Mississippi Sweet Potato Pie: A Soulful Southern Tradition | Rina’s Recipes

There’s something almost magical about the way a Mississippi Sweet Potato Pie can transform an ordinary meal into a celebration. This isn’t just dessert – it’s a cultural touchstone, a piece of Southern history that tells stories of family gatherings, holiday traditions, and the remarkable alchemy that happens when simple ingredients come together with care and intention.

Growing up in the South, sweet potato pie wasn’t just something we ate – it was something we anticipated, discussed, and remembered. The distinctive aroma of sweet potatoes blending with warm spices and buttery crust would drift through the house, signaling that something special was about to happen. That’s the experience I want to share with you today.

This heirloom recipe captures the authentic essence of Mississippi Sweet Potato Pie – silky-smooth, deeply flavored, and perfectly spiced. It strikes that delicate balance between sweetness and earthiness that makes this dessert so beloved throughout the South and beyond. Whether you’re continuing a family tradition or creating a new one, this recipe will guide you to sweet potato pie perfection.

The Rich History of Mississippi Sweet Potato Pie

Before we dive into making this Southern classic, let’s take a moment to appreciate its storied past. Sweet potato pie is deeply rooted in African American culinary traditions and holds a special place in Mississippi’s food culture. Unlike its cousin, the pumpkin pie (which arrived with European settlers), sweet potato pie evolved from African cuisine and was adapted with ingredients available in the American South.

Sweet potatoes thrived in the Southern climate, making them an accessible staple for families across economic backgrounds. During times of hardship, including the Great Depression and beyond, sweet potatoes provided reliable nutrition and comfort. The transformation of this humble root vegetable into a celebratory dessert speaks to the ingenuity and resilience of Southern cooks.

In Mississippi specifically, sweet potato pie became synonymous with Sunday dinners, homecomings, and holiday celebrations. Each family developed their own variation – some favoring more spice, others incorporating specific techniques passed down through generations. What remains consistent is the pie’s ability to bring people together and create moments of joy around the table.

According to the Mississippi Department of Agriculture and Commerce, sweet potatoes remain one of the state’s important crops, with Mississippi ranking among the top sweet potato producing states in the country. This agricultural heritage continues to influence regional cuisine and celebrations.

What Makes Mississippi Sweet Potato Pie Special?

What distinguishes a truly exceptional Mississippi Sweet Potato Pie from an ordinary one? The answer lies in several key elements that Southern bakers have perfected over generations:

1. The sweet potatoes themselves: Mississippi sweet potatoes, particularly the Beauregard and Covington varieties, have exceptional natural sweetness and a vibrant orange flesh that gives the pie its characteristic color and flavor.
2. The texture: An authentic Mississippi Sweet Potato Pie has a silky, custard-like consistency – never grainy or too dense. This requires proper preparation of the sweet potatoes and careful mixing.
3. The spice balance: While Northern pumpkin pies often lean heavily on clove and allspice, Mississippi Sweet Potato Pie traditionally highlights cinnamon and nutmeg, with vanilla providing depth without overwhelming the sweet potato flavor.
4. The crust: A properly flaky, buttery crust provides the perfect contrast to the creamy filling.

My recipe honors these traditional elements while ensuring the techniques are accessible to home bakers of all experience levels.

Essential Ingredients for Authentic Mississippi Sweet Potato Pie

The beauty of this pie lies in its straightforward ingredient list. Each component plays an important role in creating that distinctive Mississippi Sweet Potato Pie flavor and texture:

For the pie crust, while a homemade all-butter crust provides the best flavor and texture, a high-quality store-bought crust can work well when you’re short on time. I’ve included a simple pie crust recipe below for those who want to make everything from scratch.

For the Homemade Pie Crust (Optional)

Step-by-Step Instructions for Perfect Mississippi Sweet Potato Pie

Preparing the Sweet Potatoes

The foundation of any great sweet potato pie is properly prepared sweet potatoes. This step is crucial for achieving that silky-smooth texture that sets Mississippi Sweet Potato Pie apart.

1. Wash and dry the sweet potatoes thoroughly.
2. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
3. Pierce each sweet potato several times with a fork to allow steam to escape.
4. Place on the prepared baking sheet and bake for 45-60 minutes, or until completely tender when pierced with a knife. The sweet potatoes should be very soft.
5. Allow to cool until you can handle them comfortably.
6. Peel away the skins (they should slip off easily when fully cooked) and place the flesh in a large mixing bowl.
7. Mash thoroughly with a potato masher until no lumps remain.
8. Measure out 2 cups of the mashed sweet potato for your pie. Any extra can be saved for another use.

Pro Tip: While some recipes call for boiling the sweet potatoes, I prefer roasting them as it concentrates their flavor and reduces moisture, resulting in a more intense sweet potato taste in your finished pie.

If you’re looking for other creative ways to use sweet potatoes in your cooking, check out my guide to purple sweet potato recipes, which offers some unique variations beyond the traditional orange varieties.

Making the Pie Crust (If Using Homemade)

1. Combine the flour, sugar, and salt in a large bowl.
2. Add the cold cubed butter and use a pastry cutter, two forks, or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add ice water one tablespoon at a time, stirring gently with a fork until the dough begins to come together. You may not need all the water.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll the chilled dough on a lightly floured surface to about ⅛-inch thickness and a 12-inch diameter.
6. Transfer to a 9-inch pie plate, trim excess leaving about 1-inch overhang, then fold under and crimp as desired.
7. Refrigerate the prepared crust for 30 minutes before filling and baking.

Pro Tip: Keep all ingredients cold when making pie crust. The cold butter creates steam pockets during baking, resulting in those desirable flaky layers.

Preparing the Sweet Potato Pie Filling

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the 2 cups of mashed sweet potatoes with the melted butter, mixing until well incorporated.
3. Add both sugars and mix until the mixture is smooth and the sugars have dissolved.
4. In a separate small bowl, beat the eggs lightly.
5. Add the beaten eggs to the sweet potato mixture and stir until fully incorporated.
6. Pour in the evaporated milk and vanilla extract, stirring to combine.
7. Add all the spices and salt, mixing thoroughly to ensure even distribution.
8. Use a hand mixer or stand mixer on medium speed for about 2 minutes to create a smooth, lump-free filling. Alternatively, you can process the mixture in a food processor for the silkiest texture.

Assembling and Baking the Pie

1. Remove your prepared pie crust from the refrigerator.
2. Pour the sweet potato filling into the unbaked pie crust, spreading it evenly with a spatula if needed.
3. Tap the filled pie plate gently on the counter a few times to remove any air bubbles.
4. Place the pie on the center rack of your preheated oven.
5. Bake for 45-55 minutes, or until the center is almost set. The pie is done when a knife inserted about 1 inch from the edge comes out clean. The center may still be slightly jiggly but will firm up as it cools.
6. If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
7. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.
8. Refrigerate for at least 4 hours (preferably overnight) for the best flavor and texture.

Pro Tip: When checking if your pie is done, remember that the center should still have a slight wobble, like set gelatin. If it’s completely firm in the center while hot, it may crack as it cools.

Serving Suggestions for Mississippi Sweet Potato Pie

While this pie is certainly delicious on its own, there are several traditional ways to serve it that enhance the experience:

• Classic Southern Style: Top with a dollop of freshly whipped cream, lightly sweetened with a touch of vanilla.
• Holiday Indulgence: Serve with a scoop of vanilla ice cream and a light drizzle of caramel sauce.
• Modern Twist: Add a sprinkle of candied pecans or a light dusting of cinnamon sugar.
• Traditional Pairing: In many Southern households, sweet potato pie is enjoyed alongside a cup of strong coffee or hot tea.

If you’re looking for a complete dessert spread, this pie pairs beautifully with other Southern classics. Consider serving alongside my Easy Berry Cobbler for a dessert selection that offers complementary flavors and textures.

Recipe Variations and Regional Twists

While the classic Mississippi Sweet Potato Pie is perfect as is, there are several regional variations and modern twists you might want to explore:

Traditional Variations

• Praline-Topped Sweet Potato Pie: Add a layer of praline topping (brown sugar, butter, and pecans) during the last 10 minutes of baking for a crunchy, caramelized finish.
• Bourbon Sweet Potato Pie: Add 1-2 tablespoons of quality bourbon to the filling for a sophisticated flavor profile with notes of caramel and vanilla.
• Marshmallow-Topped: For a play on sweet potato casserole, top the baked and cooled pie with mini marshmallows and briefly broil until golden.

Modern Interpretations

• Streusel-Topped: Add a buttery streusel topping with oats and brown sugar for texture contrast.
• Sweet Potato Cheesecake Pie: Blend 4 ounces of cream cheese into your sweet potato mixture for a creamier, tangier profile.
• Coconut Sweet Potato Pie: Replace some of the evaporated milk with coconut milk and add ¼ cup toasted coconut to the filling.

Dietary Adaptations

• Gluten-Free: Use a gluten-free pie crust or almond flour crust.
• Dairy-Free: Substitute coconut oil for butter and full-fat coconut milk for evaporated milk.
• Vegan: Use plant-based butter, coconut milk, and a flax egg replacement (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

For those interested in exploring more creative dessert ideas, you might want to check out my Crescent Roll Cheesecake recipe, which applies a similar spirit of innovation to another beloved dessert classic.

Nutritional Information

For those keeping track of nutritional content, here’s an approximate breakdown per slice (based on 8 slices per pie):

It’s worth noting that sweet potatoes themselves are packed with nutrients, including beta-carotene, fiber, potassium, and vitamins A and C. While this is certainly a dessert, it does provide some nutritional benefits compared to many other sweet treats!

According to the USDA Food and Nutrition Information Center, sweet potatoes are considered a nutritional powerhouse that can be part of a healthy diet when enjoyed in appropriate portions.

Storing and Freezing Your Mississippi Sweet Potato Pie

One of the advantages of sweet potato pie is that it keeps well and can even be made ahead for holidays and special occasions.

Refrigerating

• Sweet potato pie should always be refrigerated after cooling completely.
• Cover loosely with plastic wrap or aluminum foil.
• Will keep fresh for up to 4 days in the refrigerator.
• For best flavor, allow refrigerated pie to come to room temperature for about 30 minutes before serving.

Freezing

• Sweet potato pie freezes exceptionally well, making it perfect for advance holiday preparation.
• Cool the pie completely, then wrap tightly in several layers of plastic wrap, followed by a layer of aluminum foil.
• Label with the date and freeze for up to 3 months.
• To thaw, place in refrigerator overnight, then allow to come to room temperature before serving.
• If desired, refresh in a 300°F oven for 10-15 minutes after thawing for a crisper crust.

Troubleshooting Common Sweet Potato Pie Problems

Even experienced bakers occasionally encounter challenges. Here are solutions to the most common issues:

Problem: Cracked Filling

Cause: Overbaking or cooling too quickly.
Solution: Watch baking time carefully and remove when center is still slightly jiggly. Cool gradually at room temperature.

Problem: Soggy Bottom Crust

Cause: Underbaking or filling too wet.
Solution: Pre-bake (blind bake) the crust for 10 minutes with weights before adding filling. Make sure sweet potatoes aren’t too moist.

Problem: Runny Filling

Cause: Underbaking or too much liquid in recipe.
Solution: Bake until the filling is mostly set with just a slight jiggle in center. Refrigerate pie thoroughly before cutting.

Problem: Tough Crust

Cause: Overworking the dough or adding too much water.
Solution: Handle dough minimally and add ice water just until dough comes together.

Frequently Asked Questions About Mississippi Sweet Potato Pie

What’s the difference between sweet potato pie and pumpkin pie?

While visually similar, sweet potato pie has a denser, creamier texture and a more distinct natural sweetness. Sweet potato pie typically uses less dairy and has a stronger sweet potato flavor, while pumpkin pie relies more heavily on spices and has a lighter, more custard-like consistency.

Can I use canned sweet potatoes instead of fresh?

Yes, though fresh will provide better flavor and texture. If using canned, drain very well and use paper towels to remove excess moisture. You’ll need about 16 ounces of canned sweet potatoes to replace the 2 cups of fresh mashed.

Why is my sweet potato pie stringy?

Stringiness typically occurs when the sweet potatoes aren’t cooked thoroughly. Make sure they’re completely soft before mashing. For extra smoothness, you can put the mashed sweet potatoes through a food processor or use an immersion blender.

How can I tell when my sweet potato pie is done?

The pie is done when a knife inserted about an inch from the edge comes out clean and the center still has a slight jiggle (like gelatin). The internal temperature should reach about 175°F. The center will continue to set as it cools.

Can I make Mississippi Sweet Potato Pie without evaporated milk?

Yes. You can substitute heavy cream, half-and-half, or even coconut milk (for a tropical twist) in equal amounts. Each will alter the flavor and richness slightly but will still produce a delicious pie.

Why This Mississippi Sweet Potato Pie Recipe Works

After testing countless variations, I’m confident this recipe achieves the perfect balance of authenticity and accessibility. Here’s why it works so well:

• Roasting the sweet potatoes concentrates their flavor and reduces excess moisture.
• The combination of granulated and brown sugar provides both sweetness and depth.
• Evaporated milk adds richness without making the filling too heavy.
• The precise blend of spices complements the sweet potato flavor without overwhelming it.
• The detailed instructions help you achieve the perfect texture every time.

Whether you’re a seasoned baker or trying sweet potato pie for the first time, this recipe provides the framework for success while allowing room for your own personal touches.

Conclusion: Sharing The Tradition of Mississippi Sweet Potato Pie

There’s something truly special about preparing a Mississippi Sweet Potato Pie. As you mix the filling, crimp the edges of the crust, and fill your kitchen with those heavenly aromas, you’re not just making a dessert – you’re participating in a cherished tradition that has brought comfort and joy to generations of families.

What I love most about this recipe is how it connects us – to our roots, to our loved ones, and to moments of celebration both past and future. Every time I prepare this pie, I think of my grandmother’s kitchen and the legacy of cooking she passed down to me. Now, I’m passing that legacy to you.

I hope this Mississippi Sweet Potato Pie brings as much warmth and happiness to your table as it has to mine over the years. Whether you’re continuing a family tradition or starting a new one, remember that the most important ingredient is the love and care you put into making it.

Have you tried making this Mississippi Sweet Potato Pie? Do you have your own family variations or serving traditions? I’d love to hear about your experience in the comments below!

Until next time, happy baking from my kitchen to yours.

With warmth and gratitude,

Rina

Mississippi Sweet Potato Pie

There's something almost magical about the way a Mississippi Sweet Potato Pie can transform an ordinary meal into a celebration. This isn't just dessert – it's a cultural touchstone, a piece of Southern history that tells stories of family gatherings, holiday traditions, and the remarkable alchemy that happens when simple ingredients come together with intention.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Southern

Servings 8 slices

Calories 320 kcal

Ingredients

  

• 2 pounds orange-fleshed sweet potatoes Beauregard or Covington varieties preferred
• 4 tablespoons unsalted butter melted and slightly cooled
• 3/4 cup granulated sugar adjust based on sweetness of your potatoes
• 1/4 cup light brown sugar packed
• 3 large eggs room temperature
• 2/3 cup evaporated milk not sweetened condensed milk
• 1 1/2 teaspoons pure vanilla extract real vanilla, not imitation
• 1 1/2 teaspoons ground cinnamon freshly ground if possible
• 1/2 teaspoon ground nutmeg freshly grated adds exceptional flavor
• 1/4 teaspoon ground ginger adds warmth without dominating
• 1/2 teaspoon salt enhances all other flavors
• 1 9-inch pie crust homemade or store-bought

Instructions

 

• Wash and dry the sweet potatoes thoroughly.
• Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
• Pierce each sweet potato several times with a fork to allow steam to escape.
• Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until completely tender when pierced with a knife.
• Allow the sweet potatoes to cool until you can handle them comfortably.
• Peel away the skins and place the flesh in a large mixing bowl.
• Mash the sweet potatoes thoroughly with a potato masher until no lumps remain.
• Measure out 2 cups of the mashed sweet potato for your pie. Any extra can be saved for another use.
• In a large bowl, combine the 2 cups of mashed sweet potatoes with the melted butter, mixing until well incorporated.
• Add both the granulated and brown sugars and mix until the mixture is smooth and the sugars have dissolved.
• In a separate small bowl, beat the eggs lightly.
• Add the beaten eggs to the sweet potato mixture and stir until fully incorporated.
• Pour in the evaporated milk and vanilla extract, stirring to combine.
• Add all the spices and salt, mixing thoroughly to ensure even distribution.
• Use a hand mixer or stand mixer on medium speed for about 2 minutes to create a smooth, lump-free filling. Alternatively, you can process the mixture in a food processor for the silkiest texture.
• Remove your prepared pie crust from the refrigerator.
• Pour the sweet potato filling into the unbaked pie crust, spreading it evenly with a spatula if needed.
• Tap the filled pie plate gently on the counter a few times to remove any air bubbles.
• Place the pie on the center rack of your preheated oven.
• Bake for 45-55 minutes, or until the center is almost set. The pie is done when a knife inserted about 1 inch from the edge comes out clean. The center may still be slightly jiggly but will firm up as it cools.
• If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
• Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.
• Refrigerate for at least 4 hours (preferably overnight) for the best flavor and texture.

Notes

Feel free to try variations like praline-topped, bourbon-infused, or marshmallow-topped sweet potato pie. You can also experiment with modern twists like a streusel topping or a sweet potato cheesecake pie.

Keyword Pie, Sweet Potato