Southern Sweet Potato Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/22
Homemade Festive Sweet Potato Pie
bhofack2 / Getty Images
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
537 Calories
25g Fat
75g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 537
% Daily Value*
Total Fat 25g 32%
Saturated Fat 12g 59%
Cholesterol 80mg 27%
Sodium 321mg 14%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 11%
Total Sugars 46g
Protein 6g
Vitamin C 8mg 38%
Calcium 90mg 7%
Iron 2mg 10%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic Southern sweet potato pie made with a rich sweet potato filling. It's a spectacular pie for a holiday dinner, especially when it's topped with a layer of miniature marshmallows!  

It's often a good idea to bake the pie crust for these types of cooked pies because they tend to underbake and become soggy if you skip that step. It's not absolutely necessary, but it is recommended.

Ingredients

  • 1 (9-inch) unbaked pastry shell, partially baked, if desired

  • 3 cups cooked mashed sweet potatoes

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1 1/4 cups sugar

  • 2 large eggs

  • 1/4 cup evaporated milk

  • 1 teaspoon nutmeg

  • 1 1/2 teaspoons cinnamon

  • Miniature marshmallows, optional

Steps to Make It

  1. If desired, partially bake the pie shell. For a frozen or store-bought pie crust, see the package instructions. For homemade, line the pie shell with a sheet of foil or parchment paper. Don't prick the dough.

  2. Add pie weights, dry beans, or uncooked rice to about two-thirds full. Bake it in a preheated 425 F (220 C / Gas 7) oven for about 15 minutes, or just until it begins to color.

  3. Remove it to a rack and carefully remove the foil or paper and the pie weights. Let it cool completely before you fill it.

  4. Reduce the oven heat to 350 F (180 C / Gas 4). 

  5. Combine the hot mashed sweet potatoes and butter in a large mixing bowl; mix well.

  6. Add the granulated sugar and eggs; blend with an electric mixer on low speed until smooth.

  7. Add milk and spices. Blend well and pour into the pie shell.

  8. Bake at 350 F for 45 to 50 minutes, or until the filling is firm.

  9. If desired, top with a layer of miniature marshmallows the last 8 to 10 minutes of baking time and bake sweet potato pie until golden brown.