Aunt Vivian's Sweet Potato Pie - Classic Southern Dessert

My grandmother kept a index card in her recipe box with three words on the front: sweet potato pie. No name, no notes. I finally worked out it was the one her sister Vivian made every November, and the amounts on the back made three pies, not one. That's the version here.

Three pies sounds like a lot until you do the math. Four big sweet potatoes, two sticks of butter and a bag of sugar go into one bowl, and the filling splits neatly between three frozen crusts. You boil the potatoes first, which takes about half an hour, so start those before anything else.

One thing I learned the hard way: let the potatoes cool all the way before you mash them. Hot potatoes steam, and steam makes the filling loose and watery. Give them time on the counter and the texture comes out right.

Step-by-Step Instructions

1. Boil the sweet potatoes

Put the whole sweet potatoes in a big pot and cover them with water. Bring it to a boil and cook until a fork goes in easily, about 25 to 30 minutes. Drain them and let them cool completely.

2. Heat the oven

Set the oven to 365°F (185°C). Move a rack to the middle position so all three pies get even heat.

3. Mash the potatoes

Peel the cooled potatoes and put the flesh in a large bowl. Mash with an electric hand mixer or a fork until no lumps are left.

4. Build the filling

Pour in the melted butter, sugar, nutmeg, cinnamon and salt. Beat until smooth, then scrape the bowl down with a rubber spatula. Crack in the eggs one at a time, mixing after each. Add the self-rising flour, buttermilk, vanilla and lemon extract, then beat once more until everything is combined.

5. Fill the crusts

Spoon the filling into the three frozen crusts, dividing it evenly. Smooth the tops with the back of a spoon.

6. Bake the pies

Bake for about 1 hour, until the centers are set. If the crust edges get dark before the filling is done, cover them with foil. Let the pies cool on a wire rack for 2 hours.

7. Slice and serve

Cut into wedges once the pies are fully cool. Serve plain or with a spoon of whipped cream.

Variations

Roasted potatoes

bake the sweet potatoes at 400°F for about 50 minutes instead of boiling. The flavor is deeper, but plan the extra time.

Single pie

cut every ingredient to one third and bake one pie. Watch it closely, since a single pie can set faster than three.

Lighter spice

drop the nutmeg to half a teaspoon if you like a gentler flavor.

How to Store Aunt Vivian’s Sweet Potato Pie

Frequently Asked Questions

Aunt Vivian's Sweet Potato Pie – Classic Southern Dessert

A smooth, spiced sweet potato filling in a flaky crust, baked low and slow until just set. This old-fashioned Southern pie makes three whole pies at once.

15 minPrep time90 minCook time225 minTotal8Servings

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Ingredients

• 3 lb large sweet potato (4 potatoes)
• 1 cup unsalted butter (2 sticks, melted)
• 2 ½ cups sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 4 large eggs
• 1 tablespoon self-rising flour
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 pies frozen prepared pie crust (unbaked)

Instructions

1. 1Boil the sweet potatoes — Put the whole sweet potatoes in a big pot and cover them with water. Bring it to a boil and cook until a fork goes in easily, about 25 to 30 minutes. Drain them and let them cool completely.
2. 2Heat the oven — Set the oven to 365°F (185°C). Move a rack to the middle position so all three pies get even heat.
3. 3Mash the potatoes — Peel the cooled potatoes and put the flesh in a large bowl. Mash with an electric hand mixer or a fork until no lumps are left.
4. 4Build the filling — Pour in the melted butter, sugar, nutmeg, cinnamon and salt. Beat until smooth, then scrape the bowl down with a rubber spatula. Crack in the eggs one at a time, mixing after each. Add the self-rising flour, buttermilk, vanilla and lemon extract, then beat once more until everything is combined.
5. 5Fill the crusts — Spoon the filling into the three frozen crusts, dividing it evenly. Smooth the tops with the back of a spoon.
6. 6Bake the pies — Bake for about 1 hour, until the centers are set. If the crust edges get dark before the filling is done, cover them with foil. Let the pies cool on a wire rack for 2 hours.
7. 7Slice and serve — Cut into wedges once the pies are fully cool. Serve plain or with a spoon of whipped cream.

Cook's note: This makes three 9-inch pies, so it's a good recipe when you're feeding a crowd or want extra for the freezer. Keep the crusts frozen until the filling is mixed.

Servings: 8

Cuisine: American

Course: Dessert

RecipesCooker15 minutes90 minutes225 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.