Best Southern Sweet Potato Pie (The Fast Way With Video) & Juneteenth Cookout Takeover

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Southern Sweet Potato Pie should be easy and delicious and filled with tons of warm fall flavors like cinnamon and nutmeg. Holiday baking is a lot of work so we’re not going to stress with this old fashioned dessert. If you love this southern pie, you’ll also enjoy southern candied yams, and southern peach cobbler. All three are perfect as a holiday dessert or great any time of the year!

Today, I’m going to show you to make the pie filling smooth fast and easy with my secret method, plus some tips to make the best sweet potato pie!  

southern sweet potato pie


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Hey! I’m happy to tell you that I am participating in the Juneteenth Cookout Takeover along with a bunch of other talented food bloggers! Don’t forget to check out their links below! This initiative was established to celebrate Juneteenth – a celebration to the end of slavery and to preserve and amplify the food traditions of culinary creatives.

Ever since Juneteenth, every summer black Americans celebrate the end of slavery (June 19th)  with a wide range of food traditions that tell a story of the perseverance of a people.


Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States.  Dating back to 1865, it was on June 19th that the Union soldiers, led by Major General Gordon Granger, landed at Galveston, Texas with news that the war had ended and that the enslaved were now free. (

“On Juneteenth we think about that moment in time when the enslaved in Galveston, Texas received word of their freedom.  We imagine the depth of their emotions, their jubilant dance and their fear of the unknown.”(Juneteenth.)

Did you know southern sweet potato pie is popular on Juneteenth? I’m excited to share the recipe with you. So many people on social media love it!

“It was amazing! I loved the fact that no other pie tasted like mine. Will definitely be keeping this recipe!”~ Lena


Thanksgiving in my house, is all about turkey, cranberry sauce, candied yams, collard greens and of course a famous dessert called SOUTHERN SWEET POTATO PIE. In our home, Thanksgiving isn’t complete unless there is sweet potato pie.  This pie is rich in flavor and spiced just right. There’s nothing low-fat about this pie y’all. I tell ya right now though, you may just eat the whole pie to yourself. It’s that good! 

sweet potato pie filling

Everyone loves my mom’s southern sweet potato pie. She’s been making them every holiday since I was a kid. And everyone claims it’s the world’s best southern sweet potato pie. I was hoping that my mom would share her recipe but nope! WATCH HOW I MAKE IT BELOW!

She did help out by giving me her “no recipe” recipe. I’ve been helping her make sweet potato pies since I was a kid, so I pretty much know how to make it from scratch.This pie will have you moaning with every bite. It’s so delicious! It tastes just as good, if not better than my moms. Sorry mom!  

I bought this  food processor. It will smooth out your sweet potato filing in a HEARTBEAT.  Yes you can use a mixer but trust me, a food processor does the job MUCH faster.  If you have a one PLEASE use it! It’s a HUGE time saver.

Thank me later! Another thing, bake, not boil your sweet potatoes. Baked sweet potatoes are more flavorful than boils sweet potatoes.

During Thanksgiving dinner, my cousin told me about a time she tried to make sweet potato pie. Poor thing was up all night trying to mash and fix her pie.  She boiled the potatoes way too long. And so they ended up mushy.

I told her next time to just bake the sweet potatoes and put all of the ingredients into a food processor.  Smooth for a minute or so, fill the pie crust and bam, done! She was shocked how easy it sounded. She also didn’t think to use a food processor. 

Southern Sweet Potato Pie


The best way to get the lumps out of your potatoes is to use a food processor. Just add the ingredients into the food processor. Process real quick until silky and smooth. Pour it into a prepared pie crust and bake. THAT SIMPLE and so flavorful! I’m eating a slice now.

My goodness it’s so good. I’m dreaming of selling them. I made this pie for a recent event and black folks, white folks all races of folks loved it! 

Not much else to say about this recipe except to ditch the electric mixer because it takes too long  to achieve a smooth batter. The food processor methods works so much better.  

Southern Sweet Potato Pie


Save your milk for something else because this is kind off dairy free sweet potato pie. And I said kind of  because I it contains butter. It’s just the way we’ve always made it. No milk means more sweet potato flavor with a firm but soft bite. It’s smoother and silkier. Milk tends to make it fluffier.  

Step 1: Prepare the sweet potato pie filling.  Preheat the oven to 350 F. Take the butter out of the fridge slice or dice it. Lightly coat each potato with oil.

Wrap each potato in foil then place them in a baking dish. Bake for 45-55 minutes or until the potatoes are very tender.  Remove the skin and mash the potatoes. Add the sweet potato into the food processor.

Add the cinnamon, nutmeg, salt, eggs, butter vanilla extract and bourbon (optional) into the food processor.

Step 2:  Sweet potato pie filling – Using a food processor, process until the filling is smooth and lump and string free. I always add the sweet potato meat to the food processor when its still a bit hot but safe enough to touch.  The butter melts easily when the sweet potato is still hot or warm. The bourbon is optional but you can’t taste it since I only added 3 teaspoons.

Step 3: Pour the filling into a prepared pie dish and bake for 50-60 minutes or until the sweet potato pie is not jiggling. The pie will puff up a bit as it bake don’t worry. It will go down once it’s removed from the oven. Super easy right? 

My mom uses an electric mixer. She used to tell me to just beat the heck out of the filling with the hand electric mixer until smooth. Whatever appliance you use just make sure you mix very well until smooth. 

sweet potato pie


First, make sure the pie is very well chilled. Using a clean serrated knife, slice the pie. Remove the sample slice. The first slice doesn’t have to be perfect. Gobble the sample slice then keep it moving. 

The plan is to make room for the next slices.  So now that the sweet potato pie has more room, gently slice the pie again and and try to gently move the slice over some keeping the knife in slicing position.  Keep slicing and moving each slice over.

Don’t forget to wipe the knife clean with a damp clean kitchen towel after each slice. Run the knife a couple times through the slice of pie before you attempt to move it over.

The key is to make sure you cut all the way through the bottom pie crust.  Food52 has a great post to help perfect your pie slicing game. Serve the sweet potato pie as is, or top with whipped cream and a sprinkling of cinnamon on top.

Sweet Potato pie


Sweet potato pie can be frozen. The photo you see right below is a frozen picture of the pie. Bake it, let it cool down then freeze. It’s the perfect pie to make a couple days in advance.

My mom has been freezing her sweet potato pies since I was a kid. Some people say to freeze the uncooked pie so that it doesn’t get soggy but my family never experienced that.

We think it tastes even better.  Leave the pie on the counter to defrost then bake on 170 degrees until warmed through. Alternatively you can slice the pie then heat it up in the microwave for about 10-15 seconds.

Microwave it again if it’s not warm enough. We enjoy our pie chilled or room temperature. 
The gold fork in the picture is from Target. Check the recipe for links to a similar one. 

Sweet Potato Pie

If you like the sound of this southern sweet potato pie please share it because if you like it, chances are other will too! Sharing is caring 🙂

southern sweet potato pie

Southern Sweet Potato Pie

April Boller Wright
Best Sweet Potato Pie - Southern Sweet Potato Pie should be easy and delicious and filled with flavor. Holiday cooking is a lot of work so we're not going to stress with this recipe. This silky pie is one of the easiest and the smoothest. I'm going to show you to make the filling super smooth the fastest and easiest way with a secret method.  And I'm sure you already have the appliance in your home. 
5 from 44 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine Southern American
Servings 8 people


  • 2 cups mashed sweet potatoes
  • 1 1/4 cup sugar
  • 1/2 tsp nutmeg
  • 1 1/4 tsp ground cinnamon
  • 3 tsp bourbon *optional
  • 11 tbsp room temperature butter diced or sliced
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 unbaked pie crust
  • 1/4 tsp salt plus a pinch


  • Preheat the oven to 350 F. Lightly grease both sweet potatoes all over. Wrap each potato in foil. Place them in a baking dish. Bake for 45-55 minutes until the sweet potatoes are very tender. An easy tip, you'll know they are ready when you can slide the skins of the potato very easily. 
  • Mash the sweet potatoes then put it into the food processor along with the rest of the ingredients. Process the mixture until very smooth. Pour the sweet potato pie filling into a prepared unbaked pie dish. 
  • Bake the pie for 45-55 minutes or until it no longer jiggles.  The pie may poof up a bit but it's nothing to worry about. It will deflate once the pie is removed from the oven. Let the pie cool down then refrigerate for 2-3 hours until it's set. Slice then serve as is or top with whipped cream and garnish with a sprinkling of cinnamon on top. 


Baking- I stopped boiling my potatoes a long time ago. I now bake them. Baking results in a more flavorful sweet potato. 
Mixing - I always use my food processor to get smooth lump free camera ready sweet potato pie.. This method works so much faster than an electric mixer. It's a HUGE time saver plus it makes your pie look so pretty. You'll need an 8 or 10 cup food processor. See below for my recommendations. 
Slices - *Read the post for help on how to get the perfect slice and Freezing/Reheating tips. 
The crust - *If you notice the pie crust browning too fast place foil around the edges of the pie.
* I used one Pillsbury pie crust for this recipe. The Pie crust that comes with two aluminum pie dish are a lot smaller (even though they claim it's 9 inches) so if you use it, you may be able to make two pies with this recipe.
Corelle 9 in Deep Dish Pie Plate in Winter White 10 cup
Hamilton Food Processor and Veggie Chopper with Bowl scraper
All-Clad Stainless Steel Pie Server 
Chicago Roast Pan with Non stick Rack 13x9
Pyrex Easy Grab Pie
Target Gold Fork. Here's a similar one -> Gold Silverware Set
Keyword black folks sweet potato pie, Soul food, soul food recipes for thanksgiving
Like this? Leave a comment below!Let us know how it was!

Southern Sweet Potato Pie

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southern sweet potato pie on a plate topped with whipped cream.

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  1. I made this sweet potato pie this morning and my entire family loved it so much! My husband and I were fighting over the last slice and yes we finished it off in a few hours smh….I’m abt to head out to the store to buy more sweet potatoes to make several pies and freeze for Thanksgiving day! Hopefully they’ll last lol. I can’t wait to share it with my guests! Thanks so much for sharing your recipe!5 stars

    1. There’s nothing wrong with sweet potato pie for breakfast lol. Glad y’all enjoyed it! Thanks for the great feedback!!

  2. Man this thang here slaps!5 stars

  3. I LOVE this recipe! I’ve made it for thanksgiving and then have been requested to make it for several people who heard about how amazing it was and have since made it about six times since. Every time the reviews come back raving about how amazing it is and I have to agree.
    I did reduce the butter by the second time to a single stick (8 tbsp).
    I also made it with coconut oil (1/4 cup melted instead of butter) for a lactose friend, who gushed about how amazing was.
    Then… just because – glutton – made it with a crumbled pecan topping because when I think bourbon , I think bourbon pecan pie and figured this would marry well, and holy heavens, does it ever!!
    So thank you, thank you, April, for this amazing recipe that has become a family staple!!!5 stars

  4. I have tried SO many sweet potato pie recipes, so many… this one “takes the cake”, easy and delicious!! A great recipe for anyone wanting to try sweet potato pie. I always avoid the recipes that are just pumpkin pie in disguise. I cut back on the butter to one stick.. it was great.
    BTW a total breakthrough not using any milk..its not needed. (often my pies would take for ever to bake or never firm up_5 stars

    1. Thank you so much for trying out the pie! I agree sometimes the ones made with milk take forever to bake through and aren’t really firm. My family has been making sweet potato pie without milk for ages and everyone loves them. It’s the best way to make them. Haha I’m being biased but to each their own. So glad you enjoyed the pie Laura!

  5. It is outrageously over the top good pie. This is my second time making this recipe. The first time I followed the recipe exactly except I added fresh and dried ginger and even though I thought it was sweet enough at the 1 cup of sugar mark (I still added another 1/8 cup). This time I used Swerve sugar substitute, reduced the butter and the sugar (with the dried and fresh ginger again). I doubled the recipe both times. I so happened to have a Patty Labelle pie in the house at the time, and this pie knocked her pie out of the park. Even with half the butter and reduced sugar this pie is stellar.5 stars

    1. Oh wow, I’m really glad the pie worked out for ya! I don’t think I ever tried Pattie’s pie before. I’ll have to try it one day! Thanks so much for the great feedback!

  6. Linda Harness says:

    Can this be doubled or do you have to make one at a time cause i have about 8 pies to make for Thanksgiving please let me know

    1. I tried doubling this recipe because I had to make about 6 pies. It didn’t taste the same so I ended up making them separately. If you have a food processor use it. It will save you a lot of time. It’s best to make them one at a time especially if you’re using a food processor because they have cup limits.