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Classic Southern Sweet Potato Pie

A close-up shot of a thick slice of sweet potato pie showing the rich orange filling and crimped crust edge.
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A traditional recipe for a creamy, spiced sweet potato pie with a flaky crust, perfect for holiday gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed 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 allspice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust in a 9-inch pie plate.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Mix until smooth.
  3. Add the beaten eggs, heavy cream, vanilla extract, cinnamon, nutmeg, allspice, and salt to the sweet potato mixture. Beat until the filling is completely smooth and creamy.
  4. Pour the filling into the unbaked pie crust.
  5. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  6. Let the pie cool completely on a wire rack before slicing and serving. This allows the custard filling to set fully.

Notes

  • For the smoothest filling, press the cooked sweet potatoes through a fine-mesh sieve or blend them in a food processor before mixing with other ingredients.
  • If you prefer a richer flavor, substitute evaporated milk with heavy cream.
  • If the crust edges begin to brown too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

Find it online: https://savoryskies.com/classic-southern-sweet-potato-pie-recipe/