Southern Sweet Potato Pie Recipe

This Southern sweet potato pie has a buttery smooth, silky texture and is made with simple ingredients like fresh sweet potatoes, vanilla, cinnamon, and nutmeg. It’s an easy soul food dessert recipe that uses store-bought pie crust to save time. Serve it warm with a dollop of whipped cream! 

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Alright, ya'll, let's talk about our amazing Black folks sweet potato pie recipe! It has a smooth and velvety filling that practically melts in your mouth and a buttery, flaky pie crust that is quick and easy. 

This is the best sweet potato pie recipe, especially for special occasions and during the holiday season. We make it every year for Easter, Thanksgiving, and Christmas dessert, and everyone at the dinner table goes back for seconds! It's right up there with our peach cobbler with canned peaches recipe.

Why we love this recipe

• It's a family recipe: This homemade sweet potato pie is my family's cherished recipe that's been passed down for generations.
• It has a buttery crust: Shhh.. Don't tell! This delicious pie is made using a store-bought pie crust, but you'd never know because it's so buttery and flaky.
• It's full of sweet potato flavor: It's guaranteed to be your new favorite pie recipe—it has the richest flavor from the baked sweet potato and warm spices.

How to Make Sweet Potato Pie

1. Prepare the Pie Shell: Follow the baking instructions on the package for your store-bought unbaked pie crust. We used Marie Callender's Pastry Pie Shells Frozen Pie Crust and pre-baked it per package instructions. Note that some pie shells may require pre-baking while others do not.
2. Roast the Sweet Potatoes (Recommended): Preheat oven to 425°F (218°C). Thoroughly wash the fresh potatoes in cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. 
3. Use a fork to poke several holes all over each sweet potato. This helps steam escape while baking and prevents them from bursting. Place the sweet potatoes directly on the oven rack or on a baking sheet lined with aluminum foil to catch any drips. 
4. Bake for approximately 45 minutes to 1 hour, depending on the size of your sweet potatoes and your oven's temperature. To check for doneness, insert a fork into the center; it should slide in easily when they're done. 
5. Once the sweet potatoes are cooked, remove them from the oven and let them rest for a few minutes. This allows them to cool slightly and makes them easier to handle. Once cooled, carefully remove the skin of the sweet potato. The skin should easily peel away from the flesh. You can also slice the sweet potato lengthwise and use a spoon to separate the skin from the sweet potato flesh. 
6. Reduce Oven Temp: Reduce your oven temperature to 350°F (175°C).
7. Prepare the Filling: Transfer the cooled sweet potatoes to a large bowl. Add milk, sugars, eggs, butter, vanilla, spices, and salt to the mixing bowl. Mix the ingredients together until the it's smooth and creamy. We used a whisk, but you can also use a hand mixer or electric mixer.
8. Fill the Pie Shell: Pour the sweet potato pie filling into the prepared pie shell. Use a rubber spatula to evenly spread the filling within the shell.
9. Bake the Pie: Place the pie in the preheated oven. Bake for 45-50 minutes, or until the edges are set, the top is golden brown, and the center of the pie is mostly firm and only slightly jiggly.
10. Cool the Pie: Remove the baked pie from the oven and allow it to cool at room temperature for one hour. This cooling period helps the filling set, making it easier to slice.
11. Slice and Serve: Once the pie has cooled, slice it into desired portions. Serve it warm and top with a dollop of whipped cream for extra deliciousness.

How to Boil Sweet Potatoes for Pie

1. Peel and chop the sweet potatoes into evenly sized chunks or cubes, about 1 to 1.5 pounds. 
2. In a medium-sized stockpot, place peeled and chopped sweet potatoes, covering them with about 6 to 8 cups of water.
3. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer, and cover the pot with a lid.
4. Let the sweet potatoes simmer for about 15 to 20 minutes or until they become tender. You can check for doneness by inserting a fork into a piece; it should go in easily when they're done.
5. Once the sweet potatoes are tender, drain the water using a colander and allow the potatoes to cool completely.
6. Prepare the filling according to recipe instructions (see step 4 above).

What to Serve

• Whipped cream is a classic choice for Southern sweet potato pie. I love to top each slice with a dollop. 
• For the holidays, you can also lightly dust sweet potato pie with ground cinnamon just before serving to enhance the aroma and flavor.

Storage and Reheating Instructions

• Cool to Room Temperature: After baking, allow the sweet potato pie to cool completely at room temperature. This typically takes about an hour.
• Cover and Refrigerate: Once the pie has cooled, cover it tightly with plastic wrap or foil or transfer it to an airtight container. 
• Refrigerate: Store the sweet potato pie in the refrigerator for up to 3-4 days.

Reheating

Reheat individual slices in the microwave for about 20-30 seconds on a microwave-safe plate. Alternatively, you can reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes.

Commonly Asked Questions

Our Black folks sweet potato pie is made with vanilla, cinnamon, and nutmeg. It's a convenient soul food dessert that saves time by using store-bought pie crust! Serve warm with a generous dollop of whipped cream and enjoy.

📖 Recipe

Southern Sweet Potato Pie Recipe

Krysten Wilkes & Marrekus Wilkes

This Southern sweet potato pie has a buttery smooth, silky texture and is made with simple ingredients like fresh sweet potatoes, vanilla, cinnamon, and nutmeg. It’s an easy soul food dessert recipe that uses store-bought pie crust to save time. 

5 from 17 votes

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Soul Food

Servings 8

Calories 432 kcal

Ingredients

  

1x2x3x

• ▢ 1 refrigerated pie crust preferably Marie Callender's Pastry Pie Shell Pie Crust
• ▢ 1.5 pounds sweet potatoes about 4-5 medium sweet potatoes
• ▢ ½ cup condensed milk sweetened
• ▢ ½ cup light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 2 large large eggs
• ▢ ½ cup unsalted butter melted
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon Diamond Crystal Kosher Salt ⅛ teaspoon if using any other type of salt
• ▢ 1 pinch ground cloves
• ▢ whipped cream for serving

Instructions

 

• Follow baking instructions on package for store-bought pastry pie shell. Note that some pie shells may require pre-baking while others do not.
• Preheat oven to 425°F (218°C).
• Thoroughly wash sweet potatoes in cold water to remove any dirt or debris. Pat dry with a clean kitchen towel or paper towels.
• Use a fork to poke several holes all over each sweet potato.
• Place sweet potatoes directly on oven rack or on a baking sheet lined with aluminum foil to catch any drips.
• Bake for approximately 45 minutes to 1 hour, depending on the size of sweet potatoes. To check for doneness, insert a fork into the center; it should slide in easily when sweet potatoes are done.
• Once the sweet potatoes are cooked, remove them from oven and let them rest for a few minutes. This allows them to cool slightly and makes them easier to handle.
• Once cooled, carefully remove the skin of the sweet potato. The skin should easily peel away from the flesh. You can also slice the sweet potato lengthwise and use a spoon to separate the skin from the flesh.
• Reduce oven temperature to 350°F (175°C).
• Transfer cooled sweet potatoes to a large mixing bowl.
• Add milk, sugars, eggs, butter, vanilla, spices, and salt to the mixing bowl.
• Whisk the ingredients together until the mixture is smooth and creamy.
• Pour the sweet potato pie filling into the prepared pie shell. Use a rubber spatula to evenly spread the filling within the shell.
• Place the pie in the preheated oven. Bake for 45-50 minutes, or until the edges are set, the top is golden brown, and the center is mostly firm and only slightly jiggly.
• Remove the baked pie from the oven and allow it to cool at room temperature for one hour.
• Once the pie has cooled, slice it into desired portions.
• Serve warm or at room temperature and top with a dollop of whipped cream.

Notes

How to boil sweet potatoes for pie: Peel and chop the sweet potatoes into evenly sized chunks or cubes, about 1 to 1.5 pounds. In a medium-sized stockpot, place peeled and chopped sweet potatoes, covering them with about 6 to 8 cups of water. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer, and cover the pot with a lid. Let the sweet potatoes simmer for about 15 to 20 minutes or until they become tender. You can check for doneness by inserting a fork into a piece; it should go in easily when they're done. Once the sweet potatoes are tender, drain the water using a colander and allow the potatoes to cool completely. Prepare the filling according to recipe instructions (see step 4 above).

• Pie Crust: We used Marie Callender's Pastry Pie Shells Frozen Pie Crust (store-bought crusts) and pre-baked it (blind bake) per package instructions to guarantee a flaky crust. Note that some pie shells may require pre-baking while others do not. If pre-baking, pie weights are recommended to help prevent the crust from puffing up or shrinking as it bakes. 
• Bake or boil sweet potatoes for pie: Many people agree that roasting sweet potatoes intensifies their natural sweetness and flavor. However, if you are short on time you can boil the sweet potatoes instead. 
• Sugars: This recipe uses granulated white sugar in addition to light brown sugar. Some people prefer to use one or the other. We like adding brown sugar in addition to regular sugar for a deeper, molasses-like flavor. You can also use dark brown sugar.
• Dairy: We use condensed milk for a creamy pie texture. However, you can also use whole milk, evaporated milk, or half-and-half. The more fat in the dairy, you'll get a creamier texture and richer pie. We have not tried using full-fat canned coconut milk, but it may be an acceptable dairy-free alternative. 
• Adjust to your taste: Sweet potatoes can vary in sweetness, so tasting the filling before baking is recommended. You may want to tweak the amount of sugar and spices (cinnamon, nutmeg, etc.) to your liking. Some people also like to add allspice or ground ginger for a subtle note of spice.
• Avoid overbaking: Sweet potato pie will firm up further as it cools, so don't cook it too long or else it will dry out.

Nutrition

Calories: 432kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 78mgSodium: 252mgPotassium: 421mgFiber: 3gSugar: 34gVitamin A: 12532IUVitamin C: 3mgCalcium: 110mgIron: 1mg

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