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Classic Sweet Potato Pie Recipe
Sarah namedy

Sweet Potato Pie

This classic Southern Sweet Potato Pie is rich, creamy, and warmly spiced with nutmeg and cinnamon. Perfect for holidays or Sunday dinners, it’s a comforting dessert with a smooth custard-like filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 9-inch unbaked pie crust

Equipment

  • Large pot
  • Mixing bowl
  • Electric mixer
  • 9-inch pie plate
  • Oven

Method
 

  1. Boil the whole sweet potato in its skin for 40-50 minutes until tender. Rinse under cold water and remove the skin.
  2. In a bowl, break the sweet potato apart and add softened butter. Mix well.
  3. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until smooth.
  4. Pour the filling into the unbaked pie crust.
  5. Bake at 350°F (175°C) for 55-60 minutes or until a knife inserted in the center comes out clean.
  6. The pie will puff up like a soufflé, then settle as it cools.

Notes

For extra flavor, roast the sweet potato instead of boiling. Serve with whipped cream or a scoop of vanilla ice cream. Pie can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.