I grew up with Southern sweet potato pie on the holiday table, and I promise nobody was asking whether the crust came from somebody’s freezer. The filling is what makes this pie: smooth sweet potatoes, butter, warm spices, and just enough sweetness to make you go back for another slice.
Here's the Tea From Brandi!
After years of making Southern classics in my own kitchen, I’ve learned there’s absolutely nothing wrong with taking a shortcut where it makes sense. A frozen crust gets this pie in the oven faster without sacrificing the flavor that actually matters.
You will also love my Sweet Potato Pie with Graham Cracker Crust and Sweet Potato Honey Cornbread.
Southern Sweet Potato Pie Ingredients
- Sweet Potatoes
- Butter
- Granulated Sugar
- Brown Sugar
- Evaporated Milk: I use this because it creates a creamy texture. Evaporated milk gives the filling a silky consistency without making it heavy. It helps the pie set properly because it contains less water than whole milk, you're less likely to end up with a runny filling.
- Eggs
- Vanilla Extract
- Cinnamon and Nutmeg
- Frozen Pie Crust
How to Make Southern Sweet Potato Pie with Frozen Crust
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the Oven: Preheat the oven to 350°F (177°C).
- Make the Filling: Add the cooked sweet potatoes, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg to a large mixing bowl.
- Blend the Filling: Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Fill the Pie Crust: Pour the sweet potato filling into a thawed pie crust. Use a spatula to smooth the top into an even layer.
- Bake: Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. I have found I don't usually need to do this and it bakes just fine without the foil. Bake an additional 25-30 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Cool: Transfer the pie to a wire rack and let it cool completely at room temperature.
- Optional Chill: I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Serve: Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Southern Sweet Potato Pie with Frozen Crust
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 pound sweet potatoes Weighed uncooked. Once cooked you will need 2 cups of mashed sweet potatoes.
- ½ cup melted unsalted butter measured solid.
- 1 cup granulated sugar or brown sugar I like to do a mix of ½ cup sugar and ½ cup brown sugar.
- ½ cup evaporated milk
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 9 inch frozen pie crust Thawed
Instructions
Cook the Sweet Potatoes
- Air Fry (This is my favorite method): Wash and scrub the sweet potatoes well, then pat them dry. I don't poke holes in the potatoes when I air fry. Air fry for 35-55 minutes at 400 degrees. They're done when a knife or fork slides easily into the center with little resistance.Bake: Preheat the oven to 400°F (204°C). Wash and scrub the sweet potatoes well to remove any dirt. Pat them dry and use a fork to poke several holes all over each potato. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 60 minutes, depending on their size. They're done when a fork or knife slides easily into the center with little resistance.You can boil the sweet potatoes instead of baking them if you prefer, although I do not recommend it. I don't like to incorporate water into the sweet potatoes, it introduces risk for runny filling. Air fried or baked sweet potatoes have the best, smooth texture.If you wish to boil, peel and cut them into 2-inch chunks, then add them to a large pot of cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until they're fork tender. Drain well and let them sit for a few minutes to allow excess moisture to evaporate before mashing or blending.1 pound sweet potatoes
Bake the Pie
- Preheat the oven to 350°F (177°C).
- Add the cooked sweet potatoes, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg to a large mixing bowl.½ cup melted unsalted butter measured solid., 1 cup granulated sugar or brown sugar , ½ cup evaporated milk, 2 eggs , 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Pour the sweet potato filling into a thawed pie crust. Use a spatula to smooth the top into an even layer.9 inch frozen pie crust
- Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. I have found I don't usually need to do this and it bakes just fine without the foil. Bake an additional 25-30 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Transfer the pie to a wire rack and let it cool completely at room temperature.
- I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Absolutely. And I’m going to say it: you do not have to make pie crust from scratch to make a good Southern sweet potato pie. A frozen crust saves time, gives you that flaky, buttery base, and lets the filling be the star of the show.
It depends on the brand, so check the package directions. Most frozen crusts can be filled while still frozen or slightly thawed. I like to keep the crust cool until the filling is ready because a cool crust (thawed, but not frozen or warm) holds its shape better while baking.
Usually, no. For sweet potato pie, you can pour the filling directly into the unbaked crust and bake everything together.
Either method works, but I prefer baking or air frying them when I have time. You aren't adding extra water to the potatoes, which helps keep the filling rich and concentrated. You can boil the sweet potatoes instead of baking them if you prefer, although I do not recommend it. I don't like to incorporate water into the sweet potatoes, it introduces risk for runny filling. Air fried or baked sweet potatoes have the best, smooth texture.
You can, but fresh sweet potatoes are my preference. If you use canned sweet potatoes, make sure they're plain and not packed in syrup. Drain them thoroughly before measuring.
Sweet potatoes naturally have fibers that can end up in your filling. A hand mixer or immersion blender can help you get that silky-smooth texture. If your potatoes are especially fibrous, you can also remove some of the strings before mixing.
The edges should look set while the very center can still have a slight jiggle. We're talking a little wobble, not a wave pool. The filling will continue to set as the pie cools, so don't keep baking it until the entire thing is rock solid.
It's going to be hard to avoid even the smallest cracks, so don't worry if you have small ones. Super noticeable cracks usually mean the pie was baked a little too long or at too high of a temperature. Pull it from the oven once the edges are set and the center still has that slight jiggle. Overbaking can also give you a dry filling, and we definitely don't want that.
It may be underbaked, the sweet potatoes may have contained too much moisture (which is why I don't recommend boiling), or the pie simply hasn't had enough time to cool and set. Sweet potato pie needs patience after it comes out of the oven. Don't slice into it piping hot and then wonder why it's running everywhere, chile.
If the crust starts browning faster than the filling is cooking, loosely cover the edges with aluminum foil or use a pie crust shield. I usually start checking the crust partway through baking.
Yes, and I actually recommend it. Sweet potato pie needs time to cool and set anyway, so making it a day ahead works beautifully. It's one less thing fighting for oven space when you're cooking a big holiday meal.
Yes. Because the filling contains eggs and milk, store the cooled pie covered in the refrigerator. I wouldn't leave it sitting on the counter all day after dinner.
Store it tightly covered in the refrigerator for about 3 to 4 days. That makes it an easy dessert to knock out ahead of Thanksgiving, Christmas, or Sunday dinner.
Yes. Let the pie cool completely, wrap it tightly, and freeze it. Wrap the pie tightly in plastic wrap, then add a layer of aluminum foil or place it inside a freezer-safe container or bag. The goal is to keep as much air out as possible. Thaw it overnight in the refrigerator before serving. The texture may change slightly after freezing, but it still works well for getting holiday prep done early.
Of course. If homemade crust is your thing, use it! This recipe isn't anti-homemade crust. We're just pro-do-what-makes-your-life-easier.
Pair with These Recipes
I'm going to always suggest Southern classic recipes like Southern mac and cheese, Southern green beans and potatoes, chicken and dressing, Cajun turkey, and baked turkey wings.
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