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This classic Southern Sweet Potato Pie is silky-smooth, lightly spiced, and absolutely delicious. Made with baked sweet potatoes, butter, sugar, and warm spices, it’s the perfect holiday dessert. Easy to make and impossible to resist!
Ingredients
- 2 ½ cups mashed sweet potatoes (about 2 large sweet potatoes but be sure to measure out 2 ½ cups exactly.)
- 2 cups granulated sugar
- ½ cup salted butter (1 stick), melted
- 2 large eggs, beaten
- ¾ cup evaporated milk
- 2 teaspoons vanilla prue extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350°F (177°C).
- Bake your sweet potato until tender. Once cooled, peel the potatoes and measure out 2 ½ cups. Next, in a large mixing bowl, combine the 2 ½ cups mashed sweet potatoes with the melted butter. Stir until smooth.
- Add the sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the beaten eggs, vanilla, and evaporated milk. Stir until the filling is silky and smooth.
- Pour the mixture into an unbaked 9-inch pie crust.
- Bake for 55–65 minutes in a preheated oven at 350 degrees, or until the edges are set and the center has a slight jiggle.
- Let cool completely before slicing so the pie can fully set.
Notes
Storage Instructions
- Refrigerate: Keeps 4 days covered tightly.
- Freeze: Wrap well and freeze up to 3 months. Thaw in fridge overnight.
- Make Ahead: You can bake it 1–2 days before serving.
Nutrition
- Serving Size: 1 Slice
- Calories: 523
- Sugar: 58 g
- Sodium: 202 mg
- Fat: 22 g
- Carbohydrates: 80 g
- Protein: 6 g