This Sweet Potato Pie is a true Southern classic—rich, creamy, warmly spiced, and full of cozy flavor. The smooth sweet potato filling, buttery crust, and hints of cinnamon, nutmeg, and vanilla make it the perfect dessert for holidays, Sunday dinners, or any time you’re craving comfort.
Ingredients
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2 cups mashed sweet potato (about 1 large or 2 small sweet potatoes)
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¼ teaspoon freshly grated nutmeg
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¼ teaspoon ground cinnamon
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4 tablespoons all-purpose flour
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¼ cup half and half or milk
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½ cup granulated sugar
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¼ cup brown sugar
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¼ cup unsalted butter
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1 egg, slightly beaten
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1 teaspoon vanilla extract
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½ teaspoon salt
Plus:
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1 unbaked pie crust (9-inch), for the shell
Directions
Prepare the Pie Crust
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Preheat the oven to 350°F (175°C).
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Place the pie crust in a 9-inch pie dish, crimping the edges as desired.
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Prebake the pie crust for a few minutes until it is just slightly browned (about 8–10 minutes).
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Remove from the oven and let the crust cool while you prepare the filling.
Cook the Sweet Potatoes
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Peel the sweet potatoes and cut them into cubes.
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Place them in a large pot and cover with water.
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Bring to a boil and cook for about 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
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Drain the sweet potatoes well and return them to the pot.
Mash and Blend
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Mash the sweet potatoes with a potato masher or fork until mostly smooth.
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Add the ¼ cup unsalted butter to the hot sweet potatoes.
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Using a hand mixer (or continue with the masher), blend until the butter is melted and fully incorporated and the mixture is smooth.
Make the Filling
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To the sweet potato mixture, add:
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Granulated sugar
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Brown sugar
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Flour
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Salt
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Cinnamon
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Nutmeg
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Mix until well combined.
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In a separate small bowl, whisk together the egg, half and half or milk, and vanilla.
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Pour this mixture into the sweet potato mixture and blend again until smooth and creamy.
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The filling should be thick but pourable.
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Fill and Bake
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Pour the sweet potato filling into the cooled, prebaked pie crust.
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Smooth the top with a spatula.
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Bake at 350°F (175°C) for about 40–50 minutes, or until:
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The edges are set
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The center is mostly set but may still have a very slight jiggle
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A knife or toothpick inserted near the center should come out mostly clean.
Cool and Serve
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Remove the pie from the oven and let it cool on a wire rack.
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Allow it to cool completely before slicing so the filling can set properly.
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Serve at room temperature or slightly chilled.
Great with:
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Whipped cream
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Vanilla ice cream
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A light dusting of cinnamon or nutmeg on top
Tips
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Make sure the sweet potatoes are very soft before mashing for the smoothest texture.
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Freshly grated nutmeg gives the best flavor, but ground nutmeg works too.
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This pie can be made a day ahead and stored in the refrigerator. Just let it come slightly closer to room temperature before serving.
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