If you’ve ever wanted to nail a classic, comforting dessert that tastes like a warm hug from the South, you’re going to love my Southern Sweet Potato Pie Recipe. This pie is rich, creamy, and just the right amount of sweet—perfect for cozy fall nights or holiday gatherings. I absolutely love how this turns out every single time, and I’m excited to share all my tips with you so you can get that perfect slice on your plate.
Why You’ll Love This Recipe
- Authentic Southern Flavor: It captures that cozy, nostalgic sweetness that Southern sweet potato pie is famous for.
- Simple Ingredients: You’ll find everything you need in your pantry or local grocery store.
- Perfect Texture: Silky smooth filling that holds together beautifully without cracking.
- Family Favorite: This recipe has been a hit at every holiday, guaranteed to impress your guests.
Ingredients You’ll Need
Getting the right ingredients together makes all the difference in this Southern sweet potato pie recipe. The combination of creamy butter, natural sweetness from the baked sweet potatoes, and a touch of vanilla creates a flawless base. For best results, choose good-quality sweet potatoes and a sturdy pie crust.
- Sweet Potatoes: Baking them whole brings out their natural sweetness and makes for a creamy filling.
- Butter: Adds richness and smoothness to the filling.
- Granulated Sugar: Balances the earthiness of sweet potatoes without overpowering.
- Vanilla Extract: A little magic that deepens the flavor.
- Eggs: Gives structure to the pie so it sets beautifully.
- Milk: You can use whole or evaporated for added creaminess.
- Unbaked Pie Crust: A sturdy crust is key; store-bought works great, or homemade if you prefer.
- Whipped Cream: Classic topping to elevate every slice.
- Marshmallow Fluff: My secret indulgence for extra Southern charm on special occasions.
Variations
I love making this Southern Sweet Potato Pie Recipe my own by tweaking a few things depending on the season or guests’ preferences. Don’t be afraid to personalize it—the pie is forgiving and welcomes your creativity!
- Spiced Up: Adding a pinch of cinnamon or nutmeg for a warming holiday twist—my family goes crazy for these subtle flavors during Thanksgiving.
- Vegan Version: Swap butter for coconut oil and use plant-based milk along with a flax egg to make it vegan-friendly without losing that creamy texture.
- Marshmallow Topping: Spread marshmallow fluff on top and broil it for a few minutes for a toasted, gooey finish I discovered when craving something extra sweet.
- Mini Pies: Make individual-sized pies using tart pans—perfect for parties or when you want just a bite or two.
How to Make Southern Sweet Potato Pie Recipe
Step 1: Bake Your Sweet Potatoes to Perfection
First things first—you want soft, tender sweet potatoes that meld beautifully into the filling. Preheat your oven to 400ºF. Scrub the sweet potatoes clean, then prick them about 4-5 times with a fork (this lets steam escape while they bake). Place them on a baking sheet and bake for 45-50 minutes, or until they’re super tender when you poke them with a toothpick. Let them cool until you can handle them without burning your fingers, then peel off the skins and drop the flesh into a large mixing bowl. Lower your oven temperature to 350ºF—you’ll bake the pie at this temp next.
Step 2: Whip Up That Creamy Pie Filling
Time to get hands-on—mix up buttery, sweet goodness! Mash the sweet potatoes with half a cup of butter until smooth and silky. Then, stir in one cup of granulated sugar until it’s combined well. Add two teaspoons of vanilla extract, half a cup of milk, and two beaten eggs. Mix everything until the filling is nice and smooth, with no lumps in sight. This filling is what makes the difference, so take your time here!
Step 3: Pour, Bake, and Wait (But It’s So Worth It)
Pour your luscious filling into the unbaked 9-inch pie crust, smoothing the top gently. Place it in that now 350ºF oven and bake for about 1 hour. You’ll know it’s done when the center looks set—like it’s firm but still slightly jiggly. Remove it and let it cool a little before slicing. This is always the hardest part for me—I want to dig in while it’s warm!
Pro Tips for Making Southern Sweet Potato Pie Recipe
- Don’t Skip Baking the Sweet Potatoes Whole: This really enhances their natural sweetness better than boiling or microwaving.
- Use Room Temperature Ingredients: Butter and eggs at room temp blend better, giving you that silky filling without lumps.
- Check Pie Doneness by Center: The edges will be firmer while the middle jiggles slightly—this is perfect, don’t overbake!
- Avoid Soggy Crust: I like to bake the crust partially if using store-bought, but this recipe’s timing usually keeps the crust crisp without precooking.
How to Serve Southern Sweet Potato Pie Recipe
Garnishes
I almost always top my slices with a generous dollop of fresh whipped cream—there’s something about that light, airy contrast to the rich filling that makes the pie irresistible. If I’m feeling festive, I’ll spread some marshmallow fluff and use a kitchen torch or broiler to toast it until golden. It’s a crowd-pleaser every time!
Side Dishes
This pie pairs beautifully with a strong cup of coffee or a glass of cold milk. For a special holiday feast, I like to serve it alongside spiced pecans or a scoop of vanilla ice cream to balance the warm spices and creamy texture.
Creative Ways to Present
For a festive touch, I’ve made mini versions in ramekins topped with a single roasted pecan. Another fun idea is serving the pie with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes to add texture and richness—your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
Leftover Southern sweet potato pie should be stored in an airtight container in the refrigerator. I like to cover mine tightly with plastic wrap to keep the moisture in and prevent it from absorbing other fridge odors. It tastes even better the next day once the flavors have melded!
Freezing
I’ve frozen leftover slices wrapped in plastic wrap and foil, and they thaw really well. Just make sure to thaw them slowly in the fridge overnight to preserve texture. It’s a lifesaver for busy weeks when you want a slice of homemade comfort without the baking time.
Reheating
To reheat, I gently warm slices in a 300°F oven for about 10 minutes, which keeps the pie moist and warms it through without drying it out. Avoid the microwave if you want to keep the flaky crust crisp and filling creamy!
FAQs
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Can I use canned sweet potatoes for this Southern Sweet Potato Pie Recipe?
While canned sweet potatoes can be a convenient shortcut, I really recommend baking fresh sweet potatoes whole for that authentic flavor and texture. The baking process caramelizes their natural sugars and makes the filling smoother and richer.
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How do I know when the pie is done baking?
Check for a slightly jiggly center but firm edges. The filling should not be liquid but won’t be rock solid either. It will continue setting as it cools, so pulling it out when it’s just set is key to avoiding cracks.
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Can I make this Southern Sweet Potato Pie Recipe ahead of time?
Absolutely! You can prepare the pie a day ahead and refrigerate it. Just bring it to room temperature or warm it slightly before serving for the best flavor and texture.
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What’s the best pie crust for this recipe?
A classic flaky pie crust works beautifully—whether homemade or store-bought. Just make sure it’s sturdy enough to hold the filling without sogginess. Blind-baking slightly can help if you worry about a soggy bottom.
Final Thoughts
This Southern Sweet Potato Pie Recipe holds a special place in my heart—it’s the dessert that brings everyone to the table and sparks happy, cozy conversations. When you make it, you’re not just baking a pie; you’re sharing a slice of Southern warmth and tradition. I’m confident that once you try this recipe, it’ll become one of your favorites too. So go ahead, bake it with love, and enjoy every sweet, creamy bite!
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Southern Sweet Potato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Southern Sweet Potato Pie is a cherished traditional dessert made with baked sweet potatoes, creamy butter, rich eggs, and a flaky pie crust. Perfect for fall and holiday gatherings, this pie boasts a smooth, sweet filling with warm vanilla undertones and a delightful buttery crust, topped with whipped cream or marshmallow fluff for an extra special touch.
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes, baked
Pie Filling
- 1/2 cup butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (beaten)
- 1/2 cup milk (whole or evaporated)
Pie Crust and Topping
- 1 (9-inch) unbaked pie crust
- Whipped cream, for serving
- Marshmallow fluff, for serving (optional)
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 400º F. Scrub the sweet potatoes clean and prick each 4 to 5 times with a fork. Place them on a baking sheet and bake for 45 to 50 minutes, or until tender when pierced with a toothpick. Remove from the oven and let cool until easily handled. Peel off the skins and place the sweet potatoes into a large mixing bowl. Reduce oven temperature to 350º F.
- Make the Pie Filling: Add butter to the warm sweet potatoes and mash until completely smooth. Stir in the sugar until well combined. Then add the vanilla extract, milk, and beaten eggs, mixing thoroughly to create a uniform filling. Pour this mixture into the unbaked pie crust, spreading evenly.
- Bake the Pie: Place the pie in the oven and bake at 350º F for about 1 hour, until the center is set and the filling is firm but still moist. Remove the pie from the oven and allow it to cool slightly before serving.
- Serve: Enjoy the pie warm or at room temperature. Top each slice with whipped cream or marshmallow fluff as desired for an extra touch of sweetness and creaminess.
Notes
- This Southern Sweet Potato Pie is a beloved heirloom recipe treasured through generations, perfect for holiday feasts and cozy fall dinners.
- The baked sweet potatoes bring natural sweetness and a creamy texture to the filling, making it richer and more flavorful.
- Use either whole milk or evaporated milk depending on your preference for creaminess.
- For a classic Southern touch, top with marshmallow fluff along with whipped cream.
- Allowing the pie to cool before slicing helps it set better for cleaner slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 282 kcal
- Sugar: 29 g
- Sodium: 161 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 79 mg
