Classic Southern Sweet Potato Pie (With a Lemon Twist!)
If you love a good sweet potato pie — the silky texture, the warm spices, the way it always shows up on a Thanksgiving dessert table — get ready for your new favorite version. This one has a tiny secret that makes a BIG difference:
A splash of lemon extract.
It’s what my grandmother always added to her sweet potato pies, and once you taste it this way, you’ll never go back. It doesn’t make the pie taste “lemony”… it just wakes up all the flavors. The sweet potatoes taste sweeter. The spices taste warmer. Everything tastes brighter.
And your guests?
They’ll be asking “Why is this SO good?”
You can decide whether or not you share the secret.
⭐️ Why You’ll Love This Sweet Potato Pie
It’s silky smooth — roasting the sweet potatoes makes all the difference.
It has the BEST flavor depth thanks to the lemon extract.
It’s easy — no complicated steps, no water baths, no fuss.
It’s pure Southern comfort in every bite.
It’s a perfect make-ahead dessert for Thanksgiving or Christmas.
Ingredients
2 cups mashed roasted sweet potatoes (2–3 medium)
½ cup (1 stick) butter, melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup evaporated milk (or heavy cream for ultra-rich pie)
1 tsp vanilla extract
½ tsp lemon extract (the magic ingredient)
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger (optional but delicious)
1 unbaked deep-dish pie crust
How to Make the Best Sweet Potato Pie
1. Roast the sweet potatoes.
Wash and pat dry 3 medium sweet potatoes. Pierce each one about 5 times with a fork, and bake at 400°F for 45–55 minutes. You’ll know the potatoes are fully cooked when your house smells the most heavenly it’s every smelled and the potatoes are soft to the touch and no longer firm.
Let cool, then scoop out 2 cups of flesh. The potatoes will peel very easily.
***Roasting adds caramel notes that boiling can’t touch — it’s worth the extra step!
2. Blend the filling.
In a large bowl add:
sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, lemon extract, cinnamon, nutmeg, and ginger.
Mix until completely smooth with a hand mixer, or you can throw all ingredients into a blender and blend it just like you would a morning smoothie.
3. Fill your crust.
Pour into an unbaked deep-dish crust and smooth the top.
4. Bake.
Bake at 350°F for 45–55 minutes, until the center jiggles slightly but isn’t wet.
5. Cool completely.
Sweet potato pie sets as it cools — don’t skip this step! It’s crucial for an amazing pie experience.
If your sweet potatoes look like this, then you’re off to a perfect start for an amazing pie!
Three medium roasted sweet potatoes were enough to fill two pies.
Two deep-dish pies, ready for the oven. That smooth swirl means your filling is mixed perfectly.
✨ The CCR Tip: Why Lemon Extract Works
If you grew up in the South, you already know that lemon extract is one of those old-school pantry staples nobody talks about but everybody’s grandmother used.
In sweet potato pie, it:
brightens the sweetness
balances the richness
rounds out the spices
makes everyone say “I can’t figure out why this tastes so good!”
It’s a tiny ingredient that changes everything — and now it’s part of your holiday tradition too.
Serving Ideas
A dollop of whipped cream
A drizzle of warm caramel
A sprinkle of cinnamon sugar
A scoop of vanilla ice cream (the melty kind that slides off the slice… YES.)
Classic Southern Sweet Potato Pie (With a Lemon Twist!)
A silky, classic Southern sweet potato pie made with roasted sweet potatoes, warm spices, and a splash of lemon extract, for the perfect bright, nostalgic flavor.
Ingredients
Instructions
- Wash and pat dry 3 medium sweet potatoes. Pierce each one about 5 times with a fork, and bake at 400°F for 45–55 minutes. You’ll know the potatoes are fully cooked when your house smells the most heavenly it’s every smelled and the potatoes are soft to the touch and no longer firm.
- Let cool, then scoop out 2 cups of flesh. The potatoes will peel very easily. ***Roasting adds caramel notes that boiling can’t touch — it’s worth the extra step!
- 2. Blend the filling. In a large bowl, add sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, lemon extract, cinnamon, nutmeg, and ginger.
- Mix until completely smooth with a hand mixer, or you can throw all ingredients into a blender and blend it just like you would a morning smoothie.
- 3. Fill your crust. Pour into an unbaked deep-dish crust and smooth the top.
- Bake at 350°F for 45–55 minutes, until the center jiggles slightly but isn’t wet.
- 5. Cool completely. Sweet potato pie sets as it cools — don’t skip this step! It’s crucial for an amazing pie experience.
Nutrition Facts
Calories
418Fat
20 gSat. Fat
10 gCarbs
58 gFiber
2 gNet carbs
56 gSugar
41 gProtein
5 gSodium
235 mgCholesterol
82 mg
Storing & Make-Ahead
Fridge: Up to 4 days
Freezer: Up to 2 months (wrap tightly in foil, then freeze)
Make-Ahead: Bake the day before and chill. Serve cold or let it come to room temp.
Want more recipes like this? Check out these other holiday favorites!
Pumpkin Cobbler Recipe (Paula Deen inspired)