Silky, Spiced, and Deeply Southern
This Southern Sweet Potato Pie by Lakeisha Dixon of @savoryandsweettreatsatl is the definition of comfort. Made with baked sweet potatoes, browned butter, and a touch of molasses, it brings the warm, caramel depth that defines Southern baking. Each bite is creamy, perfectly spiced with cinnamon and nutmeg, and kissed with vanilla and butter extract for that nostalgic, home-baked flavor.
Unlike pumpkin pie, this classic dessert carries soul. The texture is smooth and luscious, baked into a flaky crust that fills the kitchen with the aroma of butter, sugar, and spice. Whether served warm with whipped cream or chilled straight from the fridge, it’s pure Southern sweetness in every forkful.
Ingredients
For the Filling
- 5 large sweet potatoes, baked and peeled
- 2 cups sugar
- ½ cup brown sugar
- 2 tbsp molasses
- 1½ sticks salted butter, browned
- 3 large eggs, beaten
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp butter extract
- 1 cup half-and-half or French Vanilla Coffee-mate
- ⅛ tsp salt
For the Crust
- 2 deep-dish pie crusts, pre-made or homemade
Step-by-Step Instructions
1. Prepare and Preheat
- Preheat your oven to 375°F (190°C).
- Place your pie crusts on a baking sheet for easy transfer.
2. Brown the Butter
- In a small saucepan, melt 1½ sticks of salted butter over medium heat until golden brown and fragrant.
- Set aside to cool slightly.
3. Make the Filling
- In a large bowl, combine baked sweet potatoes, sugars, and molasses.
- Add the browned butter, eggs, cinnamon, nutmeg, vanilla extract, butter extract, half-and-half, and salt.
- Using a hand mixer, blend everything together until smooth, creamy, and lump-free.
4. Fill and Bake
- Divide the filling evenly between the two deep-dish pie crusts.
- Bake for 30–40 minutes, or until the pies are set and the edges of the crust are golden.
- The center should be slightly jiggly but firm as it cools.
5. Cool and Serve
- Allow the pies to cool completely before slicing.
- Serve as-is, or top with whipped cream or a drizzle of caramel for extra indulgence.
Tips & Tricks
- Bake, don’t boil: Baked sweet potatoes hold their flavor and natural sweetness better than boiled ones.
- Go for golden: Don’t skip browning the butter—it gives the filling a nutty, caramel flavor.
- Flavor upgrade: Add a tablespoon of bourbon or rum for a grown-up twist.
- Texture check: If your mixture seems too thick, stir in a splash of extra half-and-half before baking.
About the Creator
This decadent dessert is crafted by Lakeisha Dixon, the creative baker and owner behind Savory & Sweet Treats ATL (@savoryandsweettreatsatl). Known for her Southern-inspired desserts with a gourmet twist, Lakeisha brings heart, heritage, and a whole lot of flavor to every creation. Her sweet potato pie is a true reflection of Black Southern baking—rich, soulful, and made with love.
Lakeisha Dixon | @savoryandsweettreatsatl