Introduction

Old-Fashioned Sweet Potato Pie is a soul-warming Southern classic that’s been passed down through generations. With its silky-smooth filling made from roasted sweet potatoes, warm spices, butter, and a hint of vanilla, all nestled in a flaky pie crust — it’s pure comfort in every bite.

This pie embodies everything wonderful about home baking: rich flavor, warmth, and nostalgia. It’s especially beloved during Thanksgiving, Christmas, or any time you crave something cozy and homemade.

Why I Love This Recipe

I love this recipe because it captures the essence of comfort and tradition. Every bite takes me back to family gatherings where this pie was always the centerpiece of the dessert table. The sweet potatoes add a natural richness and earthiness that make it unique — sweeter and more complex than pumpkin pie.

The blend of cinnamon, nutmeg, and vanilla creates an aroma that fills the entire kitchen with the smell of home. I also love how simple it is to make — rustic, no-fuss, and always impressive.

Why It’s a Must-Try Dish

Classic Flavor: A staple of Southern cuisine that’s both comforting and timeless.

Naturally Sweet: Sweet potatoes give the pie a rich, natural sweetness without overpowering sugar.
Perfectly Spiced: Warm cinnamon, nutmeg, and vanilla create that cozy, fall-inspired flavor.
Velvety Texture: Smooth, creamy, and melts in your mouth.
Beginner-Friendly: Easy to prepare and nearly foolproof, perfect for holidays or family gatherings.

Recipe Information

Preparation Time: 25 minutes
Cooking Time: 55–60 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 8 slices
Calories: Approximately 320 kcal per serving
Cuisine: Southern / American
Course: Dessert

Ingredients

For the Pie Filling:

2 medium sweet potatoes (about 1 ½ cups mashed)
1 cup granulated sugar (or ¾ cup for less sweetness)
½ cup unsalted butter, softened
2 large eggs
½ cup evaporated milk (or whole milk)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Optional: 1 tbsp brown sugar or 1 tsp lemon juice (for extra depth)

For the Crust:

1 unbaked 9-inch pie crust (store-bought or homemade)

Simple Cooking Directions

Bake or boil sweet potatoes until tender.

Mash and mix with butter, sugar, eggs, milk, and spices.
Pour mixture into pie crust.
Bake until set and golden.
Cool before serving.

Step-by-Step Preparation Method

Preheat Oven:
Set your oven to 350°F (175°C).

Prepare Sweet Potatoes:
Wash, peel, and cut the sweet potatoes into chunks. Boil for 15–20 minutes until soft or roast them whole (for more flavor) at 400°F (200°C) for about 45 minutes until tender.
Mash the Potatoes:
Once cooked, mash the sweet potatoes until completely smooth. Allow to cool slightly.
Mix Filling:
In a large mixing bowl, combine mashed sweet potatoes and butter. Beat until creamy. Add sugar, eggs, milk, vanilla, and spices (cinnamon, nutmeg, salt). Mix until smooth and well combined.
Prepare the Pie Crust:
Place your unbaked pie crust into a 9-inch pie pan. Trim or crimp the edges as desired.
Fill the Crust:
Pour the sweet potato mixture into the crust, spreading evenly.
Bake the Pie:
Bake in the preheated oven for 55–60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Cool Completely:
Let the pie cool at room temperature for at least 1 hour before slicing. This allows it to firm up and develop flavor.

How to Serve

Serve slices of sweet potato pie at room temperature or slightly chilled. It pairs beautifully with:

A dollop of whipped cream or a scoop of vanilla ice cream.
A drizzle of caramel sauce or maple syrup for extra indulgence.
A sprinkle of toasted pecans for a nutty crunch.

It’s perfect for Thanksgiving dinner, fall gatherings, or as a cozy dessert with a cup of coffee or tea.

Additional Recipe Tips

Use baked sweet potatoes for a richer, more caramelized flavor than boiled ones.
Cool the pie completely before slicing to prevent a runny filling.
Add a splash of bourbon or maple syrup for a sophisticated twist.
Don’t overbake — once the center is set, remove it to avoid cracking.

Variations

Maple Sweet Potato Pie: Replace half the sugar with pure maple syrup.

Pecan-Topped Pie: Add a pecan streusel topping for extra texture.
Coconut Sweet Potato Pie: Stir in ¼ cup coconut milk and top with toasted coconut flakes.
Bourbon Twist: Add 1 tbsp bourbon to the filling for a rich, aromatic flavor.
Spiced Crust: Sprinkle a little cinnamon sugar over the crust before baking.

Freezing and Storage

Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Wrap the entire cooled pie (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm slices in the oven at 300°F (150°C) for 10–15 minutes or serve chilled.

Special Equipment Needed

9-inch pie pan
Electric mixer or whisk
Mixing bowls
Potato masher or food processor
Measuring cups and spoons

FAQ

Q: Can I use canned sweet potatoes or yams?
A: Yes, but make sure they are plain (not in syrup). Drain well before mashing.

Q: What’s the difference between sweet potato pie and pumpkin pie?
A: Sweet potato pie has a naturally sweeter, richer flavor and creamier texture, while pumpkin pie is spicier and more custard-like.

Q: Can I make it dairy-free?
A: Yes! Use coconut milk or almond milk and vegan butter.

Q: How do I keep my crust from getting soggy?
A: Brush the unbaked crust with a little egg white and pre-bake (blind bake) for 10 minutes before adding the filling.

Q: Why did my pie crack?
A: Overbaking can cause cracks. Remove as soon as the center is just set and let it cool slowly.

Conclusion

Old-Fashioned Sweet Potato Pie is more than a dessert — it’s a slice of Southern tradition and warmth. With its silky-smooth filling, buttery crust, and sweet-spiced aroma, it’s a timeless recipe that brings comfort and joy to any occasion. Whether for Thanksgiving, Sunday dinner, or simply to treat yourself, this pie is a must-try for anyone who loves homemade, heartwarming sweets.