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Southern Sweet Potato Pie

A smooth, warmly spiced sweet potato custard in a flaky crust — the classic Southern Thanksgiving pie, made Grandma's way with baked sweet potatoes and evaporated milk.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 (one 9-inch pie)
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 2 cups mashed baked sweet potatoes about 2 large sweet potatoes
  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • Pinch of ground ginger optional

Method
 

  1. Bake the sweet potatoes at 400°F for 45–55 minutes, until completely soft. Cool until you can handle them, then scoop the flesh from the skins and mash until smooth. Measure out 2 cups. (This can be done a day ahead.)
  2. Lower the oven to 350°F. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. In a large bowl, whisk the mashed sweet potatoes with the melted butter until smooth. Pick out any stringy fibers that gather on the whisk.
  4. Whisk in both sugars, then the evaporated milk, eggs, vanilla, cinnamon, nutmeg, salt, and ginger. Mix just until smooth and combined — don't whip it.
  5. Pour the filling into the crust and smooth the top.
  6. Bake at 350°F for 55–60 minutes, until the edges are set and the center still has a slight jiggle when you nudge the plate. Shield the crust with foil if it browns too fast.
  7. Cool on a rack for at least 2 hours before slicing. Serve at room temperature or chilled, with whipped cream if you like.

Notes

A knife inserted near the center should come out mostly clean. The pie firms up as it cools, so don't overbake it chasing a completely solid center.