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A whole southern sweet potato pie with a fluted golden crust and a smooth, deep orange filling, one slice cut and topped with whipped cream

Southern Sweet Potato Pie

A classic southern sweet potato pie with a silky, buttery, lightly spiced filling made from roasted sweet potatoes, baked in a flaky crust.
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Prep Time 25 minutes
Cook Time 1 hour
Roasting and cooling 3 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 2 pounds orange sweet potatoes about 3 medium, for 2 cups mashed (900 g)
  • 1/2 cup unsalted butter melted (113 g)
  • 1/2 cup light brown sugar packed (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 2/3 cup evaporated milk (160 ml)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg freshly grated if possible
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice optional
Crust
  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought

Method
 

  1. Heat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a lined baking sheet for 50 to 60 minutes, until very soft. Cool slightly.
  2. Peel and measure 2 cups of sweet potato flesh. Beat or blend until completely smooth, pressing through a sieve if you like.
  3. Reduce the oven to 350°F (175°C). Fit the crust into a 9-inch deep-dish pie plate and crimp the edges.
  4. Beat the sweet potato with the melted butter, brown sugar and granulated sugar. Add the evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, salt and lemon juice and mix just until smooth.
  5. Pour the filling into the crust and tap to release air bubbles. Set the pie on a baking sheet.
  6. Bake for 55 to 65 minutes, until the center jiggles only slightly and reads about 175°F (79°C). Cover the crust edge with foil if it browns too quickly.
  7. Cool on a rack for at least 2 hours before slicing. Refrigerate leftovers.

Notes

Make ahead: Roast and mash the sweet potatoes up to 3 days ahead, or bake the pie 1 day ahead and refrigerate.
Storage: Refrigerate covered up to 4 days or freeze up to 1 month.
Nutrition is an estimate per slice with a store-bought crust, without whipped cream.