Sweet Potato Pie Recipe (Creamy Southern Classic)

There’s nothing more comforting than a homemade sweet potato pie. This Southern classic is creamy, lightly spiced, and baked inside a buttery pie crust that smells like the holidays. If you’re looking for a foolproof sweet potato pie recipe that turns out perfect every timesmooth, rich, and never runny this guide has everything you need.

You’ll find step-by-step photos, tips to avoid the most common mistakes, and several variations people are searching for right now, including Black folks–style pie, grandma’s old-fashioned version, and a condensed milk option. Whether you’re baking for Thanksgiving, Christmas, or simply craving a cozy dessert, this pie delivers warm, nostalgic flavor with almost zero effort.

If you’ve ever struggled with cracks, uneven texture, or pies that won’t set, don’t worry—this recipe is designed to help you nail it on the first try. Let’s bake it together.

Why This Recipe Works

This sweet potato pie is designed to be creamy, flavorful, and completely foolproof, even if it’s your first time baking one. After analyzing the top-ranking recipes, this version combines the techniques that consistently deliver the smoothest texture and the most balanced sweetness.

The secret is in the potato preparation: cooking the sweet potatoes until fully tender and blending them into a silky puree prevents graininess and ensures the filling sets perfectly. A mix of warm spices cinnamon, nutmeg, and a touch of vanilla—gives the pie its classic Southern taste without overpowering the sweet potatoes.

You’ll also get step-by-step guidance, expert tips, variations, and a full troubleshooting section so you know exactly what to do if your filling feels too thin, your crust browns too quickly, or your pie isn’t setting correctly. This recipe also includes multiple versions people search for on Google, making it more helpful, complete, and satisfying than the average sweet potato pie guide.

Ingredients You’ll Need

Sweet potato pie uses simple pantry staples, but how you use them changes everything. Here’s what you’ll need for the most flavorful, silky-smooth filling.

Sweet Potatoes

• The star ingredient. Choose orange-fleshed sweet potatoes (like Beauregard or Jewel) for natural sweetness and the classic deep color.
• Baking or boiling them until very soft ensures a smooth, creamy filling.

Butter

• Adds richness and helps the filling set.
• Use unsalted butter so you can control the seasoning.

Granulated Sugar

• Sweetens the pie without overpowering the spices.
• Keeps the filling light in color.

Brown Sugar

• Adds caramel flavor and moisture.
• Helps create a more custard-like texture.

Eggs

• Essential for thickening the filling.
• They bind the mixture as it bakes, giving the pie structure.

Evaporated Milk (or Whole Milk)

• Makes the filling silky and creamy.
• Also helps prevent cracks on top.

Vanilla Extract

• Enhances natural sweetness and warmth.

Cinnamon + Nutmeg

• The classic spice combo for Southern-style sweet potato pie.
• Adds warmth without overpowering the potato flavor.

Pie Crust (homemade or store-bought)

• Use a deep-dish pie crust to prevent overflow.
• Blind-baking is optional but recommended for a crisp bottom.

Substitutions

• Evaporated milk → half-and-half or heavy cream
• Brown sugar → coconut sugar
• Butter → margarine (not preferred, but works)
• Spices → pumpkin pie spice mix
• Dairy-free option: use coconut milk + vegan butter

Can I Use Condensed Milk?

Yes! Condensed milk makes the pie sweeter, creamier, and denser.
This variation is included later in the Variations section.

How to Make Sweet Potato Pie (Step-by-Step)

This sweet potato pie comes together easily once the potatoes are soft and blended. Follow these steps for a silky, perfectly baked pie every time.

Step 1 — Cook the Sweet Potatoes

• Peel and cut the sweet potatoes into large chunks.
• Boil for 18–22 minutes or until they’re extremely soft when pierced with a fork.
• Drain and let the steam escape for a few minutes to remove excess moisture.

Tip: You can also roast them for deeper flavor (45–55 minutes at 400°F / 200°C).

Step 2 — Mash or Blend Until Smooth

• Use a potato masher, mixer, or blender to create a smooth puree.
• You’ll need 2 cups of mashed sweet potatoes for this recipe.

Why this matters: The smoother the potatoes, the creamier the final pie.

Step 3 — Make the Filling

In a large bowl, whisk together:

• mashed sweet potatoes
• melted butter
• granulated + brown sugar
• eggs
• evaporated milk
• vanilla
• spices (cinnamon + nutmeg)

Mix until completely silky with no visible lumps.

Step 4 — Prepare the Crust

• Place a deep-dish pie crust in a 9-inch pie plate.
• Optional but recommended: blind-bake for 10 minutes at 400°F to avoid a soggy bottom.

Step 5 — Fill & Bake

• Pour the filling into the crust.
• Smooth the top with a spatula.
• Bake at 350°F (175°C) for 55–65 minutes, or until the edges are set and the center jiggles slightly—like cheesecake.

Step 6 — Cool Completely

• Let the pie cool for at least 2 hours to finish setting.
• Serve at room temperature or chilled.

Tip: Sweet potato pie tastes even better the next day once flavors develop.

Expert Tips for a Perfect Sweet Potato Pie

These expert tips ensure your sweet potato pie turns out smooth, creamy, and perfectly set every single time—no cracks, no runny filling, no graininess.

Use Fully Soft Sweet Potatoes

The biggest cause of grainy or lumpy pie is undercooked potatoes. Cook them until a fork slides through effortlessly. If in doubt, cook them longer.

Blend the Filling for a Silky Texture

Hand-mixing works, but a blender or hand mixer produces a super smooth, professional-quality filling.

Blind-Bake the Crust for Crispy Bottom

A quick 10-minute blind bake prevents sogginess—especially with store-bought crusts.
This step makes a noticeable difference in texture.

Don’t Overbake

Sweet potato pie should jiggle slightly in the center when you pull it from the oven.
If it’s fully firm, it’s overbaked—and may crack as it cools.

Cool Completely Before Slicing

The pie continues setting during the cooling process.
Cutting too early leads to messy, unstable slices.

Use Evaporated Milk for Extra Creaminess

Evaporated milk gives the pie a smoother, custard-like finish that sets beautifully without curdling.

Bake on the Middle Rack Only

This prevents the crust from burning and ensures even cooking.

Make It Ahead

Sweet potato pie is actually better the next day.
The flavors deepen and the filling firms up perfectly.

Common Mistakes to Avoid

Avoid these frequent mistakes to ensure your sweet potato pie bakes up smooth, flavorful, and perfectly set every time.

Using Under-Cooked Sweet Potatoes

This causes a grainy, gritty texture.
Sweet potatoes must be fully soft not just tender.

Skipping the Cooling Step

If you cut the pie too early, the filling will collapse or look wet.
Let it rest for at least 2 hours.

Overbaking the Pie

A fully firm center = overbaked.
Pull it out when the middle still has a gentle jiggle.
Overbaking leads to cracks and a dry texture.

Adding Too Much Liquid

Excess milk or watery potatoes make the filling runny.
Always drain potatoes well and measure ingredients accurately.

Using a Shallow Pie Dish

This can cause spillage or uneven baking.
Use a deep-dish 9-inch pie crust.

Not Blind-Baking the Crust

This often leads to a soggy bottom.
A quick pre-bake gives you a crisp, bakery-style base.

Mixing While Potatoes Are Too Hot

Hot potatoes can scramble the eggs.
Let them cool slightly before mixing with eggs and milk.

Variations

Sweet potato pie is one of those recipes that changes from family to family. Here are the most searched and beloved versions all tested and included so readers instantly find the style they prefer.

1. Black Folks Sweet Potato Pie

This version is richer, sweeter, and more spiced, with a custard-like texture.

How to make it:

• Add ½ cup sweetened condensed milk for extra richness
• Use ½ tsp nutmeg + 1 tsp cinnamon
• Add ½ tsp lemon extract or vanilla
• Increase butter to 6 tablespoons
• Bake the same amount of time (55–65 minutes)

This variation is deeply rooted in Southern and African-American holiday traditions — and it’s one of the most in-demand versions on Google.

2. Grandma’s Old-Fashioned Sweet Potato Pie

This is the nostalgic version many people search for: simple, lightly spiced, and not too sweet.

How to make it:

• Reduce sugar by 2–3 tablespoons
• Add a pinch of ginger or allspice
• Use whole milk instead of evaporated milk
• Bake until just set — do not overbrown

It tastes like the classic pies many grew up with at Thanksgiving.

3. Sweet Potato Pie with Condensed Milk

A very popular modern variation creamier, sweeter, and extra silky.

How to make it:

• Replace evaporated milk with 1 cup sweetened condensed milk
• Reduce sugar by ⅓ cup, since condensed milk is sweet
• Bake for about 5 minutes longer

This version never cracks and slices beautifully.

4. 3-Ingredient Sweet Potato Pie

This simple variation is trending on TikTok and Pinterest.

Ingredients:

• 2 cups mashed sweet potato
• 1 can sweetened condensed milk
• 2 eggs
  (+ Pre-made pie crust)

How to make it:
Blend filling → pour into crust → bake 50–55 minutes.
It’s shockingly creamy for how simple it is.

5. Spiced Holiday Sweet Potato Pie

Perfect for Christmas or Thanksgiving spice lovers.

Add:

• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon allspice
• Optional: orange zest

This version pairs beautifully with whipped cream or toasted pecans.

6. Gluten-Free Sweet Potato Pie

Simply swap the crust for a gluten-free pie crust.
The filling is naturally gluten-free.

Sweet Potato Pie vs. Sweet Potato Casserole

Sweet potato pie and sweet potato casserole are often confused, but they’re two very different dishes. Here’s how to tell them apart:

Sweet Potato Pie

• Dessert
• Creamy, custard-like texture
• Baked in a pie crust
• Lightly sweet with warm spices
• Served sliced, like pumpkin pie
• Main ingredients: sweet potatoes, eggs, sugar, milk, butter

Sweet potato pie is meant to be smooth, silky, and sliceable.

Sweet Potato Casserole

• Side dish, not a dessert
• Served with dinner, especially Thanksgiving
• Often topped with marshmallows, pecans, or brown sugar crumble
• Much sweeter and fluffier
• No pie crust — baked in a casserole dish
• Typically contains more butter and sugar

A casserole is spooned out in scoops, not sliced.

Quick Summary

• Pie = dessert, crust, creamy, sliceable.
• Casserole = side dish, marshmallows/pecans, fluffy, scooped.

Storage & Freezing Guide

Sweet potato pie stores beautifully and actually tastes even better the next day as the flavors deepen and the filling fully sets. Here’s how to store it safely and keep it fresh.

How to Store Sweet Potato Pie

• Let the pie cool completely before storing.
• Cover tightly with plastic wrap or foil.
• Store in the refrigerator for up to 4 days.
• Serve chilled or bring to room temperature before slicing.

Food safety note:
Because sweet potato pie contains eggs and dairy, it must be refrigerated (USDA guideline).

How to Freeze Sweet Potato Pie

Sweet potato pie freezes exceptionally well.

To freeze the whole pie:

1. Bake the pie and let it cool fully.
2. Wrap tightly in plastic wrap, then in foil.
3. Freeze for up to 3 months.

To freeze slices:

• Wrap each slice individually before freezing.

To thaw:

• Transfer to the fridge for 8–12 hours, then serve.

How to Reheat Sweet Potato Pie

To warm slices:

• Heat in the oven at 300°F (150°C) for 8–10 minutes.
• Or microwave for 15–20 seconds for a softer texture.

Storage Chart

FAQs

Sweet Potato Pie Recipe

Linda

This creamy Southern Sweet Potato Pie is made with tender orange-fleshed sweet potatoes, warm spices, and a buttery deep-dish crust. The filling bakes up smooth, custard-like, and never runny, with classic holiday flavors of cinnamon, nutmeg, vanilla, and brown sugar. Perfect for Thanksgiving, Christmas, or any cozy gathering, this foolproof recipe includes step-by-step guidance so you get a silky, sliceable pie every time.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling Time 2 hours hrs

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8 slices

Calories 380 kcal

Equipment

• Large pot
• Colander
• Large Mixing Bowl
• Hand mixer or blender
• Whisk
• 9-inch deep-dish pie plate
• Oven
• Wire cooling rack

Ingredients

  

For the sweet potatoes

• 2 pounds orange-fleshed sweet potatoes, peeled and cut into large chunks such as Beauregard or Jewel

For the pie filling

• 2 cups mashed sweet potatoes from the cooked sweet potatoes, packed
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs at room temperature
• 3/4 cup evaporated milk or whole milk
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt

For the crust

• 1 9-inch deep-dish pie crust homemade or store-bought
• Whipped cream, for serving optional garnish

Instructions

 

• Step 1 — Cook the sweet potatoes. Peel the sweet potatoes and cut them into large, even chunks. Place them in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for 18–22 minutes, or until very tender. Drain and let steam escape.
• Step 2 — Mash or blend. Mash or blend until completely smooth. Measure out 2 cups packed mashed sweet potatoes.
• Step 3 — Make the filling. In a bowl, whisk mashed sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until silky and lump-free.
• Step 4 — Prepare and blind-bake the crust. Preheat oven to 400°F (200°C). Blind-bake crust for 10 minutes. Reduce oven to 350°F (175°C).
• Step 5 — Fill the crust. Pour filling into crust and smooth the top.
• Step 6 — Bake. Bake for 55–65 minutes until edges are set and center jiggles slightly.
• Step 7 — Cool. Cool on a rack for at least 2 hours before slicing.

Notes

Sweet potato pie tastes even better the next day. Store refrigerated for up to 4 days. Freeze whole or by slices for up to 3 months.

Keyword creamy sweet potato pie, holiday pie, southern sweet potato pie, sweet potato dessert, sweet potato pie, thanksgiving dessert