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5.0 from 3 votes

Southern Sweet Potato Pie

This Southern Sweet Potato pie is made from scratch and loaded with warm spices. Serve topped with cold vanilla whipped cream for the ultimate southern dessert!

Prep Time
1 hr 10 mins
Cook Time
1 hr
Total Time
2 hrs 10 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

  • 1½ lbs sweet potatoes
  • ¼ cup butter unsalted
  • 1 cup light brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup heavy cream
  • 1 pie crust

Instructions

    Cup of Yum
  1. Preheat oven to 375℉. Line a baking sheet with foil and set aside. 
  2. Prepare the sweet potatoes by rinsing clean, then pierce with a fork several times. Place on the baking sheet. 
  3. Bake the sweet potatoes 45-60 minutes until fork tender. 
  4. Remove the potatoes from the oven. Let cool until you’re able to touch with your hands. Then using your fingers peel the skins off, they will come off easily at this point. If needed use a paring knife to help. 
  5. Chop the potatoes and add to a large mixing bowl. 
  6. Using a hand mixer mash up the potatoes (using a mixer gives a creamier texture to the potatoes). 
  7. Add the butter to the potatoes (which are still warm at this point) and using the hand mixer, mix into the potatoes until smooth and creamy.
  8. Add in the light brown sugar, vanilla, cinnamon, ground nutmeg, ground ginger and salt. Mix together until well combined. At this point you can taste the mixture to adjust seasonings if needed. 
  9. Add the eggs and heavy cream to the potato mixture. Mix until well combined. 
  10. Lay pie crust into a 9 inch glass pie dish, crimp the edges. 
  11. Pour the sweet potato pie filling into the pie crust. If you have any extra you can pour into a small ramekin and bake for an extra treat. 
  12. Bake the pie for 15 minutes at 375℉. Then reduce the heat to 350℉ and continue baking for an additional 40-45 minutes until baked through, the center will be set. You can insert a butter knife into the center to check for doneness if needed. 
  13. Remove pie from the oven and allow to cool to room temperature. 
  14. Serve topped with whipped cream. 

Notes

  • Make Ahead: this pie is great made ahead since it gives time for the flavors to deepen. If making 1 day ahead, cover and store in the refrigerator. If making 2 days ahead, cover and store in refrigerator. 
  • Storage: cover and store leftovers in the refrigerator for up to 5 days.
  • Freezing: wrap and store in a freezer safe container for up to 3 months. Thaw by placing in the refrigerator overnight. Bring to room temperature before serving.

Nutrition Information

Serving 1slice Calories 399kcal (20%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 77mg (26%) Sodium 286mg (12%) Potassium 370mg (11%) Fiber 3g (12%) Sugar 31g (62%) Vitamin A 12521IU (250%) Vitamin C 2mg (2%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1slice
Calories 399kcal 20%
Carbohydrates 55g 18%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 77mg 26%
Sodium 286mg 12%
Potassium 370mg 8%
Fiber 3g 12%
Sugar 31g 62%
Vitamin A 12521IU 250%
Vitamin C 2mg 2%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.