Dessert: United States – Southern United States (Georgia) – Sweet Potato Pie

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 6 hrs

Total 7 hrs 50 min

Ingredients

- 2 lb (900 g) sweet potatoes (about 3 medium), roasted and mashed (yields about 2 1/4 cups / 520 g)
- 1 9-inch (23 cm) unbaked pie crust (homemade or store-bought)
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature (approx. 100 g total)
- 1 cup (240 ml) evaporated milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1.3 g) ground nutmeg
- 1/4 tsp (0.5 g) ground ginger
- 1/4 tsp (1.5 g) fine salt
- Optional garnish: whipped cream or lightly sweetened whipped cream

Instructions

Short Description:
A classic Southern sweet potato pie made with locally grown roasted sweet potatoes mashed into a smooth, spiced, custard-like filling and baked in a flaky 9-inch pie crust. Serve chilled or at room temperature with whipped cream.

Regional Notes:
This Georgia variation highlights locally grown sweet potatoes roasted for deep, concentrated flavor before mashing. The filling is seasoned simply with cinnamon and nutmeg for a smooth, custard-like texture typical of Southern sweet potato pies rather than a chunky or overly-spiced preparation.

1. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast 45–60 minutes until very tender when pierced. Let cool until handleable, peel, and mash until very smooth. Measure about 2 1/4 cups (520 g) mashed sweet potato.
2. Prepare crust: Reduce oven temperature to 425°F (220°C). Fit the unbaked 9-inch pie crust into a pie dish, crimp the edges, and set aside. If you prefer a slightly crisper bottom, line the crust with parchment and pie weights and blind-bake 8–10 minutes at 425°F (220°C), then remove weights and parchment.
3. Make the filling: In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, melted butter, and salt. Beat until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla, cinnamon, nutmeg, and ginger. Gradually add the evaporated milk and mix until the mixture is silky and homogenous.
4. Fill and start baking: Pour the filling into the prepared pie crust and smooth the top. Bake at 425°F (220°C) for 15 minutes to help set the crust edge.
5. Finish baking: Reduce oven temperature to 350°F (175°C) and continue baking 35–40 minutes more, or until the center is mostly set (a knife inserted near the center should come out with only a few moist crumbs). Avoid overbaking to preserve a creamy, custard-like texture.
6. Cool and chill: Transfer the pie to a wire rack and cool completely, at least 2 hours. For best texture and cleaner slices, refrigerate at least 4 hours or overnight.
7. Serve: Bring to room temperature if desired, slice into 8 pieces, and top with whipped cream just before serving. Store leftover pie covered in the refrigerator for up to 4 days.