Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sweet Potato Pie
A Southern holiday pie of mashed sweet potatoes baked into a spiced custard of butter, eggs, and evaporated milk, warmed with cinnamon and nutmeg.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a foil-lined baking sheet. Roast for 45-60 minutes until completely tender. Let them cool slightly, then peel off the skins and place the flesh in a large bowl.
- 2
Mash and Butter: Lower the oven temperature to 350°F (175°C). Use an electric hand mixer to beat the warm sweet potato flesh with the softened butter until completely smooth and free of lumps.
- 3
Build the Custard: Add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg to the sweet potato mixture. Beat on medium speed until the filling is light, fluffy, and homogeneous.
- 4
Prep the Crust: Pour the rich, orange filling into the unbaked pie crust, smoothing the top with a spatula.
- 5
Bake: Bake for 55 to 60 minutes. The pie is done when a knife inserted into the center comes out clean and the edges of the filling are slightly puffed and set.
- 6
Cool: Transfer the pie to a wire rack. Let it cool completely (at least 2 hours) before slicing. Serve with a dollop of fresh whipped cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
4 g
Protein
48 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sweet potato pie is a Southern Black culinary tradition that grew from the abundance of sweet potatoes across the region, standing as the soul-food counterpart to the pumpkin pie of Northern tables. It became a fixture at holiday and Sunday dinners, with most families guarding a recipe passed down through grandmothers.
Listahan note
This version roasts the whole sweet potatoes rather than boiling them, so no water dilutes the filling and the natural sugars concentrate into a deeper, less watery custard.
Technique cues
- Roasting the potatoes whole until fork-tender drives off moisture and caramelizes the sugars, which boiling would leach into the water.
- Beating the warm potato with butter first lets the butter melt and coat the flesh smooth before the wet ingredients go in, preventing a stringy texture.
- The pie is set when a knife comes out clean and the edges puff slightly; the center should still have a faint jiggle that firms up as it cools.
Kitchen flow
- Parallel prep
- Roast the sweet potatoes a few hours ahead so they are cool enough to handle when you build the custard.
- Make-ahead
- Bake the whole pie a day before serving; it slices cleaner once fully chilled overnight.
- Leftover move
- Eat a cold slice straight from the fridge for breakfast, as many Southern households do.
- Cleanup rhythm
- Wash the mixer paddle and bowl right away before the sticky filling dries onto them.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
sweet potatoes
Filling base
Purpose: Their roasted flesh provides the body, color, and natural sweetness that define the pie.
Handling: Roast whole until completely tender, then peel while warm for the smoothest mash.
Adaptation: Garnet or jewel yams give a deeper orange color and slightly moister flesh.
unsalted butter, softened
Richness and texture
Purpose: Beaten into the warm potato it carries fat through the filling for a silky, less dense slice.
Handling: Soften fully so it blends in without leaving lumps in the warm mash.
Adaptation: Browned butter adds a nutty depth, though it changes the classic flavor slightly.
evaporated milk
Custard liquid
Purpose: Its concentrated dairy thickens the filling into a smooth custard without thinning it like fresh milk would.
Handling: Add at room temperature so it incorporates evenly into the warm mash.
Adaptation: Heavy cream works for a richer pie; regular milk makes it looser and softer-set.
eggs, lightly beaten
Custard binder
Purpose: They set the filling so it slices cleanly once baked and cooled.
Handling: Beat lightly first so they disperse evenly rather than streaking the batter.
Adaptation: No good direct swap; the eggs are what make the custard hold its shape.
ground cinnamon and nutmeg
Warm spice
Purpose: Together they give the pie its signature warmth that distinguishes it from a plain sweet custard.
Handling: Add with the wet ingredients and beat in so the spice distributes evenly.
Adaptation: A pinch of allspice or ginger can round out the spice profile to taste.
Technique notes
- Drop the oven from 400 to 350 after roasting so the custard sets gently without curdling.
- Tent the crust edges with foil if they brown before the filling is set.
- Let the pie cool the full two hours before slicing; cutting warm gives you a runny, broken slice.
Ingredient swaps
- Dairy-free direction
- Swap the butter for vegan butter and the evaporated milk for full-fat coconut milk, which adds a faint coconut note.
- Lower-sugar direction
- Cut the sugar to three-quarters of a cup; the roasted potatoes carry enough natural sweetness.
- Gluten-free direction
- Use a store-bought gluten-free crust, since the filling itself contains no flour.
Serve alongside
- Fresh whipped cream
- Vanilla bean ice cream
- Candied pecans
- Bourbon caramel drizzle
- Hot black coffee
- Spiced chai
- Cold whole milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate, loosely covered, for up to 4 days.
- Serve cold or let a slice come to room temperature; a brief warm in a low oven crisps the crust.
- Freeze the fully cooled pie wrapped tightly for up to 2 months; thaw overnight in the fridge.
Equipment
- Electric hand mixer for a lump-free mash
- Foil-lined baking sheet for roasting
- 9-inch pie pan
- Wire cooling rack
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