A classic Southern-style Sweet Potato Pie with a buttery, flaky crust and a smooth, creamy filling flavored with cinnamon, nutmeg, and vanilla. It’s especially delicious served slightly warm with whipped cream.
⏱️ Prep Time
20 minutes
🔥 Cook Time
55–65 minutes
❄️ Chilling Time
At least 2 hours
🍽️ Servings
8 slices
🥧 Equipment
- 9-inch pie dish
- Mixing bowls
- Measuring cups and spoons
- Potato masher or food processor
- Whisk
- Rolling pin
- Baking sheet
- Fork
Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
For the Sweet Potato Filling
- 2 cups mashed cooked sweet potatoes
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Optional
- ⅛ teaspoon ground cloves
- Whipped cream, for serving
- Ground cinnamon, for garnish
Step 1: Cook the Sweet Potatoes
Wash and scrub 2–3 medium sweet potatoes.
You can prepare them in either of these ways:
Oven method:
Pierce the potatoes several times with a fork. Place them on a baking sheet and bake at 400°F (200°C) for about 45–60 minutes, or until completely tender.
Boiling method:
Peel and cut the sweet potatoes into chunks. Place them in a pot of water and simmer for approximately 15–20 minutes, until fork-tender. Drain very well.
For the best pie texture, baking is preferable because it produces less watery sweet potatoes.
Allow the potatoes to cool enough to handle, then remove the skins.
Mash until completely smooth.
You need approximately 2 cups of mashed sweet potato.
Step 2: Prepare the Pie Crust
In a large bowl, combine:
- 1¼ cups flour
- ½ teaspoon salt
- 1 tablespoon sugar
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Add 3 tablespoons of ice water, one tablespoon at a time, gently mixing after each addition.
Add the remaining tablespoon only if necessary.
The dough should come together without becoming sticky.
Shape it into a disk, wrap it, and refrigerate for 30 minutes.
Step 3: Roll Out the Crust
Lightly flour your work surface.
Roll the chilled dough into a circle approximately 11–12 inches wide.
Carefully transfer it to a 9-inch pie dish.
Press the dough gently against the bottom and sides of the dish.
Trim any excess dough around the edges and crimp the edges with your fingers or a fork.
Place the crust in the refrigerator while you prepare the filling.
Step 4: Make the Sweet Potato Filling
Place the mashed sweet potatoes in a large mixing bowl.
Add the melted butter, granulated sugar, and brown sugar.
Whisk until smooth.
Add:
- 2 eggs
- evaporated milk
- vanilla extract
- cinnamon
- nutmeg
- ginger
- salt
- cloves, if using
Whisk everything together until the filling is creamy and evenly combined.
Important tip
For an exceptionally smooth pie, process the sweet potato mixture in a blender or food processor for about 30–60 seconds.
This removes lumps and gives the finished pie a silky texture.
Step 5: Fill the Pie
Remove the chilled crust from the refrigerator.
Pour the sweet potato filling into the crust.
Smooth the surface gently with a spatula.
Don’t overfill the pie dish—the filling will puff slightly while baking.
Step 6: Bake
Preheat your oven to 375°F (190°C).
Place the pie on a baking sheet and bake for approximately 15 minutes.
Then reduce the temperature to 350°F (175°C) and continue baking for approximately 40–50 minutes.
The pie is done when:
- The edges are set.
- The center still has a slight jiggle when gently moved.
- A knife inserted near the center comes out mostly clean.
Avoid overbaking. The filling will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil or use a pie shield.
Step 7: Cool Completely
Remove the pie from the oven and place it on a cooling rack.
Allow it to cool for at least 2 hours before slicing.
For the cleanest slices, refrigerate it for several hours or overnight.
The filling becomes firmer and develops an even richer flavor as it chills.
🍽️ How to Serve
Slice the pie and serve it:
- At room temperature
- Slightly chilled
- Slightly warm
- With whipped cream
- With vanilla ice cream
- With a light dusting of cinnamon
For a particularly indulgent dessert, serve a warm slice with a scoop of vanilla ice cream.
⭐ Tips for the Best Sweet Potato Pie
Use baked sweet potatoes
Roasting concentrates their natural sweetness and prevents excess water from making the filling loose.
Don’t overmix the eggs
Whisk just until everything is combined. Excessive mixing can incorporate too much air.
Don’t overbake
A slight jiggle in the center is desirable. The filling continues cooking from residual heat.
Strain the filling
If you want an ultra-smooth, bakery-style pie, pass the filling through a fine-mesh sieve before pouring it into the crust.
Let it cool
Cutting into the pie immediately after baking can cause the filling to fall apart.
🧊 Storage
Cover leftover pie and refrigerate for up to 4 days.
You can also freeze the baked pie. Allow it to cool completely, wrap it tightly, and freeze for up to approximately 2–3 months for best quality.
Thaw overnight in the refrigerator before serving.