South Carolina Sweet Potato Pie Recipe: Spiced Rum-Infused Filling With Crispy Lattice Top

This South Carolina sweet potato pie recipe delivers the perfect balance of spiced rum-infused filling and a crispy lattice top—just like the ones you'd find at a Lowcountry family reunion.

The secret lies in slow-cooking the sweet potatoes until they're silky smooth, then blending them with warm spices, butter, and a splash of aged rum for depth. I've perfected this recipe over years of baking, ensuring the crust stays flaky while the filling remains rich and just sweet enough.

The filling gets its signature Southern flavor from cinnamon, nutmeg, and a touch of clove, but what truly sets this apart is the rum—it adds a subtle warmth that elevates the pie from classic to extraordinary.

A lattice crust adds visual appeal and prevents the filling from becoming soggy, while the edges stay golden and crispy with every slice. This isn't just dessert; it's a taste of tradition wrapped in a buttery, flaky embrace.

Baking this pie requires patience, but the results are worth every minute. The filling sets to a velvety texture, while the lattice top creates a delicate, airy pattern that lets the filling shine.

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and you'll understand why this pie is a staple at Southern gatherings. The aroma alone will have everyone gathering around the table.

Perfect for holidays, family dinners, or when you want to impress guests with a dessert that feels both rustic and refined. The recipe scales easily, so you can make a single pie for a cozy night in or a large one for sharing.

Here's how to create this timeless Southern classic in your own kitchen.

Ingredients for south carolina sweet potato pie

Sweet potatoes, rum, and warm spices come together for this Southern classic.

The sweet potatoes are the heart of this pie—look for vibrant orange flesh, not pale yellow. Harris Teeter or Publix usually carry the best local varieties, but any firm, heavy sweet potato will work. Peeled and cubed, they cook down to a silky texture that's key for that velvety filling. The rum? Kahlúa or Captain Morgan are my go-tos, but any aged rum with a hint of spice will do. Toasting the cloves for 30 seconds in a dry pan before grinding them brings out their aroma—trust me on that. For the crust, King Arthur flour gives the best flaky texture, but any all-purpose will work in a pinch.

No rum? Extra vanilla extract plus a splash of bourbon gets you close, though the depth won't be quite the same. Fresh nutmeg and cinnamon are ideal, but store-bought ground spices work fine if they're not ancient. The brown sugar should be packed—light brown sugar won't give enough moisture. For the lattice, cut the dough strips to 1/4-inch width for that classic Southern look. The shortening in the crust is non-negotiable—it keeps the lattice crispy even when the filling gets warm. Pre-made pie crust? Unroll it and brush with egg wash for that homemade touch.

The filling keeps 3 days in the fridge, but honestly, it's even better the second day once the flavors meld. For the crust, wrap it tightly in plastic and freeze any extras—up to 3 months. I always make two pies when company's coming—one for today, one for tomorrow. The aroma alone will have everyone gathering around the table, just like at a Lowcountry family reunion. Serve it warm with vanilla ice cream, and you've got yourself a showstopper.

Step-by-step instructions for South Carolina sweet potato pie

Here's how to create that signature Lowcountry texture—creamy filling with a flaky, golden lattice crust.

Preheat your oven to 325°F. In a large mixing bowl, combine the 3 lbs sweet potatoes (peeled and cubed), 1 cup unsalted butter (cut into pieces), 1.5 cups dark brown sugar (packed firmly), and 0.5 cup aged rum. Mix until the butter melts completely and everything is well incorporated.

In a separate bowl, whisk together the 2 whole large eggs, 1 tbsp vanilla extract, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 0.5 tsp ground cloves, and 0.5 tsp salt. Gradually pour this mixture into the sweet potato mixture, stirring constantly until smooth. The filling should be thick but pourable—if it's too thick, add 1-2 tablespoons of ice water to loosen it.

In a large bowl, combine the 2.5 cups all-purpose flour and 1 cup cold shortening (like Crisco). Use a pastry cutter or your fingers to work the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining. This texture is crucial for a flaky crust.

Slowly add the 0.5 cup ice water while stirring with a fork or wooden spoon. Mix just until the dough comes together—don't overwork it. Divide the dough into two equal parts, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling prevents the dough from shrinking and makes rolling out easier.

Roll out one disk of dough to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Transfer the dough to the pie dish, trim the edges, and press gently to create a ¼-inch high rim. Roll out the second disk of dough and cut it into ½-inch wide strips for the lattice pattern.

Pour the sweet potato filling into the crust, spreading it evenly. Arrange half of the lattice strips in a crisscross pattern over the filling, then fold back every other strip. Add the remaining strips, alternating directions to create the classic lattice design. Brush the lattice with a bit of cold water to help it stick, then sprinkle with the 0.25 cup granulated sugar for extra caramelization.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake at 325°F for 50-60 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the edges brown too quickly, cover them with aluminum foil.

Here's the thing—don't open the oven door during the first 30 minutes of baking. The temperature fluctuations can cause the crust to lose its flakiness. When you do open it, you'll see the lattice edges start to crisp—that's your signal to check for doneness. Let the pie cool completely before slicing, as the filling will continue to set as it cools.

Wine and beer pairings for these flavors

Rum-Infused Pairings

The spiced rum in this pie's filling calls for bold, aromatic wines that complement its warmth. A small-batch bourbon like Woodford Reserve or aged rum such as Appleton Estate mirrors the pie’s spiced depth.

Sip a glass alongside a slice to taste how the caramel and vanilla notes bridge both dessert and drink. 🍹

Lowcountry White Wine

For a lighter contrast, try a crisp South Carolina Sea Island white wine like Muller-Thurgau from Huguenot Cellars. Its citrus and floral notes cut through the pie’s richness while letting the rum’s warmth shine. Chill it to 45°F for the perfect balance. 🍷

Coffee Liqueur Twist

Add a shot of Kahlúa to your coffee after dessert for a rum-like finish. The coffee’s bitterness balances the pie’s sweetness, while the liqueur’s caramel echoes the filling’s spices. Serve with a scoop of vanilla ice cream for a creamy contrast. ☕

Local Craft Beer

For beer lovers, a honey-brown ale like Charleston Brewing Company’s "Sweet Tea Ale" pairs beautifully. Its caramel malt and subtle spice notes harmonize with the pie’s rum and cinnamon. Serve slightly chilled (50°F) to enhance the flavors. 🍺

Spiced Rum Cocktail

Mix 1.5 oz aged rum, 0.5 oz orange liqueur, and a dash of nutmeg for a Spiced Rum Old Fashioned. The cocktail’s warmth and citrus mirror the pie’s filling, making each bite feel like a sip of Southern hospitality. 🌶️

Non-Alcoholic Option

For a mocktail, blend ginger beer, vanilla syrup, and a splash of pineapple juice. The ginger’s spice and pineapple’s sweetness mimic the pie’s rum and cinnamon without alcohol. Serve over ice for a refreshing finish. 🍍

Frequently asked questions