Southern sweet potato pie is a blend of brown sugar, vanilla, mashed sweet potatoes and a buttery, flaky crust that makes dessert feel special–but it’s really simple to make. Dollop yours with some whipped cream and dig in.
Have you ever buried your face in one of those monster sweet potatoes that are loaded in cinnamon butter and brown sugar?
In the south they are a common side dish in a lot of restaurants and I almost died the night one came to the table for my 10 year old and it had no less than 200 mini marshmallows toasted on top too.
How is that a side dish that goes with a steak? That’s dessert to me.
Maybe southern sweet potato pie was the inspiration for those ridiculous restaurant versions. Who knows. With a delicate sweet filling that’s warm from spices like cinnamon, nutmeg and ginger, this pie is really nice all year round though we tend to think of it more in cooler months I think.
I really like it as an alternative to pumpkin pie and though it looks sort of, well, boring–the flavor is anything but.
You’re welcome to make your own pie crust here if you’d like to but I didn’t in this case. Store bought ones are just fine if you’re in a pinch but homemade is always going to taste better. You can get my pie crust recipe here.
Tips for the best southern sweet potato pie
- Cook your sweet potatoes until soft throughout. You can do that in the oven or on the stove. I simmered mine in boiling water and then let them cool. The skins slide right off. To know if your sweet potatoes are done, just poke them with a fork. If it goes through, you’re done!
- Try not to skip the eggs. I know a lot of people need an egg swap. If that’s you, use an egg replacer and don’t try to use yogurt or something nuts. The eggs are your binder and they cannot be substituted.
- Bake your southern sweet potato pie until the center is set but just barely jiggles. It will be firm to touch when it’s done, but still needs to cool on the counter and get some time to chill in the fridge for the proper texture so plan accordingly.
- If your crust starts to brown too much, cover the whole pie loosely in foil for the last 15 minutes of baking.
Does sweet potato pie need to be stored in the refrigerator?
No I don’t think so. You do have to chill it to help it finish setting up, but if you want to get it out and leave it out overnight or during the day it will be just fine.
What should sweet potato pie be served with?
I like mine with just some sweetened homemade whipped cream on top and a sprinkle of cinnamon. You can just serve it plain if you’d like to, or you may want to make a crunchy brittle for the top like this one. And of course a cup of hot coffee goes great with it too. Don’t forget that!
Did you make this recipe? Tag me and show me on social media! @feastandfarm
Brown sugar, warm spices, and sweet potatoes come together in a tender crispy crust that's just right for year round dessert deliciousness.
- 1 store bought pie crust or your favorite homemade
- 2 cups sweet potatoes about 3 medium or 2 large sweet potatoes
- 1 stick butter melted
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- juice from half a lemon
Wash the skin of the sweet potatoes and add them to a large pot. Cover with cold water and bring to a boil. Boil until a fork or knife inserted in the center goes through with no resistance--about 30 to 40 minutes.
Transfer the potatoes to a bowl to cool. When cool, peel off the skins and remove any eyes or dark spots.
Preheat your oven to 350.
Fit your pie crust to a 9-inch pie plate and flute or decorate the edges as desired. Set aside.
With a hand mixer or in the bowl of a stand mixer, mash the potatoes until smooth. Add all of the remaining ingredients and blend to combine.
Pour the sweet potato mixture into the pie shell and bake, until the center jiggles but is just firm to the touch--about 50 to 55 minutes. Tent the pie with foil if it starts to get too dark.
Remove from the oven and allow the pie to cool about an hour. Cover with plastic wrap and chill until firm and set--about 3 hours or overnight. Serve with whipped cream and a sprinkle of cinnamon.
This recipe is adapted from Divas Can Cook. You can see her recipe here.