Sweet Potato Pie Recipes

A classic Southern sweet potato pie, done soul food style—entirely from scratch! All the warm spices of the holidays, a fluffy filling, and a buttery crust.

Hey y’all! I’ve been getting a ton of requests for a homemade soul food-style sweet potato pie. You know, the kind with a flaky & buttery crust made completely from scratch? The type of sweet potato pie recipe that reminds you of your grandmother’s?

Well, let me tell you that I have tried many sweet potato recipes in my life, but I do have a favorite pie recipe. Which one is my favorite? I would go with the OG Southern sweet potato pie recipe that I shared back in 2012. A truly Southern sweet potato pie consists of ginger, cinnamon, nutmeg, and other simple ingredients. But over the years, I have changed a few ingredients and perfected my soul food sweet potato pie recipe into this updated version.

Sweet potato pie has a history in the deep South, y’all. The origins of sweet potato pie can be traced back to early America.

A soul food sweet potato pie has always been a staple in Black families—served on holidays, special occasions, you name it. Most Southern households have one family member that is the ONLY one allowed to make sweet potato pie for the holidays. For many, the Southern delicacy holds strong memories and family histories. It’s undoubtedly a classic Southern dessert to be treasured and respected. So, in the spirit of our Southern grandmas, let me show and tell you how I make my new-and-improved Southern soul food-style sweet potato pie recipe!

Southern Sweet Potato Pie Recipe

This Southern Sweet Potato Pie is an heirloom recipe loved for generations! A delicious Southern favorite made with simple ingredients baked sweet potatoes, butter, milk, eggs and sugar! Loved fall dessert that’s perfect for Thanksgiving!

Prep: 15min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 282 kcal, Carbohydrate 38 g, Protein 3 g, Fat 13 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 79 mg, Sodium 161 mg, Fiber 2 g, Sugar 29 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 3 medium sweet potatoes, baked
• 1/2 cup butter
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs (beaten)
• 1/2 cup milk (whole or evaporated)
• 1 (9-inch) unbaked pie crust
• whipped cream
• marshmallow fluff

Instruction:

1. Bake the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
2. Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
3. Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly.
4. Serve. Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.

Sweet Potato Pie

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission

Prep: 30min

Total: 01h20min

Yield: 8 servings.

Nutrition Facts: calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients:

• Dough for single-crust pie
• 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
• 1/3 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature, lightly beaten
• 3/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instruction:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Sweet Potato Pie

Trisha Yearwood’s classic Sweet Potato Pie recipe will be a hit at your holiday table. Use canned or roasted whole sweet potatoes for this fan-favorite dessert that requires only 15 minutes of prep.

Total: 0 1h30min0

Yield: One 9-inch pie

Ingredients:

• 1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
• 3/4 cup sugar
• 2 large eggs
• 4 tablespoons (1/2 stick) butter, softened
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch salt
• 1 unbaked 9-inch pie shell, homemade or store-bought

Instruction:

1. Preheat the oven to 300 degrees F.
2. In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
3. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Soul Food Sweet Potato Pie

Southern Sweet Potato Pie made completely from scratch. Baked sweet potatoes give this holiday classic a rich flavor, paired perfectly with a buttery, flakey pie crust.

Prep: 25min

Total: 70min

Yield: 8

Ingredients:

• 1 lb sweet potatoes (peeled & chopped)
• 2 eggs
• 1/2 cup evaporated milk
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup granulated sugar
• 8 tbsp salted butter (softened)
• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/4 cup cold salted butter (diced or shredded)
• 1/4 cup butter flavored shortening
• 1 tsp vanilla extract
• 2 tbsp sugar
• 1 1/2 tbsp ice water

Instruction:

1. Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.
2. To bake: Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender. The time really depends on how big they are, but it should take about 35 minutes. Scoop out the insides of the sweet potatoes into a large bowl, and allow them to cool completely.
3. Enjoy!

Grandma Gloria’s Sweet Potato Pie Recipe

FAQ

How to make a Paula Deen sweet potato pie?

1. 2 cups peeled, cooked, cubed sweet potatoes.
2. 1 ¼ cups sugar, divided, plus a pinch.
3. ¼ cup (½ stick) melted butter.
4. 2 eggs.
5. 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon.
6. ¼ teaspoon salt.
7. ¼ teaspoon ground cinnamon.
8. ¼ teaspoon ground ginger.

How do you make Patti Labelle sweet potato pies?

1. 2 1/2 pounds orange-fleshed sweet potatoes (yams), about 5 medium, scrubbed but unpeeled.
2. 1/2 cup (1 stick) unsalted butter, melted.
3. 1 cup granulated sugar.
4. 1/2 cup evaporated milk (See Patti’s Pointers below)
5. 2 large eggs.
6. 1 teaspoon freshly grated or ground nutmeg.
7. 1 teaspoon ground cinnamon.
8. 1/4 teaspoon salt.

How do you thicken a sweet potato pie filling?

How do you keep a sweet potato pie from getting soggy?