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Best Southern Sweet Potato Pie Recipe (Classic, Creamy, and Perfectly Spiced)

A close-up slice of vibrant orange sweet potato pie resting on a white marble surface, with the rest of the pie blurred in the background.
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Make this classic Southern Sweet Potato Pie for a comforting, velvety dessert. This recipe uses simple ingredients to create a perfectly spiced custard filling in a flaky, buttery crust, ideal for Thanksgiving or any holiday gathering.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (flaky crust preferred)
  • 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until smooth.
  3. Add the melted butter to the sweet potato mixture and stir well to combine.
  4. In a separate small bowl, whisk together the eggs, milk (or cream), and vanilla extract.
  5. Pour the egg mixture into the sweet potato mixture. Stir until everything is just combined. Do not overmix.
  6. Add the cinnamon, nutmeg, ginger, and salt. Mix gently until the spices are evenly distributed throughout the filling.
  7. Pour the sweet potato filling into the unbaked pie crust.
  8. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out mostly clean. The center should be set but still have a slight jiggle.
  9. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This allows the creamy filling to fully set.
  10. Serve at room temperature or slightly chilled.

Notes

  • For the smoothest filling, press the cooked sweet potatoes through a fine-mesh sieve or use a food processor until completely smooth before mixing with other ingredients.
  • If your crust edges brown too quickly during baking, cover them loosely with aluminum foil strips after about 30 minutes.
  • This pie tastes best when allowed to cool and set completely, making it a great make-ahead Thanksgiving dessert.

Nutrition

Find it online: https://frostedfancies.com/sweet-potato-pie-recipe-southern-classic/