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Homemade Sweet Potato Pie on a white plate
Jana Rae

Homemade Sweet Potato Pie

Classic Southern Sweet Potato Pie with warm spices and creamy custard filling in a flaky crust. Perfect holiday dessert recipe for Thanksgiving or Christmas.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 2 cups mashed cooked sweet potatoes about 2 large
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar or ½ cup white + ½ cup brown sugar
  • ½ cup evaporated milk or whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt

Method
 

  1. Peel, chop, and boil sweet potatoes until tender. Drain and mash until smooth.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl, cream butter and sugar. Add eggs, vanilla, milk, mashed sweet potatoes, and spices. Mix until smooth.
  4. Pour filling into unbaked pie crust. Smooth the top.
  5. Bake 55–60 minutes, or until center is set and a knife inserted comes out mostly clean.
  6. Let cool before slicing. Serve with whipped cream or cinnamon sugar.
  7. Pro Tip:
    For the flakiest, dreamiest crust that complements the creamy sweet potato filling, use my [Perfect Buttery, Flaky Pie Crust recipe] (https://homewithjana.com/buttery-flaky-pie-crust-recipe/). It’s what I always reach for when making pies from scratch.

Notes

Recipe Notes

  • Use fresh sweet potatoes for the best flavor (canned works, but fresh is richer).
  • Pie firms as it cools — don’t overbake.
  • Make-ahead friendly: keeps in the fridge 3–4 days.