Sweet Potato Pie (Long, Homemade, Old-Fashioned Recipe)
A classic Southern pie made with roasted sweet potatoes, warm spices, butter, and a smooth custard baked in a flaky crust.
INGREDIENTS (FULL LIST & NOTES)
For the Sweet Potatoes
2 large sweet potatoes (about 1 ½–2 lbs total)
1 tbsp vegetable oil (for roasting)
Pinch of salt
For the Pie Filling
2 cups mashed sweet potatoes (about 2 large roasted potatoes)
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar (adds richness)
2 large eggs, room temperature
¾ cup evaporated milk
(or half-and-half, whole milk, or heavy cream for richer pie)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves (optional, strong flavor)
½ tsp salt
Zest of ½ lemon or 1 tsp lemon juice (brightens the flavor)
For the Crust
Choose one:
Option 1: Store-Bought Frozen or Refrigerated Pie Crust
(Easiest + reliable)
Option 2: Homemade Buttery Pie Crust
1 ¼ cups all-purpose flour
½ tsp salt
1 tbsp sugar
½ cup cold unsalted butter, cubed
3–5 tbsp ice water
Optional Toppings
Whipped cream
Toasted pecans
Caramel drizzle
Cinnamon sugar
STEP-BY-STEP DIRECTIONS (VERY LONG & DETAILED)
1. Cook the Sweet Potatoes (Best Flavor Method: Roasting)
Roasting makes the pie sweeter and richer.
Preheat oven to 400°F (200°C).
Wash sweet potatoes and dry thoroughly.
Rub with oil and a pinch of salt.
Place on a baking sheet and roast for 55–70 minutes until very soft.
Cool slightly, then peel the skins off.
Mash until smooth, or purée for extra silky pie.
Alternative Method:
Boil the sweet potatoes (less flavor, more moisture). Roast is recommended.
2. Prepare the Pie Crust
✅ If using store-bought crust:
Let it soften for 10 minutes.
Fit into a 9-inch pie dish.
Crimp edges decoratively.
Chill in refrigerator while making the filling.
✅ If making homemade crust:
Mix flour, salt, and sugar in a bowl.
Add cold butter cubes.
Cut into flour using a pastry cutter or fingers until pea-sized pieces form.
Add ice water 1 tbsp at a time.
Mix gently until dough forms a ball.
Flatten into a disk, wrap, and chill 30 minutes.
Roll out into a 12-inch circle for a 9-inch pie dish.
Transfer to the dish and trim edges.
Chill again while preparing the filling.
3. Make the Sweet Potato Filling
This is the heart of the pie — take your time.
Place mashed, warm sweet potatoes in a large bowl.
Add softened butter and mix until fully melted and combined.
Add both sugars and blend until creamy.
Add eggs one at a time, beating thoroughly after each.
Pour in evaporated milk and mix well.
Add vanilla.
Add all spices:
cinnamon
nutmeg
ginger
cloves (optional)
salt
Add lemon zest or lemon juice to brighten.
Mix until filling is completely smooth and silky.
For super smooth filling:
Blend using a hand mixer or blender.
4. Fill the Pie Crust
Pour the filling into the chilled crust.
Smooth the surface with a spatula.
Tap the pie gently on the counter to remove air bubbles.
5. Bake the Sweet Potato Pie
Preheat oven to 350°F (175°C).
Bake the pie for 50–65 minutes, depending on oven.
The edges should be set and the center slightly jiggly — not liquid.
If the crust begins to brown too quickly:
Cover the edges with foil.
Check for doneness:
Insert a knife near the center — it should come out mostly clean.
6. Cool Properly
Let the pie cool completely for at least 2 hours.
Cooling allows the custard to set and firm up.
Chill in refrigerator for better slicing.
SERVING
Serve at room temperature or chilled with:
whipped cream
cinnamon dust
caramel drizzle
toasted pecans
vanilla ice cream
Enjoy.