Classic Sweet Potato Pie
Silky, spice-warmed sweet potato filling in a flaky crust — the Thanksgiving pie that Southern tables have loved for generations.
In a nutshell: This authentic southern classic sweet potato pie comes together in just 1 hr 30 mins using simple whole ingredients. The chef's secret: Roasting concentrates their sweetness and keeps the filling thick; boiled potatoes add. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic sweet potato pie with a silky spiced filling in a flaky crust. The Southern Thanksgiving dessert, made from scratch and baked golden.
Key Equipment
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- 9-inch pie dish
- Baking sheet
- Potato masher or food mill
- Whisk
Chef's Pro-Tips
- Roast, do not boil, the sweet potatoes: Roasting concentrates their sweetness and keeps the filling thick; boiled potatoes add water and make a soggy pie.
- The centre should tremble: A pie that looks fully firm in the oven is overbaked — it sets as it cools, so pull it while the centre still wobbles slightly.
- Cool for a full 2 hours: Cutting early is the number-one cause of runny sweet potato pie — patience is part of the recipe.
Ingredients
8
servings
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2 lbs sweet potatoes, about 3 medium
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1 pie crust, homemade or store-bought, for a 9-inch pie
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¾ cup granulated sugar
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¼ cup packed brown sugar
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½ cup butter, melted
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2 large eggs
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½ cup evaporated milk
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1 tsp vanilla extract
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp kosher salt
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Step-by-Step Instructions
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Prick the sweet potatoes, place on a baking sheet, and roast 45-50 minutes until completely soft. Cool, peel, and mash until smooth — you need about 2 cups.
Prepare the Crust
Reduce the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill while you make the filling.
Mix the Filling
Whisk the mashed sweet potatoes with both sugars, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until completely smooth and glossy. A food mill or hand mixer gives the silkiest result.
Fill and Bake
Pour the filling into the chilled crust and smooth the top. Bake on a baking sheet for 55-65 minutes, until the edges are set and the centre still trembles slightly when nudged. Shield the crust edges with foil if they brown too fast.
Cool Completely
Cool on a wire rack for at least 2 hours — the filling sets as it cools, and slicing warm pie gives a runny centre. Serve at room temperature with whipped cream.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Sweet potato pie is denser, silkier, and naturally sweeter, with a deeper caramel note from roasted sweet potatoes. Pumpkin pie is lighter and more custardy, and leans harder on spice.
Yes — bake it up to 2 days ahead and refrigerate, or freeze the whole baked pie for up to a month. Thaw overnight in the fridge and bring to room temperature before serving.
Yes, drained canned sweet potatoes work — use 2 cups of mashed. Roasted fresh sweet potatoes give a deeper flavour, but canned is a solid shortcut.
Not for this recipe: the long bake at 350°F sets the bottom crust fine. If you like an extra-crisp bottom, blind-bake for 10 minutes first.
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