Classic Southern Sweet Potato Pie Recipe (Old-Fashioned & Easy)

This Classic Southern Sweet Potato Pie recipe is made with fresh sweet potatoes, warm spices, brown sugar, and vanilla extract, all baked up in a buttery crust until the filling is silky smooth. It’s one of the most beloved holiday desserts in the United States, and it’s the perfect pie for Thanksgiving dinner, Christmas, or any holiday table. Made with simple ingredients you can grab at any grocery store, this easy sweet potato pie might just become one of your favorite pie recipes!

Classic Southern Sweet Potato Pie

I’ve lived in Mississippi most of my life, and down here, sweet potato pie is required for Thanksgiving – it might be as important as the turkey!

Sweet potato pie has deep roots in the South. It’s a classic pie that has been passed down for generations. My version keeps it old-fashioned and simple… fresh sweet potatoes (no canned sweet potatoes here), butter, warm spices, and a custard pie filling that bakes up creamy and smooth.

Why You’ll Love This Recipe

Simple ingredients. Sweet potatoes, butter, sugar, eggs, milk, and a few warm spices. One quick trip to the grocery store and you’re set.

Perfect for the holiday season. This pie is a Thanksgiving classic, but it’s also wonderful for Christmas, potlucks, and Sunday dinners. You can even bake it a day ahead, which is a lifesaver when the full during the holidays!

That creamy, old-fashioned texture. Baking the sweet potatoes (instead of boiling them) concentrates their natural sugars, so you get a deeper flavor and a creamy texture that tastes like it took way more effort than it did. Easy peasy!

Tools Needed

• Baking sheet
• Aluminum foil
• Large bowl (or medium mixing bowl)
• Simple potato masher, hand mixer, or electric mixer
• Whisk
• Measuring cups and spoons
• 9-inch pie plate (for a prepared pie crust)
• Wire rack

Ingredients

Here’s what you’ll need to make this homemade sweet potato pie:

• Unbaked pie crust – a store-bought pie crust works beautifully here (no shame in that shortcut!), or use your favorite pie crust recipe to make your own pie dough. A homemade flaky pie crust made with cold butter is wonderful when you have the time. Either way, just have your pie shell ready and waiting.
• Fresh sweet potatoes – look for ones with smooth skin and no soft spots.
• Softened butter – real butter makes all the difference in that rich, buttery flavor.
• Sugar – plain white granulated sugar.
• Brown sugar – I use light brown sugar, but dark brown sugar works too and gives a deeper molasses flavor.
• Milk – regular milk is what I use, but heavy cream makes it even richer.
• Large eggs – these set the custard.
• Ground cinnamon and ground nutmeg – the warm spices that give this pie all those cozy flavors of fall.
• Salt – just a little bit to balance the sweetness.
• Vanilla extract – don’t skip it! Use homemade vanilla if you have it!
• Whipped Cream – optional topping. Here’s a recipe for fresh whipped cream!

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Southern Sweet Potato Pie

This pie comes together in two easy parts: bake the sweet potatoes, then mix up the filling. Here we go…

Bake the Sweet Potatoes

1. Heat oven to 400°F.
2. Poke the whole sweet potatoes all over with a fork, then wrap them in aluminum foil.
3. Place them on a baking sheet and bake for 40-50 minutes, until they’re fork-tender all the way through.
4. Let the potatoes cool completely, then peel them. The skins will slip right off.

Make the Sweet Potato Pie Filling

1. Lower the oven temperature to 350°F.
2. In a large bowl, mash together the peeled sweet potatoes and softened butter until smooth. A simple potato masher works great, or use a hand mixer for an extra creamy texture.
3. Whisk in the sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until the sweet potato filling is smooth and well combined.

4. Pour the filling into the unbaked pie crust, being careful not to overfill. Discard any extra pie filling (or bake it in a little ramekin for a crustless treat… cook’s bonus!).
5. Bake for 50-60 minutes. The pie is done when edges are slightly brown and set and the center of the pie barely jiggles, like set gelatin. For the perfectionists out there, the internal temperature should read about 175°F.

6. Cool the pie completely at room temperature on a wire rack, then chill it in the refrigerator before serving. Top with fresh whipped cream for the perfect dessert!

Air Fryer Sweet Potatoes

Short on oven space during the holidays? You can cook the sweet potatoes in the air fryer instead! Poke them with a fork (no foil needed) and air fry at 390°F for 35-40 minutes, until fork-tender. Cool, peel, and continue with the recipe as written.

Pro Tips

These little secrets are what turn a good pie into the perfect sweet potato pie…

• Bake, don’t boil. A lot of people boil their sweet potatoes, but boiling adds too much water to the filling. Baking whole sweet potatoes concentrates the natural sugars for a deeper flavor and creamier texture.
• Want a super silky filling? Cut the cooled, peeled sweet potatoes into small pieces and blend them in a food processor before mixing in everything else. No stringy bits, guaranteed.
• Mixing a double batch? The bowl of a stand mixer makes quick work of it.
• Crust browning too fast? Loosely cover the edges with strips of aluminum foil or a pie shield partway through baking so you keep that pretty, flaky crust.
• Chilling isn’t optional! The pie finishes setting in the refrigerator, so that first slice comes out clean and pretty.

Variations

• Maple sweet potato pie – swap a few tablespoons of the sugar for maple syrup.
• Extra spice – use pumpkin pie spice in place of the cinnamon and nutmeg for a little extra warmth.
• Deeper flavor – use all dark brown sugar for a richer, molasses-y pie.
• Light and fluffy – some old-fashioned family recipes separate the eggs and fold in beaten egg whites for a lighter, airier filling.
• Crunchy toppings – sprinkle candied pecans or a brown sugar streusel over the top for the last 15 minutes of baking.

Serving Suggestions

A slice of Southern sweet potato pie with a big dollop of whipped cream is the perfect way to eat this pie.

For Thanksgiving dinner, serve it right alongside apple pie and pecan pie so everybody can have a sliver of each. And yes, you can absolutely have sweet potato casserole on the table AND sweet potato pie for dessert. This is the South… we don’t ration sweet potatoes around here!

Storage Instructions

Cool the pie completely, then cover it with plastic wrap and store it in the refrigerator for up to 4 days. Since the filling is a custard, this pie does need to be refrigerated.

To freeze, wrap the cooled pie tightly in plastic wrap and then foil, or place slices in an airtight container. Freeze for up to 3 months and thaw overnight in the fridge. Next time you need a dessert in a pinch, you’ll thank yourself!

FAQ

What’s the difference between sweet potato pie and pumpkin pie? They look similar, but sweet potato pie is made with fresh sweet potatoes instead of pumpkin, and it has a naturally sweeter, lighter custard pie filling. Most Southerners will tell you sweet potato pie wins, and I have to agree. 🙂

Can I use canned sweet potato purée? You can, but fresh sweet potatoes really do make the best sweet potato pie. Baking your own gives you that deeper flavor canned purée just can’t match. In a pinch, though? Use about 2 cups of purée and carry on… it’ll still be delicious.

Should I mash or blend the sweet potatoes? Either works! The old-fashioned way is to bake, peel, and mash whole sweet potatoes with a simple potato masher for a homestyle texture, while a food processor or electric mixer gives you a smoother, creamier texture. Totally your call.

How do I know when the pie is done? The edges will be set and the center of the pie will have just a slight jiggle when you gently shake the pan. It firms up as it cools and chills.

Can I make this pie ahead of time? Absolutely! It’s actually better the next day after it’s fully chilled. Bake it the day before, chill it overnight, and your holiday morning just got a whole lot easier.

More Holiday Favorites

Love this recipe? Here are more favorite fall recipes and holiday treats to try:

• Pumpkin Bread Bottom Cheesecake
• Instant Pot Sweet Potato Cheesecake
• Easy Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream
• Pumpkin Cream Cheese Dip

There’s just nothing like a homemade pie during the holidays, and I truly hope this classic sweet potato pie recipe earns a permanent spot on your holiday table like it has on mine.

I’d love to hear how yours turns out! Tried this recipe? Please take a moment to leave a comment and a star rating… it helps me grow my blog, and I’d be so grateful!