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+ servings

Belle's Sweet Potato Pie

Easiest Southern-Style sweet potato pie. Made with kefir and store ready crust to help beat the holiday rush.
Prep Time 20 mins
Cook Time 45 mins
Passive Time 1 hr 30 mins
Course Dessert, holiday
Cuisine Southern
Servings 8 people


  • Oven
  • Blender


  • 2 lb sweet potato ~4 large baked/boiled sweet potato
  • 4 Tbsp butter, melted
  • 1/4 C Kefir, plain
  • 3/4 C condensed milk
  • 1/2 C evaporated milk
  • 1/4 C brown sugar, light
  • 1 C white sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp all-spice
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 pie crust, unbaked frozen or rolled
  • 1/8 tsp salt


  • Preheat oven to 400 degrees.
  • Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
  • Allow sweet potatoes to cool to room temperature.
  • Set oven to 350 degrees.
  • Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
  • Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
  • Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
  • Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.


This recipe with yield enough mixture for 2 regular-size pie crusts. If using a deep-dish pie pan depending on size may only yield enough mixture for 1 pie. You can substitute regular milk or buttermilk if kefir is not available.
Keyword dessert, holiday, holiday pie, pie, pumpkin pie, southern style, sweet potato pie
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