Southern Sweet Potato Pie Recipe

Introduction

Southern Sweet Potato Pie is a classic dessert that combines smooth, spiced sweet potato filling with a flaky pie crust. This comforting treat is perfect for holidays or any cozy gathering, and it can be topped with a fluffy meringue for extra sweetness.

Ingredients

• 1 (9-inch) pie crust, homemade or store-bought
• 1 lb sweet potatoes, cooked, peeled, & mashed (about 2 cups, puréed) – preferably garnet yams
• 6 tablespoons unsalted butter, melted and lightly cooled
• 3/4 cup light or dark packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 tablespoon fine yellow cornmeal
• 1 tablespoon bourbon (optional)
• 2 large eggs
• 1/2 cup evaporated milk
• 2 teaspoons vanilla extract
• For the meringue topping:
  • 2 large egg whites
  • 1/2 cup caster sugar or granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt, a pinch
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F and place a rack in the center for even baking.
2. Step 2: Process the mashed sweet potatoes in a food processor or mixer until smooth and silky, then set aside.
3. Step 3: In a large bowl, combine the sweet potato puree, melted butter, brown sugar, cinnamon, nutmeg, salt, cardamom, ginger, cornmeal, bourbon (if using), eggs, evaporated milk, and vanilla. Mix until smooth and fully combined.
4. Step 4: Pour the filling into the prepared pie crust and smooth the surface with a spatula or spoon.
5. Step 5: Bake for 55 to 60 minutes. After 30 minutes, check the crust; if it browns too quickly, cover it with foil to prevent burning. The center should have a slight wobble when done.
6. Step 6: Cool the pie on a wire rack for 2 to 3 hours. Cover with foil and refrigerate until completely chilled.
7. Step 7: To make the meringue topping, set a heatproof bowl over simmering water (double boiler). Add egg whites, sugar, cream of tartar, and salt. Whisk continuously until the sugar dissolves and the mixture is warm and frothy, about 5 to 6 minutes.
8. Step 8: Remove from heat, stir in vanilla, then beat with a mixer on high speed until stiff, glossy peaks form, about 5 to 7 minutes.
9. Step 9: Spread the meringue over the cooled pie. Serve immediately or lightly toast the meringue with a kitchen torch for added color and flavor.

Tips & Variations

• Use garnet yams for the sweetest and most vibrant filling.
• Add a splash of bourbon for a warm, rich flavor or omit for a non-alcoholic version.
• If you prefer, top the pie with whipped cream instead of meringue.
• To avoid a soggy crust, pre-bake the crust slightly (blind bake) before adding the filling.
• For a dairy-free version, substitute coconut milk for evaporated milk and use a vegan pie crust.

Storage

Store the pie covered in the refrigerator for up to 4 days. Because it contains milk and eggs, refrigeration is necessary. Reheat slices gently in the microwave or enjoy cold. If topped with meringue, avoid reheating to preserve its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes provide the best flavor and texture, canned sweet potatoes can be used in a pinch. Be sure to puree them well and adjust sugar if needed, as canned varieties vary in sweetness.

How do I know when the pie is fully baked?

The pie is done when the crust is golden and the filling has a slight jiggle in the center. It should not be liquidy or overly loose. If the crust browns too quickly, tent it with foil to prevent burning.

Southern Sweet Potato Pie Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This classic Southern Sweet Potato Pie features a smooth and creamy sweet potato filling spiced with cinnamon, nutmeg, ginger, and a hint of bourbon, all nestled in a flaky pie crust. Topped optionally with a fluffy homemade meringue, this dessert is a comforting and festive treat perfect for holidays and special occasions.

• Author: Ruby
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 20 minutes (including cooling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (9-inch) pie crust, homemade or store-bought

Sweet Potato Filling

• 1 lb sweet potatoes, cooked, peeled, & mashed (about 2 cups, puréed) – preferably garnet yams
• 6 tablespoons unsalted butter, melted and lightly cooled
• 3/4 cup light or dark packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 tablespoon fine yellow cornmeal
• 1 tablespoon bourbon (optional)
• 2 large eggs
• 1/2 cup evaporated milk
• 2 teaspoons vanilla extract

Meringue Topping

• 2 large egg whites
• 1/2 cup caster sugar or granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon kosher salt, a pinch
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Set the oven to 350°F and position the rack in the center to ensure even pie baking.
2. Prepare the sweet potato puree: Place the cooked, peeled, and mashed sweet potatoes into a food processor or a stand mixer with a paddle attachment. Pulse or beat until the texture is silky smooth and free from stringy fibers, then set aside.
3. Mix the filling: In a large bowl, combine the sweet potato puree with melted butter, brown sugar, cinnamon, nutmeg, kosher salt, cardamom, ginger, cornmeal, bourbon (if using), eggs, evaporated milk, and vanilla extract. Mix thoroughly until completely smooth and uniformly blended.
4. Fill the pie crust: Pour the prepared filling into the pie crust pan. Use an offset spatula or spoon to level and smooth the filling surface.
5. Bake the pie: Place the pie in the oven and bake for 55-60 minutes. After about 30 minutes, check the crust; if it is browning too much, tent the edges with foil or pie crust shields to prevent burning. The pie is done when the center slightly jiggles and feels set.
6. Cool the pie: Transfer the pie to a wire rack and let it cool for at least 2-3 hours. Then cover with foil and refrigerate until fully chilled. Because the pie contains dairy and eggs, it must be refrigerated at all times.
7. Make the meringue topping: Fill a small saucepan with water and bring to a simmer. Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set this bowl over the simmering water, making sure the bowl’s bottom does not touch the water. Whisk continuously for 5-6 minutes until the sugar dissolves and the mixture becomes thin, frothy, and warm.
8. Add vanilla and beat meringue: Remove the bowl from heat, stir in vanilla bean paste or extract, then beat the mixture on high speed in a stand or handheld mixer until fluffy, glossy, and stiff peaks form, about 5-7 minutes.
9. Top and serve: Spread the meringue evenly over the cooled pie. Serve as is, or use a kitchen torch to lightly toast the meringue for a golden finish. Slice and enjoy your classic Southern Sweet Potato Pie.

Notes

• Use garnet yams or sweet potatoes for the best flavor and texture.
• Ensure the sweet potato puree is smooth to avoid fibrous texture in the pie.
• If using bourbon, it adds depth but can be omitted for a non-alcoholic version.
• Watch the crust during baking and cover with foil if it browns too fast.
• The pie must be kept refrigerated due to dairy and egg content.
• The meringue topping is optional but adds a beautiful and fluffy finishing touch.
• You can substitute evaporated milk with whole milk or heavy cream for richer flavor, adjusting quantity slightly.

Keywords: sweet potato pie, Southern dessert, Thanksgiving pie, holiday pie, meringue topping, classic American pie