Go Back
Classic Sweet Potato Pie
Caroline

Classic Sweet Potato Pie

A timeless Southern dessert featuring creamy mashed sweet potatoes, warm spices, and a buttery pie crust — this Classic Sweet Potato Pie is perfectly smooth, sweet, and comforting for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust
  • 2 cups mashed cooked sweet potatoes (about 2 large)
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 large eggs, lightly beaten
  • 1 12 oz can evaporated milk
  • 1 tsp vanilla extract

Equipment

  • mixing bowls
  • electric mixer or whisk
  • measuring cups and spoons
  • 9-inch pie pan
  • Cooling rack

Method
 

  1. Set the oven to 375°F (190°C).
  2. In a large bowl, combine mashed sweet potatoes, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.
  3. Stir in beaten eggs, evaporated milk, and vanilla extract. Mix just until blended.
  4. Pour the filling into the unbaked pie crust, smoothing the top evenly.
  5. Place in the preheated oven and bake for 50–60 minutes, or until a knife inserted near the center comes out clean.
  6. Transfer to a wire rack and let cool completely before slicing. The filling will continue to firm as it cools.

Notes

  • For the smoothest filling, press mashed sweet potatoes through a sieve before mixing.
  • Substitute evaporated milk with half-and-half for a slightly richer texture.
  • This pie can be made one day in advance and refrigerated until serving.
  • Top with whipped cream or toasted pecans for extra flavor and texture.