Southern Sweet Potato Pie

This homemade Southern Sweet Potato Pie is creamy and sweetened with pure cane syrup — which is the only way to make a true Southern version of this decadent pie. A bold claim, I know. Although I only make this recipe around the holidays, it’s a great option for any time of year. One of the great things about sweet potatoes is that you can find them year-round.

This is a classic recipe that has been handed down in my family for many years. I’ve been following my grandmother’s version for a while now and really haven’t made any tweaks to it. It’s true to how I enjoyed it growing up.

Ingredients you’ll need to make Southern Sweet Potato Pie:

• Sweet potatoes are the foundation of this recipe. Three medium-sized sweet potatoes (8-12 oz. each) will make two whole 8- or 9-inch pies. Use any leftovers in my Sweet Potato Pancakes.
• Steen’s pure cane syrup is my go-to. This thick, caramel–flavored syrup serves as a natural sweetener, adding a ton of richness to this dessert. You’ll need both sugar and brown sugar for additional sweetness.
• The typical spice trio of vanilla extract, cinnamon, and nutmeg is the perfect complement. No other spices are better for the season or the reason.
• Eggs help bind the pie together, and since evaporated milk (I use PET) works at high temperatures without curdling, it makes a great choice for adding creaminess to the pie filling.
• While I do love making this pie, I am far from being a baker, so I opt for frozen shells that work fine for this recipe. I share a few recommendations later in this post.

How to make Southern Sweet Potato Pie:

Boil the sweet potatoes. Peel and boil your sweet potatoes for 30 minutes. You want them to be very tender when they’re done. This helps to achieve that creamy texture you want. Note: If you boil them skin-on, they’ll need to cool before you can work with them. If you peel them beforehand, you skip that step. Refer to the notes in the recipe card for instructions on baking your sweet potatoes instead of boiling them.

Mash the sweet potatoes. Drain your sweet potatoes and mash them using a potato masher (paid link).

All remaining ingredients. Once smashed, add all of your remaining ingredients into the same bowl: sugar, brown sugar, vanilla extract, cinnamon, nutmeg, melted butter, pure cane syrup, eggs, and evaporated milk.

Blend. The key to any great sweet potato recipe is the texture of the filling. It must be velvety smooth and free of any noticeable chunks. Using a hand mixer (paid link) and blending for approximately 5 minutes should achieve the desired consistency.

Fill the crusts and bake. Once you have filled your crust, bake it for 55 minutes at 350°F. They’ll be ready to serve after cooling for at least one hour. A sweet potato pie is done when the filling is set, but still has a slight wobble in the center when gently shaken. The edges should also be set, and the crust should be golden brown. You can also test for doneness by inserting a knife or toothpick near the center; it should come out clean, with only a few moist crumbs remaining.

Decorate. Sometimes, I take it a step further and toast marshmallows around the edge of my pie. I use a culinary torch to lightly toast them. You can also purchase marshmallow fluff and use the same torching technique.

Southern Sweet Potato Pie FAQs

• Can you make this pie ahead of time? Yes! You can certainly make the filling beforehand and use it within the next 2-3 days if refrigerated. You can also freeze the filling for 2-3 months. Since the shells are frozen, you’ll want to keep them frozen until you’re ready to use them.
• Which frozen pie crusts should I buy? There is nothing better than homemade pie crust, but as I shared, making dough is not really my thing. When I’m making pies my first choice is to go with a refrigerated or frozen option. However, while I’m quick to purchase a pre-made crust, all pie crusts are not created equal. I recommend Wholly Wholesome’s Organic Pie Shells. They have a gluten-free option, as well. If you are comfortable buying your pie pans separately, You could use the fresh sheets of flat or rolled pastry dough. Trader Joe’s Pie Crust, Wholly Wholesome’s Organic Pie Dough and Leadbetter’s French Picnic Pastry Sheets are great choices.
• Can I bake my sweet potatoes? Yes, you can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour.

If you love sweet potatoes, you should check out a few more of my recipes:

• Mini Sweet Potato Pies
• Roasted Sweet Potatoes & Brussels Sprouts
• Sweet Potato Hand Pies
• Creamy Zucchini & Sweet Potato Soup
• Moist Sweet Potato Muffins
• Sweet Potato Cheesecake
• Sweet Potato Pancakes

Southern Sweet Potato Pie

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5 from 3 reviews

• Author: Eric Jones
• Total Time: 1 hour 40 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

This homemade Southern Sweet Potato Pie is decadent, creamy, and sweetened with pure cane syrup — a true Southern version of this classic.

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Ingredients

Units USM Scale 1x2x3x

• 3 medium-sized sweet potatoes (8–12 oz. each), peeled and sliced
• 1/2 cup of butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup pure cane syrup
• 3 eggs
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 1 tbsp nutmeg
• 1/2 cup evaporated milk
• 8-inch pie shell, frozen

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Instructions

1. Peel, slice, and boil sweet potatoes for 30 minutes until softened. You can also bake them (see Notes below).
2. In a large bowl, mash sweet potatoes. 
3. Add butter, sugar, brown sugar, pure cane syrup, eggs, vanilla extract, cinnamon, nutmeg, and evaporated milk to the same bowl. 
4. Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie shell.
5. Bake for 55 minutes at 350°F.

Notes

You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour.

A sweet potato pie is done when the filling is set, but still has a slight wobble in the center when gently shaken. The edges should also be set, and the crust should be golden brown. You can also test for doneness by inserting a knife or toothpick near the center; it should come out clean, with only a few moist crumbs remaining.

• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baked
• Cuisine: Southern

Nutrition

• Calories: 484
• Fat: 20.6g