There’s nothing like a classic sweet potato pie—creamy, spiced, and tucked into a flaky crust. This sweet potato pie recipe is simple, comforting, and perfect for holidays or cozy nights in. Made with fresh sweet potatoes, warm spices, and pantry staples, it bakes into a silky, custard-like filling that always satisfies. Whether you’re new to baking or a seasoned pro, this pie is easy to make and even easier to love.
Table of Contents
Ingredients
This sweet potato pie recipe uses wholesome, straightforward ingredients that deliver big flavor. For the best results, use fresh sweet potatoes and real vanilla extract. Here’s everything you’ll need:
For the Pie Filling:
- 2 cups mashed sweet potatoes (from about 2 large or 3 medium sweet potatoes, baked or boiled and peeled)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar (light or dark, for a richer taste)
- 2 large eggs
- 3/4 cup evaporated milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- Tip: If using a store-bought crust, let it thaw slightly before filling. If making homemade, roll out your dough and fit it into a 9-inch pie plate ahead of time.
- Tip: If using a store-bought crust, let it thaw slightly before filling. If making homemade, roll out your dough and fit it into a 9-inch pie plate ahead of time.
Optional Garnishes:
- Whipped cream
- A light sprinkle of cinnamon or nutmeg
- Crushed pecans or candied pecans
These ingredients come together to create a smooth, flavorful sweet potato filling inside a crisp, golden pie crust. Simple, classic, and full of homemade charm.
Instructions
Follow these simple steps to make your sweet potato pie from scratch. Whether you’re using a homemade or store-bought crust, this recipe comes together easily and bakes into a beautiful, flavorful pie.
Step 1: Prepare the Sweet Potatoes
If you haven’t already cooked your sweet potatoes, here are two easy methods:
- To bake sweet potatoes: Preheat oven to 400°F (200°C). Wash and pierce 2–3 large sweet potatoes with a fork. Place on a baking sheet and roast for 45–60 minutes, or until tender.
- To boil sweet potatoes: Peel and cut into chunks. Boil in a pot of water for about 20 minutes or until fork-tender. Drain well.
Let them cool slightly, then mash with a fork or potato masher until smooth. Measure out 2 cups.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and place the oven rack in the center position.
Step 3: Make the Filling
In a large mixing bowl, add:
- 2 cups mashed sweet potato
- Granulated and brown sugar
- Melted butter
- Eggs
- Evaporated milk
- Vanilla extract
- Cinnamon, nutmeg, ginger, and salt
Use a hand mixer or whisk to blend until the mixture is completely smooth and well combined. This creates a rich, custard-like sweet potato mixture.
Step 4: Assemble the Pie
Place your unbaked pie crust in a 9-inch pie plate. If you’re using homemade dough, roll it out evenly and crimp the edges. Pour the sweet potato filling into the crust, smoothing the top with a spatula.
Step 5: Bake the Pie
Transfer the pie to the oven and bake for 50–60 minutes, or until the center of the pie is just set and a toothpick inserted comes out mostly clean. The center may jiggle slightly but should not be wet.
Tip: If the edges of your crust begin to brown too quickly, cover them with foil or a pie shield.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This helps the filling set completely. For the best results, chill in the fridge before slicing.
Serve plain, or with whipped cream and a sprinkle of cinnamon for extra flair.
Pro Tips and Variations
Even the simplest pies can benefit from a few smart tricks and thoughtful swaps. Whether you’re baking your first sweet potato pie or looking to perfect your go-to recipe, these tips and variations will help you make the best sweet potato pie every time.
Pro Tips for the Perfect Sweet Potato Pie
Use fresh sweet potatoes
For the richest flavor and smoothest texture, always start with whole sweet potatoes. Roasting brings out more sweetness, while boiling is quicker. Avoid canned if you want a pie with deep, homemade taste.
Don’t skip mashing well
After cooking, mash the sweet potatoes until completely smooth. You can use a potato masher, a food processor, or even a hand mixer. The smoother the filling, the silkier your pie.
Let ingredients come to room temperature
Cold eggs or butter can cause uneven mixing. Let all ingredients sit out for about 15 minutes before blending for the best consistency.
Avoid overbaking
The center of the pie should look slightly firm but still have a gentle jiggle when done. Overbaking can lead to cracks or a dry filling.
Allow time to cool
This is key for setting the custard. Rushing the cooling process will cause the filling to be too soft to slice cleanly.
Use a pie shield
Protect the outer crust from overbrowning by covering the edges with foil or a pie shield halfway through baking.
Easy Variations to Try
Add crushed pecans
Stir a handful into the filling or sprinkle on top before baking for a bit of crunch and nutty flavor.
Try brown butter
Swap regular melted butter for browned butter for a richer, toasted note in the filling.
Spice it your way
Boost or reduce the cinnamon and nutmeg, or add a pinch of allspice or clove to adjust the spice level to your preference.
Make it dairy-free
Use coconut milk or almond milk in place of evaporated milk and vegan butter instead of regular butter.
Sweeten naturally
Swap some or all of the sugar with maple syrup or honey for a different depth of sweetness.
Mini pies for sharing
Use a muffin tin and smaller crust circles to make individual sweet potato pies—perfect for gatherings or portion control.
Serving Suggestions
A well-made sweet potato pie is delicious on its own, but how and when you serve it can take it to the next level. Whether you’re celebrating a holiday or just enjoying a slice on a cozy night in, here are the best ways to serve this classic dessert.
Best Ways to Serve Sweet Potato Pie
Chilled or Room Temperature
After baking, sweet potato pie should cool completely. It’s best served chilled straight from the fridge or at room temperature, which allows the filling to firm up and the flavors to settle.
With Whipped Cream
A dollop of whipped cream adds lightness and contrast to the creamy filling. Sprinkle with cinnamon or nutmeg for extra warmth.
Topped with Pecans
Add toasted pecans or candied pecans on top just before serving. The crunch adds texture and a nutty finish.
With a Scoop of Ice Cream
For a decadent touch, serve each slice with vanilla or butter pecan ice cream. The cold creaminess pairs beautifully with the soft pie.
Drizzle with Caramel Sauce
A drizzle of caramel can add a rich, buttery sweetness. It’s an easy way to make your pie feel special without extra work.
Occasions That Pair Perfectly with Sweet Potato Pie
Thanksgiving & Christmas
A must-have on many holiday dessert tables, sweet potato pie is a comforting alternative to pumpkin pie.
Sunday Dinner
Serve it after a hearty family meal for a satisfying finish.
Potlucks & Gatherings
This pie travels well and is always a crowd favorite.
Midweek Treats
Slice it up and store in the fridge—it’s even better the next day.
Storage Tips
- Store leftovers in an airtight container or tightly wrapped with plastic wrap in the refrigerator.
- It will keep well for up to 4 days.
- To serve again, you can enjoy it cold or let it sit at room temperature for 30 minutes.
Conclusion
If you’re looking for a pie that’s full of flavor, incredibly smooth, and easy to make, this sweet potato pie recipe is it. From the naturally sweet, creamy filling to the buttery pie crust, every bite delivers comfort and satisfaction. It’s a time-tested favorite that feels special enough for holidays but simple enough for any day of the week.
This pie captures the heart of homemade baking—warm, inviting, and deeply nostalgic. Whether it’s your first time making sweet potato pie or you’re perfecting your family recipe, this version offers a dependable and delicious result every single time.
FAQs
Is it better to boil or bake sweet potatoes for pie?
Baking is usually better for flavor because it draws out more natural sweetness. However, boiling is faster and still gives you a soft texture that blends well into the pie filling. Either method works—just make sure the sweet potatoes are fork-tender and fully mashed.
Is heavy cream or evaporated milk better for sweet potato pie?
Evaporated milk is traditional and creates a rich, silky texture without being too heavy. Heavy cream can work as a substitute if you prefer a denser, richer pie, but evaporated milk keeps the filling smooth and custard-like with a classic taste.
How do you thicken a sweet potato pie filling?
The key is to use well-drained, fully mashed sweet potatoes and the right egg-to-liquid ratio. Eggs help bind the filling as it bakes. If your mixture seems too loose, let it sit for a few minutes before pouring it into the crust. Avoid adding flour or cornstarch—they’re not needed in a traditional sweet potato pie.
Why is my sweet potato pie soggy?
A soggy pie can happen if the filling is too wet, the sweet potatoes weren’t drained well, or the pie wasn’t baked long enough. Make sure your mashed sweet potatoes aren’t watery, and always bake the pie until the center is mostly set with a slight jiggle. Let it cool completely before slicing to give the filling time to firm up.
How do you sweeten pie filling?
This recipe uses a mix of granulated and brown sugar for balanced sweetness and depth. You can adjust to taste or use alternatives like maple syrup or honey. Always taste the filling before baking—just a small spoonful—to make sure it’s sweet enough for you.
