The flavors in this southern sweet potato pie recipe are so on point! Earthy roasted sweet potatoes with brown sugar & spices, baked in a flaky crust.

A slice of sweet potato pie on a white plate, with whipped cream and cinnamon.

I’m back today with another fabulous recipe for the holiday season: sweet potato pie!

My husband is a huge lover of all things soul food. He is crazy for buttermilk biscuits, pecan pie, peach cobbler, cornbread… anything from the south, really.

And since sweet potato pie might be THE most quintessentially southern soul food dessert there is, I knew when I set out to make this that I’d darn well better get it right.

Well, I think I really did. The earthy sweetness of the sweet potatoes really shines, and there’s just the right balance of spices. The filling sets up beautifully as it bakes, and the contrast between silky-smooth filling and flaky pastry crust is absolute perfection.

With Thanksgiving right around the corner, there’s truly no better time to whip up this sweet potato pie recipe!

A slice of sweet potato pie with a dollop of whipped cream and a sprinkling of cinnamon, with a text overlay above reading "Sweet Potato Pie."


Sweet potato pie has a flavor that’s very similar to pumpkin pie. Many of those same warm baking spices are used, like cinnamon, nutmeg, etc. And the texture is quite similar as well.

But I especially like this recipe because the roasted sweet potatoes lend an earthy sweetness that’s really in a class by itself.


While this recipe (like most other desserts on this site) is a little less sweet than most, sweet potato pie is definitely sweeter than it is savory.

It’s perfect served for dessert, especially around the fall and winter months. Those spices are just so iconically “holiday!”


To make this easy recipe, you’ll start by roasting the sweet potatoes.

Two sweet potatoes on a sheet pan.

Prick them with a fork so the steam can escape, and bake them in the oven until they’re soft and squishy.

There are a lot of recipes out there that will tell you to boil your sweet potatoes, but I think roasting them is really the way to go. The flavors concentrate as they bake, and they won’t become waterlogged. This is like a guarantee that your filling will set up nice and firm.

Scooping the flesh out of a roasted sweet potato with a spoon.

Once the sweet potatoes are nice and soft, scoop out the flesh and place it in a big bowl along with some softened butter.

Mashed roasted sweet potatoes and softened butter in a glass bowl, for making sweet potato pie.

Whip the sweet potatoes and butter together until satiny-smooth.

Mashing sweet potatoes with an electric mixer for sweet potato pie.

Now mix in the eggs, one at a time.

Adding eggs to sweet potato pie filling.

Next it’s time for the flavorings: brown sugar lends a deeper sweetness, and cinnamon, ginger, and nutmeg bring out all the best in the earthy sweet potatoes.

Mashed sweet potatoes with brown sugar and spices, in a large glass bowl.

The last ingredient is cream. I keep cream on hand at all times. I believe it’s essential for a well-stocked baking pantry.

Adding cream to sweet potato pie filling.

A lot of sweet potato pie recipes will call for evaporated milk. That is not an ingredient that I typically keep on hand, but I have found that heavy cream can be substituted, in equal measure, without any problem whatsoever.

That said, if you want to use evaporated milk, you totally can!


For this pie, I like to use my favorite homemade pie crust recipe. It utilizes a special technique that creates the most unbelievably flaky layers!

You’ll just need half a batch, since this is a single-crust pie. Par-bake it for about 20 minutes before adding the filling, so the bottom doesn’t get soggy.

I have not tried it myself, but I think that a graham cracker crust would work just fine for this as well. Just keep in mind your pie will come out a little sweeter if you use this type of crust.

Unbaked sweet potato pie on a baking sheet with a linen cloth.

Transfer the filling to the prepared crust, and bake it in the oven until puffy and set around the edges.

The filling will still seem quite wobbly when you take this pie out of the oven. It’s ok! Keep in mind that it will continue to cook and firm up as the pie cools.


You can find lots of info on the nutritional value of this dish in the recipe card below.

If you want to make a gluten-free sweet potato pie, just use a gluten-free flour blend when making the crust. Look for one that subs 1:1 for regular flour. Here are a few good options:

For a vegan sweet potato pie, sub in margarine for the butter, and soak 2 tablespoons of ground flax or chia seeds in 1/3 cup of water. Allow this mixture to sit for 5-10 minutes, until gelled, and use it in place of the eggs. Canned coconut milk (full fat) can be used in place of the cream.


This recipe can be served at chilled or at room temperature. While I would not recommend slicing into it straight from the oven, it would be ok to re-warm it slightly too.

I love a slice served with a dollop of soft, sweetened whipped cream, and a little sprinkling of cinnamon.

It would also be great with a handful of chopped cinnamon pecans, or a drizzle of salted caramel sauce.

Overhead image of sweet potato pie, sliced and served on a wood tray.


It’s fine to leave this out on your dessert table for a few hours, but any longer than that and it should probably go into the fridge. Wrap it loosely with plastic wrap, and it should keep for a week or so.


There is some controversy over whether or not custard pies can be frozen. Some say that pumpkin, custard, and cream pies do not freeze successfully.

Others say that they do, but you may want to consider doing that before it’s baked, so the crust doesn’t become soggy.

You can find more info on how to freeze sweet potato pie here.

Slice of southern sweet potato pie, with the whole pie and some serving plates in the background.

A few more of my favorite holiday pie recipes:

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A slice of sweet potato pie on a white plate, with whipped cream and cinnamon.
5 stars (1 rating)

Sweet Potato Pie

Servings: 10
Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 10 minutes
The flavors in this southern sweet potato pie recipe are so on point! Earthy roasted sweet potatoes with brown sugar & spices, baked in a flaky crust.



  • Preheat the oven to 425 degrees F, prick the sweet potatoes with a fork, and roast them for 75 minutes or until soft.
  • Place a sheet of parchment over the prepared pie shell and top it with ceramic pie weights or dry beans.
  • Bake the pie crust for 20 minutes, then set aside.
  • When the roasted sweet potatoes are cool enough to handle, split them and scoop the flesh into a large mixing bowl.
  • Whip the sweet potatoes and butter together until smooth.
  • Blend in the eggs, one at a time.
  • Add the brown sugar, cinnamon, vanilla, ginger, nutmeg, and salt, mixing until combined.
  • Stir in the cream, and transfer the filling to the partially-baked pie crust.
  • Bake the pie for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake for another 40 to 50 minutes, or until the edges are set but the center is still a little wobbly. (The filling will continue to cook and firm up as the pie cools.)
  • Cool completely before slicing.
Calories: 229kcal, Carbohydrates: 19g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 76mg, Sodium: 176mg, Potassium: 127mg, Fiber: 1g, Sugar: 12g, Vitamin A: 4195IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Cuisine: American
Course: Dessert
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Sweet potato pie recipe pin 1.

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Sweet Potato Pie Recipe Pin 2


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.