Southern Sweet Potato Pie

Ingredients

• 3 medium (about 794 g), cut into 2.5 cm cubessweet potatoes
• 15 mlvegetable oil
• 70 g, at room temperaturebutter
• 150 g (¾ cup)sugar
• 2.6 g (1 teaspoon)ground cinnamon
• 1.3 g (½ teaspoon)ground nutmeg
• 1 large, at room temperatureegg
• 5 ml (1 teaspoon)vanilla
• 9 g (2¼ teaspoons)baking powder
• 45 ml (3 tablespoons)double cream
• 1 unbaked, 23 cm (9-inch)pie shell

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F).

2. 2

   Roast the potatoes

   Toss the cubed sweet potatoes with the oil and roast in the preheated oven until a fork slips into them easily, about 20 minutes.

3. 3

   Lower the heat

   Reduce the oven temperature to 177°C (350°F).

4. 4

   Mash the potatoes

   Mash the sweet potatoes until smooth, then measure out 2¾ cups of mash and put it in a large mixing bowl. Add the butter to the warm potatoes and beat with a hand mixer until very smooth.

5. 5

   Mix the filling

   Stir in the sugar, cinnamon, nutmeg, egg and vanilla until evenly combined.

6. 6

   Add the cream

   In a small bowl, combine the baking powder and double cream. Whisk this into the sweet potato mixture until velvety.

7. 7

   Fill the shell

   Pour the filling into the pie shell, building it up slightly in the centre.

8. 8

   Bake and cool

   Bake at 177°C (350°F) until the centre is set and the top is lightly browned, about 55 minutes. Cool to room temperature before serving.

What is Southern sweet potato pie?

Sweet potato pie is a traditional American dessert, especially associated with Southern cooking. Its filling is made from mashed sweet potatoes, sweetener and warming spices, baked in a pastry shell.

This version roasts the potatoes before mashing, which brings out their sweetness and helps create a smooth filling. Cinnamon and nutmeg add familiar, gently spiced flavour without taking over.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 5g protein, 58g carbs, 19g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while butter, double cream and the pastry shell contribute much of the fat. The egg adds some protein, though the pie is mainly a dessert rather than a protein-rich dish. Serve a slice with fresh fruit, or alongside a meal with a good source of protein.

Roasting for a fuller flavour

Sweet potatoes: cut them into evenly sized 2.5 cm cubes so they roast at a similar pace. They are ready when a fork pierces them easily.

Roasting: the brief roast cooks the cubes until tender before they go into the filling. Let them stay warm for the next step so the butter softens readily.

Getting a smooth filling

Mash: measure 2¾ cups of mashed sweet potato for the pie. If your potatoes yield more, set the extra aside rather than adding it all; too much mash changes the filling proportions.

Butter: beat it into the warm mash until no lumps remain. A hand mixer makes the texture smoother, but take care not to leave chunks of potato behind.

Spice and structure

Seasoning: cinnamon and nutmeg give the filling its warm, rounded flavour. Measure them accurately so they complement rather than mask the sweet potato.

Baking powder: whisk it with the cream before adding it to the filling, as directed. This helps distribute it through the mixture instead of leaving small pockets.

Filling the pastry shell

Shell: use an unbaked 23 cm pie shell, and pour the filling in evenly. A slight mound in the middle is fine; the filling will settle as it bakes.

Centre: bake until the middle has set and the top has a light brown colour. Give the pie time to cool to room temperature before slicing so the filling can firm up.

When to serve it

This pie is suited to a holiday table, but it also works as a make-ahead dessert for a family meal. Serve it at room temperature, on its own or with a small spoonful of cream.

If serving other rich dishes, keep the portion modest and pair the pie with fresh fruit. Its sweet, spiced filling makes it satisfying without needing many extra toppings.

Recipe notes & tips

• Cut the sweet potatoes into similarly sized cubes so they become tender at about the same time.
• Measure 2¾ cups of mash after roasting rather than assuming all the cooked potatoes will be used.
• Use room-temperature butter and egg to help the filling combine evenly.
• Beat the warm potatoes and butter until smooth before adding the other filling ingredients.
• Cool the pie fully to room temperature before cutting for neater slices.

Variations

• Gentler spice: reduce the nutmeg slightly if you prefer a milder flavour.
• Extra cinnamon: add a small pinch more cinnamon for a more pronounced warm spice note.
• Cream topping: serve each slice with a little whipped cream.
• Pecan finish: scatter chopped pecans over the filling before baking for a crunchy top.
• Citrus note: add a little finely grated orange zest to the filling for a brighter aroma.

Common mistakes to avoid

• Uneven cubes: large pieces may stay firm while smaller ones soften; cut the potatoes to a consistent size.
• Too much mash: using more than 2¾ cups changes the filling balance; measure it after mashing.
• Lumpy filling: butter may not blend well into cool potatoes; add it while the mash is warm and beat thoroughly.
• Patchy baking powder: adding it directly can leave uneven pockets; first combine it with the cream.
• Cutting too soon: warm filling may not hold its shape; allow the pie to cool to room temperature.
• Overbaking: a very dark top can mean the pie has baked too long; check for a set centre and only light browning.

How to store

Cover and refrigerate leftovers for up to 4 days. Bring a slice to room temperature or warm it gently in the oven before serving.

Frequently asked questions