Southern Sweet Potato Pie
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
This old-fashioned sweet potato pie recipe will remind you of the one grandma used to make! A fantastic generational recipe, this one deserves a place on the dessert table.
Of course, it might be tempting this year to buy a frozen sweet potato pie like Patti LaBelle’s version, but you do not need to be afraid to offer a homemade pie – it’s easier than you think!
Why you will love Grandma’s Sweet Potato Pie!
Most often enjoyed in Thanksgiving and fall months, just like a traditional pumpkin pie, the hearty sweet potato fills a significant part of the holiday table every winter season and special occasion.
Mashed sweet potatoes, all baked with sweet sugar and butter, help bring a rich happy tastebud life of their own, but once prepped and topped with candied pecans, and whipped cream, it really pulls it all together.
Ingredients
- refrigerated unbaked store-bought pie crust – If you have a favorite pie crust recipe, you are welcome to make homemade pie crust over a refrigerated pie crust – I just like the ease of using the ones already done from the store.
- sweet potatoes, cooked and mashed
- unsalted butter softened
- white granulated sugar
- evaporated milk
- eggs
- all purpose flour
- Flavor – ground nutmeg, ground cinnamon, and vanilla extract.
- Whipped topping for serving
- TIPS: Please see the bottom for a brown sugar substitute. This is the pie plate (9-inch pie dish).
How to make an Old Fashioned Sweet Potato Pie.
Preheat oven to 350 and place the pie crust into the pie plate. Flute the pie crust edges.
- You don’t need the pie crust to go over the edges since there’s no crusted top to worry about, like apple pie. The crust should fit in the pie plate, and you can flute the edges. Set flaky pie crust aside.
- In a mixing bowl, use an electric mixer to beat together mashed sweet potatoes and butter.
- Add sugar and beat well. Add milk, eggs, and vanilla.
- Beat flour and all spices into the sweet potato filling.
- Pour the sweet potato mixture into the prepared pie dough crust and place the unbaked pie in the preheated oven. Bake in a hot oven for approximately 50-55 minutes.
- Edges should be cooked, and the center will be slightly jiggly as it continues to set after the pie is pulled from the oven. Please note that ovens bake differently and at different temperatures, and it is impossible for me to know if your range needs more time.
- Some ovens may need an extra 5-7 minutes to complete baking, but be careful not to overbake accidentally.
- Remove from oven and cool completely before serving with whipped topping and a side of vanilla ice cream. Makes eight sweet potato pie slices.
How many sweet potatoes do you need for 2 cups smashed?
For this family recipe, you need 3-4 sweet potatoes to get 2 cups of mashed.
Whatever method you use to soften your sweet potatoes is fine, but traditionally baking them provides the best potato flavor if you have time. This is how I prep sweet potatoes in the Ninja Foodi.
Like most pies, the pie should be cooked, and a toothpick should come almost clean in most areas of the pie. The center will still be SLIGHTLY jiggly and not fully set, but not soupy either. The pie may rise and then fall on cooling, which is normal.
Pie needs to be thoroughly cooled (which could take about 2 hours) at room temperature. Then store leftover pie in the refrigerator, covered with plastic wrap, for up to 3-4 days.
We always serve with cool whip topping, which goes great with warm spice flavors. You can also sprinkle with cinnamon and a bit of nutmeg or top with walnuts or pecans.
Pies can be difficult to cut without falling apart. Make sure the pie is completely cooled before cutting. Keeping a pie cold also helps with cutting.
Lastly, cleaning the sharp knife between cuts is the best way to cut pies, cakes, and fudge.
Can brown sugar be used in place of white sugar?
Yes. If you prefer, substitute the 1 cup white sugar in the recipe above for 1/2 cup packed brown sugar combined with 1/2 cup white sugar. Please note that this change makes a sweeter sweet potato pie.
More Sweet Potato Recipes you’ll love!
Grandma’s Sweet Potato Pie
Equipment
- Pie Plate
Ingredients
- 1 pre-made pie crust uncooked and left refrigerated till use
- 2 cups sweet potatoes cooked and mashed*
- 1/2 cup unsalted butter softened
- 1 cup granulated white sugar
- 5 oz. evaporated milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- whipped topping for serving optional
Instructions
- Preheat oven to 350 degrees.
- Place uncooked refrigerated pie crust into a 9-inch pie plate. Flute the edges. Set pie plate with fluted crust aside.1 pre-made pie crust
- In a large bowl, beat together cooked and mashed sweet potatoes and unsalted softened butter. Pour in granulated white sugar and beat ingredients together well.2 cups sweet potatoes, 1/2 cup unsalted butter, 1 cup granulated white sugar
- Add evaporated milk, 2 eggs and vanilla extract. Beat in flour and spices.5 oz. evaporated milk, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon all purpose flour, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon
- Pour uncooked sweet potato pie batter into the prepared pie crust and bake for approximately 55 minutes.
- Edges of pie and crust should be cooked and center of pie will still be a little jiggly in middle but an inserted toothpick should come out mostly clean. Please note that some ovens take longer to cook than expected times. If the pie needs to cook more and the crust is becoming too dark, add foil to the edges of the pie to stop the cooking.
- Once the toothpick in the center is mostly clean, remove the sweet potato pie from the oven and cool it completely on the counter before serving.
- Sweet Potato Pie may take 2 hours to fully cool. When cutting, use a clean knife in between cuts. Serve dessert with Cool Whip whipped topping and pieces of chopped candied pecans.whipped topping for serving
- Store baked and cooled pie in fridge, covered with plastic wrap, for up to 3-4 days.
Notes
- *Please note prior to the pie, sweet potatoes should be cooked and mashed. I recommend letting mashed sweet potatoes cool to prevent burns prior to prepping the pie. Typically 3-4 sweet potatoes make up 2 cups. See full article for more information.
- If preferred, substitute 1 cup of sugar for 1/2 cup of packed brown sugar and 1/2 cup of white sugar.
- Before cutting, sweet potato pie must be fully cooled to firm up.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
