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Classic Velvety Southern Sweet Potato Pie

Close-up of a hand holding a perfectly sliced piece of bright orange sweet potato pie with a flaky crust.
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This recipe delivers the rich, creamy texture and warm spice profile of a traditional Southern sweet potato pie. It features a silky smooth filling baked in a flaky, buttery crust, making it a perfect centerpiece for holiday gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup evaporated milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until just combined.
  3. Add the melted butter to the sweet potato mixture and stir well.
  4. In a separate small bowl, whisk together the evaporated milk and the beaten eggs.
  5. Pour the milk and egg mixture into the sweet potato mixture. Add the vanilla extract, cinnamon, nutmeg, ginger, and salt.
  6. Whisk the filling until it is completely smooth and creamy. For the silkiest texture, you can press the mixture through a fine-mesh sieve into a large bowl.
  7. Pour the smooth filling into the prepared pie crust.
  8. Bake for 50 to 60 minutes. The pie is done when the edges are set and a knife inserted near the center comes out mostly clean. The center should still have a slight jiggle.
  9. Cool the pie completely on a wire rack for at least 3 hours before slicing. This step is key for achieving clean slices and preventing a soggy bottom.
  10. Serve at room temperature or slightly chilled.

Notes

  • For the smoothest filling, bake your sweet potatoes until very soft, then mash them thoroughly or process them in a food processor until completely smooth before measuring.
  • To prevent a soggy pie filling, make sure your oven temperature is accurate and avoid opening the oven door during the first 40 minutes of baking.
  • This recipe uses evaporated milk for richness, which helps create that classic, dense custard texture sought after in Southern baking.
  • If you want to try a variation, you can fold in 1/2 cup of chopped pecans during the last 10 minutes of baking for a Sweet Potato Pecan Pie.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-velvety-southern-sweet-potato-pie/