full of comforting spices, it's more than just a dessert. It's a piece of home.

Growing up in Mississippi, my grandmother made the best sweet potato pie. Every Thanksgiving and Christmas, her pie was the first thing to disappear from the dessert table. She didn't follow a written recipe. It was all muscle memory, a little Southern instinct, and a whole lot of love. The sweet potatoes were always roasted just right, the filling was smooth with the perfect blend of spices, and the crust was golden and flaky. It was simple, humble, and absolutely unforgettable.

This recipe is my way of keeping her tradition alive and sharing it with you. Whether you're baking it for the holidays or just because you're craving something sweet and soulful, this classic Southern sweet potato pie will make you feel right at home.

For more Southern Thanksgiving recipes, check out our Old-Fashioned Buttermilk Pie and Soul Food Candied Yams recipes next!

Why You'll Love This Southern Sweet Potato Pie

• Deep Southern Roots: A true Mississippi-style pie full of rich flavor and tradition.
• Made from Scratch: Homemade crust and roasted sweet potatoes take it to the next level.
• Perfect for the Holidays: A must-have at Thanksgiving, Christmas, or any Southern gathering.
• Make-Ahead Friendly: Bake it in advance for a stress-free holiday dessert.

Ingredients and Substitutions

This sweet potato pie is made with simple, wholesome ingredients that come together to create a traditional Southern dessert full of cozy flavor.

For the Homemade Pie Crust

• All-purpose flour - the base of the crust.
• Unsalted butter - use very cold, cubed butter for a flaky texture.
• Salt and sugar - just a pinch of each to season the crust.
• Ice water - helps bring the dough together without making it tough.
• Shortcut: You can use a store-bought pie crust if you're short on time.

For the Sweet Potato Filling

• Sweet potatoes (about 1.5 pounds) - roasted and mashed, yielding about 2 cups.
  • Substitution: Use canned sweet potatoes packed in water (not syrup), drained and mashed.
• Unsalted butter - softened to mix smoothly into the filling.
• Granulated sugar - for sweetness.
• Brown sugar (light or dark) - adds rich, caramel-like depth.
  • Substitution: Use all granulated sugar for a lighter flavor.
• Evaporated milk - the classic choice for richness.
  • Substitution: Use whole milk, half-and-half, or buttermilk.
• Eggs (2 large) - help bind the filling and add creaminess.
• Vanilla extract - enhances the warm flavor.
• Cinnamon, nutmeg, and cloves - traditional Southern spices that give the pie its cozy character.
• Salt - just a touch to balance the sweetness.

How to Make Southern Sweet Potato Pie

Step 1. Combine flour, salt, and sugar in a food processor. Add cold, cubed butter and pulse until crumbly. Slowly add ice water until the dough comes together.

Step 2. Divide, shape into discs, wrap, and chill for at least an hour.

Step 3. Roll one disc into a 9-inch pie plate, crimp the edges, and refrigerate while you make the filling.

Step 4. Pierce sweet potatoes and roast at 450°F for 50-60 minutes until fork-tender. Let cool, peel, and mash.

Step 5. Beat the mashed sweet potatoes with softened butter until fluffy. Add sugars, evaporated milk, vanilla, spices, and salt. Mix until smooth, then beat in the eggs until fully combined.

Step 6. Pour the filling into the prepared pie crust and smooth the top. Bake at 350°F for 55-65 minutes, or until the center is set and a toothpick comes out clean. Cool the pie completely on a wire rack.

Tips for the Best Sweet Potato Pie

• Roast, don't boil - Roasting concentrates the flavor and avoids excess moisture.
• Whip the filling - Beating the mixture helps create a lighter, fluffier texture.
• No blind baking needed - The long bake time ensures a fully cooked crust.
• Smooth texture hack - Use a food processor to puree sweet potatoes before mixing for an ultra-smooth filling.

Make-Ahead, Storage & Freezing

• Make Ahead: Bake the pie up to 2 days in advance and store in the refrigerator. Let it sit at room temperature before serving.
• Storing: Keep tightly wrapped in the fridge for up to 5 days.
• Freezing: Wrap the cooled pie in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge.

What to Serve with Southern Sweet Potato Pie

This pie is rich and satisfying on its own, but it pairs beautifully with:

• Fresh whipped cream
• Maple or caramel drizzle
• Toasted or candied pecans
• A cup of hot cocoa, coffee, or spiced cider

Frequently Asked Questions

Is This Recipe Similar to Patti Labelle's Sweet Potato Pie?

This recipe is very similar to Patti LaBelle's sweet potato pie and features some of the same delicious ingredients. The main difference is Patti LaBelle's recipe uses all granulated sugar, and this sweet potato pie recipe calls for half granulated sugar and half light brown sugar, giving it a deeper, more caramel-like flavor.

More Thanksgiving Desserts You Will Love!

The Lord is my shepherd, I lack nothing.

Psalm 23:1

If you tried this Creamy Southern Baked Mac and Cheese recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your creations. There's nothing better than seeing my Mississippi family tradition come to life in your kitchens.

📖 Recipe

Old-Fashioned Southern Sweet Potato Pie

Ashley Boyd

If you've ever had a slice of Southern sweet potato pie made from scratch, you know it's something special. Warm, creamy, and full of comforting spices, it's more than just a dessert. It's a piece of home.

4.92 from 24 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, Southern US

Cook ModePrevent your screen from going dark

Servings 10 slices

Calories 357 kcal

Equipment

• ▢
  Measuring cups and spoons
• ▢
  Food processor
• ▢
  Baking sheet
• ▢
  Mixing bowls
• ▢
  Handheld electric mixer
• ▢
  9-inch pie dish
• ▢
  Kitchen scissors
• ▢
  Pie server

Ingredients

  

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Homemade Pie Crust (makes two; freeze one for later)

• ▢ 3 cups all-purpose flour
• ▢ 18 tablespoons unsalted butter - very cold, cut into cubes
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon granulated sugar
• ▢ ⅔ cup ice water

For the Filling

• ▢ 1.5 pounds sweet potatoes - about 2 medium; yields 2 cups mashed
• ▢ 8 tablespoons unsalted butter - softened
• ▢ ½ cup granulated sugar
• ▢ ½ cup light or dark brown sugar
• ▢ ½ cup evaporated milk
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon salt
• ▢ 2 large eggs - room temperature

Get Recipe Ingredients

Instructions

 

• Combine dry ingredients: In a food processor, add flour, salt, and sugar. Pulse a few times to mix.
• Add butter: Add cold, cubed butter to the food processor. Pulse several times until the mixture resembles coarse crumbs, about the size of small peas.
• Add ice water: Slowly pour in the ice water while pulsing, just until the dough starts to come together. It should hold when pinched but not be sticky.
• Divide and chill: Turn the dough onto a lightly floured surface. Divide into two equal pieces. Flatten each piece into a disc, wrap in plastic wrap, and refrigerate at least 1 hour.
• Roll the crust: Roll out one disc of dough into a circle about ⅛ inch thick. Place into a greased 9-inch pie plate. Trim, fold under the excess dough, and crimp the edges. Refrigerate while preparing the filling. Freeze the second disc for future use.
• Prep and bake: Preheat oven to 450°F. Scrub sweet potatoes, prick with a fork, and place on a baking sheet. Bake for 50-60 minutes, or until tender.
• Cool and peel: Let cool enough to handle, then remove skins and mash the flesh in a large bowl. Measure 2 cups of mashed sweet potato.
• Beat sweet potatoes and butter: Use a handheld electric mixer to beat the mashed sweet potatoes with softened butter for 2-3 minutes until smooth and fluffy.
• Add sugars and milk: Add granulated sugar, brown sugar, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt. Beat until everything is well combined.
• Add eggs: Add eggs and mix until the filling is completely smooth. Be sure not to overbeat once the eggs are in.
• Pour filling into crust: Take the prepared crust out of the refrigerator. Pour the sweet potato filling into the crust and smooth the top with a spatula.
• Bake: Reduce oven temperature to 350°F. Bake for 55-65 minutes, or until the center is set and a toothpick inserted comes out clean.
• Cool: Let the pie cool completely on a wire rack before slicing. It will continue to firm up as it cools.
• Serve at room temperature or chilled. Top with fresh whipped cream if desired.

Notes

• Sweet potato tips: Use orange-fleshed varieties like Jewel or Garnet for the best texture and color. Avoid stringy potatoes by pureeing the flesh in a food processor before mixing the filling.
• Crust shortcut: Store-bought crust works fine in a pinch, though homemade gives a richer flavor.
• Evaporated milk: This gives the pie a traditional Southern richness, but whole milk, buttermilk, or half-and-half can be used.
• Storage: Cover and refrigerate leftovers for up to 5 days. Pie can also be frozen for up to 2 months.

Nutrition

Serving: 1slice | Calories: 357kcal | Carbohydrates: 43.8g | Protein: 4g | Fat: 19.2g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 232mg | Potassium: 103mg | Fiber: 1.9g | Sugar: 21g | Calcium: 73mg | Iron: 1mg

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