Southern Sweet Potato Pie Recipe
Southern Sweet Potato Pie
Classic Southern Sweet Potato Pie is a recipe many people have heard of, but not many people have actually tasted.
It often gets overshadowed by that other rusty-colored spiced holiday pie… You know the one.
Yet an old fashioned sweet potato pie recipe is a thing of beauty and should be experienced by all, in my humble opinion.
Today we are sharing our favorite recipe for sweet potato pie. It’s simple to make and tastes like fall, a perfect combination!
Sweet Potato Pie vs Pumpkin Pie
Every fall, the questions pertaining to holiday pies start rolling in. Although there are a few wildcard questions each year, most of them simmer down to…
“I don’t like pumpkin pie… What else can I make that will satisfy both the pumpkin pie eaters and the pumpkin pie haters in my family?”
However, if you plan to make only one pie, Southern Sweet Potato Pie is a great option! Sweet Potato Pie has the moisture, density, and rustic quality of pumpkin pie, yet unapologetically tastes like spiced sweet potatoes.
Although pumpkin and sweet potato pie are similar pies in some ways, here are the basic differences.
- Pumpkin Pie:
- Slightly lighter in weight and texture.
- Milder flavor that can get lost in the spices.
- Sweet Potato Pie:
- Denser texture (just a little.)
- More robust, distinct flavor profile.
What Does Sweet Potato Pie Taste Like?
Well? Like sweet potatoes!
With the sugar, dairy, and spices blended in, sweet potato pie has a lovely rustic flavor and comforting appeal!
It tasted like the most decadent sweet potato casserole you’ve ever eaten, wrapped in a flaky pastry crust. Heaven!
Best Sweet Potato Pie Recipe
So why do we feel this is the best sweet potato pie recipe?
It’s rich, dense (but not too dense), sweet (but not too sweet), luscious, silky, perfectly spiced, fabulous cold or at room temperature, and lovely with a dollop of whipped cream.
Plus, guys… It’s SO easy to make!
Your family is going to love this old fashioned sweet potato pie, even if they firmly snub pumpkin pie. I promise!
Homemade Sweet Potato Pie Ingredients
- Sweet potatoes – Fresh and firm.
- Butter – To add richness to the pie filling.
- Evaporated milk – Using evaporated milk, instead of fresh milk, offers an ultra-rich flavor and ensures a smooth final texture.
- Brown sugar and white sugar – For sweetness and depth of flavor.
- Eggs – For binding and lift.
- Vanilla extract – To add that little extra something!
- Ground cinnamon, nutmeg, and ginger – For fabulous holiday flavor.
- Salt – All desserts need a little salt to enhance their flavor.
- Pie crust – Make it from scratch, or use a refrigerated roll out pie crust.
How To Make Sweet Potato Pie
- Bake the Sweet Potatoes. Place the sweet potatoes on a rimmed baking sheet and bake until fork-tender. Check the largest sweet potato, and make sure it is soft in the center.
- Prep the Pie Crust. Roll the crust out into a 12-inch circle. Carefully move the crust to a pie pan. Use your fingers to crimp the edges of the crust around the top of the pan. Refrigerate.
- Peel the Potatoes. Use tongs to peel off the sweet potato
- Puree the Filling. Puree the sweet potatoes, dairy, eggs, vanilla, and spices.
- Pour and Bake. Pour the sweet potato filling into the pie crust. Bake until the center is puffed and set.
Get The Full (Printable) Sweet Potato Pie Recipe Below
Southern Sweet Potato Pie Recipe FAQ
Can I Add Or Omit Spices?
Of course! I like to keep it simple with cinnamon, nutmeg, and ginger. Yet, if you love cloves or allspice, throw them in! You can also swap the spices for an equal amount of pumpkin pie or apple pie spice blend. Just keep the proportions to 2 1/2 – 3 teaspoons of spices, total.
Can I Use White Sweet Potatoes In This Recipe?
Yes, you can! Follow the recipe as written. You can also use purple sweet potatoes, although the color doesn’t look as pretty after baking.
Can I Make Sweet Potato Pie Ahead Of Time?
Absolutely! You can make this pie up to 2 days before serving. However, the leftovers will last another week in the fridge.
Is It Possible To Make Gluten-Free Sweet Potato Pie?
Yes. The sweet potato pie filling is already gluten-free. Therefore, you will only need to adjust the pie crust. You can buy premade gluten free pie crusts in the freezer section of most grocery stores. Or you can make it from scratch using a good GF baking mix.
How Long Does Southern Sweet Potato Pie Last?
This type of pie needs to be stored in the refrigerator. Cover the top with aluminum foil and chill for up to 4 days.
More Dazzling Holiday Pie Recipes
- Favorite Pumpkin Slab Pie
- Fluffy French Silk Pie
- Fluffy Banana Cream Pie
- Dutch Apple Pie
- Pomegranate Cream Tart
- Cinnamon Pie
- No-Bake Chocolate Banoffee Pie
- Bourbon Derby Pie with Salted Caramel Cream
The Best Sweet Potato Pie Recipe
- Preheat the over to 425 degrees F. Place the sweet potatoes on a rimmed baking sheet and bake for 45-60 minutes, until fork-tender. Check the largest sweet potato, and make sure it is very soft in the center.
- Meanwhile, set out a deep-dish pie pan. Roll the crust out into a 12-inch circle. Fold the crust over the rolling pin and carefully move it to the pan. Gently tuck the bottom of the crust into the bottom edges of the pan. Then use your fingers (or a fork) to crimp the edges of the crust around the top of the pan. Place the pie crust in the refrigerator until ready to use.
- Once the sweet potatoes come out of the oven, use tongs to carefully peel off the sweet potato skins. Discard the skins. Place the hot sweet potato flesh into a food processor. (You can also use a mixer for this if you don't have a food processor.)
- Add the butter and puree until smooth. Then add in the evaporated milk, both sugars, eggs, vanilla, and all spices. Puree again until perfectly smooth.
- Pour the sweet potato filling into the prepared pie crust. Set in the oven on the lowest rack. Reduce the oven temperature to 350 degrees F, only after the pie is in the oven. Bake for 45 minutes, or until the center is puffed and set. *If the pie crust starts getting too dark, place a piece of foil loosely over the top of the pie while its baking.
- Cool the pie for at least 30 minutes before cutting. Makes 1 deep-dish pie, 8 large slices, or 12 thin slices.
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