Southern Sweet Potato Pie Recipe

Introduction

Southern Sweet Potato Pie is a classic, comforting dessert that highlights the natural sweetness of garnet yams with warm spices and a creamy texture. This recipe includes an optional fluffy meringue topping that adds a beautiful finish. Perfect for holidays or any cozy gathering.

Ingredients

• 1 (9-inch) pie crust, homemade or store-bought
• 1 lb sweet potatoes, cooked, peeled, and mashed (about 2 cups, puréed), preferably garnet yams
• 6 tablespoons unsalted butter, melted and lightly cooled
• 3/4 cup light or dark packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 tablespoon fine yellow cornmeal
• 1 tablespoon bourbon (optional)
• 2 large eggs
• 1/2 cup evaporated milk
• 2 teaspoons vanilla extract
• For the meringue topping:
• 2 large egg whites
• 1/2 cup caster sugar or granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon kosher salt (a pinch)
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F and place an oven rack in the center to ensure even baking.
2. Step 2: Place the mashed sweet potatoes into a food processor or stand mixer with a paddle attachment. Pulse or beat until the puree is silky smooth and free of stringy fibers; then set aside.
3. Step 3: In a large bowl, combine the sweet potato puree, melted butter, brown sugar, cinnamon, nutmeg, salt, cardamom, ginger, cornmeal, bourbon if using, eggs, evaporated milk, and vanilla extract. Mix until well combined and completely smooth.
4. Step 4: Pour the filling into the prepared pie crust. Use an offset spatula or spoon to smooth the surface if needed.
5. Step 5: Bake the pie for 55-60 minutes. After 30 minutes, check the crust; if it’s browning too quickly, tent the pie with foil or a pie crust shield. The center should have a slight jiggle when done.
6. Step 6: Remove the pie from the oven and let it cool on a wire rack for 2-3 hours. Then cover with foil and refrigerate to cool completely and store.
7. Step 7: To prepare the meringue topping, fill a small saucepan with a few inches of water and bring to a simmer. In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water (double boiler), ensuring the water does not touch the bowl.
8. Step 8: Whisk continuously until the sugar dissolves and the mixture becomes thin and warm, about 5-6 minutes. Test by rubbing a small amount between your fingers to check that no sugar granules remain.
9. Step 9: Remove the bowl from heat. Stir in vanilla bean paste or vanilla extract.
10. Step 10: Using a stand mixer or hand mixer, beat the mixture on high speed until stiff, fluffy peaks form, about 5-7 minutes.
11. Step 11: Spread the meringue evenly over the cooled sweet potato pie. Serve as is or lightly toast the meringue with a kitchen torch for extra flavor and texture.

Tips & Variations

• For a deeper flavor, roast the sweet potatoes instead of boiling them before mashing.
• If you prefer a crustless pie, bake the filling in a greased pie or tart pan for a smooth, creamy pudding-like dessert.
• Substitute bourbon with rum or omit alcohol for a kid-friendly version.
• Use canned sweet potatoes in a pinch, but fresh are best for texture and flavor.
• The meringue can be replaced with freshly whipped cream or served plain for a simpler finish.

Storage

Store the sweet potato pie covered in the refrigerator for up to 4 days. Because it contains eggs and milk, it is important to keep it chilled. When ready to serve, you can let it come to room temperature or serve cold. Avoid freezing the pie as the texture may change. Leftover meringue is best served fresh and should not be stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, the pie can be baked a day in advance and stored covered in the refrigerator. Add the meringue topping just before serving for the best texture and appearance.

What can I use instead of bourbon?

If you prefer not to use bourbon, you can substitute with an equal amount of rum, vanilla extract, or simply leave it out. The pie will still be delicious.

Southern Sweet Potato Pie Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

This Southern Sweet Potato Pie features a creamy, silky smooth sweet potato filling spiced with warm cinnamon, nutmeg, cardamom, and ginger. Set in a buttery pie crust and baked to perfection, it is topped optionally with a fluffy homemade meringue that can be toasted for a beautiful finish. Ideal for dessert lovers seeking a classic Southern treat with rich flavors and a smooth texture.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 3 hours 20 minutes (including cooling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (9-inch) pie crust, homemade or store-bought

Sweet Potato Filling

• 1 lb sweet potatoes, cooked, peeled, & mashed (about 2 cups, puréed) – preferably garnet yams
• 6 tablespoons unsalted butter, melted and lightly cooled
• 3/4 cup light or dark packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 tablespoon fine yellow cornmeal
• 1 tablespoon bourbon (optional)
• 2 large eggs
• 1/2 cup evaporated milk
• 2 teaspoons vanilla extract

Meringue Topping (Optional)

• 2 large egg whites
• 1/2 cup caster sugar or granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon kosher salt, a pinch
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Set your oven rack in the center position and preheat the oven to 350°F. This positioning ensures even baking of the pie crust and filling.
2. Prepare Sweet Potato Puree: Place the cooked and mashed sweet potatoes into a food processor or a stand mixer fitted with a paddle attachment. Pulse or beat until the potatoes are silky smooth and free of stringy fibers. Set aside.
3. Mix Filling: In a large bowl, combine the sweet potato puree with melted butter, brown sugar, cinnamon, nutmeg, kosher salt, cardamom, ginger, cornmeal, optional bourbon, eggs, evaporated milk, and vanilla extract. Mix thoroughly until completely smooth and evenly combined.
4. Fill Pie Crust: Pour the smooth filling into the prepared 9-inch pie crust. Use an offset spatula or spoon to even out the surface of the filling.
5. Bake the Pie: Bake in the preheated oven for 55-60 minutes. Check the crust after 30 minutes; if it is browning too quickly, tent the edges with foil or use pie crust shields to prevent burning. The pie is done when the center has a slight jiggle but is set.
6. Cool the Pie: Once baked, place the pie on a wire rack to cool for at least 2-3 hours. After cooling, cover with foil and refrigerate to chill completely. This pie must be stored refrigerated due to its dairy and egg content.
7. Prepare Meringue Topping (Optional): Fill a small saucepan with several inches of water and bring it to a simmer. In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place this bowl over the saucepan to create a double boiler, ensuring the water doesn’t touch the bowl bottom.
8. Cook Meringue Mixture: Whisk continuously for 5-6 minutes until the sugar dissolves completely and the mixture becomes warm and frothy. Test by rubbing a small amount between your fingers—no sugar granules should be felt.
9. Flavor Meringue: Remove the bowl from heat. Stir in vanilla bean paste or vanilla extract and whisk to incorporate fully.
10. Whip Meringue: Using a stand mixer or hand mixer, beat the mixture on high speed for 5-7 minutes until it forms stiff, fluffy peaks that stand tall without weeping.
11. Top Pie with Meringue: Spread the meringue evenly over the cooled sweet potato pie. Serve immediately or use a kitchen torch to lightly toast the meringue for a golden finish.

Notes

• Use garnet yams for a rich flavor and vibrant color in the sweet potato filling.
• The bourbon is optional but adds a subtle complexity to the pie’s flavor.
• Be cautious not to overbake the pie; the center should have a slight jiggle indicating perfect doneness.
• Storing the pie in the refrigerator is essential due to the eggs and milk in the filling.
• Meringue topping can be toasted with a kitchen torch for a classic look and flavor, but it’s optional.
• Fine yellow cornmeal in the filling helps give structure and prevents the filling from being too watery.

Keywords: sweet potato pie, southern dessert, meringue topping, fall pie, holiday dessert, bourbon sweet potato pie