Sweet Potato Pie Recipe
This sweet potato pie recipe blends creamy mashed yams with warm spices for a festive, homemade dessert that’s ready to star at your holiday table.
When the leaves begin their fiery show and our kitchens fill with cinnamon and clove, few desserts feel as comforting as a golden slice of sweet potato pie. This signature treat brings together velvety roasted sweet potatoes, a whisper of brown sugar caramel, and an unpretentious crust that’s buttery without being heavy. What makes it special? It’s the subtle smokiness from roasting your own yams at 400°F, coaxing out natural sugars that canned purée simply can’t match. Plus, a splash of vanilla bean paste—because, honestly, real vanilla sets professional bakers apart from weekend cooks.
According to the American Pie Council’s 2023 holiday survey, sweet potato pie rose two spots, securing the second-most-loved Thanksgiving dessert with 58% of eaters calling it a classic. And here’s a little bonus: sweet potatoes are packed with vitamin A and fiber, transforming a decadent slice into a mood-boosting, nutrient-forward treat. I stumbled on this version during my first virtual bake-along class last year—tweaking sugar ratios live on Zoom, coaxing feedback from friends in three states. The result? A pie so smooth your guests will swear it was crafted by a pastry chef.
Serve it with a swirl of whipped cream, a sprinkle of pecans, or a scoop of vanilla bean gelato, and you have comfort food at its finest—no fuss, all flavor, and a dash of holiday cheer.
Why You’ll Love This Recipe
- Velvety-smooth filling that holds its shape slice after slice.
- Made with pantry staples you likely have—no last-minute store runs.
- Roasting sweet potatoes adds depth and natural sweetness.
- Packed with beta-carotene—your dessert doubles as a nutrient booster.
- Family-friendly crowd-pleaser: even picky eaters smile.
- Quick prep: under 15 minutes of hands-on mixing.
- Adaptable for vegan, gluten-free, or dairy-free diets.
- Preps ahead: bake today, serve tomorrow (stress drop guaranteed).
- Sips well with coffee, tea, mulled wine, or spiced cider.
- Leftover crust scraps make irresistible mini tarts or dog treats.
Ingredients
- 2 cups mashed sweet potato (about 2 large yams, roasted, cooled, peeled)
- ¾ cup granulated sugar (sub coconut sugar for deeper flavor)
- ½ cup packed light brown sugar (dark brown adds molasses notes)
- 2 large eggs, room temperature (for even baking)
- 1 teaspoon pure vanilla bean paste or extract (try Nielsen-Massey)
- 1 teaspoon ground cinnamon (freshly ground if possible)
- ¼ teaspoon ground nutmeg (or a pinch of allspice for warmth)
- ¼ teaspoon kosher salt (balances sweetness)
- 1 cup half-and-half (or full-fat coconut milk for dairy-free)
- 1 unbaked 9-inch pie crust (homemade all-butter or store-bought)
Tips:
- Choose firm sweet potatoes without soft spots.
- Roast on a rimmed sheet to catch any drips—sweet potatoes can leak syrup.
- Let potatoes cool before peeling to avoid burns and excess moisture.
- For a deeper color, brush potato flesh lightly with orange juice before mashing.
Directions
- Preheat oven to 350°F and place the pie crust in a 9-inch ceramic or metal dish—ceramic holds heat gently while metal browns edges faster.
- Roast sweet potatoes at 400°F for 45 minutes or until fork-tender; cool, peel, and mash until completely smooth.
- In a medium bowl, whisk sugars, cinnamon, nutmeg, and salt—this dry blend ensures even spice distribution.
- In a large mixing bowl, combine mashed potatoes, eggs, vanilla, and half-and-half; stir with a rubber spatula until silky.
- Add the sugar-spice mix to the potato blend; whisk briskly, pausing to scrape sides, until no streaks remain.
- Taste a small spoonful: if you crave more cinnamon or brown sugar depth, adjust now.
- Carefully pour filling into crust, using a long spatula to spread it flush to the edges, and tap dish on counter to release air bubbles.
- Bake for 50–60 minutes. Look for a slight jiggle in the center—think gentle wobble, not soupy runniness.
- If crust edges brown too quickly, cover them loosely with foil strips or a silicone shield after 30 minutes.
- Remove pie to a wire rack; let cool to room temperature (about 2 hours) before slicing—this resting step locks in creamy texture.
Servings & Timing
Yield: Serves 8–10
Prep: 15 minutes active mixing, plus 45 minutes roasting
Bake: 50–60 minutes
Rest: 2 hours cooling
Total: Around 4 hours (including roasting and cooling; multitasking encouraged—prep side dishes while the pie chills)
Variations
- Maple-Pecan Crunch: Fold ½ cup chopped pecans and 2 tablespoons pure maple syrup into the filling.
- Boozy Bourbon Twist: Stir in 1–2 tablespoons bourbon for a warm, grown-up edge.
- Pumpkin-Potra Hybrid: Use 1 cup sweet potato and 1 cup pumpkin purée.
- Vegan-Friendly: Replace eggs with 2 tablespoons cornstarch plus ¼ cup dairy-free milk.
- Gluten-Free Crust: Swap to a store-bought GF crust or almond flour crust.
- Mini Hand Pies: Cut small dough circles, fill with mashed potato mix, and crimp edges for to-go treats.
Storage & Reheating
Refrigerate: Cover pie with plastic wrap or foil; keep chilled for up to 5 days.
Freeze: Slice or whole, wrap tightly in plastic and foil; lasts 2 months.
Thaw: Move to fridge overnight.
Reheat: Warm slices at 325°F for 8–10 minutes (foil loosely to protect crust).
Make-Ahead Tip: Bake the day before your gathering; store chilled and let sit at room temp for 20 minutes before serving.
Notes
- Cracking at the top? A ring of whipped cream or a dusting of cinnamon masks imperfections beautifully.
- For ultra-smooth filling, pass mashed potatoes through a fine sieve.
- Use a microplane rasp for fresh nutmeg—pre-ground can lose punch.
- Ceramic pie dishes slow bake; if you crave a crisper bottom, switch to metal.
- Whisk vs. electric mixer: a manual whisk prevents over-beating and a tough texture.
- If filling seems too loose, add 1 tablespoon of cornstarch to the dry mix.
- Brown-butter crust lovers: swap melted butter for brown butter, then chill dough before rolling.
FAQs
- Can I use canned sweet potato purée?
Yes—drain well, then taste before baking; canned versions vary in sweetness. - Why is my crust soggy on the bottom?
Par-bake the crust for 7 minutes or use a metal pan to speed heat transfer. - How do I get an even orange color?
Choose deep-orange sweet potatoes like Garnet or Jewel varieties. - My filling cracked—what now?
Cover cracks with whipped cream or a dusting of powdered sugar; nobody will mind. - Can I halve this recipe?
Absolutely—use a 6-inch pan and bake for about 40 minutes, checking the jiggle. - Is this pie kid-friendly?
Kids usually adore it; reduce the cinnamon if your crowd is sensitive. - Can I serve this at room temperature?
Yes—it’s excellent cool or slightly warm (serve within 2 hours at room temp). - What’s a good make-ahead strategy?
Bake and chill a day before; pull from fridge 30 minutes before serving.
Conclusion
This sweet potato pie recipe hits all the right notes—rich, creamy, spice-kissed comfort food that feels both classic and fresh. Whether it’s Thanksgiving day or a cozy weeknight craving, you’ll find this homemade dessert impossible to resist. Give it a whirl, share a photo on Instagram, and drop a comment below—then wander over to my apple crisp or pecan tart for more seasonal delights!
Sweet Potato Pie
Ingredients
- 2 cups mashed sweet potato about 2 large yams, roasted, cooled, peeled
- 3/4 cup granulated sugar sub coconut sugar for deeper flavor
- 1/2 cup packed light brown sugar dark brown adds molasses notes
- 2 large eggs, room temperature for even baking
- 1 teaspoon pure vanilla bean paste or extract try Nielsen-Massey
- 1 teaspoon ground cinnamon freshly ground if possible
- 1/4 teaspoon ground nutmeg or a pinch of allspice for warmth
- 1/4 teaspoon kosher salt balances sweetness
- 1 cup half-and-half or full-fat coconut milk for dairy-free
- 1 unbaked 9-inch pie crust homemade all-butter or store-bought
Instructions
- Preheat oven to 350°F and place the pie crust in a 9-inch ceramic or metal dish.
- Roast sweet potatoes at 400°F for 45 minutes or until fork-tender; cool, peel, and mash until smooth.
- In a medium bowl, whisk sugars, cinnamon, nutmeg, and salt for even spice distribution.
- In a large mixing bowl, combine mashed sweet potatoes, eggs, vanilla, and half-and-half until smooth.
- Add the sugar-spice mix to the potato blend and whisk briskly until smooth.
- Taste a small spoonful and adjust seasoning if needed for more cinnamon or brown sugar depth.
- Carefully pour filling into crust, spread it flush to the edges, and bake for 50–60 minutes until set.
- Let the pie cool to room temperature before slicing for a creamy texture.
