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a slice of sweet potato pie on a white plate with whipped cream on top

Southern Sweet Potato Pie

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This Southern Sweet Potato Pie is the perfect Thanksgiving dessert. The sweet filling is perfectly spiced and will have you choosing it over pumpkin pie every time! 
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 8
Calories 426


  • 1 pound fresh sweet potatoes
  • 1/2 cup unsalted butter 1 stick at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 9 inch refrigerated pie crust


  • Preheat the oven to 350°F. Poke holes all over the sweet potatoes and place them on a microwave-safe place. Microwave for 5 minutes flipping the potatoes over halfway through. Poke a knife through the potato. If there is no resistance they are ready. If not, continue to microwave in 30-second intervals until soft. Let the potatoes cool to room temperature.
  • Remove the peel from the potatoes and place in a large bowl. Whip them with an electric mixer until smooth.
  • Add in the butter and mix until combined. Add the brown sugar and granulated sugar and mix until smooth, followed by the eggs. Finally add the heavy cream, flour, lemon juice, vanilla, salt, cinnamon, cloves, ginger, and nutmeg, and mix until smooth and combined. Scrape the sides of the bowl if needed.
  • Place the pie crust into a 9 inch pie plate and crimp the edges. Add the filling and smooth out the top.
  • Bake for 45-50 minutes until set. The filling will be slightly jiggly, but it is ready when a toothpick inserted into the center comes out mostly clean. Let the pie cool to room temperature on a wire rack before slicing. 


  • Cooking the sweet potatoes: This recipe will work with whatever method you choose to cook your sweet potatoes, whether boiling, baking, or using the microwave as I have given directions for.
  • Substituting pumpkin pie spice: you can substitute 1 1/2 teaspoons of pumpkin pie spice for the cinnamon, ground ginger, ground cloves, and nutmeg if you don't have all of the spices listed on hand.
  • How long to bake sweet potato pie: bake your pie in the oven for 45-50 minutes until just slightly jiggly, and the internal temperature reaches between 170-175 degrees. A toothpick inserted in the center should come out mostly clean. Do your best not to overbake your pie in order to prevent it from cracking! See more information for this below.
  • Prevent the crust from burning. Make sure to cover the edges of your crust with foil before baking to prevent it from browning too quickly. I use this same tip when making my chocolate pecan pie.
  • How to make in advance: If made the day of, simply cover with both plastic wrap and aluminum foil once the pie has cooled and store on the counter top. If serving within the next 3 days, cover your sweet potato pie with both plastic wrap and aluminum foil and store in the refrigerator.
  • How to store leftover pie: store any leftover southern sweet potato pie tightly covered in the refrigerator for up to 3 days.
  • Freezing: Wrap your fully baked and cooled pie in multiple layers of plastic wrap and a layer of aluminum foil and store in the freezer for up to three months. Thaw your pie overnight in the refrigerator before serving. 


Calories: 426kcal | Carbohydrates: 50g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 291mg | Potassium: 268mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8677IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg