This recipe for southern sweet potato pie is perfect every single time you bake it. Homemade buttery crust with a dreamy, fluffy sweet potato filling that everyone craves, this is going to be the best sweet potato pie recipe you’ve ever made because the recipe comes straight from the legend – my dad!
I made the season’s first Sweet Potato Pie this past weekend and got tears in my eyes. That’s a true fact. Some things just always taste the same and always taste right.
If you’ve been around this humble corner of the internet for long enough, you know that my Dad’s Sweet Potato Pie is near and dear to my heart – meaning that at least a third of my heart is actually made up of this pie. It’s our family recipe and a major part of our holiday traditions, but beyond that – it’s just a solid gold recipe. The flavors are completely correct.
Dad, ya nailed this one.
So many of you have made this recipe a part of your holiday traditions and that’s incredible. We’re connected and that’s really the point of everything, isn’t it?
The offering today is two light variations on my dad’s perfect pie. The pie is the same (save for the option of adding heaving cream) but here are two sweet and toasty topping options you might want to use to shake up the dessert table, with tradition in mind.
I hope you have a delicious and peaceful week in your travels, kitchen times, and table gathering. I’m really so thankful you’re here.
Here’s what you’ll need to make Dad’s Perfect Sweet Potato Pie:
• PIE CRUST! You can and should make it from scratch. I’m here for you. Here’s all the pep talk you need: How To Make Pie Crust By Hand.
• Sweet potatoes, peeled, quartered, and boiled to fork-tender.
• Butter for richness in crust, filling, and topping.
• Brown sugar, granulated sugar, vanilla extract. Baking classics.
• Evaporated milk – as my dad’s classic recipe calls for. I’ve since experimented with this a bit and found that heavy cream is also a welcome alternative. For a non-dairy option, I’ve added barista style almond milk with lots of happiness.
• Spices are important! We’ll use cinnamon, freshly grated nutmeg, and a very good dose of ground coriander.
• Pecans for praline or egg whites for a toasted meringue.
How does sweet potato pie compare to pumpkin pie?
How does this pie compare to a traditional pumpkin pie? Well… it’s the same color and consistency, but it’s entirely different (read: way better!). The spices are more subtle, less cinnamon driven, and it all works together in lovely harmony. While pumpkin pie has a softer consistency, sweet potato pie is slightly thicker with a deep flavor profile.
This dessert tastes like compassion, love, and sweet potato. What more can you ask from a pie?
What size pie plate do you use for sweet potato pie?
This pie filling makes a generous amount of filling. It will overfill one of those smaller, more shallow pie tins. So, I used a 9-inch wide and 2-inch deep pie pan. A deeper pie pan holds this filling like a charm!
I used this sort of pie plate.
We’ll start by cooking our sweet potatoes.
Sweet potatoes are peeled to reveal a bright orange flesh. Cut the potato pieces in halves (if the potatoes are small) or quarters (if the potatoes are larger). Just see about cutting all of the pieces in relatively similar sizes so they cook to tender at the same time.
I like to boil the potatoes so they maintain their moisture.
The potatoes will boil for about 12 minutes, depending on their size. Drain well and mash while they’re still warm.
Stir the mashed sweet potatoes with the brown sugar, half of the milk or cream, butter, and spices.
Warming the mixture will dissolve the sugar and bloom the spices making these sweet potato pie even more flavorful!
In a separate bowl, or giant measuring cup, whisk together granulated sugar, eggs, the remaining milk or cream, and vanilla extract.
Whisk the egg mixture into the sweet potato mixture.
Give it a big wiff. It should smell exactly like heaven. You’ll know.
Can you see the butter streaks in the rolled out crust. Look close. See? It’s worth the effort.
Pour the filling to just the edge and bake until the outside ring has puffed and the center has baked away its waterbed-style jiggle.
Praline topping comes together so simple! Once you know praline topping is this easy to make – well, it could be a problem.
Simmer sugar, butter, cream, and salt. Allow it to simmer, remove from the heat and add pecans and vanilla.
BOOM! Ya did it!
The praline topping will firm up as it cools. Let the praline topping rest for 20 to 30 minutes before pouring it on the mostly cooled pie. Allow the praline topping to settle and cool slightly before slicing into the pie.
Both the praline topping and the sweet potato pie can be made ahead of time and stored in the refrigerator. Assemble the two just before serving. Bring the praline topping back to pourable by reheating it lightly on the stovetop.
If praline topping isn’t you thing, go for a simple meringue topping.
Egg whites are whipped to stiff with salt and cream of tartar. Sugar is added gradually while the eggs whirl around, adding structure and gloss to the whites.
A star tip and piping bag will make for some fancy swirls but you could also just as beautifully use a butterknife to create some meringue waves.
Return the sweet potato pie with meringue to the oven to allow the meringue some time to cook. A quick ten minutes at 350 degrees F will do!
And a good strong toast under the broiler.
Don’t walk away. Now is no time to multi-task. Stand watch and rotate the pie to toast evenly.
It’s such a dream to me that you make my family holiday tradition part of yours!
If I could bottle the smell of this pie… I’d wear it every single day.
This pie is luscious (I’ve been using that word a lot lately, sorry), perfectly smooth, sweet, and the spices… beyond. You might not think coriander would work in a pie filling, but it’s an absolute dream!
Other pie recipes you might consider:
You might also like Dad’s Perfect Gluten-Free Sweet Potato Pie (it’s dairy and refined sugar free too!)
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Dad’s Sweet Potato Pie – 2 New Ways!
- Prep Time: about 2 hours
- Cook Time: 45-60 minnutets
- Total Time: about 3 hours but probably faster
- Yield: 1 9-inch pie 1x
- Category: baking, pie, holiday
- Method: baking
Description
You’re officially a member of the Wilson Family once you make this pie. We’re so glad to have ya!
Ingredients
For the Crust:
- 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
- 1 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/3 cup cold buttermilk
For the Filling:
- 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
- 3/4 cup packed brown sugar
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup (2 ounces) unsalted butter
- 1 1/4 cup (10 ounces) evaporated milk, divided
- 1/3 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
For the Praline Topping:
- 1/2 cup packed light brown sugar
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup very coarsely chopped pecans (some halved pecan pieces are fine)
For the Meringue Topping:
- 4 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- To make the pie crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
- Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven.
- To make the filling, first peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
- Drain into a colander.
- In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
- In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture.
- Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
- To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!
- To make the PRALINE topping: In a medium saucepan set over medium-low heat, combine brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. Allow to cool for 30 minutes before pouring on the pie. (If you make the topping ahead of time, reheat it over low heat until just pourable). Allow the pie praline topping to cool to room room temperature before serving. (Pie can also be refrigerated before serving- just leave it out on the counter for about an hour before serving.)
- To make the MERINGUE topping: Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 3 minute or until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).
- Pipe the meringue over the baked pie (it’s ok if the pie is a bit warm), return to the oven (at 350 degrees F) and allow to bake for 10 minutes. Toast under the broiler, keeping a close eye and rotating the pie several times for an even toast, until browned all over. Remove from the oven and allow to cool before serving.
- Pie will last up to 5 days, wrapped in the refrigerator.
57 Responses
Hi Joy. I make this pie around six times a year. We love it and it is pretty much the only pie I make. But I use an oil crust (which I par-bake) instead of yours. I leave the white sugar out of the filling and I skip the meringue and topping, and it is still great. Love the coriander. Thanks so much for sharing this recipe.
Joy, I am not understanding the directions for the sweet potato part. The ingredients for the recipe calls for 2 cups mashed, but then the instructions say to take your cooked potato chunks and mash with all the other ingredients. So how would you know if you actually have 2 cups worth of mashed sweet potatoes? I think I would want to mash them first to see how much I have, and then add in the other ingredients. Or maybe it’s not that important?
Weigh out 450g of cooked sweet potatoes. That makes fewer dishes than measuring them in a cup.
The first time I ever had sweet potato pie I was an intern for a cinematography company and we were filming this restaurant in San Francisco called Old Skool Cafe. The restaurant is ran by at-risk, formerly incarcerated and foster care youth. It’s truly an amazing place and couldn’t recommend it more (oldskoolcafe.org). One of the kids had their special of sweet potato pie and it was heavenly. After I came across this recipe and decided to try it one thanksgiving and immediately fell in love and make it every year. I don’t think I’ve ever created a recipe by Joy (or her dad) and was disappointed. If you’ve never had sweet potato pie, MAKE THIS RECIPE!
This is now a standard at our Thanksgiving. I’m lazy and use a pre-made shell and canned sweet potato and it’s still delicious. We prefer it over any pumpkin pie I’ve ever made.
This is the holiday pie that I make for family, or to impress friends. For my tastes, it’s the perfect pie. Airy, crusty and full of just the right touch of sweetness and spice.
Delish – easy to make and better than pumpkin pie in my opinion. I like the texture better. Thanks for another amazing recipe.
Thankful for this recipe! It has become my regular recipe over my old family one. Even my very southern mother agrees that it’s top tier. I look forward to eating it every fall!
Hey there! This is going to be on my Thanksgiving table this year, even though it’s not a traditional pie for us. You probably use a pie crust protector or foil, right? At least during the broil? (If you mentioned that in the post somewhere, I apologize, my toddler took all of my remaining braincells). I’m going to make a test-run pie this week and I’ve never broiled meringue before so I’m a little nervous! Thanks :) Megan from PA
I made this back in 2018 a few weeks before Thanksgiving because we Great Aunt Patricia’s sweet potato pie recipe on Thanksgiving- until 2018 since then we eat this one just don’t tell my great aunt
i make this every year, it’s become a definite staple for me : ) i’ve even made it vegan before with coconut condensed milk and it’s just as great! honestly, you don’t even need the pie crust in my opinion. it’s more like a lovely sweet potato custard. i’ve made it with a crushed gingersnap cookie crust before and it was just as delicious. if you do go the pie crust route, definitely make sure to parbake it to avoid the dreaded soggy bottom
This was lovely. I haven’t made it recently, but am reminded to make it again soon- perhaps this year for Thanksgiving, or just because it’s Saturday :)
I was admittedly intimidated at the idea of making pie crust from scratch in my teeny little kitchen. With the support of a virtual Bakehouse workshop for this sweet potato pie with Joy, I tried and NOW this is one of my tried and true go-to recipes every October-December. I’ve made this recipe and brought pie to Thanksgiving, to dinner parties, given it as a gift, and left it on friend’s doorsteps as a surprise. It’s a great recipe, not overly fussy, and results in a beautiful and delicious pie! Plus, it fills your home with the most delicious, warm aroma. I highly recommend! Don’t be intimidated… don’t be scared. If you’re like me, you’ll gain confidence every time you make it! I will say, I did receive a comment once that the crust seemed a little underdone. I have always been happy with the crust texture, so I think it’s personal preference.
This pie is amazing. We actually have to deliberately think about which fall event will get the honor of sweet potato pie every year, because it’s the obvious first choice, and yet you don’t want to eat two sweet potato pies in one week that includes two birthdays…or DO you? :D I don’t make either topping because the underlying pie itself is already so great — it doesn’t need anything, not even whipped cream. Spectacular.
Joy, I love your personality, your writing, and your recipes. As does my husband, who gets to consume all the things I make from your books and your site! I made this pie two years ago for Thanksgiving. I don’t make pie often, so my opinion is humble at most. The pie was good, however, we found the coriander to be overwhelming and offputting included in dessert. Fickle personal taste. Now, every time I use coriander for tacos or chili, the smell reminds me of that Thanksgiving and this pie (even if I didn’t care for it) and it brings a smile to my face – so 4 stars
I only make one pie a year and this is it. I look forward to my cold slice with coffee the day after Thanksgiving more than eating it the day of.
I made this for my family and it was the silkiest, lushest squash pie I’ve ever made. The coriander adds a little something special as well. Can’t wait to make it again this fall!
This pie is legit delicious. I made it for the first time 5 years ago because I had an abundance of sweet potatoes. We loved it and look forward to making it every year.
Made this last year and look forward to making it again this year. I might be replacing pumpkin pie with sweet potato pie now!
Perfection! Joy: you never ever lead us astray – and now we know where you get it from! Joy’s dad: thanks for the light, rich (yeah, both somehow), delight of a pie!
I never thought about making sweet potato pie living in New England, I made your Dad’s pie 3 years ago for Thanksgiving and it’s a staple now. Fantastic!
This is the best pie I’ve ever tasted!
I was a bit skeptical because I’m not really a pumpkin pie lover, but this sweet potato pie is so delicious! Good hot or cold from the fridge.
Made it to the letter, with no substitutions and I recommend you do cracking. It is effort, but 100% worth it for the outcome.
This is hands-down the best pie I’ve ever made!
My go-to Thanksgiving pie, usually made while watching Thanksgiving episodes of West Wing :) Delicious and always gets rave reviews!!
This sweet potato pie–especially with the praline crunch!–is everything a sweet potato pie should be: smooth, rich, buttery. I also love that it’s easy to prep ahead of time and is still an absolute showstopper.
We are a sweet potato pie family, so much so that we keep them on hand throughout the year for a snack or quick breakfast. But this is our fancy/special holiday sweet potato pie. The balance of spices and the creaminess of this one kicks it up a notch. My family continues to request it since Thanksgiving 2020.
(I’m having issues posting in case this posts several times ?).
Joy (and her dad) never lead us astray! From the duo that brought you my favorite chocolate chip cookies, this sweet potato pie is the most delicious fall recipe and outshines any pumpkin pie on your fall table
My family is a sweet potato pie family. In that old country way where you keep cornbread on hand for all of your meals and a sweet potato pie available for a snack or quick breakfast. It’s not seasonal to us. I made this for Thanksgiving 2020, following Joy’s online pie class, and my family deemed this one the best. We consider this our fancy/special sweet potato pie and my family has requested it for holidays since. The spices and smoothness of this one is next level.
Made this in November 2020 with you, my son, and my sister at virtual BakehouseNola. Best Thanksgiving pie I’ve ever had. Then and since. That is the strong kind of way I feel about it. Thank you very much!
This recipe is truly a winner. I in ow most people are either team pumpkin OR team sweet potato when it comes to Thanksgiving pie, but honestly, let’s have both?? Why not?!
This pie is simple to make, luscious in texture, and not overly sweet. If you want to kick it up a notch, definitely opt for Joy’s pecan praline topping!
Perfect every time!
I’ve been making this pie every Thanksgiving for the past several years. It always turns out perfectly and makes me a baking hero to my family. It is hands down better than pumpkin pie, and now our family tradition too!
I’ve never made a sweet potato pie before and this was an excellent first timer choice. I chose the praline topping and it was fantastic.
This was the most delicious pie. We made it for thanksgiving and even though we were all stuffed, we still ate it all.
I love the way the praline topping adds some texture to the creamy filling. I usually go for other types of pie because I want more texture, so this was a great addition!! And sweet potato pie is SO much better than pumpkin pie.
I’ll take a sweet potato pie over pumpkin any day of the week. This one is lovely in every way, whips up easily and turns out perfect every time.
If I’m feeling lazy, while craving warm slices and fall flavours, I’ll substitute a gram crust with a touch of ginger and nutmeg.
This sweet potato pie is my family’s favorite ? i have been making this pie for 23 years now ? just the original one with no toppings on it. We love all your recipes thank you Joy ?
I love this sweet potato pie recipe, I make it every year for Thanksgiving! Only problem is, I feel like the bottom of the crust is never *quite* fully baked. Do you think blind baking would work?
Very similar to my Grandma’s version except that once I accidentally substituted condensed milk instead of evaporated and it was the BEST mistake.
Love making this pie every year. Can it be frozen after baking? Thanks in advance!
After baking may not be the best time to freeze this pie. I wouldn’t advise.
Hi Joy – I have made this pie before and it is one of my favorites. I was going to try it w/ a spicy gingersnap cookie crust instead this year (I’ve got the combo in my head and can’t get it out). Do you think the bake time for the sweet potato filling will work out ok w/ the cookie crust? Now … I might have to add pralines too ….
I agree, your dad’s sweet potato pie is the best! I’ve made it many times now.
OK wow, yes please – TWICE!! These both look amazing <3
Rebecca | http://www.peppermintdolly.com
This looks delicious! What do you think is the best vegan substitute for the butter used in the recipe?
Your dad’s sweet potato pie has been part of our Thanksgiving tradition for four years now. My pumpkin-pie-loving husband is a total convert and we absolutely love introducing new people to it every year. Thank you! We are all connected, how lovely.
I will be adding your meringue to my favorite sweet potato pie recipe that I perfected over the years. I started adding a pecan pie layer to the top of my sweet potato pie but it seems a tad too sweet with the corn syrup. So I’m happy to find this recipe and I’ll give your praline topping a try. I can’t wait to taste them! Happy Thanksgiving!
Both variations sound perfect!
Could this be made with white sweet potatoes? My Son & I have a hard time with the flavor of the orange ones and I want to try this!
I’m making the OG version of this on Sunday. I’m so excited to try the results!
These both look amazing! I am curious if you have a substitute suggestion for cream of tartar… I live in Sweden and it does not seem to exist here. Thanks!
Sure! Cream of tartar is acidic so a splash of vinegar will do! Just about 3/4 teaspoon or so!
I love this PIE!! Such great embellishments. Beautiful. ~ Did you ever try it with warm Dansum Plum Sauce on top? It’s stickey, but oh so good and a fav here in Virginia. ~ Happy Holidays ~ Corey ;o))
I’ve never tried it but sounds like something right up my alley!