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Grandma’s Classic Southern Sweet Potato Pie

A close-up, sunlit slice of creamy sweet potato pie on a white plate.
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Make this traditional Southern Sweet Potato Pie for a velvety, creamy dessert. This recipe delivers the comforting flavor you remember, perfect for holidays or any family gathering.

Ingredients

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  • 1 (9-inch) unbaked pie crust (use your favorite buttery crust recipe or store-bought)
  • 2 cups cooked and mashed sweet potatoes (about 3 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of 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. Pour in the melted butter and heavy cream. Stir well to incorporate the wet ingredients into the sweet potato mixture.
  4. In a separate small bowl, whisk the eggs lightly. Add the beaten eggs and vanilla extract to the sweet potato mixture. Mix until just combined. Do not overmix.
  5. Add the cinnamon, nutmeg, ginger, cloves, and salt to the filling. Stir until the spices are evenly distributed, creating that rich, traditional flavor.
  6. Pour the creamy filling into the prepared pie crust.
  7. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The edges should be set, and the center should have only a slight jiggle.
  8. Remove the pie from the oven and place it on a wire rack to cool completely. This cooling time is important for the filling to set properly.
  9. Serve at room temperature or slightly chilled. This pie tastes best when you have time to enjoy the moment!

Notes

  • For the best texture, use fresh sweet potatoes that you have baked or boiled until very tender, then mashed until completely smooth. Canned sweet potatoes work well for an easy option, but ensure they are well-drained.
  • If you want an extra velvety sweet potato pie filling, press the mashed sweet potatoes through a fine-mesh sieve before mixing them with the other ingredients.
  • This pie is a fantastic make-ahead dessert. You can bake it one day before serving and keep it covered in the refrigerator.

Nutrition

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