Southern Sweet Potato Pie Recipe

A Southern Sweet Potato Pie made with a flaky buttery crust brimming with a creamy sweet potato filling with cinnamon, ginger, nutmeg, and cloves.

Course Dessert

Cuisine Southern

Keyword homemade sweet potato pie, how long to bake sweet potato pie, how to make sweet potato pie, southern sweet potato pie

Prep Time 45

Cook Time 1 30

Servings servings

Calories 544kcal

Author Beth Pierce

Combine butter, flour, and salt. Using a pastry blender, cut in the butter until very crumbly. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Cover and chill for at least 2 hours.
Boil the sweet potatoes until soft. Allow them to cool, and gently peel their skins with your fingers. Using a handheld or stand mixer, beat sweet potatoes with butter, brown sugar, eggs, cream, flour, vanilla, cinnamon, ginger, nutmeg, and cloves until blended and creamy.
Preheat oven to 350 degrees.
Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute it.
Pour the pie filling into the prepared pie crust. Beat the egg and water together. Brush the edges of the crust with the egg wash. Bake for 55-60 minutes or until set. Cool for at least 2 hours on a wire rack before slicing.

The pie dough can be made up to 3 days in advance. Store disk shaped mounds in the fridge covered thoroughly with plastic wrap.
There is no need to peel the sweet potatoes prior to boiling. Once boiled the skins will easily peel right off.
Always in a hurry? Use a frozen ready made pie crust or even a graham cracker crust.
This delicious pie is even better the second day after all the flavors have co-mingled for a while. So feel free to make it 1-2 days in advance.
Just like pumpkin pie this pie needs to chill for several hours to cut well.
Top with homemade whipped cream and very light dusting of cinnamon.
Store leftovers covered with wrap or in an airtight container in the refrigerator for up to 4 days.
To freeze, first cool the pie completely. Then double wrap it in plastic wrap and then wrap it a single layer of aluminum foil. You can also use a large freezer safe airtight container. Freeze for up to 1 month. Thaw in the fridge overnight.