North Carolina’s Favorite Sweet Potato Pie


The recipe for North Carolina’s Favorite Sweet Potato Pie combines sweet potatoes, sugar, cinnamon and vanilla pudding for a sweet Southern dessert.


2 ¼ cups cooked mashed sweet potatoes
¾ cup granulated sugar
½ cup firmly packed brown sugar
½ cup packaged French vanilla instant pudding
¾ cup evaporated milk
2 large eggs, room temperature
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 ½ tablespoon vanilla extract
1 9-inch unbaked pie shell


  1. In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.
  2. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 40 minutes longer or until set.
  3. Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves

Servings: 8

Author: Marianne Langan for the North Carolina Sweet Potato Commission


  1. Lynn Lewis

    November 20, 2009 at 1:24 pm

    This recipe is absolutely delicious. This will be my third year making these pies for Thanksgiving and Christmas. I think you need to publish this again!

  2. G Pringle

    December 11, 2016 at 8:03 am

    I love this pie,but I would prefer the filling a little firmer. How would you suggest I thicken it and retain the original flavor?

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