Southern Sweet Potato Pie
Ditch the pumpkin pie drama—Southern Sweet Potato Pie is here to steal the show! đŸ¥§âœ¨ Rich, and silky, this easy recipe uses fresh sweet potatoes for a flavor that’s way better than canned. Perfect for Thanksgiving, Christmas, or anytime you crave a Southern classic.
Break away from the clichéd pumpkin pie and embrace the Southern Sweet Potato Pie. Even if you have never tried your hand at sweet potato pie before, these easy-to-follow steps will guide you smoothly through the process. Savor the unique taste of fresh sweet potatoes.
I had never made sweet potato pie before, and I’m not sure why not. I mean even though I grew up in Texas and the southwest, my parents are both from the south. But I don’t remember my mom ever making or mentioning it. So since we have sweet potatoes left from Thanksgiving, I thought I would give it a try. This out-of-this-world Sweet Potato Pie that might just become a new family tradition.
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A Sweet potato pie is very similar to a pumpkin pie but it has an amazing taste of its own. We have added these to our Thanksgiving dinner menu this year and they may show up for Christmas. We love the thought of using fresh vs canned sweet potatoes, the only challenging part is peeling those fresh sweet potatoes. Just make sure and wash them very well prior to peeling and a serrated potato peeler works better than a plain one. . Also, a very sharp knife is needed to cube these tubers, cutting a slice off one side to make it sit even helps. And after cooking, a food processor is a necessity. I have heard of partially cooking them prior to peeling and cubing but I have never tried it.
Sweet vs Savory, Pumpkin or Potato? The battle lines are drawn and it’s time to pick a side! Which do you prefer, the traditional pumpkin pie or the southern superstar – Sweet Potato Pie?! Let the pie wars commence!
Southern Sweet Potato Pie Recipe:
Ingredients:
- 2 pounds sweet potatoes
- ¾ cup brown sugar
- ¾ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 6 eggs
- 12 ounce can evaporated milk
- 16 pecan halves
- 2 unbaked pie crusts
Equipment Needed:
đŸ¥£ Recipe Tips
- Peel Like a Pro– Use a serrated potato peeler and a sharp knife—wash sweet potatoes thoroughly first. Slice off one side to create a flat base so they don’t roll while cubing. Pro move: A food processor is a must for silky-smooth mash!
- Golden Crust, No Soggy Bottom -Tent pie with aluminum foil for the first 45 minutes, then remove for the last 10–15 to brown the crust. Bake at 375°F—a knife inserted off-center should come out clean when done.
- Pecan Perfection Place pecan halves on top while the pie is still hot—they’ll stick beautifully and toast slightly in the residual heat. Arrange in a pretty pattern for that wow-factor finish!
How to Make Sweet Potato Pie:
Instructions:
- Preheat over to 375 degrees
- Peel sweet potatoes with the serrated potato peeler, cut into cubes and place in a large pot. Cover the potatoes with water and cook until fork tender
- Drain sweet potatoes and process in a food processor until completely mashed
- In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg, and 1/2 teaspoon salt
- Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
- Pour into prepared pie shells and cover both with a tent of aluminum foil, bake for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
- Pies will be done when a knife, inserted off-center comes out clean.
- While the pies are still hot, place pecan halves in a decorative manner on top of pies, optional
- Serve topped with whip cream, optional
3 delicious variations to serve your Sweet Potato Pie
- Bourbon Whipped Cream & Candied Pecans
Elevate the Southern charm with a boozy, nutty topping.
Whipped Cream: Beat 1 cup heavy cream with 2 Tbsp powdered sugar and 1–2 Tbsp bourbon (to taste) until soft peaks form.
Candied Pecans: Toss ½ cup pecan halves in 2 Tbsp brown sugar + 1 tsp butter. Bake at 350°F for 8–10 minutes until glossy and fragrant.
To Serve: Slice warm or room-temperature pie. Dollop with bourbon whipped cream and scatter candied pecans on top. Flavor vibe: Rich, caramelized, with a subtle smoky warmth. - Maple-Glazed with Toasted Marshmallow Top
A cozy, campfire-inspired twist—perfect for fall or winter.
Maple Glaze: Warm ¼ cup pure maple syrup with a pinch of cinnamon. Brush over the pie 10 minutes before it finishes baking (remove foil early).
Marshmallow Top: After baking, arrange mini marshmallows in a single layer on the hot pie. Broil for 30–60 seconds until golden and gooozy.
To Serve: Let cool slightly so the marshmallow sets. Serve with a drizzle of extra maple syrup. Flavor vibe: Sweet, sticky, nostalgic—like a sweet potato casserole in pie form. - Spiced Rum Caramel Drizzle & Sea Salt Flakes
A grown-up, decadent upgrade with salty-sweet contrast.
Rum Caramel: Melt ½ cup brown sugar with ¼ cup butter and 3 Tbsp heavy cream over low heat. Stir in 1 Tbsp dark rum and a pinch of salt. Simmer 2–3 minutes until thickened.
To Serve: Slice cooled pie. Drizzle warm caramel over each slice. Finish with a pinch of flaky sea salt (like Maldon) and an extra pecan half on top. Flavor vibe: Buttery, boozy, with a salty crunch that cuts through the sweetness.
There is a debate between pumpkin pie lovers and sweet potato pie lovers, similar to what came first as in the chicken and the egg. Which did come first? It’s a regional answer northerners say pumpkin and southerners say sweet potatoes. So we fall back on nutrition values, pumpkins have less sugar content but sweet potatoes have more protein and fiber.
Can’t decide between sweet potato or pumpkin pie? Why choose!
Other Thanksgiving Pies:
Â đŸ¥£ Recipe
Ingredients
- 2 pounds sweet potatoes
- ¾ cup brown sugar
- ¾ cup sugar
- 2 teaspoons cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 6 eggs
- 1 12 ounce can evaporated milk
- 2 pie crusts unbaked
- 16 pecan halves Optional
- Whipped Topping Optional
Instructions
- Preheat over to 375 degrees
- Peel sweet potatoes, cube and place in a large pot. Cover the potatoes with water and cook until fork tender
- Drain sweet potatoes and process in a food processor until completely mashed
- In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg, and 1/2 teaspoon salt
- Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
- Pour into prepared pie shells and cover both with a tent of aluminum foil, bake for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
- Pies will be done when a knife, inserted off-center comes out clean.
- While the pies are still hot, place pecan halves in a decorative manner on top of pies, optional
- Swerve with whipped topping, optional
Nutrition
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Updated on 11/09/2025
I would never have thought to make a pie out of sweet potatoes. I think I still have a bunch left in dark storage from our CSA. I might have to try this! It looks delicious!
This was delicious! Thank you for sharing this recipe
I haven't had sweet potato pie in forever!! This sounds sooo good!