Old-Fashioned Southern Sweet Potato Pie From My Grandmother’s Church Cookbook

Old-Fashioned Southern Sweet Potato Pie has a silky, creamy filling with the perfect balance of fresh sweet potato, butter, vanilla, cinnamon, and nutmeg. This treasured family recipe is easy to prepare with simple ingredients, but it tastes special enough to earn a permanent place on the holiday dessert table.

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My grandmother was a wonderful baker, and this is the sweet potato pie recipe she contributed to her church cookbook. My sister Heather and I grew up eating it, and I still make it for Thanksgiving because our celebration would not feel complete without it.

We have made this pie many times over the years, and I love that the sweet potato remains the star instead of being covered up by too much spice. If you are planning your holiday menu, you may also enjoy my Sweet Potato Casserole, Brown Sugar Pecan Pie, or classic Apple Pie.

Why I Love This Southern Sweet Potato Pie Recipe

There are plenty of sweet potato pie recipes, but this one is particularly special to me because it came from my grandmother. A recipe has to be good to earn a place in a church cookbook, and this pie has been part of our family celebrations for years.

I also love how simple it is. The filling uses basic ingredients, and the entire pie can be mixed in one bowl with an electric mixer. You can use a homemade crust when you have time or start with a store-bought pie crust to make holiday baking easier.

Most importantly, this old-fashioned sweet potato pie tastes like sweet potato. Cinnamon and nutmeg add warmth without overpowering the filling, while butter, milk, and eggs create a smooth, rich texture. It is sweet, creamy, lightly spiced, and exactly what I want in a Southern holiday pie.

Ingredients You’ll Need

This homemade sweet potato pie uses a short list of familiar ingredients that work together to create its creamy filling and warm holiday flavor.

• Unbaked pie crust: The crust holds the soft sweet potato custard and provides a flaky contrast to the creamy filling. You can use a homemade pie crust, refrigerated rolled crust, or thawed frozen pie shell.
• Sweet potato: Fresh sweet potato gives the pie its natural sweetness, beautiful orange color, and smooth texture. Start with one pound of sweet potatoes, then cook, peel, and mash them before preparing the filling.
• Butter: Butter makes the filling rich and helps create its soft, creamy consistency. I normally use salted butter, but unsalted butter will also work.
• Granulated sugar: Sugar sweetens the filling without adding another flavor that could compete with the sweet potato. Because the natural sweetness of sweet potatoes can vary, the finished pie may taste slightly different from one batch to another.
• Milk: Milk loosens the mashed sweet potato and helps turn it into a smooth custard filling. I use regular dairy milk in my pie. A different type of milk may alter the flavor or consistency.
• Large eggs: Eggs bind the filling and help it set as the pie bakes. Add them one at a time so they blend evenly into the sweet potato mixture.
• Vanilla extract: Vanilla adds warmth and depth to the filling. It complements the sweet potato and spices without overpowering them.
• Ground nutmeg: Nutmeg adds a classic holiday flavor. This recipe uses just enough to complement the sweet potato.
• Ground cinnamon: Cinnamon brings gentle warmth to the filling and works beautifully with the nutmeg and vanilla.

How to Prepare Sweet Potatoes for Pie

Before making the filling, cook the sweet potatoes until they are completely tender. You can boil them whole, boil peeled chunks, or bake them, but the exact amount of sweet potato used in the pie should remain the same.

I usually peel the sweet potatoes, cut them into chunks, and boil them until they are fork tender. Cutting them into evenly sized pieces helps them cook at the same rate. Drain them thoroughly before mashing so excess water does not thin the pie filling.

A trick that works well in my kitchen is mashing the sweet potatoes while they are still hot. I can add the butter directly to the warm potatoes, and the heat melts it as I mix. If I prepare my sweet potatoes ahead of time and refrigerate them, I melt the butter before adding it to the filling.

For the smoothest pie, mash the sweet potatoes thoroughly and remove any visible fibrous pieces before measuring and mixing the filling.

How to Make Old-Fashioned Sweet Potato Pie

Once the sweet potatoes are cooked and mashed, the filling comes together quickly in one mixing bowl. Keep the recipe simple and mix only until the filling is smooth and evenly combined.

• Preheat the oven: Heat the oven to 400°F.
• Begin the filling: Place the mashed sweet potato, granulated sugar, butter, and milk in a large mixing bowl. Use an electric mixer to blend the ingredients until smooth.
• Add the eggs: Mix in the eggs one at a time, making sure each egg is thoroughly incorporated before adding the next.
• Add the flavorings: Mix in the vanilla extract, ground nutmeg, and ground cinnamon until the spices are evenly distributed throughout the filling.
• Fill the crust: Pour the sweet potato filling into the unbaked pie crust and smooth the top if necessary.
• Bake the pie: Bake the pie uncovered for 55 to 60 minutes, until a toothpick inserted near the center comes out clean.
• Cool the pie: Place the baked pie on a wire rack and let it cool completely before slicing. The filling will continue to firm as it cools.

How to Know When Sweet Potato Pie Is Done

The edges of the filling should look set, and the center should no longer appear wet. A toothpick inserted near the center should come out clean.

The filling may still have a very slight movement in the center when the pie is removed from the oven, but it should not look loose or liquid. Avoid baking it much longer than necessary because overbaking can cause the filling to crack.

Let the pie cool completely before cutting it. Slicing it while it is still hot can cause the filling to look softer than it actually is.

Pro Tips for the Best Sweet Potato Pie

Allow time for cooling. Sweet potato pie needs time to set after baking. For clean slices, wait until it has cooled completely.

Drain boiled sweet potatoes well. Excess cooking water can make the filling too loose. After draining, let the potatoes sit in the colander briefly so the remaining moisture can escape.

Mash out any lumps. A thoroughly mashed sweet potato produces a smoother, creamier pie filling.

Use warm potatoes with softened butter. If the sweet potatoes are hot, they will melt the butter as you mix. Melt the butter first if your mashed sweet potatoes are cold.

Add the eggs one at a time. This makes it easier to blend them evenly into the filling.

Do not increase the spices unnecessarily. The cinnamon and nutmeg should support the sweet potato flavor instead of covering it.

Protect the crust if needed. If the crust edges begin browning too quickly, cover them with a pie crust shield or strips of aluminum foil.

Place the pie on a baking sheet. This makes it easier to move the filled pie and catches any accidental spills.

Serving Suggestions

Southern Sweet Potato Pie can be served chilled, at room temperature, or slightly warmed. I usually enjoy it without a topping because the lightly spiced sweet potato filling has plenty of flavor on its own.

For a special holiday presentation, add a dollop of sweetened whipped cream or cinnamon whipped cream to each slice. A small scoop of vanilla ice cream is another delicious option, especially if the pie is served slightly warm.

This pie fits naturally on a Thanksgiving or Christmas dessert table alongside pecan pie, apple pie, chocolate pie, or a creamy no-bake dessert. Coffee, hot tea, or a cold glass of milk also pairs well with its warm cinnamon and nutmeg flavors.

Recipe Variations

These simple variations allow you to adjust the pie while keeping the character of the original family recipe.

Lower-Sugar Sweet Potato Pie

Reduce the granulated sugar to ½ cup for a less sweet filling with a more prominent sweet potato flavor. The texture and flavor may differ slightly from the original recipe.

Lower-Butter Variation

Reduce the butter to ¼ cup if you prefer a less rich filling. The original version will have the fullest flavor and creamiest texture.

Homemade Pie Crust

Use your favorite homemade pastry crust instead of a store-bought crust. Fit the dough into a 9-inch pie plate before adding the filling.

Store-Bought Pie Crust

A refrigerated or frozen crust makes this recipe faster to assemble. If using a frozen pie shell, thaw it according to the package directions before filling it.

Cinnamon Whipped Cream

Add a small amount of ground cinnamon to sweetened whipped cream and spoon it over individual slices just before serving.

Make-Ahead Instructions

Sweet potato pie is a convenient make-ahead dessert for Thanksgiving and Christmas. Bake it one or two days before your gathering, let it cool completely, cover it, and store it in the refrigerator.

You can also prepare the sweet potatoes in advance. Cook and mash them, then transfer the plain mashed sweet potatoes to an airtight container and refrigerate them until you are ready to make the filling. Melt the butter before mixing it with cold mashed sweet potatoes.

Preparing the potatoes ahead of time is particularly helpful when I am also making Sweet Potato Casserole. I can cook a larger batch of sweet potatoes at once and divide the mash between the two recipes.

How to Store Sweet Potato Pie

Because sweet potato pie contains milk and eggs, it should be refrigerated after cooling. Let the pie cool at room temperature for no longer than two hours, then cover it and place it in the refrigerator.

Properly stored sweet potato pie will keep for up to four days. You can serve it directly from the refrigerator or let an individual slice sit at room temperature briefly before serving.

Can You Freeze Sweet Potato Pie?

Yes, baked sweet potato pie can be frozen. Let the pie cool completely, wrap it securely in plastic wrap followed by aluminum foil, and freeze it for up to two months.

Thaw the pie overnight in the refrigerator before serving. Freezing may cause a slight change in the texture of the crust, but the filling should remain creamy.

Frequently Asked Questions

Old-Fashioned Southern Sweet Potato Pie

This old-fashioned Southern Sweet Potato Pie has a smooth, creamy filling flavored with butter, vanilla, cinnamon, and nutmeg. Made with simple ingredients and an unbaked pie crust, this treasured family recipe is perfect for Thanksgiving, Christmas, and other holiday gatherings.

4.50 from 157 votes

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Course: Dessert

Cuisine: American

Servings: 8 slices

Calories: 405kcal

Author: Jennifer Smith

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Ingredients

 

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• ▢ 1 unbaked pie crust
• ▢ 1 pound sweet potato, mashed
• ▢ ½ cup butter
• ▢ 1 cup granulated sugar
• ▢ ½ cup milk
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ ½ tsp ground nutmeg
• ▢ ½ tsp ground cinnamon

Directions

• Preheat the oven to 400°F.
• Place the mashed sweet potato, sugar, butter, and milk in a large mixing bowl. Beat with an electric mixer until the mixture is smooth and well combined.
• Add the eggs one at a time, mixing well after each addition.
• Add the vanilla extract, nutmeg, and cinnamon. Mix until the spices are evenly incorporated and the filling is smooth.
• Pour the sweet potato filling into the unbaked pie crust.
• Bake uncovered for 55 to 60 minutes, until the filling is set around the edges and a toothpick inserted near the center comes out clean. If the crust begins browning too quickly, loosely cover the edges with a pie crust shield or aluminum foil.
• Place the pie on a wire rack and allow it to cool completely before slicing. Refrigerate the pie after it has cooled.

Notes

• Salted or unsalted butter will work in this recipe. I normally use salted butter.
• If the mashed sweet potatoes are still hot, softened butter can be added directly to them. If the sweet potatoes have cooled, melt the butter before mixing it into the filling.
• You can use a homemade or store-bought pie crust. If using a frozen pie crust, thaw it according to the package directions before adding the filling.
• The original family recipe made two sweet potato pies. I adjusted the ingredients to make one pie, but the recipe can be doubled if you need two.
• For a lower-sugar variation, reduce the granulated sugar to ½ cup. The finished pie will be less sweet, and the flavor of the sweet potato will be more prominent.
• For a lower-butter variation, reduce the butter to ¼ cup. This may produce a slightly less rich filling.
• Once the pie has cooled, cover it and store it in the refrigerator for up to four days.

Equipment

• Electric hand mixer
• Large mixing bowl
• 9-inch pie plate, if using a rolled pie crust
• Pie crust shield or aluminum foil
• Wire cooling rack

Nutrition Facts

Serving: 1 slice | Calories: 405 kcal | Carbohydrates: 52 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 11 g | Polyunsaturated Fat: 8 g | Cholesterol: 78 mg | Sodium: 254 mg | Fiber: 3 g | Sugar: 30 g

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More Classic Holiday Pies and Desserts

If you love this old-fashioned Southern Sweet Potato Pie, take a look at some of my other favorite desserts for Thanksgiving, Christmas, and family gatherings. From traditional holiday pies to easy make-ahead treats, these recipes will help you build a dessert table everyone will be excited to visit.