Southern Sweet Potato Pie Recipe
Southern Sweet Potato Pie is a staple in my house and not just around the holidays. We just can’t get enough of this fluffy, lightly sweetened pie! Perfect for dessert or with a cup of coffee in the afternoon, this Southern staple is a must-try!
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I love the smell of this Southern Sweet Potato Pie baking in the oven. Pumpkin pies are terrific, but my heart belongs to this sweet potato pie recipe. I love how easy it is to make, how it is sweet but still savory, and with a dollop of whipped cream on top, it is my idea of dessert perfection.
Another thing that love about this recipe is that I can do the prep for this pie ahead of time. I will bake the sweet potatoes up to a few days in advance, and there are great-quality frozen pie crusts at the grocery store so I don’t need to make the pie dough from scratch.
Plus, you can bake these pies in the morning before the turkey goes into the oven or even make the pies the day before.
Don’t forget about holidays! This Southern Sweet Potato Pie is perfect for your Thanksgiving, Christmas, & Easter feast, too!
- Sweet potatoes – You’ll need about 2 pounds.
- Butter – Softened.
- White sugar
- Brown sugar
- Ground cinnamon – Fresh spices are best!
- Ground nutmeg – I like to grind my own with a microplane grinder.
- Vanilla extract – Pure or artificial vanilla extract is fine in this recipe.
- Heavy whipping cream
- 9-inch pie crust – I like a deep dish pie crust for this recipe.
How To Make The Best Sweet Potato Pie
- Preheat your oven to 425-F degrees.
- Poke holes in the sweet potatoes with a fork and bake them on a parchment paper or foil-lined baking sheet and bake them for 45 minutes or until they’re soft.
- Cool the sweet potatoes until they’re safe to handle, then peel and discard the skins. Cut the sweet potatoes into chunks.
- Reduce the oven temperature to 350-F degrees.
- Place the peeled and cut-up sweet potatoes in a large bowl and add the butter. Mix with an electric mixer (or use the paddle attachment of your stand mixer) until well combined.
- Add the brown and white sugar, heavy whipping cream, cinnamon, nutmeg, and vanilla and beat on medium speed until the mixture is smooth and creamy.
- Pour the filling into an unbaked pie crust and bake in the oven at 350-F for 1 hour or until the tip of a knife inserted into the middle comes out clean.
- Cool the pie before serving.
Recipe Tips & Tricks
- You can make the whole pies up to a day in advance or just get the potatoes ready. Roast them 2-3 days in advance and peel them, and store them in the fridge until ready. Let the sweet potatoes come to room temperature, and they’ll be easier to mix with the beaters or stand mixer.
- Bake the sweet potatoes instead of boiling them for the best texture and flavor. Boiled sweet potatoes could make your pie runny.
- This recipe is easy to double in case you need more pie.
- Bake your pies on top of a baking sheet if they are very full, and this will make moving them into the oven easier with less risk of spilling.
What To Serve With Southern Sweet Potato Pie
We serve this dessert recipe with all our favorite holiday fixings! From turkey legs (if there are just a few of us) to a whole turkey, cranberry sauce, and taters, this pie is the perfect finish to a Thanksgiving or Christmas meal. I will also often make one pumpkin pie for those who need to get their pumpkin pie fix too.
Store any leftover Sweet Potato Pie in an airtight container in the fridge for 2-3 days.
Southern Sweet Potato Pie Recipe
- 3 Medium Sweet potatoes About 2 pounds
- 1/2 Cup Butter Room temperature
- 1/2 Cup White sugar
- 1/2 Cup Brown sugar
- 1 Tsp Cinnamon
- 1/2 Tsp Ground nutmeg
- 1 Tsp Vanilla extract
- 2 Eggs
- 1/2 Cup Heavy cream
- 1 9inch Pie crust To save time, I use a frozen deep dish pie crust.
- Preheat your oven to 425 degrees.
- Poke holes in your sweet potatoes with a fork. Place on a parchment paper or aluminum foil lined baking trap and bake for 45 minutes. Baking the sweet potatoes gives a less watery sweet potato for the pie and the skin is very easy to remove this way too. Let the baked sweet potatoes cool until they are cool enough to handle; then remove the skins and discard.
- Reduce the oven heat to 350 degrees.
- Break the sweet potato flesh apart and place in a large bowl. Add the butter and eggs; mix with an electric mixer until well combined. Add the brown and white sugar, heavy cream, cinnamon, nutmeg, & vanilla. Beat on medium speed until the mixture is smooth and creamy. Pour the filling into the unbaked pie crust.
- Bake in the preheated oven for 1 hour, or until a knife inserted into the center comes out clean.
- Remove from the oven and let cool before serving.