Old Fashioned Southern Sweet Potato Pie

Nothing captures the heart of Southern baking quite like an old-fashioned sweet potato pie. The beauty of this pie lies in its simplicity: a flaky pie crust filled with a rich sweet potato custard made from wholesome ingredients, all baked until golden and fragrant.

Whether you’re preparing for a holiday gathering, Sunday dinner, or simply craving a slice of comforting tradition, this recipe delivers the authentic Southern flavor you’re looking for.

1. Old Fashioned Southern Sweet Potato Pie Recipe ( Yield: 8 Serving )

Ingredients

• 1 (9-inch) pie crust, store-bought or homemade

• 1.5 lbs sweet potatoes (about 2 medium sweet potatoes)

• ¼ cup butter, softened

• ¾ cup packed light brown sugar

• 2 large eggs, lightly beaten

• ½ cup evaporated milk

• 1 ½ teaspoons vanilla extract

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

Instructions

Step 1: Prepare and Cook the Sweet Potatoes

Preheat your oven to 400°F (200°C).

Wash the sweet potatoes thoroughly and use a fork to prick them several times.

Place the sweet potatoes on a baking sheet and roast for 45–55 minutes, or until completely tender when pierced with a fork.

Once cooked, allow them to cool slightly before peeling.

Step 2: Mash the Potatoes

Peel off the skins and transfer the sweet potato flesh to a mixing bowl. Mash until smooth using a potato masher or hand mixer. The goal is a creamy, lump-free base for your custard filling. You should end up with about 2 cups of mashed sweet potatoes.

Step 3: Preheat and Prepare the Pie Crust

Preheat your oven to 350°F (175°C). If you’re using a store-bought unbaked crust, place it in a pie dish and crimp the edges if desired. For homemade crusts, roll out your dough and transfer it to your pie plate. There’s no need to pre-bake the crust for this recipe, as the filling cooks low and slow.

Step 4: Mix the Sweet Potato Custard

In the bowl with the mashed sweet potatoes, add the softened butter and beat until fully melted into the mixture. Add the brown sugar and stir to combine well. Pour in the lightly beaten eggs and mix thoroughly.

Next, stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat or whisk until the mixture is smooth and glossy. The custard should be thick, creamy, and slightly pourable.

Step 5: Fill the Crust

Pour the sweet potato mixture into the prepared pie crust. Spread it evenly using the back of a spoon or a rubber spatula to ensure an even surface.

Step 6: Bake the Pie

Place the pie on the center rack of the oven and bake for 50–60 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.

Step 7: Cool and Serve

Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the custard set fully and makes slicing easier. Serve at room temperature or chilled. For an extra indulgence, top with whipped cream or a sprinkle of cinnamon.

2. Tips for Perfect Southern Sweet Potato Pie

Choose the right sweet potatoes.

For the richest flavor, use orange-fleshed sweet potatoes, often labeled as “yams” in grocery stores. They are sweeter and creamier than other varieties.

Use evaporated milk for a traditional custard texture.

This ingredient contributes to the pie’s silky consistency and old-fashioned flavor. Do not substitute with regular milk if you want authentic results.

Bake the sweet potatoes instead of boiling, when possible.

Baking concentrates their natural sweetness and removes excess moisture, producing a deeper flavor.

Make sure the sweet potatoes are completely smooth.

Lumps can affect the custard texture. If needed, use a hand mixer to achieve perfection.

Avoid over-baking.

A sweet potato pie should be custard-like, not dry. Remove it from the oven when the center still has a slight wobble.

Let the pie cool fully.

Cooling allows the filling to set and ensures clean, neat slices every time.

3. Frequently Asked Questions

Why roast the sweet potatoes instead of boiling them?

Roasting intensifies the natural sugars and prevents excess moisture, producing a thicker, more flavorful filling that sets beautifully during baking.

Can I make sweet potato pie ahead of time?

Yes. Sweet potato pie stores beautifully. Bake it the day before, allow it to cool completely, then refrigerate it covered. It keeps for up to 4 days and tastes even better the next day.

Can I freeze sweet potato pie?

Absolutely. Wrap the fully cooled pie tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Why does my sweet potato pie crack?

Cracks usually form when the pie is over-baked or cools too quickly. Remove the pie while the center still has a slight jiggle and let it cool gradually at room temperature.

Can I use canned sweet potatoes or yams?

While fresh sweet potatoes create the best flavor, canned sweet potatoes can be used in a pinch. Make sure to drain them very well and mash until smooth.

How do I keep the crust from getting soggy?

If you want an extra-crisp crust, you can partially blind-bake it for 8–10 minutes. However, this recipe works perfectly without blind baking.

4. Nutrition Information

Old Fashioned Southern Sweet Potato Pie brings together everything people love about classic southern desserts—warm spices, creamy texture, and a sweetness that feels both familiar and comforting.

Whether you’re preparing it for a holiday feast, a family gathering, or just because you’re craving something nostalgic, this southern sweet potato pie is a timeless treat that never disappoints.