Southern-Style Sweet Potato Pie is a rich, creamy dessert made with roasted sweet potatoes, warm spices, and a buttery crust. It’s a staple in many homes, especially during fall and winter, but its comforting flavor makes it perfect year-round. The natural sweetness of the sweet potato pairs beautifully with cinnamon, nutmeg, and vanilla, while the eggs and milk create a custard-like texture that’s smooth and satisfying. This pie is easy to make, yet feels indulgent and festive—ideal for family dinners, potlucks, or any occasion that calls for a slice of something special.
Ingredients:
- 1 large sweet potato (about 1 pound)
- ½ cup butter, softened
- 1 cup white sugar
- ½ cup milk
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Optional toppings:
- Whipped cream
- Toasted pecans
- A sprinkle of cinnamon sugar
👩🍳 Instructions:
Step 1: Cook the Sweet Potato
Start by washing the sweet potato thoroughly. You can either boil it or roast it—roasting brings out a deeper flavor. To roast, preheat your oven to 400°F (200°C), pierce the sweet potato with a fork, and bake for 45–60 minutes until tender. Once cooked, let it cool slightly, then peel and mash until smooth. You should end up with about 1½ cups of mashed sweet potato.
Step 2: Prepare the Filling
In a large mixing bowl, combine the mashed sweet potato and softened butter. Use a hand mixer or whisk to blend until creamy. Add the sugar and mix well, followed by the milk, eggs, nutmeg, cinnamon, and vanilla extract. Continue mixing until the filling is smooth and well combined. The mixture should be thick but pourable, with a warm golden hue and a fragrant aroma.
Step 3: Assemble the Pie
Place your unbaked pie crust into a 9-inch pie dish. Pour the sweet potato filling into the crust, smoothing the top with a spatula. If you’d like to add a decorative touch, you can use a fork to create a swirl pattern or sprinkle a little extra cinnamon on top.
Step 4: Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 55–60 minutes, or until the center is set and a knife inserted comes out clean. The edges of the crust should be golden, and the filling will puff slightly as it bakes, then settle as it cools.
Step 5: Cool and Serve
Allow the pie to cool at room temperature for at least 30 minutes before slicing. For best results, chill it in the refrigerator for a few hours—it firms up beautifully and the flavors deepen. Serve with whipped cream, a sprinkle of cinnamon, or toasted pecans for extra flair.
🍽️ Serving Suggestions:
- Classic: A dollop of whipped cream and a dusting of cinnamon.
- Tropical twist: Top with coconut whipped cream and a drizzle of honey.
- Nutty finish: Add crushed pecans or walnuts for crunch.
- Mini pies: Use muffin tins and mini crusts for individual servings.
💡 Tips & Variations:
- Make it dairy-free: Substitute almond milk and vegan butter.
- Sugar swap: Use brown sugar or maple syrup for a deeper flavor.
- Spice it up: Add a pinch of ginger or allspice for complexity.
- Crust options: Try graham cracker crust or a pecan shortbread base for a twist.
Sweet Potato Pie is more than just dessert—it’s tradition, comfort, and celebration in one slice. The creamy texture, warm spices, and buttery crust make it a standout dish that never fails to impress. Whether you’re baking it for a special occasion or just because, this recipe is sure to become a favorite in your kitchen.
Want a tropical dessert or a sugar-free treat to follow this up? I’ve got plenty of ideas to keep the indulgence going.