Sweet Potato Pie
This homemade sweet potato pie features a buttery flaky crust and velvety smooth filling! This classic Southern dessert is great for Thanksgiving, Christmas, holidays, and more. The sweet potato flavor is warm and cozy. Add a dollop of whipped cream or vanilla ice for the most delicious dessert!
Why You’ll Love This Recipe
- Sweet potato pie is a classic dessert often associated with family gatherings, holidays, and cherished memories.
- This is my grandmother’s pie recipe that she makes every Thanksgiving. It has been passed down from generation to generation!
- The smell of the pie baking in the oven takes a person back to special moments.
- It creates a sense of warmth and happiness in the home.
- Sweet potato pie can be enjoyed all year long.
- Serve it during holiday feasts, potluck dinners, or as a sweet treat for any occasion.
- The sweet potato flavor is similar to pumpkin pie!
- Sweet potatoes are highly nutritious.
- They are a great source of vitamins, minerals, fiber, and antioxidants.
- This recipe can be made with a store-bought or homemade pie crust.
- This recipe is gluten free friendly. Use my favorite gluten free pie crust or Paleo pie crust!
- Check out this gluten free pumpkin pie for another holiday favorite.
Ingredients & Substitutes
These are the main ingredients and substitutions for homemade sweet potato pie. Scroll down to the recipe card for the full ingredients list and instructions.
Use a store-bought pie crust to save time and effort. Look for a 9-inch pie crust, either refrigerated or frozen. Choose one that fits dietary needs (such as regular or gluten free). Feel free to use homemade pie crust as well.
Choose 2 to 3 medium sized sweet potatoes that are firm and blemish free. Bake or boil the sweet potatoes until tender, then peel and mash them until smooth. I do not recommend using canned yams.
Granulated sugar adds sweetness.
Packed brown sugar gives a caramel-like flavor to the sweet potato pie. Make sure to pack it firmly when measuring.
Evaporated milk adds creaminess to the filling. Use either regular or low-fat evaporated milk.
Eggs serve as a binding agent and help structure the pie filling. They also contribute to the smooth texture.
Melted unsalted butter adds moisture and richness to the pie filling. Use unsalted butter to better control the saltiness in the recipe.
Vanilla extract enhances the overall flavor profile of the sweet potato pie. Use pure vanilla extract for the best taste.
Ground cinnamon and nutmeg provide aromatic flavors that complement the sweet potatoes.
Lastly, salt adds a delicious flavor balance.
Taste & Texture
The natural sweetness of sweet potatoes is enhanced by brown sugar and spices. Overall, this pie is warm and cozy, but not overly sweet.
The cooked and mashed sweet potatoes and evaporated milk and eggs resulted in a creamy filling.
Every bite of sweet potato pie melts in your mouth!
How to Make
First, preheat your oven to 350°F (175°C).
Place the pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined and smooth.
Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for about 50 to 60 minutes, or until the filling is set and the crust is golden brown. If needed, cover the edges of the crust with foil if it starts to brown too quickly.
Remove the pie from the oven and let it cool completely before serving.
Finally, serve slices of sweet potato pie!
Expert Tips for Success
Follow these tips to make the best sweet potato pie!
Choose the right sweet potatoes. Select fresh, firm, medium-sized sweet potatoes for the best flavor and texture. Look for sweet potatoes with smooth skin and glowy orange flesh. Baking the sweet potatoes instead of boiling them helps bring out their natural sweetness.
Mash the cooked sweet potatoes thoroughly until no lumps remain. Use a potato masher, fork, blender, or food processor for a smoother consistency. This step is crucial for achieving a velvety texture.
Enhance the flavor with spices. The cinnamon and nutmeg add so much warmth.
Let it cool and set. Once baked, allow the sweet potato pie to cool completely at room temperature before serving or refrigerating. This allows the filling to set and develop its flavors further. Chill the pie in the refrigerator for a few hours or overnight to help the pie slice cleanly.
Flavor Variations & Add-Ins
There are many ways to customize the flavor of sweet potato pie. Here are a few ideas.
Add 1/2 cup of crushed pecans to the filling.
Add mini chocolate chips to the filling.
Top the pie with whipped cream or ice cream.
How to Serve & Store
Serve this creamy sweet potato pie at room temperature or chilled. Great as a side dish or dessert.
Serve it up with whipped cream as a dreamy dessert.
To store, follow these steps. After baking, let the sweet potato pie cool to room temperature on a wire rack.
Once cooled, cover the sweet potato pie tightly with plastic wrap or place it in an airtight container. Refrigerate the pie to maintain its freshness and prevent spoilage.
Store in the refrigerator for 3 to 4 days.
Enjoy chilled or at room temperature. Remove the pie from the refrigerator 30 minutes before serving if you prefer it at room temperature.
Frequently Asked Questions (FAQs)
Yes, homemade pie crust works well.
It is meant to have a soft and smooth texture. The filling should be creamy and velvety, almost like a custard.
This pie has a rich and sweet taste. The warmth of spices like cinnamon and nutmeg complements the natural sweetness of the sweet potatoes.
Yes, you can make it ahead of time. Preparing it a day in advance is often best to allow the flavors to meld and the pie to be fully set. Store the cooled pie in the refrigerator and bring it to room temperature before serving.
Yes, this pie can be frozen. It is best to freeze it before baking, as the texture will slightly change after freezing and thawing.
You can check the doneness of the pie by gently shaking the pie or inserting a knife or toothpick into the center. The pie is done if the filling is set and the knife or toothpick comes out clean with only a few moist crumbs attached. The crust should be golden brown.
The main difference lies in the base ingredient. Sweet potato pie is made with cooked and mashed sweet potatoes, while pumpkin pie is made with pumpkin purée.
Pie Plate: This 9-inch pie plate is perfect for this creamy sweet potato pie!
Food Processor: To make the filling extra creamy, blend it in this food processor.
You May Also Enjoy
- Sweet Potato Blondies
- Sweet Potato Muffins
- Gluten Free Apple Pie
- Gluten Free Sweet Potato Casserole
- Baked Sweet Potato Slices
If you make this homemade pie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Sweet Potato Pie
- 1 9-inch pie crust, see note
- 2 cups cooked and mashed sweet potatoes, about 2-3 medium sweet potatoes
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup evaporated milk
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- First, preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for about 50 to 60 minutes, or until the filling is set and the crust is golden brown. You can cover the edges of the crust with foil if it starts to brown too quickly.
- Remove the pie from the oven and let it cool completely before serving.
- Finally, serve slices of sweet potato pie on their own or with a dollop of whipped cream!
- Feel free to use store-bought or homemade pie crust. Since I am gluten free, I always make my homemade gluten free pie crust.
- To make the filling even more smooth and creamy, blend the mashed sweet potatoes until smooth.
- I love baking sweet potatoes instead of microwaving or boiling them. Roasting sweet potatoes gives them a delicious caramelized flavor.
- To roast them, wrap them in tin foil. Then, place them on a baking sheet. Bake at 425 degrees Fahrenheit for 1 hour, or until fork tender.
- The pie is done baking when the filling is set.
- To prevent the crust from getting too brown, cover it with pie crust covers or tin foil.
- Store leftovers in the fridge for up to 3 days.
- If needed, freeze for up to 2 months.
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