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Sweet Potato Pie in a white dish with a blue floral towel next to it
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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!

Ingredients

  • 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.

Instructions

  • 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.