Southern Sweet Potato Pie

Old-Fashioned Sweet Potato Pie

Who doesn’t love a great Thanksgiving pie? Pumpkin pie is a classic. But the lesser known sweet potato pie might just be your new favorite. 

And it’s so easy! The hardest part is preparing the potatoes. Once those are done, just blend everything up, pour it into the crust, then bake!

You can keep this recipe super simple with a store-bought pie crust or whip up a homemade pie crust! 

How to Make Southern Sweet Potato Pie

This old-fashioned sweet potato pie takes just 15 minutes to prep! Here’s a quick summary of the recipe instructions:

1. Wash and dry the sweet potatoes, then lightly grease the outside with oil. Wrap each potato tightly in foil, then place onto a lined baking sheet.
2. Bake the potatoes at 350ºF for 60 to 90 minutes, then cool until they are cool enough to handle. Once they are cool, remove the skins and cut into large chunks.
3. In a food processor, combine sweet potato, sugar, butter, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg. Pulse until smooth and creamy.
4. Dust a clean work surface lightly with flour, then roll a pie crust out to a 12 to 13 inch circle. Place into a pie plate and trim/flute the edges.
5. Pour the sweet potato filling into the prepared crust, then bake until the center is set. Cool at room temperature, then transfer to the fridge to cool completely.

Tips for Homemade Sweet Potato Pie

Here are a few of my tips for making this easy sweet potato pie recipe even easier! 

• We cooked our own sweet potatoes, but you don’t have to. Canned sweet taters work just fine too!
• If you don’t want to use store-bought pie crust, we have a really easy pie crust recipe that only uses four ingredients.
• Feel free to boil the potatoes instead of baking if you prefer that method. Just dice the potatoes up, cook until tender, then follow the instructions as written. If you can, though, I do recommend baking. It brings out more of the natural sugar from the potatoes and provides a wonderful flavor.
• Another cooking option is to use your instant pot. Check out our instant pot sweet potatoes post for more details.
• Don’t forget to remove the skins from the potatoes. The chewier texture of the skin is not what we want in a sweet potato pie!
• To check the pie for doneness, give the pan a gentle shake. The center should be set and no longer jiggle.
• If the crust is browning too quickly, loosely drape a foil tent over the crust to prevent it from burning.
• Don’t over-bake. Overcooked sweet potato pie becomes dry and unappealing.
• The pie will puff up as it bakes, then sink down as it cools. This is normal!
• Cool the pie for 1 to 2 hours at room temperature before transferring it to the fridge. It needs this time to set up completely. If you slice into it too soon you’ll end up with a mushy mess.

Storage and Reheating

Storage: Leftover sweet potato pie will last in the fridge for 3 to 4 days. You can store individual slices in an airtight container or just cover the cooled pie dish with plastic wrap.

Reheating: No need to reheat! Just enjoy a slice of pie straight from the fridge topped with whipped cream.

Freezing: To freeze your finished pie, let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 1 month. When you’re ready to serve it again, just let it thaw in the fridge and it’s ready to go.

Which is healthier: sweet potato or pumpkin pie?

Both are desserts, so I wouldn’t call either of them a healthy food by any means. But in general, sweet potatoes are higher in vitamins and nutrients than pumpkins.

Do you put eggs in sweet potato pie?

Yes! The eggs in sweet potato pie are an essential part of the filling being able to hold its shape. Without eggs, the sweet potato pie will be runny and messy.

More Holiday Pie Recipes to Try

• Holiday Eggnog Pie
• Easy Pecan Pie
• Dutch Apple Pie
• Butterscotch Pie