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Southern Sweet Potato Pie

Southern sweet potato pie is made with smooth mashed sweet potatoes, warm cinnamon and nutmeg, and a refrigerated pie crust. Bake until the center reaches 175°F and has only a slight wobble, then cool completely for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 53 minutes
cooling 2 hours 20 minutes
Total Time 4 hours 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 cup sweet potatoes mashed; from about 1.5 pounds whole sweet potatoes
  • 1 cup granulated sugar
  • 0.5 cup butter 1 stick, melted and cooled
  • 2 eggs large
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt
For the crust
  • 1 pie crust 9-inch, refrigerated

Equipment

  • 1 baking sheet
  • 1 9-inch pie plate

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Scrub and prick the sweet potatoes with a fork, then place them on a baking sheet.
  3. Bake for 45-60 minutes until a knife slides easily into the centers.
  4. Let the sweet potatoes cool until easy to handle, about 20 minutes.
  5. Peel and mash the sweet potatoes until smooth, then measure 2 cups.
  6. In a large bowl, whisk the mashed sweet potatoes with the sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until smooth.
Assemble and bake
  1. Reduce the oven temperature to 350°F.
  2. Fit the pie crust into a 9-inch pie plate, crimping the edges.
  3. Pour the filling into the crust.
  4. Bake for 55-65 minutes, until the center reaches 175°F and is set with only a slight wobble.
  5. Cool the pie completely on a wire rack, about 2 hours, before slicing.

Notes

For the smoothest filling, mash the sweet potatoes thoroughly before measuring. Refrigerate covered for up to 4 days; freeze tightly wrapped for up to 2 months. For a dairy-free variation, use plant-based butter and evaporated coconut milk.