Sweet Potato Pie Southern Classic (Print-Friendly Version)
Smooth sweet potato filling meets flaky crust for a classic, spiced Southern-style holiday dessert.
# What You'll Need:
→ Filling
01 -
500 g mashed sweet potatoes (2–3 medium, baked or boiled until tender)
02 -
150 g granulated sugar or brown sugar
03 -
120 ml evaporated milk or whole milk
04 -
2 large eggs
05 -
60 g unsalted butter, melted
06 -
1 teaspoon vanilla extract
07 -
0.5 teaspoon ground cinnamon
08 -
0.5 teaspoon ground nutmeg
09 -
0.25 teaspoon ground ginger (optional)
10 -
Pinch of salt
→ Crust
11 -
1 unbaked pie crust (23 cm, homemade or ready-made)
→ Optional flavor additions
12 -
Finely grated lemon zest
13 -
1 tablespoon maple syrup or honey
14 -
1 tablespoon bourbon or dark rum
# How to Make It:
01 -
Wash, peel, and cut sweet potatoes into chunks. Bake in a preheated oven at 200°C for 35 minutes or boil in water until fork-tender, about 30–40 minutes. Drain well.
02 -
Transfer cooked sweet potatoes to a large bowl and mash until completely smooth, free of lumps.
03 -
In a mixing bowl, combine the mashed sweet potatoes with sugar, melted butter, cinnamon, nutmeg, ginger, and salt. Mix until integrated.
04 -
Add eggs one at a time, mixing thoroughly after each addition. Pour in evaporated milk and vanilla extract, stirring until the mixture is creamy and homogeneous.
05 -
For added brightness or depth, fold in lemon zest, maple syrup or honey, or a splash of bourbon or rum to taste.
06 -
Preheat oven to 175°C. Position unbaked pie crust in a 23 cm pie dish. Pour the prepared filling into the crust and smooth the surface with a spatula.
07 -
Bake in the centre of the oven for 50–60 minutes, until the filling is just set and a toothpick inserted near the centre comes out clean.
08 -
Remove pie from the oven and allow it to cool completely at room temperature, at least 2 hours, to ensure the filling sets properly before slicing.
09 -
Slice and serve at room temperature or chilled. Garnish with whipped cream, candied pecans, or caramel sauce if desired.
# Additional Tips:
01 -
Baking rather than boiling sweet potatoes results in sweeter, more concentrated flavor and less watery filling.
02 -
Evaporated milk delivers classic richness without heaviness; whole milk or cream may be substituted.
03 -
Allowing the pie to cool fully ensures clean slices and proper texture.
04 -
Blind baking the crust is recommended if a crisp base is preferred.