This smooth, spiced, and velvety Southern-style sweet potato pie is a soul-warming dessert with a flaky buttery crust and rich custard filling. Perfect for Thanksgiving or any cozy gathering!
Ingredients
For the Crust:
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1 9-inch unbaked pie crust (homemade or store-bought)
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1 tbsp sugar (optional, for a sweeter crust)
For the Filling:
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2 cups (450g) mashed cooked sweet potatoes (about 2 medium potatoes)
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½ cup (115g) unsalted butter, melted
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¾ cup (150g) brown sugar
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½ cup (120ml) evaporated milk or heavy cream
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2 large eggs
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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¼ tsp salt
For Topping (Optional):
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Whipped cream
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Pecan halves
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Cinnamon sprinkle
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Roll out pie crust and fit into a 9-inch pie dish. Crimp edges and chill.
2. Make the Filling
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Cook sweet potatoes: Boil or roast until tender, peel, and mash until smooth.
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In a bowl, whisk together mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, spices, and salt until creamy.
3. Bake
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Pour filling into the crust. Bake for 50–60 minutes until set (center should jiggle slightly).
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Cool completely on a wire rack (it will firm up as it cools).
4. Serve
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Top with whipped cream and pecans if desired. Serve at room temp or chilled.
Why You’ll Love It
✅ Silky, spiced, and not too sweet—balanced perfection!
✅ Easy to make ahead—tastes even better the next day.
✅ A Southern staple that beats pumpkin pie any day.
Tips & Variations
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Extra smooth filling: Blend with a hand mixer or food processor.
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Deeper flavor: Roast sweet potatoes instead of boiling.
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Dairy-free: Use coconut milk and vegan butter.
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Marshmallow twist: Top with mini marshmallows and broil for 1–2 mins!
Slice, savor, and enjoy a taste of Southern comfort!