Sweet Potato Pie

Ditch the pumpkin pie drama—Southern Sweet Potato Pie is here to steal the show! 🥧✨ 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.

Course Dessert

Cuisine American, Southern

Keyword How to Make a Sweet Potato Pie, Southern Sweet Potato Pie, Sweet Potato Pie

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 513kcal

Author Evelyn Osborn

Equipment

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