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This southern sweet potato pie recipe has a rich, smooth filling making it a must have dessert on your holiday table. Pair it with a golden brown flaky crust, and you have the perfect pie!
The Best Sweet Potato Pie Recipe
Unlike pumpkin pie, sweet potato pie is sweeter, creamier, and just a little bit richer in flavor. Each bite has yummy spice combination with with sweet potatoes and sugar, that will bring a smile to your holiday guests.
Whether you’re making it for Thanksgiving, Christmas, or if you just want a delicious, easy dessert, this pie is a classic that everyone will love.
Sweet Potato Pie versus Pumpkin Pie
Sweet potato pie and pumpkin pie are similar in texture and appearance. But sweet potato flesh is lighter, sweeter, and they definitely don’t taste the same!
Ingredients You Will Need
- 2 mashed sweet potatoes (about 1 large sweet potato or canned, drained)-Choose medium-sized sweet potatoes with a deep color. Sweet potatoes have a natural sweetness which makes this a yummy pie.
- 1 cup granulated sugar- adds extra sweetness to the pie.
- 2 large eggs- Room temperature if possible, helps the filling set with a smooth texture.
- 1/2 cup milk or evaporated milk –Provides creaminess without overpowering the flavor.
- 1/4 cup unsalted butter, melted-Adds richness and makes the pie buttery and creamy.
- 1 teaspoon vanilla extract-A splash of vanilla enhances the flavors.
- 1/2 teaspoon ground cinnamon-adds a classic taste to the pie.
- 1/4 teaspoon ground nutmeg-balances the flavors of the pie.
- 1 pie crust- use a frozen crust, or make your own pie dough with this easy gluten free pie crust recipe.
How to Make Sweet Potato Pie
STEP 1. Preheat your oven to 350°F. Place the pie crust in a 9-inch pie pan and crimp the edges with a fork, or ripple them using your fingers, then set aside while you prepare the filling.
STEP 2. Drain the liquids from the sweet potatoes, and then pour them into a large bowl and mash them, removing any chunks.
STEP 3. Add in the sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg. Use an electric mixer, on medium speed, and mix until smooth and well combined.
STEP 4. Pour the sweet potato mixture into the prepared pie crust, and spread evenly.
STEP 5. Place the pie into the preheated oven, on the center rack, and bake at 350 degrees F for about 45-50 minutes, or until the center is set. Use a toothpick to confirm doneness. If the crusts are turning too dark before the pie is done baking, cover them with foil so they don’t burn.
STEP 6. Let the pie cool completely before slicing. Serve with whipped cream or a spoonful of vanilla ice cream.
Tips
- If Cooking Sweet Potatoes for Pie Filling: Wash, peel, and boil 1-2 sweet potatoes, until they are soft and tender. Drain the water and then mash them in a large mixing bowl.
- Adjust the Sugar: This is a sweet potato pie, so if you don’t like your pie as sweet, use 1/4 cup less sugar. If using yams in syrup, they may already be a little sweeter too.
Variations
- Mix the Sugars: Try a mix of white and brown sugar works best for the perfect balance of sweetness and depth.
- Add Marshmallows: Top your pie with mini marshmallows five minutes before it’s done baking. They will become toasted and golden, making them a perfect pairing with sweet potato pies.
- Bourbon Sweet Potato Pie: Add a tbsp. or two of bourbon to the filling before baking. The alcohol cooks out so it will still be family friendly! Just with an extra flavor.
FAQ’s
Yes! Sweet potato pie can be made 1-2 days in advance. Bake the pie, let it cool, then cover with plastic wrap and store in the fridge.
Prebaking the crust (also called blind baking) is optional but highly recommended if you prefer a crisp crust. The wet filling of the pie can make the crust soggy if you don’t bake the crust first.
For a thicker filling, avoid adding too much milk or cream. Be sure to drain the liquids from the sweet potatoes.
Allow the pie to cool completely, then wrap tightly in plastic wrap and aluminum foil. Place in the freezer for up to one month. Transfer it to the refrigerator the night before serving to allow it to thaw.
More Holiday Recipes
Sweet Potato Pie
Equipment
- Large Bowl
- Mixer
- Pie Pan
Ingredients
- 2 cups mashed sweet potatoes, 1-2 sweet potatoes
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk, or evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pie crust
Instructions
- Preheat your oven to 350°F. Place the pie crust in a 9-inch pie pan and crimp the edges with a fork, or ripple them using your fingers, then blind bake until the crust is golden brown, about 20-25 minutes.
- Drain the liquids from the sweet potatoes, and then pour them into a large bowl and mash them, removing any chunks.
- Add in the sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg. Use an electric mixer, on medium speed, and mix until smooth and well combined.
- Pour the sweet potato mixture into the prepared pie crust, and spread evenly.
- Place the pie into the preheated oven, on the center rack, and bake at 350 degrees F for about 50-55 minutes, or until the center is set. Use a toothpick to confirm doneness. If the crusts are turning dark before the pie is done baking, cover them with foil so they don’t burn.
- Let the pie cool completely before slicing. Serve with whipped cream or a spoonful of vanilla ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
