Southern Sweet Potato Pie Recipe

Name: Southern Sweet Potato Pie Recipe
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Ingredients: 3 Large Sweet Potatoes; 3/4 cup Granulated Sugar; 1/2 cup firmly packed brown sugar; 1/2 cup Instant Vanilla Pudding mix; 3/4 cup Evaporated Milk; 2 Large Eggs (room temperature); 6 tablespoons Butter (softened); 1 teaspoon Ground Cinnamon; 1 1/2 teaspoons Vanilla Extract; 1 9 -inch pre-made graham cracker crust

My Southern sweet potato pie recipe is a creamy and delicious pie that is perfect for Fall. Try this classic pie for Thanksgiving or the next potluck. It’s sure to be a hit!

A slice of Sweet potato pie on a plate topped with whipped cream.

This easy recipe is simple to follow and the results are fantastic. Better than store bought, we have the absolute best sweet potato pie recipe for you to try.

This pie has the perfect blend of spices and each bite is rich and delicious. You and your family will love it. The perfect pie to make for special occasions or for the holidays. Try these other delicious pie recipes – Eagle Brand Pumpkin Pie and Paula Deen Pecan Pie.

Why We Love This Sweet Potato Pie

Give this yummy pie recipe a try. While we love pumpkin pie, this sweet potato pie is something different and so delicious. It will definitely be a crowd pleaser. The pie is just so creamy and flavorful.

Make one of these pies and be prepared for it to be a new holiday tradition! Everyone will love it.

Ingredients

Large Sweet Potatoes – Generally, I get the large ones because it means less peeling is needed. If you can’t find large ones, you can get some smaller ones, just get more to make sure you have enough for this pie.
Granulated Sugar and Brown Sugar (firmly packed) -The combination of both types of sugar is delicious in this pie.
Instant Vanilla Pudding mix – I love using a pudding mix in this recipe. It adds moisture and helps the pie hold its form.
Large Eggs – room temperature. Eggs at room temperature rise easier when baking and mix easier with the other ingredients.
Butter– softened at room temperature
Ground Cinnamon – I like to include cinnamon but nutmeg is also great to include.
Vanilla Extract – This adds the perfect amount of sweetness to this pie recipe.
Pre-made Graham Cracker Crust – You can make your own if you prefer but I generally use the pre-made ones and they work great.
Evaporated Milk – Adds richness and helps create a smooth, creamy pie filling. Do not use sweetened condensed milk, which is much sweeter and thicker.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Sweet Potato Pie

Sweet potatoes wrapped in foil with small bowls of eggs, brown sugar, flour, sugar, vanilla and cinnamon.

Step 1 – Cook the sweet potatoes. Poke the large sweet potatoes with a fork and wrap in foil. Place on a baking sheet. Bake sweet potatoes until soft.

Step 2 – Once they are baked until tender, let the sweet potatoes cool. Start by placing the sweet potatoes in a large mixing bowl. Mix in remaining ingredients and combine with electric mixer or stand mixer.

Sweet potato filling in a graham cracker crust.

Step 3 – This mixture is ready to go. Just pour into your store-bought pie crust.

Step 4 – The pie bakes at 450 degrees in a preheated oven for 10 minutes. After 10 minutes, reduce the oven temperature to 350 degrees and bake for 40 minutes. Times may vary slightly based on your oven.

Step 5 – You want the pie to be set and a toothpick inserted in the center comes out clean.

Step 6 – Allow the pie time to cool on a wire rack for at least 15 minutes. Slice the pie and add your favorite toppings.

Expert Tips

Sweet Potatoes – The cooking time may vary and you may need longer depending on the size of the sweet potatoes.
Traveling with Pie – If you plan to take this pie on the road, it is worth it to invest in a thermal pie carrier. These are great for keeping the pie in place. I even spotted some with 2 layers if you need to transport more than 1 pie.
Make the filling smooth. Beat the sweet potato mixture well so there are no lumps or stringy pieces.
Use the jiggle test. The center should have a slight jiggle when the pie is done.
Cool slowly. Let the pie cool on a wire rack before covering or refrigerating.
Protect the crust. Cover the edges with foil if they start browning too quickly while baking.
Avoid condensation. Let the pie cool completely before covering so moisture does not collect on top.

Variation and Substitutions

Pie Crust – A traditional pie crust can be used instead of the graham cracker crust.
Warm Spices – Add a little nutmeg or ginger along with the cinnamon.
Sugar – Use all brown sugar for a deeper flavor, or reduce the sugar slightly for a less sweet pie.
Vanilla Pudding Mix – Instant vanilla pudding helps thicken the filling. If you do not have it, use your favorite tested sweet potato pie filling method instead.

Serving Suggestions

Vanilla Ice Cream – We love to serve with a scoop of vanilla ice cream for delicious flavor.
Whipped Cream – This is my favorite topping. Sometimes I even make this homemade whipped cream.
Cool Whip – This is also a crowd favorite to top a dollop of cool whip on this pie with.
Caramel Sauce – Drizzle caramel sauce for added flavor.

Sweet Potato Pie vs Pumpkin Pie

Sweet potato pie is usually sweeter and has a richer, denser texture than pumpkin pie. Pumpkin pie tends to have a softer texture and a more earthy flavor, while sweet potato pie has a naturally sweet, creamy taste.

Can I Boil Sweet Potatoes Instead?

Some recipes call for boiling the sweet potatoes instead of baking them. However, I think the baked sweet potatoes bring out more flavor so I recommend baking them instead of boiling them.

Storage and Freezer Instructions

Refrigerator – Allow the pie to cool completely. Once cool, wrap with foil or plastic wrap and place in the refrigerator for up to 3-4 days. Do not skip this step. If you put the pie in the fridge before it has totally cooled, condensation will form and this will make the top crack.

Freezer – Wrap the cooled pie tightly with plastic wrap and a layer of aluminum foil. Freeze for up to 1 month and thaw overnight in the fridge.

Make Ahead – I usually make this at least 24 hours ahead of time. Not only does it save time on the actual holiday or event but I think it tastes better. My family usually enjoys this pie at Thanksgiving and it’s now a tradition to make this pie the night before to save time in the kitchen.