Sweet Potato Pie Recipe

Slices of sweet potato pie in a pie dish.

This Southern sweet potato pie is a classic soul food dessert made with a warm spice sweet potato filling layered into a flaky crust. It's perfect for Thanksgiving!

Prep Time: 15

Cook Time: 1 45

Cool Time: 3

Total Time: 5

Servings:

Ingredients

1 unbaked pie crust
3 medium sweet potatoes , baked and peeled
½ cup salted butter , softened
¾ cup granulated sugar
¼ cup brown sugar
½ cup milk , whole or evaporated
2 large eggs , beaten
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
Whipped cream , for serving

Instructions

Roll out pie dough. Roll out the unbaked pie dough on a floured surface to about 1/8- to 1/4-inch thick. Carefully transfer to a pie pan. Crimp the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork, if you prefer.
Add pie pan to a baking sheet. Preheat the oven to 350°F. Place the pie pan on a baking sheet.
Make sweet potato pie filling. In a large mixing bowl, mash 3 baked sweet potatoes with 1/2 cup butter until and smooth. Mix in the 3/4 cup sugar and 1/4 cup brown sugar with an electric mixer on low until combined. Mix in 1/2 cup milk, 2 eggs, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt on low until well combined. Pour filling into the the unbaked pie crust.
Bake. Bake 1 hour, or until the center is set. Cover the crust with foil the last 20 minutes of baking to ensure it doesn’t get too brown.
Cool. Transfer pie to a cooling rack and let cool completely (about 3 hours). Top with whipped cream when ready to serve.

Notes

Pie crust: While a homemade pie crust is preferred, I've also find the ones in the freezer section work great. You can even try this recipe with my graham cracker crust.

Storage: Store in a covered container for up to 5 days in the refrigerator.

Nutrition