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Classic Southern Velvety Sweet Potato Pie Recipe

A perfect slice of creamy sweet potato pie with a flaky crust, sitting on a white plate in bright sunlight.
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Follow this straightforward recipe to make a classic Southern Sweet Potato Pie with a creamy, velvety filling that sets perfectly and avoids sogginess. This old-fashioned dessert delivers rich, spiced comfort.

Ingredients

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  • 1 (9-inch) unbaked pie crust (store-bought or homemade buttery flaky crust)
  • 2 cups mashed sweet potatoes (about 3 medium sweet potatoes, baked until soft)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. Bake the sweet potatoes until they are very soft. Cool them slightly, then scoop out the flesh and mash until completely smooth. You need 2 cups of smooth mashed sweet potato.
  3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, heavy cream, and vanilla extract. Mix until just combined.
  4. Add the cinnamon, nutmeg, ginger, and salt to the filling mixture. Whisk everything together until the filling is completely smooth and velvety. Do not overmix.
  5. Pour the sweet potato filling into the prepared pie crust.
  6. Bake for 50 to 60 minutes. To check for doneness, insert a knife near the center; it should come out clean or with moist crumbs attached. The center should be mostly set.
  7. Cool the pie completely on a wire rack. This step is crucial for achieving a clean slice and preventing a soggy bottom.
  8. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest texture, press the cooked sweet potato flesh through a fine-mesh sieve before mixing the filling.
  • If you want a pie that slices cleanly, do not skip the chilling time.
  • You can substitute evaporated milk for heavy cream, but heavy cream provides a richer flavor.
  • This pie tastes excellent made a day ahead of time.

Nutrition

Find it online: https://rosatasty.com/sweet-potato-pie-classic-velvety-recipe/