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A trio of classic sweet potato pies with smooth, golden-orange custard filling and flaky crimped crusts, baked until lightly browned on top and ready to slice.

Classic Southern Sweet Potato Pie

Classic Southern sweet potato pie with a silky, caramel-sweet filling, warm spices, and a tender crust. Richer and silkier than pumpkin, and perfect for the holidays.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2 pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed cooked sweet potatoes
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup evaporated milk
  • ⅓ cup melted butter
  • 3 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • 2 unbaked pie crusts

Equipment

  • Large mixing bowl, two 9-inch pie pans

Method
 

  1. Preheat oven to 350°F.
  2. Mix mashed sweet potatoes until smooth. Add both sugars and melted butter; stir until glossy.
  3. Beat in eggs one at a time. Mix in evaporated milk and vanilla until silky.
  4. Stir in cinnamon and nutmeg.
  5. Pour filling into the two unbaked pie crusts and smooth the tops.
  6. Bake 55–60 minutes until edges are set but the center still has a slight jiggle.
  7. Cool completely before slicing. Serve with whipped cream if desired.

Notes

Pull the pies while the center still jiggles—they finish setting as they cool. Cool fully for the best creamy texture and clean slices. Makes two pies; excellent for holidays and sharing.