A classic Southern Sweet Potato Pie recipe made with mashed sweet potatoes, sugar, butter, evaporated milk, eggs, vanilla, and spices. This beloved southern recipe is a must-have dessert for Thanksgiving!
Scrub the sweet potatoes, pierce them all over with a fork, and bake the sweet potatoes on a baking sheet at 450°F for 50 to 60 minutes until very tender. Allow them to cool enough to handle, then remove the skins.
Preheat your oven to 350°F. Line a 9-inch pie plate with your homemade or refrigerated crust, or set your frozen crust out on the counter while you prepare the filling.
Place the sweet potatoes in a large mixing bowl and use the beaters of a handheld electric mixer (without the mixer turned on) to mash the sweet potatoes. Add the butter to the bowl and beat the sweet potatoes and butter until light and fluffy, about 2 to 3 minutes. Start at a lower speed then gradually increase the speed to high.
Add the eggs, granulated sugar, brown sugar, evaporated milk, vanilla, spices, and salt and beat on medium speed until well combined. Pour the filling into the prepared pie crust and smooth it out into an even layer.
Bake the pie in the preheated oven for 55 to 65 minutes until the center is set and a toothpick inserted into the center comes out clean.
Allow the pie to cool on a wire rack. Serve sweet potato pie warm or at room temperature with whipped cream.
Southern sweet potato pie is made with evaporated milk to give it a signature richness that is so good! However, you can also use regular whole milk, buttermilk, or a combination of milk and cream if you like.
This pie can be made with just granulated sugar instead of a combination of granulated and dark brown sugar. Your sweet potato pie will have a lighter color and a more vanilla-like flavor.
Leftover sweet potato pie can be stored in an airtight container in the refrigerator for up to five days.