Mississippi Sweet Potato Pie is a classic Southern dessert made with tender, roasted sweet potatoes and warm cinnamon spice, all nestled in a flaky pie crust. Silky smooth and not too sweet, this old-fashioned pie is easy to make and perfect for holidays, potlucks, or Sunday supper. If you’re looking for a time-tested recipe with rich flavor and creamy texture, this sweet potato pie delivers every time. And, the recipe makes two pies, perfect for sharing or saving one for later..
A Beloved Southern Dessert
Sweet potato pie is a staple in many Southern kitchens, and with good reason. It’s cozy, comforting, and deeply rooted in tradition. This Mississippi version has been handed down through generations, known for its velvety filling and perfectly balanced flavor.
Whether you grew up eating sweet potato pie or are just discovering it, this recipe is easy and reliably delicious. With simple pantry ingredients, you can recreate the flavor of old-fashioned baking right at home.
Why You’ll Love This Pie
Creamy texture – From the roasted sweet potatoes and evaporated milk
Warm spice flavor – Just the right touch of cinnamon and vanilla
Not overly sweet – Just enough sugar to bring out the natural flavor of the potatoes
Make ahead friendly – Perfect for prepping a day before your gathering
Budget-friendly – A homemade dessert with humble ingredients and big flavor
Ingredients Overview
You’ll find the full, printable recipe in the recipe below, but here’s what you’ll need to make this pie:
Sweet potatoes – Roasted for the best texture and natural sweetness
Evaporated milk – Adds richness and creaminess
Eggs – Help bind the filling and provide a smooth consistency
Sugar – Granulated sugar provides the sweet balance in the filling
Butter – For extra richness
Spices – Ground cinnamon, salt, and a splash of vanilla extract
Pie crust – You’ll need two 8- or 9-inch unbaked pie shells (homemade or store-bought)
Tips for Success
Roast, don’t boil: Roasting concentrates the flavor and prevents a watery filling.
Use room temperature ingredients: Especially the eggs and butter, for smooth blending.
Mix gently: Blend until just smooth to avoid incorporating too much air.
Shield the crust edge: Use foil or a pie crust shield if it starts to brown too quickly.
- This recipe makes two pies: Be sure to have both crusts ready before you begin.
Serving Suggestions
Sweet potato pie is delicious served at room temperature or slightly chilled. Top with a dollop of whipped cream or a sprinkle of chopped pecans for extra flair.
Storage and Make-Ahead Tips
Store: Cover and refrigerate leftover pie for up to 4 days.
Make ahead: Bake the pie a day in advance and refrigerate until ready to serve.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Mississippi Sweet Potato Pie
Yields: Two 8- or 9-inch pies
INGREDIENTS
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 8 or 9-inch prepared pie shells, unbaked
Whipped cream (optional)
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Un pie muy original seguro es muy delicioso,abrazos.
Whenever I see one of your recipes from the south {Mississippi} I know it will be delicious.
Oh…let me have a piece of that right now! It looks amazing! One of these days I am going to try my hand at making one. Thanks for sharing your recipe!
OMGOSH- That sounds delicious, Lorraine. I have not had sweet potato pie in years and years and years. I always thought it was as good as pumpkin pie, too. Thanks for the recipe! xo Diana
As much as I love pumpkin, I, too, like sweet potato even more! Your pie looks scrumptious!
My favorite way to eat sweet potatoes! Hope you are enjoying fall.