A slice of old fashioned & Southern-to-the-core sweet potato pie, ain’t nothing like it, y’all! This here pie is the one to make for all of your holiday needs and beyond. A filling that’s loaded with flavor from rich yams, brown sugar, evaporated milk, warm spices, and more. Finished with a dreamy, toasted marshmallow topping!

southern sweet potato pie with meringue in glass pie dish

Real talk, once upon a time, I loathed making homemade pies. Seriously, they used to intimidate and give me the full-on sweats, ha! But like all good lessons in life, when you keep practicing something, you get better at it. Listen, it sure did take some time and now I find myself making pies all of the time. This here sweet potato pie recipe is one of my most beloved recipes to date, y’all!

DISCLOSURE: This post is sponsored by Pete and Gerry’s Organic Eggs who I’m always so excited to partner with; all thoughts expressed here are my own. I’ve been a brand ambassador with these friends for some time now and love developing recipes using their high-quality eggs from organic, free range hens.

You’ll find that their eggs come from small family farmers who raise their hens on farms where the hens are free to roam about in the sunshine. I love that their gold standard eggs are USDA Organic, Certified Humane, and contain no antibiotics/hormones/pesticides. The best quality eggs for my recipes!

The Best Sweet Potato Pie, Ever 🙌🏾

I realize that when food bloggers declare their own recipe as “the best” that it’s super cringe, huh lol. However, I’m fully confident that once you make this recipe, you’ll come to the same conclusion. This southern sweet potato pie recipe has been tested to the max and received excellent reviews by all who I’ve served it to. If you’re new to this kind of pie, sweet potato pie is a very much respected pie amongst Southerners and the Black community. Yup, this is the pie that is often at the center of African American households on Thanksgiving.

A lot of folks are used to pumpkin pie around the holidays, but there is nothing like a slice of sweet potato pie. Generally speaking, the sweet potato spud is one of my favorites! That vibrant orange hue and rich, flavorful taste cannot be matched. This pie is loaded with delicious and warm flavors, peeps! The sweet potato taste is at the front and center while also being complimented by warming spices like cinnamon, nutmeg, cardamom, and ginger. Additionally, it’s rich & creamy and dressed with a toasted, marshmallow meringue topping.

slice of sweet potato pie with meringue on small white plate

What You’ll Need For This Pie Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Pie crust: You can use a homemade pie crust recipe or a store-bought frozen 9″ pie shell. This southern sweet potato pie recipe will work with any pie crust that you prefer- including a gluten-free pie crust!
  • Sweet potatoes: I swear by using *garnet yams* whenever I make my sweet potato pie. They have a dark purple-red hue with a rich, moist orange center. However, use any accessible kind of sweet potatoes for this recipe.
  • Butter: Adds some richness and more flavor within the pie, delish.
  • Brown sugar: A pie needs sweetness, brown sugar and sweet potatoes are literal besties. That molasses note in brown sugar is pure chef’s kiss!
  • Spices: You will need cinnamon, nutmeg, salt, cardamom, and ginger. Salt to balance the flavors and the other spices to give some warmth and depth.
  • Cornmeal: I use a little fine cornmeal to act as a bit of a binder and to add more texture/flavor in the sweet potato pie.
  • Bourbon: Gives the pie more depth in flavor that’s clutch in Southern recipes. In case you’re wondering, no, you cannot taste the bourbon once this pie is baked…and it’s totally optional, too!
  • Eggs: They’re in both the pie filling and used to make the marshmallow/meringue garnish. As such, I lean on high-quality eggs like my friends Pete And Gerry’s Organic Eggs!
  • Evaporated milk: This shelf-stable type of milk has 60% of the water content removed from the milk, making it extra rich and creamy, perfect for pies.
  • Vanilla extract: A touch of yummy flavoring for ultra oomph!
  • For the meringue: egg whites, sugar, cream of tartar, salt, and vanilla.

⇢ if you love sweet potato tings; don’t miss my sweet potato pound cake, my sweet potato biscuits, or these sweet potato cinnamon rolls, so good!

sweet potato pie in glass pie dish with carton of Pete and gerry's eggs on the side

How To Make Southern Sweet Potato Pie

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven. Set the oven to 350°F and prep the oven.
  2. Prep the pie crust. Homemade or store-bought pie crust in a pinch!
  3. Make the filling. In a large bowl, whisk together all of the pie filling ingredients until fully combined and smooth.
  4. Pour the filling into the crust. Empty the pie filling into the pie crust. Use an offset spatula to evenly smooth the filling into the crust.
  5. Bake the pie. Place the pie in the oven to bake it off!
  6. Let it cool. Allow the pie to cool down on a wire rack for at least 2-3 hours. Once fully cooled, cover and transfer the pie into the refrigerator.
  7. Garnish. For a really dreamy, gorgeous finale, make the marshmallow/meringue topping. Spread it on top of the cooled sweet potato pie and use a kitchen torch to lightly toast it, yum!
  8. Serve it up! Slice the pie into wedges, serve, and enjoy 🙂

⇢ The making of this southern sweet potato pie could not be easier! Once you have your crust, mix the filling, pour into the crust, and then bake. That’s it. This pie is one helluva dessert and such a must-make for the holiday table. I love how it has so much flavor, perfectly spiced, and wonderfully moist & luscious!

Furthermore, the marshmallow/meringue topping seals the deal. Meringue compliments a lot of baked goods and also nearly anything with sweet potato like pies and casseroles. It’s an optional component but one that truly takes this pie recipe up a few delicious notches, swoon! It’s subtly sweet, creamy, and acts as a nice contrast in flavors. Whipped cream or ice cream pairs well, too.

slices of sweet potato pie on small white plates with gold fork

How To Cook Sweet Potatoes 🍠

⇢ There are three ways to cook your sweet potatoes for making homemade pie:

  • Boiling: This is the method that I almost always go for. A lot of people think boiling sweet potatoes will create waterlogged potatoes but I never have this issue. Bring a large pot of water to a boil. Then place your peeled and quartered sweet potatoes in. Boil them until fork-tender. Here’s what I do to make sure there is no water logging issue >> drain the potatoes completely and then add them back into the same pot and mash them up. The residual heat in the pot will cook off/out any remaining moisture, tadow.
  • Roasting: A bit more time consuming but great! Preheat the oven to 425°F. Rinse and scrub the potatoes clean and pat dry. Then use a fork to prick them all over a few times to aerate. Rub a touch of oil all over the potatoes. Place them onto a baking sheet lined with foil. Bake them for 35-45 minutes or until fork-tender. Once cooled, slice open and spoon the flesh out.
  • Microwaving: Rinse and scrub the potatoes clean and pat dry. Then use a fork to prick them all over a few times to ventilate. Place the sweet potatoes on a microwave-safe plate/paper towel and microwave for 5 minutes, then turn them over and microwave once more for another 5 minutes. Check and make sure that they’re fork-tender. Note: larger potatoes will need to cook for longer, 1 minute more. Be mindful not to overcook!

Pro-tip: While any cooking method above will do the trick, there’s one more thing. Real, mashed sweet potato will contain their stringy fibers and such. Thus, I always recommend giving it a quick pulse in a food processor to achieve a nice, silky smooth puree! This will make sure your pie has the best texture.

sweet potato pie with meringue in glass pie dish

Why You’ll Love This Sweet Potato Pie ♡

This southern sweet potato pie is wildly delicious, friends! You will find this pie to come together so easy and so simple. No need to feel stressed or intimidated because this is a pie recipe that you can depend on. It’s also the perfect dessert to show off on the holiday table; Thanksgiving, Christmas, and all that’s in between! Lastly, I could go on and on, but to sum it up…this foolproof sweet potato pie recipe is simply one of the best out there, period.

Make This Recipe Ahead Of Time

Prep this pie in advance, it’s a great way to save yourself some time! You can make the sweet potato pie filling up to 2 days in advance before pouring into your pie crust and baking. Keep the filling stored inside of an airtight container for freshness. Additionally, for the marshmallow/meringue, you can prep this a good 6-7 hours in advance of serving and store at room temperature. Otherwise, refrigerate for no longer than 1 day ahead.

Note: because meringue has a tendency to weep when refrigerated for too long, I recommend making on the day-of or night before serving.

Storing Homemade Sweet Potato Pie

Make sure your sweet potato pie is completely cooled, first. Then you can wrap the leftover pie itself or leftover individual slices in foil. I also like to then put it into an airtight container for extra measure. The pie will keep stored in the fridge for up to 3-4 days (without meringue) and up to 2 days (with meringue). Serve it straight from the fridge, as desired.

If you’d like to freeze your pie, this can also be done! Make sure the pie is cooled and then wrap the pie very well. The pie will keep stored in the freezer for up to 1 month. When ready to serve, let it thaw out completely in the fridge, overnight. Note: if you topped with the meringue, I do not recommend freezing the pie.

black hand holding small white plate with slice of sweet potato pie

Gahh, I’m over the moon about this southern sweet potato pie, y’all! It’s my favorite and I hope you all enjoy this pie recipe. Until next time! 🤟🏾

For more southern-inspired recipes, peep my southern collard greens, my chicken po’ boys, this cabbage and sausage, and my smothered pork chops.

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southern sweet potato pie with meringue in glass pie dish

Southern Sweet Potato Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Southern
Save Recipe


A slice of old fashioned & Southern-to-the-core sweet potato pie, ain’t nothing like it, y’all! This here pie is the one to make for all of your holiday needs and beyond. A filling that’s loaded with flavor from rich yams, brown sugar, evaporated milk, warm spices, and more. Finished with a dreamy, toasted marshmallow topping!



For the sweet potato pie:

  • 1 (9-inch) pie crust, homemade or store-bought
  • 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 Pete and Gerry’s Organic Eggs
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract

For the marshmallow/meringue topping:

  • 2 large Pete and Gerry’s Organic Eggs, whites only
  • 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


For the sweet potato pie:

  1. Preheat the oven to 350°F. Then place an oven rack in the center of the oven >> this helps the pie to cook more evenly.
  2. Add the mashed sweet potato into a food processor or stand mixer with the paddle attachment. Pulse/beat the mashed sweet potatoes a few times until silky smooth (free from stringy fibers)- then set aside.
  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 everything together until well combined and completely smooth.
  4. Pour the filling into the prepared pie pan and use an offset spatula/spoon to smooth out the filling, if needed.
  5. Bake the pie for 55-60 minutes. Check the pie after 30 minutes of baking to check in on the crust- if overly browned, tent the pie crust with foil/pie crust shields. Once done baking, the center of the pie should give a slight little jiggle/wobble. 
  6. After baking, set the pie on a wire rack to cool down, at least 2-3 hours. Then cover the pie with foil and transfer to the refrigerator to cool down completely and store. This pie contains milk and eggs and needs to be stored in the fridge at all times. Garnish with meringue topping, if desired, or whipped cream. Slice and serve. Enjoy!

For the marshmallow/meringue topping:

  1. Fill a small saucepan with a few inches of water and bring to a simmer. Using a small, heatproof bowl, place the egg whites, sugar, cream of tartar, and salt into the bowl. Place the bowl over the saucepan, creating a double boiler- make sure the water in the saucepan is not touching the bottom of the bowl.
  2. Continuously whisk the mixture together until the sugar dissolves and the mixture goes from thick to thin, about 5-6 minutes. As you continue to stir, look for the mixture to get somewhat frothy and warm. Carefully, test the mixture by dipping a finger in, you should feel no sugar granules when rubbing between your fingers.
  3. Turn off the heat and remove the small bowl from the top. Stir in the vanilla bean paste/vanilla extract, whisk to fully combine.
  4. Beat the mixture: Add the meringue into the bowl of a stand mixture or use a handheld mixer; beat the meringue on high speed until fluffy with stiff peaks, about 5-7 minutes. Lift the beater and look for the meringue to stand tall without weeping. 
  5. Spread the meringue onto the cooled sweet potato pie. Serve as is or use a kitchen torch to lightly toast the meringue, as pictured. 


  1. Please read the blog post in its entirety for more tips + tricks.