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A slice of Southern Sweet Potato Pie

Soul Food Sweet Potato Pie

Southern Sweet Potato Pie made completely from scratch. Baked sweet potatoes give this holiday classic a rich flavor, paired perfectly with a buttery, flakey pie crust.
Course Dessert
Cuisine holiday, Soul Food, Southern
Keyword Sweet Potato Pie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author I Heart Recipes



Pie Crust


Make the Pie Crust

  • Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.
  • Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.
  • Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.

Cook the Sweet Potatoes

  • To boil: toss the peeled and chopped sweet potatoes into a medium-sized pot, and pour in about 4-6 cups of water. Place the pot over high heat, and boil the potatoes until they are fork-tender (about 15-20 minutes). Once the potatoes are done, drain the water, and let the potatoes cool completely.
  • To bake: Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender. The time really depends on how big they are, but it should take about 35 minutes. Scoop out the insides of the sweet potatoes into a large bowl, and allow them to cool completely.

Make the Sweet Potato Pie Filling

  • Toss the cool sweet potatoes into a mixing bowl and whisk until the potatoes are nice and creamy.
  • Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
  • Next, add two medium-sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
  • Whisk until the mixture is nice creamy and airy.
  • Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
  • Bake the pie shell for 7-10 minutes on 325 F.
  • Remove the shell from the oven, then turn the heat up to 350 F.
  • Start adding the sweet potato pie filling into the pie shell, and smooth it out.
  • Bake the pie for 45-50 minutes.
  • Let the pie cool until it is room temperature.
  • Enjoy!



  • If you are not a fan of ginger, you can leave it out. Or use equal parts lemon juice. 
  • You can use sweetened condensed milk or half-and-half in place of evaporated milk, but it may change the sweetness and consistency of the pie filling.
  • You can use bourbon vanilla extract or plain vanilla extract.
  • Light or dark brown sugar can be subbed for white sugar if desired.