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This Mississippi sweet potato pie is surprisingly easy to prepare, especially if you use frozen pie crusts, and it makes 2 pies, perfect for a holiday feast. If you don’t need 2 pies, make one for dessert and freeze the other one for later. And feel free to cook and mash the sweet potatoes the day before you plan to bake them. This pie can’t be beat! The filling is mixed in the blender or with an immersion blender, eliminating those pesky bits of stringy sweet potato.
What are the best sweet potatoes for pie?
I love Red Garnet sweet potatoes because they are moist and sweet when cooked. Jewel, Covington, and Beauregard are excellent choices for baking and pies as well.
To avoid the dreaded soggy bottom, it’s best to partially bake the crust for sweet potato, pumpkin, and custard pies. It means a little more time in the oven, but it is worth it.
What You’ll Like About This Dish
Makes two pies. Ideal for holidays, gifting, or freezing.
Classic Southern flavor. Warm spices and sweet potatoes create a comforting, nostalgic dessert.
Silky texture. Blending the filling makes it extra smooth and custardy.
Flexible crust options. Works with frozen, refrigerated, or homemade pie shells.
Ingredient Notes
- Pie shells – Use regular-depth 9-inch crusts, not deep-dish. Frozen or homemade both work.
- Sweet potatoes – Cooked and mashed; about 2½ pounds whole will yield 3 cups mashed.
- Evaporated milk or cream – Either creates a smooth, creamy filling.
- Butter – Melted butter adds richness and helps the filling set beautifully.
- Warm spices – Cinnamon and nutmeg provide classic sweet potato pie flavor.
- Eggs – Help create the custard-like structure.
Steps to Make Mississippi Sweet Potato Pie
- Par-bake the pie shells following the package or homemade instructions.
- Reduce the oven temperature and prepare the sweet potato filling.
- Blend the sweet potatoes, butter, sugar, milk, and vanilla until smooth.
- Add eggs and spices and blend again.
- Pour the filling into the pie shells.
- Bake until set with a slight jiggle in the center.
- Cool on a rack, then refrigerate before serving.
Tips
- Blend the filling thoroughly for the smoothest texture.
- Use pie shields or foil to protect the crust edges from over-browning.
- Check doneness by gently shaking—look for just a slight wobble in the center.
Recipe Variations
- Make it spicier. Add ginger, allspice, or a pinch of cloves.
- Use brown sugar. Swap part of the granulated sugar for brown sugar for deeper flavor.
- Add citrus. Stir in a teaspoon of orange zest for brightness.
- Top it. Serve with whipped cream, toasted pecans, or marshmallow fluff.
Serving Suggestions
- Serve with lightly sweetened whipped cream.
- Pair with coffee or hot tea.
- Add a sprinkle of cinnamon or nutmeg on top.
- Garnish with toasted pecans or a drizzle of caramel.
How to Store
Refrigerate: Cover the baked pies and store them in the refrigerator for up to 4 days.
Freeze: Wrap the cooled pies tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Serve cold or bring to room temperature; a brief warm-up in a low oven is optional but not required.
You might also enjoy this extra-special pumpkin pie or this holiday-worthy pumpkin pecan pie. Or if you want to get away from the classic pie, try this creamy Instant Pot sweet potato custard.
Mississippi Sweet Potato Pie
Ingredients
- 2 9-inch pie shells, frozen or homemade (not deep-dish)
- ½ cup melted butter,
- 2 ½ pounds cooked sweet potatoes, (3 cups mashed)
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk , or half-and-half
- 1 ½ tsp vanilla extract
- 3 large eggs
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp fine salt
Recommended Equipment
Instructions
Par-Bake the Pie Shells *
- Preheat the oven to 400°F and place a baking sheet in the oven. Prick the bottom and sides of the dough all over with a fork and line the pie shells with foil or parchment paper. Fill the lined pie shells with pie weights, dried beans, or uncooked rice.2 9-inch pie shells
- Bake the lined pie shells with weights for 15 minutes, until the crust edges look dry and begin to brown. Remove the crusts from the oven and remove the foil and weights. Return the crusts to the oven and bake for 7 minutes longer. Transfer the partially baked crusts to racks and set aside while you make the filling. Reduce the oven temperature to 350°F.
Make the Filling
- Combine the melted butter, mashed sweet potatoes, granulated sugar, evaporated milk or half-and-half, and vanilla extract in a bowl. Blend with an immersion blender or mixer until very smooth. Alternatively, blend the filling mixture in an electric blender.1/2 cup melted butter | 2 1/2 pounds cooked sweet potatoes | 1 1/2 cups granulated sugar | 3/4 cup evaporated milk | 1 1/2 tsp vanilla extract
- Blend in the eggs, cinnamon, ground nutmeg, and salt.3 large eggs | 1 1/2 tsp ground cinnamon | 1/2 tsp ground nutmeg | 1/2 tsp fine salt
- Pour the filling into the prepared pie shells and bake at 350°F for 55 to 65 minutes, or until the filling is set with just a slight jiggle in the center. Check on the pie after about 25 minutes for over-browning. Place pie shields or aluminum foil strips over the crust edge if necessary.
- Transfer the baked pies to a rack and let them cool for 1 1/2 hours. Cover the cooled pies and store them in the refrigerator until serving time.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Recipe was easy to follow and make. I’ve added this as my go to recipe for sweet potato pies. My family loved it!
So glad you liked it. It’s a family favorite here!