This beloved Southern dessert features silky mashed sweet potatoes blended with warm spices, eggs, and cream, all nestled in a flaky pie crust. It’s sweet, earthy, and soul-soothing — like pumpkin pie’s Southern cousin, but with even more flavor.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsFor the Filling
2 cups mashed cooked sweet potatoes (from about 1½ lbs whole potatoes)
¾ cup granulated sugar
¼ cup brown sugar, packed
½ cup evaporated milk (or heavy cream)
2 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt
For the Crust
1 9-inch pie crust, unbaked (store-bought or homemade)
Cook the Sweet Potatoes
1
Boil or bake sweet potatoes until fork-tender (about 40–50 minutes if whole).
Peel and mash until smooth. Let cool before using in pie.
Preheat Oven
Make the Filling
3
In a large mixing bowl, whisk together mashed sweet potatoes , granulated sugar , and brown sugar .
Add eggs , melted butter , evaporated milk , and vanilla . Whisk until completely smooth.
Stir in cinnamon , nutmeg , ginger , and a pinch of salt.
Assemble the Pie
4
Pour the filling into the unbaked 9-inch pie crust .
Smooth the top with a spatula.
Bake
5
Bake for 55–65 minutes , or until the center is set and only slightly jiggles.
If crust edges brown too quickly, tent with foil during last 15 minutes.
Cool & Serve
6
Cool at room temperature for at least 2 hours before slicing.
Refrigerate any leftovers.
To Serve
7
Best served chilled or at room temperature
Add a dollop of whipped cream , maple glaze , or marshmallow topping
Variations
8
Use coconut milk for a dairy-free version
Add a splash of bourbon or orange zest for a twist
Swap half the sweet potatoes for roasted pumpkin
Pairing Suggestions
9
Drink: Spiced chai, dessert wine, or black coffee
Meal: A perfect finale to a holiday feast or soul food supper
Ingredients For the Filling
2 cups mashed cooked sweet potatoes (from about 1½ lbs whole potatoes)
¾ cup granulated sugar
¼ cup brown sugar, packed
½ cup evaporated milk (or heavy cream)
2 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt
For the Crust
1 9-inch pie crust, unbaked (store-bought or homemade)
Directions Cook the Sweet Potatoes
1
Boil or bake sweet potatoes until fork-tender (about 40–50 minutes if whole).
Peel and mash until smooth. Let cool before using in pie.
Preheat Oven
Make the Filling
3
In a large mixing bowl, whisk together mashed sweet potatoes , granulated sugar , and brown sugar .
Add eggs , melted butter , evaporated milk , and vanilla . Whisk until completely smooth.
Stir in cinnamon , nutmeg , ginger , and a pinch of salt.
Assemble the Pie
4
Pour the filling into the unbaked 9-inch pie crust .
Smooth the top with a spatula.
Bake
5
Bake for 55–65 minutes , or until the center is set and only slightly jiggles.
If crust edges brown too quickly, tent with foil during last 15 minutes.
Cool & Serve
6
Cool at room temperature for at least 2 hours before slicing.
Refrigerate any leftovers.
To Serve
7
Best served chilled or at room temperature
Add a dollop of whipped cream , maple glaze , or marshmallow topping
Variations
8
Use coconut milk for a dairy-free version
Add a splash of bourbon or orange zest for a twist
Swap half the sweet potatoes for roasted pumpkin
Pairing Suggestions
9
Drink: Spiced chai, dessert wine, or black coffee
Meal: A perfect finale to a holiday feast or soul food supper
