This Southern Sweet Potato Pie Recipe is packed with tender sweet potatoes, all those cozy fall flavors, and a bunch of baking spices, all nestled in a flaky, buttery crust. This right here is the South’s fave pie, no doubt, and it’s just perfect for the holiday season or rounding off a Sunday supper. Trust me, it’s a whole vibe! Grandmamas everywhere in the South will be proud.
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This sweet potato pie recipe is inspired by Patty Pinner’s cookbook, “Sweets: Soul Food Desserts & Memories”. I first purchased a copy five years ago, and I was instantly connected to the stories and photographs because I saw fragments of myself intertwined in the pages.
Growing up mesmerized by my Big Mama’s cooking and baking (especially her southern sweet potato pie recipe) made me relate to Patty on so many levels. Now y’all know ain’t nobody gonna give you a sweet potato pie like a Southern woman.
Making a southern sweet potato pie is not as difficult as it might seem and I’m here to walk you through the entire recipe. It’s made using fresh sweet potatoes and a couple of other unique ingredients.
Why You’ll Love This Southern Sweet Potato Pie
- Terrific Flavor and Texture. Create by a combination of the perfect flaky pie crust and sweet potato pie filling.
- Simple Ingredients. This southern pie uses easy-to-find ingredients you can quickly pick up at the grocery store.
- Unique Flavor. It’s a traditional holiday pie that is a bit different from the regular Pumpkin Pie or Pecan Pie.
Ingredients
To make a Black Folks Sweet Potato Pie recipe you need these key ingredients:
- Sweet Potatoes: You can either boil these on the stovetop or you can bake them until the insides are completely tender.
- Butter: There is lots of butter in this recipe so just know that it is definitely for a special occasion like the holidays.
- Sweetener: This recipe uses a combination of sugar and corn syrup which I find unique and it tastes phenomenal.
- Eggs (creates stability for the pie, make sure they are room temperature)
- Buttermilk: Gives the pie filling a nice tangy flavor.
- Spices: The cinnamon, nutmeg, allspice, and vanilla really heighten the flavor of the sweet potatoes creating something really rich and enhanced.
- Pie crust: The crust is essential when making a homemade pie and I recommend a homemade pie crust rather than store-bought. Patty’s pie crust recipe utilizes shortening instead of butter and it does result in a very flaky crust so it is definitely worth giving a try. You can also replace some of the shortening with butter or use a butter-flavored shortening if you want the additional flavor. I prefer a butter pie crust!
How to Make Sweet Potato Pie
Gather all your ingredients and let’s get started! You can see the highlights here but be sure to check the recipe card for all the details.
- Cook the sweet potatoes in a large pot until the potatoes are tender. This will take place 30 to 40 minutes. Then drain, cool, and peel the potatoes.
- Mash the potatoes in a large bowl with a hand mixer or a stand mixer.
- Add the melted butter, corn syrup, and sugar to the bowl and beat on medium speed.
- Make sure the mixture is smooth and discard the long, stringy fibers that collect around the electric beaters as you beat the filling. In the end, you want a smooth, string-free filling.
- Add the eggs one at a time beating well after adding it. Add the buttermilk, nutmeg, cinnamon, allspice, vanilla extract, and salt. Beat the mixture until the filling is smooth.
- Add the filling to the prepared pie crust and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and cool it completely on a wire rack.
Tips for Making This Recipe Great
- Room Temperature Ingredients. The ingredients for the pie should all be at room temperature!
- Don’t Overcook the Potatoes. A fork should pierce the potatoes easily but they should not fall apart.)
- Don’t Skip the Garnish. A bit of whipped cream takes it to the next level!
- Give it Time to Cool. This pie sets up as it cools so make sure you give it plenty of time to cool down.
Popular Substitutions & Additions
- Swap the Spices: You can replace it with 1 1/2 teaspoons of apple pie spice or pumpkin pie spice.
- Skip the Pastry Crust: You can use a graham cracker crust instead.
- Add Nuts: These are best added during serving rather than mixed into the pie.
- No Buttermilk? You can make your own by adding 1 1/2 teaspoon vinegar to a half cup of regular milk.
What to Serve with Southern Sweet Potato Pie
- Holiday Dessert Table: Serve it up at the end of your holiday meal along with apple pie, almond pound cake, and other holiday desserts.
- Holiday Dinner: Enjoy it after indulging in fried turkey, mashed potatoes, and giblet gravy.
- Add a Scoop of Ice Cream: I love a scoop of vanilla ice cream along with the whipped cream!
- Drizzle It With Sauce: This homemade caramel sauce makes a perfect addition.
Other Classic Southern Pies
If you love other Southern pies, then you’ve got to check out Sheet Pan Pie with 3 Flavors in 1, Sweet Potato Pecan Pie, Buttermilk Pie, Pie Trifle, or Southern Peach Cobbler!
How to Store
Store your pie in the fridge after it’s fully cooled. I recommend placing it in an airtight pie container or wrapping it well.
How long will sweet potato pie last in the fridge?
Store your pie in the fridge for up to three days.
Can I freeze black folks sweet potato pie?
Yes, it works great to freeze. Simply wrap it up well and store it in the freezer for up to three months. Allow the pie to thaw in the fridge overnight.
Frequently Asked Questions
Yes, of course! You can make it up to three days in advance and store it in the fridge until you’re ready to serve. It also works to freeze it for up to a month before you are ready to serve.
Both methods work! If you’re boiling, be sure to boil the potatoes with the skin on so they don’t become waterlogged and cause issues with your pie filling. Baking slowly does seem to sweeten the flavor of the sweet potato flesh a bit more.
While they’re both great, sweet potatoes on their own have more flavor than pumpkin so I find that sweet potato pie has a much more interesting flavor.
Now you’ve got the ins and outs of how to make the BEST sweet potato pie recipe that’ll have your taste buds dancing with delight! Making this pie is like a little slice of heaven in your kitchen.
Humble sweet potatoes are transformed into a silky-smooth, spiced filling in a flaky crust. It’s a taste of tradition and warmth that can turn any meal into a celebration.
More Sweet Potato Recipes
- Sweet Potato Casserole
- Sweet Potato Chess Pie
- Sweet Potato Cheesecake
- Sweet Potato Pound Cake
- Sweet Potato Ice Cream with Toasted Marshmallow
- Sweet Potato Cobbler
Sweet Potato Pie Recipe
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Equipment
Ingredients
- 3 large sweet potatoes
- 1 unbaked 9 inch pie crust
- ½ cup unsalted butter melted
- ½ cup dark corn syrup
- 1 ½ cups granulated sugar
- 2 large eggs beaten
- ½ cup buttermilk
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp vanilla extract
- pinch of salt
- whipped cream for garnish
Instructions
- Wash the whole sweet potatoes and drain them.
- Place the sweet potatoes in a large pot and add cold water to cover by 2 inches. Bring the water to a boil over medium heat, and cook until the potatoes are tender, 30 to 40 minutes. (A fork should pierce the potatoes easily but they should not fall apart.) When the potatoes are done, drain and cool them.
- Preheat the oven to 375 degrees F. Prepare the pastry for a 9-inch single-crust pie.
- When the potatoes are cool enough to handle, peel and mash them in a large bowl with a hand mixer or a stand mixer.
- Add the melted butter, corn syrup, and sugar. Beat on medium speed. Discard the long, stringy fibers that collect around the electric beaters as you beat the filling. In the end, you want a smooth, string-free filling.
- Add the eggs one at a time. Beat well after each addition.
- Pour in the buttermilk. Add the nutmeg, cinnamon, allspice, vanilla extract, and salt. Beat until the filling is smooth. Pour the filling into the prepared pie crust.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. Garnish with whipped cream and serve it up.
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Can I substitute with clear kyro syrup instead of dark
I love this recipe it’s so good!! Anything I make from your recipes turn out amazing thank you so much! A lot of people don’t like sweet potato pie then they try your recipe and are like omg what have I been missing lol
OMG This is fantastic. Thank you for sharing this with. me.
Hello – The recipe looks great. It seems very similar to what my southern grandma made. If you use your butter pie crust, should the pie crust be baked before the pie filling is added? If so, what are the directions for doing that step? I didn’t see these steps in the sweet potato recipe or the butter pie crust recipe.
Thanks so much!
Hi Erica, yes if you use that crust, you can do what is called a blind bake where you add rice, beans or baking beads to the center of the crust inside of parchment and pre-bake to set it and prevent a soggy crust. You only need to bake for about 10-15 minutes before adding in the filling and completing the bake.
Way too sweet, just as sweet as grocery store pie. Otherwise a fantastic recipe. Cut sugar and syrup in half for second pie and it was definitely the best ever!
So glad you liked it and made it your own!