Sweet Potato Pie
Smooth, spiced sweet potato custard in a flaky crust — a rich, comforting soul-food dessert.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
15m
Cook Time
60m
Servings
8
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
420
Protein
5 g
Carbs
58 g
Fat
20 g
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Ingredients
Shop the tools- 1 unbaked 9-inch pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 cup evaporated milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
Preheat oven to 350°F.
Beat sweet potatoes with melted butter until smooth.
Add sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Beat until well combined and smooth.
Pour into pie crust.
Bake 55-60 minutes until center is set.
Let cool completely before slicing.
Serve with whipped cream.
Our Team's Pro Tips
Bake sweet potatoes whole, don't boil - baking concentrates natural sweetness
Mash while still hot for smoothest texture - food processor works even better
The secret spice: Nutmeg is essential, not optional like in pumpkin pie
Common mistake: Overbaking creates cracks. Center should jiggle slightly when done
Make-ahead: Bake up to 2 days ahead, store at room temperature covered
For extra silky: Strain sweet potato through fine mesh sieve before mixing
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