Easy Southern Sweet Potato Pie


  • 2-3 large sweet potatoes
  • 1 unbaked 9-inch pie crust
  • 1/2 cup melted butter (I prefer unsalted)
  • 1/2 cup maple syrup
  • 1 – 1 1/2 cups granulated sugar (depending on the level of sweetness you desire
  • 2 large eggs beaten
  • 1/2 cup evaporated milk
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • whipped cream for garnish


  • Clean the sweet potatoes and drain.
  • Place the potatoes in a large pot and cover with cold water. Bring the water to a boil over medium heat, and cook until the potatoes are tender, 30 to 40 minutes. The potatoes should be tender but not overly mushy. If you can stick a form in them, they are done. Alternatively, you can cook the potatoes in the instant pot. (if you’re short on time)
  • When the potatoes are done, drain and cool them.
  • Preheat the oven to 375 degrees F.  
  • When the potatoes are cool, peel them and mash/mix them in a large bowl with a mixer. 
  • Add the melted butter, corn syrup, and sugar. Beat on medium-high speed. Remove any strings that collect on the mixture. 
  • Add the eggs one at a time. Beat well after each addition.
  • Add the evaporated buttermilk. Add the nutmeg, cinnamon, allspice, vanilla extract, and salt. Beat until the filling is smooth. (removing any excess strings in the mixture.)
  • Pour the mixture into the pie crust.
  • Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean.  
  • Remove from the oven and let the pies cool  
  • (optional) Garnish with whipped cream.

Tools Used in This Recipe

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Ash Renee

Ash Renee, is an NYC Real Estate/Business Lawyer, Consultant, and Blogger. A New York transplant for the last 10 years, Ash loves exploring the NYC restaurants, fashion, and the black professional social scene. Ash was born and raised in Chicago.

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