Southern Sweet Potato Pie is a beloved holiday dessert with a light, creamy sweet potato filling in a flaky, buttery crust. This version is finished with a crunchy brown sugar and pecan crumble for extra texture and flavor.
Southern Sweet Potato Pie (with Brown Sugar Crumble Topping)
This Southern Sweet Potato Pie captures the warm, familiar flavors of the season: velvety sweet potato purée spiced with cinnamon and ginger, gently sweetened, and baked in a flaky pie shell. The brown sugar and pecan crumble on top adds a delightful crunch that contrasts the smooth filling, making this pie a standout for Thanksgiving, Christmas, or any cozy gathering.
The ingredients are straightforward and likely already in your pantry. The pie is easy to make ahead and freezes well, which makes it convenient for holiday planning.
How to Prepare Sweet Potatoes for Southern Sweet Potato Pie
You’ll need 2 cups of mashed sweet potatoes for the filling. Wash the sweet potatoes thoroughly, then bake them at 425°F for about 40–50 minutes, or until a fork slides in easily. Let them cool until they’re safe to handle, then peel—the skins should slip off easily after baking.
Place the peeled sweet potatoes in a large bowl and mash until smooth with a potato masher, fork, or hand mixer. Measure out 2 cups of the mashed sweet potatoes for the recipe.
Can I Use Canned Sweet Potatoes?
Fresh baked sweet potatoes are recommended. Canned sweet potatoes tend to be thinner and have a different flavor, which can change the pie’s texture and taste. For best results, use baked and mashed sweet potatoes prepared from fresh tubers.
What Can I Do with Extra Mashed Sweet Potato?
If you have leftover mashed sweet potatoes, they make a tasty side when mixed with a little butter or seasoned with garlic powder and hot sauce for a savory twist. Large batches can be used in a sweet potato casserole or as the topping for a turkey shepherd’s pie. Leftovers also reheat well with a splash of milk or cream to restore creaminess.
What Pie Crust Should I Use?
A sturdy, flaky, buttery crust works best. A homemade pie crust yields the best texture, but a good-quality store-bought crust can also be used if you’re short on time. A well-made crust supports the custard-like filling and adds essential buttery flavor.
How to Serve Southern Sweet Potato Pie
Serve like you would pumpkin pie: cooled to room temperature, then topped with a generous dollop of whipped cream. Other popular accompaniments include toasted marshmallows, marshmallow fluff, vanilla ice cream, or a drizzle of caramel sauce.
Can You Make It Ahead of Time?
Yes. Bake the pie according to the recipe, let it cool completely, then cover and refrigerate for up to 3 days. Baked pies also freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
More Pie Recipes You’ll Love
- Eggnog Pumpkin Pie — a creamy pumpkin pie made with real eggnog and a hint of nutmeg.
- Southern Pecan Pie — a classic with a gooey filling, crunchy pecans, and a buttery, flaky crust.
- Best Old Fashioned Apple Pie — tart apples in a spiced brown sugar caramel filling.
- S’mores Pie — rich chocolate filling in a graham crust topped with toasted marshmallows.
- Butterfinger Pie — creamy peanut butter filling in an Oreo crust with Butterfinger pieces and whipped cream.
Southern Sweet Potato Pie Video
Southern Sweet Potato Pie
Ingredients
- 1 unbaked pie crust rolled out in a deep 9-inch pie dish (bottom only)
- 3 large sweet potatoes (to yield 2 cups mashed)
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 2/3 cups heavy cream or half-and-half
For the topping
- 2/3 cup brown sugar
- 1/4 cup flour
- 4 tablespoons butter, softened
- 2/3 cup chopped pecans
Instructions
- Wash and bake sweet potatoes at 425°F until fork tender, about 40–50 minutes. Remove from oven and reduce oven temperature to 400°F.
- Peel the cooled sweet potatoes and place them in a large bowl. Mash until smooth and measure 2 cups of mashed sweet potato for the filling.
- In a mixing bowl, combine 2 cups mashed sweet potato and granulated sugar. Beat until smooth.
- Add eggs, vanilla, cinnamon, ginger, and salt. Beat until combined and smooth.
- Stir in the cream or half-and-half and beat until the mixture is creamy and evenly mixed.
- Pour the filling into the unbaked pie shell and set aside.
- To make the topping: whisk together brown sugar and flour in a medium bowl. Cut in the softened butter with a pastry blender or fork until mixture is crumbly. Stir in chopped pecans and sprinkle the crumble evenly over the pie filling.
- Bake in the preheated 400°F oven for 45–55 minutes, or until a knife inserted halfway between the center and edge comes out clean. Cool completely on a rack before slicing.
Notes
- Storage: Keep covered in the refrigerator for up to 5 days.
- Make Ahead: Bake, cool completely, cover, and refrigerate for up to 3 days before serving.
- Freezer: Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition
UPDATE INFO: This recipe was originally published in October 2018 and was updated with new photos, tips, and video in November 2023.