This Southern sweet potato pie has a rich, smooth filling that belongs on every holiday table. Paired with a flaky golden crust, it becomes a classic dessert everyone will enjoy.
The Best Sweet Potato Pie Recipe
Sweet potato pie is creamier and a touch sweeter than pumpkin pie, with a warm spice profile that complements the natural sweetness of the potatoes. It’s ideal for Thanksgiving, Christmas, or whenever you want a comforting, easy dessert that tastes like home. Serve it plain, with whipped cream, or a scoop of vanilla ice cream for an extra-special finish.
Table of Contents
- The Best Sweet Potato Pie Recipe
- Ingredients You Will Need
- How to Make Sweet Potato Pie
- Tips
- Variations
- FAQ’s
- More Holiday Recipes
- Sweet Potato Pie Recipe
Ingredients You Will Need
- 2 cups mashed sweet potatoes (about 1 large sweet potato cooked or use canned, well drained)
- 1 cup granulated sugar
- 2 large eggs, room temperature if possible
- 1/2 cup milk (or evaporated milk) for a creamy texture
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pie crust, store-bought or homemade
How to Make Sweet Potato Pie
STEP 1. Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan and crimp the edges. For a crisper bottom, you can blind bake the crust for 20–25 minutes until lightly golden; otherwise bake after filling.
STEP 2. If using cooked or canned sweet potatoes, drain any excess liquid. Place the sweet potatoes in a large bowl and mash until smooth, removing lumps.
STEP 3. Add the sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg to the mashed sweet potatoes. Using an electric mixer on medium speed, blend until the mixture is smooth and well combined.
STEP 4. Pour the filling into the prepared pie crust and spread it evenly.
STEP 5. Bake on the center rack at 350°F for 45–55 minutes, or until the center is set and a toothpick comes out clean. If the crust begins to brown too much, tent it with foil to prevent burning.
STEP 6. Let the pie cool completely to room temperature before slicing. Serve with whipped cream or vanilla ice cream.
Tips
- Cooking fresh sweet potatoes: Wash, peel, and boil whole sweet potatoes until tender, drain, and mash while warm for the smoothest filling.
- Adjust sweetness: Reduce sugar by 1/4 cup if you prefer a less sweet pie, especially when using canned sweet potatoes packed in syrup.
Variations
- Mix sugars: Try half granulated and half brown sugar for added depth and caramel notes.
- Marshmallow topping: Add mini marshmallows during the last 5 minutes of baking and broil briefly to toast them for a sweet, golden finish.
- Bourbon sweet potato pie: Stir in 1–2 tablespoons of bourbon for a warm, complex flavor—the alcohol bakes off, leaving the aroma and taste.
FAQ’s
Yes. Bake the pie, let it cool, then cover and refrigerate for 1–2 days. Bring to room temperature before serving if desired.
Blind baking is optional but helps prevent a soggy bottom. If you prefer a firmer crust, prebake it until lightly golden before adding the filling.
Drain canned sweet potatoes well and avoid adding extra milk. Mash the potatoes thoroughly and measure liquids carefully for a thicker filling.
Yes. Cool completely, wrap tightly in plastic and foil, and freeze up to one month. Thaw in the refrigerator overnight before serving.
More Holiday Recipes
Desserts
Apple Roses
Cookies
Peanut Butter Chocolate Chip Cookies
Cakes
Cherry Dump Cake
Drinks
Kamikaze Shot
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 oven to 350°F. Fit the crust into a 9-inch pan and blind bake 20–25 minutes for a crisper crust, or leave unbaked if preferred.
- Drain sweet potatoes, mash thoroughly in a large bowl until smooth.
- Add sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg. Mix on medium until smooth.
- Pour filling into the crust and spread evenly.
- Bake at 350°F for 45–55 minutes, until the center is set. Tent crust with foil if edges brown too quickly.
- Cool completely before slicing. Serve with whipped cream or ice cream.
Notes
If using fresh sweet potatoes, wash, peel, and boil until tender, drain well, then mash. Reduce sugar by 1/4 cup if you prefer a less sweet pie.
Nutrition
Nutrition values are approximate.