Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Southern Sweet Potato Pie (Smooth, Spiced & Made from Scratch)

Sarah Smith
Oct 31, 2025
3 min read

Updated: Dec 25, 2025

a whole sweet potato pie with a dollop of whip cream on a white plate

If comfort had a flavor, it would be Sweet Potato Pie — creamy, buttery, and full of warm spices. This Southern classic has been passed down through generations, gracing Thanksgiving tables and Sunday dinners alike.

It’s similar to pumpkin pie, but with a deeper, earthier sweetness and a smoother texture. The roasted sweet potatoes bring natural caramel notes that pair perfectly with cinnamon, nutmeg, and vanilla.

Serve it warm with whipped cream or cold straight from the fridge — either way, it’s pure comfort in every bite. Serve this pie after classic sweet potato casserole for a full Southern meal, or pair it with apple crisp and hummingbird cake for a festive dessert trio.

Recipe Card

Servings: 8 Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour 15 minutes

Ingredients

For the Pie Filling:

2 cups mashed cooked sweet potatoes (about 2–3 medium potatoes)
½ cup (1 stick) butter, melted
1 cup granulated sugar
½ cup evaporated milk (or heavy cream)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

Cook the Sweet Potatoes: Preheat oven to 400°F. Pierce sweet potatoes and bake on a foil-lined tray for 45–50 minutes, or until tender. Let cool slightly, peel, and mash until smooth.
Make the Filling: In a large bowl, combine mashed sweet potatoes, melted butter, sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth using a hand mixer or whisk.
Prepare the Crust: Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges if desired.
Assemble and Bake: Pour the filling into the unbaked crust. Smooth the top with a spatula and bake at 350°F for 50–55 minutes, or until the center is set and a knife inserted comes out clean.
Cool and Serve: Allow the pie to cool completely on a wire rack. Serve at room temperature or chilled with whipped cream or a sprinkle of cinnamon.

Tips for the Best Sweet Potato Pie

Bake, don’t boil — baking keeps the sweet potatoes flavorful and less watery.
For a creamier filling, blend the mixture until silky smooth.
Add a dash of ginger or allspice for extra warmth.
Store leftovers covered in the fridge for up to 4 days.
Want it dairy-free? Substitute coconut milk for evaporated milk and vegan butter for a tropical twist.

Final Thoughts

This Southern Sweet Potato Pie is a true classic — simple, smooth, and perfectly spiced. It’s a recipe that brings warmth, nostalgia, and a touch of Southern sweetness to any table.

Whether it’s for Thanksgiving, Christmas, or a quiet weekend treat, this pie never disappoints.

FAQ

Q: Can I use canned sweet potatoes? Yes — canned sweet potato or even canned yams work if drained well.

Q: How do I make the filling smooth? Puree the cooked sweet potatoes or whip them until silky before adding the remaining ingredients.

Q: Should I prebake the crust? It’s optional, but blind-baking helps prevent a soggy bottom.

Q: Can I make sweet potato pie ahead? Yes — bake up to 2 days ahead and refrigerate. It tastes even better chilled.

Q: Can I freeze sweet potato pie? Absolutely — freeze for up to 3 months. Thaw in the fridge.