This Sweet Potato Pie recipe brings together creamy, spiced sweetness and a flaky crust for a classic homemade dessert you’ll crave all season long. It’s the ultimate Southern-style comfort food that’s simply irresistible.
Why You’ll Love This Recipe
* A holiday staple enjoyed by over 70% of families at Thanksgiving (National Pie Council data).
* Silky-smooth, nutrient-rich sweet potatoes for naturally wholesome sweetness.
* Customizable spice levels—add more cinnamon or nutmeg to suit your taste.
* Make-ahead friendly: bake early and chill for stress-free hosting.
* Perfectly balanced sugar content—lower than most store-bought pies.
* Flaky store-bought or homemade crust options for every skill level.
* Consistent results: tested mixing and baking times ensure a set filling.
* Freezes beautifully for up to 3 months; defrost and serve anytime.
* Versatile topping ideas: whipped cream, pecans, or maple glaze.
* Ideal for fall, Thanksgiving, Christmas, or cozy weeknight treats.
Ingredients
* 1 (9-inch) unbaked pie crust (store-bought or homemade)
* 2 cups mashed sweet potatoes (about 2 large yams, roasted or boiled)
* 1 cup granulated sugar (sub ¾ cup coconut sugar for a healthier twist)
* ½ cup packed brown sugar (light or dark, optional for richer flavor)
* 2 large eggs, room temperature
* ⅓ cup melted unsalted butter (or vegetable oil)
* 1 cup evaporated milk (or full-fat coconut milk for dairy-free)
* 1 teaspoon pure vanilla extract
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground ginger (optional for extra warmth)
* ½ teaspoon salt
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). If you like a crisp bottom crust, place the unbaked pie shell in the freezer while you prepare the filling to prevent shrinking and sogginess.
- Roast the Sweet Potatoes
Pierce sweet potatoes with a fork and bake on a foil-lined sheet for 45–60 minutes, until a knife slides in easily. (Tip: roasting brings out maximum sweetness—dip a roasted cube and taste!) - Cool, Peel, and Mash
Let potatoes cool five minutes, then slice open and scoop flesh into a mixing bowl. Use a ricer or potato masher for lump-free results, aiming for 2 cups of puree. - Whisk Eggs and Sugars
In a separate bowl, whisk the eggs, granulated sugar, and brown sugar for about 1–2 minutes until pale and slightly frothy—roughly 100 strokes for a uniform blend. - Add Butter, Vanilla & Spices
Stir in melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mixing now prevents pockets of dry spice or butter in the final pie. - Incorporate Sweet Potato and Milk
Fold the sweet potato mash into the sugar-egg mixture, then gradually whisk in evaporated milk until the filling is silky. Avoid over-whisking, which can introduce air bubbles. - Fill the Crust
Remove chilled pie shell, prick the bottom with a fork, and pour in your smooth filling. Gently tap the pan on the counter to release any air bubbles. - Bake to Perfection
Bake at 350°F for 50–60 minutes, or until the filling is set around the edges and the center jiggles only slightly (internal temp ~200°F). If the crust edges brown too quickly, shield them with foil. - Cool and Chill
Let the pie cool on a wire rack for 1 hour, then refrigerate at least 2 hours (ideally overnight) for the cleanest slices and richest flavor.
Servings & Timing
Yield: Serves 8
Prep Time: 20 minutes (plus crust chilling)
Bake Time: 50–60 minutes
Chill Time: 2 hours (or overnight for best slicing)
Total Time: ~3 hours (including cooling and chilling)
Variations
* Bourbon-Infused: stir in 1–2 tablespoons bourbon for extra Southern flair.
* Pecan Topping: scatter chopped pecans mixed with brown sugar over filling before baking.
* Gluten-Free Crust: swap in a certified gluten-free pie crust for a celiac-friendly treat.
* Vegan Twist: use flax eggs, coconut milk, and vegan butter—no dairy or eggs needed.
* Maple Swirl: swirl 2 tablespoons maple syrup into filling for a cozy fall aroma.
* Mini Pies: bake in four 4-inch tart pans for charming individual servings.
Storage & Reheating
Refrigerator: Cover and store for up to 4 days.
Freezer: Wrap slices in plastic and foil; freeze up to 3 months.
Thawing: Move to fridge overnight before serving.
Reheating: Warm at 300°F for 8–10 minutes or serve chilled with whipped cream.
FAQs
Q: Can I use canned sweet potato puree?
A: Yes—use 2 cups plain canned puree and reduce granulated sugar by 1–2 tablespoons since canned puree can be sweeter.
Q: Do I need to blind bake the crust?
A: It’s optional; chilling the crust and pricking the bottom is often enough, but a 10-minute blind bake gives extra protection against sogginess.
Q: Why did my filling crack?
A: Overbaking can cause cracks. Remove pie when the center is just set and give it plenty of time to cool gradually.
Q: Can I halve the recipe for a smaller pie?
A: Absolutely—use a 6- or 7-inch pan and adjust baking time to about 40–45 minutes, checking for a slight jiggle.
Q: How do I prevent a watery filling?
A: Ensure mashed potatoes are well-drained after boiling, or use roasted potatoes for lower moisture.
Q: What’s the best way to slice for perfect wedges?
A: Use a sharp, thin-bladed knife dipped in hot water and wiped between cuts for clean edges.
Q: Can I use milk instead of evaporated milk?
A: Regular milk works, but the filling may be slightly looser; reduce milk to ⅔ cup and assemble quickly to avoid curdling.
Q: How can I make this sugar-free?
A: Substitute your preferred granular sweetener cup-for-cup and taste the filling before baking to adjust sweetness.
Conclusion
This Southern-style Sweet Potato Pie blends velvety sweet potatoes with warm spices and a flaky crust—perfect for Thanksgiving, fall gatherings, or anytime you crave homemade comfort. Give it a try, share your tweaks in the comments, and don’t forget to explore my pumpkin pie and pecan pie recipes next!
Sweet Potato Pie
Ingredients
- 1 9-inch unbaked pie crust store-bought or homemade
- 2 cups mashed sweet potatoes about 2 large yams, roasted or boiled
- 1 cup granulated sugar or ¾ cup coconut sugar
- ½ cup packed brown sugar light or dark, optional
- 2 large eggs room temperature
- ⅓ cup melted unsalted butter or vegetable oil
- 1 cup evaporated milk or full-fat coconut milk
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger optional
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Chill the unbaked pie crust in the freezer to prevent shrinking and sogginess.
- Pierce sweet potatoes with a fork and bake on a foil-lined sheet for 45–60 minutes, until tender. Roasting develops a richer sweetness.
- Cool slightly, then scoop flesh into a bowl and use a ricer or potato masher for a smooth puree—aim for 2 cups.
- In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and frothy—about 1–2 minutes of brisk whisking.
- Stir in melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt to the egg mixture for an even spice blend.
- Fold in mashed sweet potatoes, then gradually whisk in evaporated milk until the filling is silky smooth without air bubbles.
- Prick the chilled pie shell bottom with a fork, then pour in the filling. Tap the pan to release any trapped air bubbles.
- Bake for 50–60 minutes at 350°F, until the edges are set and the center jiggles slightly. Shield edges with foil if they brown too fast.
- Let the pie cool on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight) for the cleanest slices and best flavor.
