Southern-style sweet potato pie is a simple dessert made effortlessly with a flaky homemade pie crust and a straightforward one-bowl preparation. Fresh sweet potatoes are the star ingredient, baked in the oven and then run through the food processor creating a smooth and silky texture. Mixed with honey, heavy cream, and some warm spices and then baked in the oven. Finished off with a dollop of whipped cream, this classic recipe captures the essence of Southern comfort in pie form.
We are getting down home southern today. When a staple ingredient like sweet potatoes in our kitchens meets pie form, good things happen!
I feel like pie is such an underrated situation. They can be warm like apple pie or cold like key lime pie. Fruit-filled like tart cherry hand-held pies or lusciously creamy like coconut cream pie. You can use traditional pie crust, graham cracker crust, or Oreo crust, or get crazy with a gingersnap crust. (PS How many times can I say pie in that paragraph 🤦♀️😂)
And let me tell you about the sweet potato version - BLESS IT! It is very similar to southern pumpkin pie, but also so different. The texture is so smooth and creamy, thanks to pureeing fresh baked sweet potatoes in a food processor. And the flavor has a subtle warm spice hint to it that is just the ultimate comfort. This can be enjoyed all year around for dessert (or breakfast if that is your thing - I won't tell 😉 ) - but shines during the fall and holiday season!
Sweet Potato Prep
Before beginning this recipe you will need to prep the sweet potato puree. After recipe testing, this is what I found to work the best to ensure you have the most smooth and creamy pie filling (without any stringiness too). This can be done a day or two before so that it is cooled and ready to go once you're ready to bake.
Prep Your Pie Crust
We are keeping it easy here - no blind baking required because this girl aint got time for all that and it turns out just fine (aka the tops and sides will be perfectly cooked and flaky and the bottom will be fine 😉 ).
I highly recommend taking the extra time to make your own pie crust (or if you're feeling extra - try out a tender buttermilk pie crust!). Just make ½ the recipe, place in a pie plate, crimp the edges and then it's ready for the filling!
Next, Prep the Filling
Storing and Make Ahead Tips
There are several steps to this pie. While the filling can be whipped up in under 10 minutes, getting the pie crust and sweet potatoes ready takes some time. These are a couple of things I like to do ahead of time to make assembling and baking super easy.
- Sweet potatoes - you can prep the sweet potatoes the day before to save you some time. Bake, cool, and puree the day before and place in an airtight container in the fridge ready to go when you're ready to prep the filling.
- Pie crust - The pie crust can be made and kept covered in the fridge until needed.
Having both of those things down the day before, all you will need to do is make the filling in one bowl, bake, cool, and enjoy!
PrintRecipe
Southern Style Sweet Potato Pie with Heavy Cream
- Total Time: 2 hours 30 minutes
- Yield: 8 1x
Description
Southern-style sweet potato pie is a simple dessert made effortlessly with a flaky homemade pie crust and a straightforward one-bowl preparation. Fresh sweet potatoes are the star ingredient, baked in the oven and then run through the food processor creating a smooth and silky texture. Mixed together with honey, heavy cream, and some warm spices and then baked in the oven. Finished off with a dollop of whipped cream, this classic recipe captures the essence of Southern comfort in pie form.
Ingredients
Pie Crust
- 1 homemade pie crust or a storebought version
Sweet Potato Filling
- 16 Ounce Sweet Potatoes - baked
- ¾ Cup Honey
- 2 Eggs
- ⅔ Cup Cream
- ½ Cup Milk
- 1 Teaspoon Cinnamon
- ½ Teaspoon Ginger
- ½ Teaspoon Salt
Instructions
Sweet Potatoes
- Preheat the oven to 425 degrees.
- Prick the potatoes in a couple of spots with a fork or knife. Lay on a baking sheet lined with foil or parchment paper. Place in the oven and bake for 40-45 minutes or until fork tender.
- Remove from the oven and let cool for about 15-30 minutes or store in the fridge in an airtight container for up to 24 hours.
- Remove the skins from the potatoes and slice them into large chunks, placing them in a food processor. Run the processor for 2-4 minutes. You want the mixture to be smooth and creamy without lumps or strings. Proceed with the filling instructions or place in an airtight container in the fridge until needed.
Pie Crust
- Follow the directions for homemade pie crust if using - you will need ½ this recipe for 1 pie crust.
Sweet Potato Filling
- Preheat the oven to 375 degrees.
- Add sweet potato puree and honey to a large bowl and whisk to combine.
- Add in eggs, cream, milk, and spices - whisk until smooth and creamy.
- Pour the filling into the blind-baked pie crust and place it back in the oven for 55-60 minutes. You want the center just to be set. Do not overbake.
- Remove from the oven, cool completely, and enjoy!
Notes
- Leftover pie can be kept covered in the fridge for 4-5 days.
To Freeze and Make Ahead of Time
- Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write "Sweet Potatoe Pie" and the date on the outside of the foil with a sharpie and place in the freezer for up to 6 months.
- To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
- Prep Time: 20 minutes
- 45 minutes: 25 minutes
- Cook Time: 60 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29.6 g
- Sodium: 320.5 mg
- Fat: 12.7 g
- Carbohydrates: 49.1 g
- Fiber: 2.8 g
- Protein: 4.7 g
- Cholesterol: 59.3 mg
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