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The Best Classic Southern Sweet Potato Pie Recipe

A close-up slice of rich, orange sweet potato pie with a flaky crust sitting on a white plate near a window.
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Make this traditional Southern Sweet Potato Pie from scratch. This recipe delivers a creamy, velvety filling with warm spices nestled in a flaky crust, perfect for Thanksgiving or any holiday gathering.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 2 cups mashed sweet potatoes (about 3 medium sweet potatoes, baked and peeled)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until smooth.
  3. Add the melted butter to the sweet potato mixture and stir well.
  4. In a separate small bowl, whisk together the eggs, heavy cream (or milk), vanilla extract, cinnamon, nutmeg, ginger, and salt.
  5. Slowly pour the wet ingredients into the sweet potato mixture. Whisk until the filling is completely smooth and uniform. This step helps achieve the velvety texture.
  6. Pour the sweet potato filling into the unbaked pie crust.
  7. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set but may still have a slight jiggle.
  8. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This allows the creamy filling to set fully.
  9. Serve at room temperature or slightly chilled.

Notes

  • For the smoothest filling, press the cooked sweet potato flesh through a fine-mesh sieve or use a food processor until completely lump-free before mixing.
  • If your pie browns too quickly on the edges, cover the crust rim loosely with aluminum foil halfway through baking.
  • This pie tastes even better the next day, making it an ideal make-ahead Thanksgiving dessert.

Nutrition

Find it online: https://cookingzenith.com/best-classic-southern-sweet-potato-pie/