Southern Sweet Potato Pie

Sweet potato pie in a glass pie dish with whipped cream in center, square dish of butter in background with dish towel and 3 saucers with fork.

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There's nothing like a Southern Sweet Potato Pie after Thanksgiving dinner! I know my pumpkin pie fans are shaking their heads right now, but trust me on this! Once you taste this delicious version, you'll be making it every year!

Prep Time20

Cook Time1 55

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 325kcal

Author: Kelly Stilwell

Ingredients

1 ½ lb sweet potatoes
3 large eggs
½ cup whole milk
¼ cup unsalted butter melted
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1 pie dough store-bought or homemade

Instructions

Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes. Pierce them with a fork and place them on a baking sheet.
Bake for about 1 hour or until they are tender. Let them cool, then peel and mash them in a bowl. Reduce oven temperature to 350°F (175°C).
In a large bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
Roll out the pie dough and place it in a pie dish.
Pour the sweet potato filling into the pie crust.
Bake the pie in the preheated oven for about 55-60 minutes or until the filling is set.
You can cover the edges of the pie crust with foil if they start to brown too quickly.
Allow the pie to cool completely before slicing and serving.
Optionally, serve with whipped cream or vanilla ice cream.

Notes

Note: The cooking time is for both the sweet potatoes and then the pie. Each takes about one hour to bake. Don't forget to reduce oven time for the pie!

For a smoother texture, you can pass the sweet potato filling through a fine mesh sieve before pouring it into the pie crust.

To prevent the crust from becoming soggy, you can blind bake it before adding the sweet potato filling for about 5 to 10 minutes to 350F

If you prefer a richer pie, you can use half-and-half or heavy cream instead of whole milk. We think it's delicious with whole milk and like saving a few calories, even on Thanksgiving!

Nutrition