Southern Sweet Potato Pie Recipe photo by Taste of Home

Southern Sweet Potato Pie

Total Time
Prep: 15 min. Bake: 55 min. + chilling
Southern desserts are known for being decadent and delicious, and this southern sweet potato pie recipe is no exception.

Updated: Nov. 21, 2023

Enjoy a slice of the South with our southern sweet potato pie recipe. This fall dessert gives us a quick break from pumpkin. Indulge in its custard-like sweet potato filling that’s warmed up with autumnal nutmeg. Once you’ve devoured this pie, try another of our tried-and-true southern pie recipes.

Southern Sweet Potato Pie Ingredients

  • Premade pie crust: We like to keep this recipe simple by using a store-bought pie crust. Or, for an especially flaky and delectable pastry, try our recipe for classic butter pie crust.
  • Sweet potatoes: Canned or boiled sweet potatoes can add too much moisture to a custard. We recommend you start with whole sweet potatoes and roast them until soft. Once cooled, peel and mash them with a ricer or food processor to remove any stringy bits.
  • Light corn syrup: Corn syrup is a liquid sweetener that does wonders for baked goods. It adds volume, softens the texture, prevents crystallization and provides the perfect amount of sweetness.
  • Evaporated milk: Evaporated milk is denser and creamier than regular milk, and it creates an amazing silky texture in pie fillings.
  • Nutmeg: Nutmeg has a unique flavor profile and is part of what gives this recipe its autumnal flavor. Grate the nutmeg yourself for an even fresher flavor and aroma.


Step 1: Prepare the crust

Preheat the oven to 350°F. Unroll your premade pie crust into a 9-inch pie pan. Flute the edges, and place the crust back in the fridge until you’re ready to fill it.

Editor’s Tip: Fluted edges are just one of several easy decorative pie crusts you can learn to make.

Step 2: Make the batter

In a small bowl, whisk together the sugar, flour, nutmeg and salt. In a large bowl, beat the sweet potatoes, eggs, butter and corn syrup. Whisk in the flour mixture, then gradually stir in the milk. Scrape down the bottom and sides of the bowl, and stir again. Pour the batter into the prepared pie crust.

Step 3: Bake and cool the pie

Bake until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool the pie on a wire rack until room temperature. Place the pie in the refrigerator, and let it chill for at least three hours.

Southern Sweet Potato Pie Variations

A Plate of Southern Sweet Potato PieTMB Studio

  • Add a topping: Once your pie has cooled, dollop on sweetened whipped cream, and drizzle with salted caramel sauce. Or spread jarred marshmallow fluff over the top of the pie, and toast it with a blow torch.
  • Serve with ice cream: A scoop of vanilla ice cream makes everything better.
  • Sub in squash: If you don’t have enough sweet potatoes on hand, substitute them (or make up the difference) with seasonal winter squash instead. Try a 1:1 ratio of pumpkin and squash if you have access to them!

How to Store Southern Sweet Potato Pie

Once your pie has cooled to room temperature, you can wrap it loosely, and store it in the fridge for up to three days.

Can you freeze southern sweet potato pie?

Yes, southern sweet potato pie freezes very well. To freeze the pie, let it cool to room temperature. Wrap it in aluminum foil, or place it in an airtight container, then freeze for up to three months.

Southern Sweet Potato Pie Tips

Southern Sweet Potato PieTMB Studio

How can you replace light corn syrup?

Replace light corn syrup by using honey, brown rice syrup or light molasses as a 1:1 substitute.

Why is my sweet potato pie dry?

If your sweet potato pie comes out dry, either it was baked for too long or your oven temperature was too high. If you have an older oven, we recommend using an oven thermometer to get the most accurate reading of your oven’s internal temp.

Southern Sweet Potato Pie

Prep Time 15 min
Cook Time 55 min
Yield 8 servings.


  • 1 sheet refrigerated pie crust
  • 1-2/3 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • 1 cup mashed sweet potatoes
  • 2 large eggs
  • 1/2 cup butter, softened
  • 1/4 cup light corn syrup
  • 3/4 cup evaporated milk
  • Whipped cream, optional


  1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust.
  2. Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 506 calories, 21g fat (12g saturated fat), 90mg cholesterol, 268mg sodium, 75g carbohydrate (56g sugars, 1g fiber), 5g protein.