When you’re searching for a cozy and classic dessert to warm up your fall or holiday table, sweet potato pie is one of the best choices you can make. It’s rich, smooth, and comforting, with just the right amount of sweetness. The blend of mashed sweet potatoes and warm spices creates a nostalgic treat that’s deeply tied to Southern traditions. You don’t need fancy tools or rare ingredients—just a few basics from your pantry and about an hour in the kitchen.
Why We Love This Sweet Potato Pie Recipe
There’s something special about sweet potato pie that goes beyond taste. You’ll love it for the memories it brings back and the smiles it puts on everyone’s face. What makes this recipe stand out is how simple it is to follow. You don’t need baking experience to get it right, and the results are always impressive.
The texture of the filling is silky smooth, thanks to the creamy mashed sweet potatoes and evaporated milk. The brown sugar adds a deep, molasses-like sweetness, while the cinnamon, nutmeg, and ginger give it a warm and cozy flavor. You can make it ahead of time, which is perfect when you’re juggling other dishes during the holidays. And if you’ve never made a pie from scratch before, this one is the perfect place to start.
You’ll also appreciate how this pie keeps well. Whether you’re preparing it for a dinner or planning to enjoy a quiet slice with coffee, it fits every occasion. It’s just the kind of dessert that brings everyone to the table.
Ingredients about Sweet Potato Pie
To make this recipe, you’ll only need simple and affordable ingredients. Everything should be easy to find in your local store. Here’s what you’ll need:
- 1 (9-inch) pie crust (store-bought or homemade)
- 1.5 lbs sweet potatoes (about 2 medium-sized)
- ¼ cup butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs, lightly beaten
- ½ cup evaporated milk
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
These ingredients come together to create a pie that’s both smooth and full of flavor. The spices work together without overpowering the sweet potatoes, and the butter gives a rich finish.
How to Make Sweet Potato Pie Directions
You’ll be surprised at how easy it is to make this sweet potato pie. It might look like a fancy dessert, but it’s actually one of the simplest pies you can bake. Here’s how you do it step by step.
1. Cook the sweet potatoes
Start by cooking your sweet potatoes. You have a few options here:
- Air fryer: Set it to 400°F and cook the sweet potatoes for 35 to 40 minutes.
- Oven: Bake at 425°F for 45 to 50 minutes until they are soft.
- Microwave: Prick the sweet potatoes with a fork, then microwave them for 8 to 10 minutes, flipping halfway through.
Once they’re tender, let them cool just enough to handle. Then peel off the skins and place the cooked flesh in a large mixing bowl.
2. Make the filling
Use a fork or potato masher to mash the sweet potatoes until they’re smooth. Then add the butter, brown sugar, beaten eggs, evaporated milk, vanilla extract, and spices (cinnamon, nutmeg, ginger, and salt). Whisk or stir everything together until the mixture is creamy and well combined. You want the texture to be velvety and lump-free.
3. Prepare the crust
If you’re using a store-bought crust, place it into a 9-inch pie pan. If you’ve made your own crust, roll it out and fit it into the pan, trimming any extra around the edges.
4. Pour and bake
Now pour the filling into the prepared pie crust. Use a spatula to smooth the top. Place the pie in a preheated oven at 375°F. Bake it for about 40 to 45 minutes.
You’ll know it’s ready when the center is set and no longer jiggles. A slight crack near the edges is fine. Remove the pie from the oven and let it cool for at least 1 hour before serving. This step helps the filling firm up and slice cleanly.
How to Serve Sweet Potato Pie
Once your sweet potato pie has cooled, it’s ready to be served. For the best experience, let it chill in the fridge for a few hours or overnight. This helps the flavors settle and the texture become even smoother.
When you’re ready to serve, slice the pie into even wedges. You can enjoy it cold, at room temperature, or slightly warmed in the oven for a few minutes. Some people like to top their slice with a dollop of whipped cream, while others prefer it just as it is.
If you’re serving it for a holiday meal or a special event, consider placing it on a cake stand or a decorative plate. It holds its shape well, so each slice looks clean and professional. Pair it with hot tea or coffee for a comforting end to any meal.
Expert Tips: Sweet Potato Pie
- Don’t boil the sweet potatoes. Baking or microwaving them keeps the texture drier, which is perfect for pie filling. Boiling can add too much water and make the filling soggy.
- Mash well. For a silky smooth filling, make sure to mash the sweet potatoes thoroughly. You can even use a hand mixer if you want it extra smooth.
- Let it cool completely. It’s tempting to cut into the pie right away, but waiting allows the filling to set and gives you those perfect slices.
- Chill before serving. This pie actually tastes better when it’s cold. Make it the night before, store it in the fridge, and serve it the next day.
- Watch the bake time. Don’t overbake, or the pie can crack too much. As soon as the center is no longer jiggly, it’s done.
- Use quality spices. Fresh spices give the pie the best flavor. If your spices are older than six months, consider replacing them.
How to Store Sweet Potato Pie
After baking, let the pie cool to room temperature. Once it has cooled, cover it with plastic wrap or foil and store it in the fridge. It will stay fresh for about 3 to 4 days.
If you want to keep it longer, sweet potato pie freezes well. Wrap it tightly in plastic wrap and then again in foil. Label it and store in the freezer for up to one month. When you’re ready to eat it, let it thaw in the fridge overnight and warm it slightly in the oven before serving.
Remember not to leave the pie out on the counter for more than two hours. Because it contains eggs and milk, it needs to stay chilled to stay safe to eat.
Variation of Sweet Potato Pie
You can make your sweet potato pie your own by changing a few things while keeping the base the same. Here are some fun and easy variations:
- Coconut twist: Stir in a bit of shredded coconut or coconut milk for a tropical flavor.
- Maple sweetener: Swap the brown sugar with pure maple syrup for a deeper, richer sweetness.
- No crust option: Pour the filling into a greased pie dish without a crust for a lighter version. It will bake like a custard.
- Mini pies: Use muffin tins or mini tart pans for individual servings. These are great for parties.
- Nut topping: Add a layer of chopped pecans or walnuts on top before baking for extra crunch.
- Spiced variation: Add a touch of allspice or cardamom if you want a stronger spice profile.
Feel free to experiment with what you have on hand. The sweet potato base is forgiving and works well with many flavor additions.
FAQ – Sweet Potato Pie
What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie tends to be sweeter and denser than pumpkin pie. The flavor is earthier, and the texture is smoother and less custard-like.
Can you make sweet potato pie ahead of time?
Yes! In fact, sweet potato pie tastes even better the next day. Bake it the day before, let it cool, and store it in the fridge overnight.
Should I use fresh or canned sweet potatoes?
Fresh sweet potatoes give the best texture and flavor. Canned can work in a pinch, but always go for fresh if you can.
Why is my pie filling runny?
Your pie may not have baked long enough or the sweet potatoes had too much moisture. Be sure to bake until the center is fully set and avoid boiling the sweet potatoes.
Can I freeze sweet potato pie?
Absolutely. Wrap it well and freeze for up to a month. Let it thaw overnight in the fridge before serving.
Do I need to blind-bake the pie crust?
No, there’s no need to pre-bake the crust for this recipe. Just pour in the filling and bake everything together.
Is sweet potato pie served warm or cold?
You can serve it either way, but it’s most often served chilled or at room temperature. Letting it cool gives you cleaner slices.
Sweet Potato Pie
Equipment
- Oven
- 9-inch Pie Pan
- Mixing Bowl
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1.5 lbs sweet potatoes (about 2 medium-sized)
- 0.25 cup butter softened
- 0.75 cup packed light brown sugar
- 2 large eggs lightly beaten
- 0.5 cup evaporated milk
- 1.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
Instructions
- Cook the sweet potatoes by baking at 425°F for 45-50 minutes, microwaving for 8-10 minutes, or air frying at 400°F for 35-40 minutes until tender.
- Let the sweet potatoes cool, then peel and place the flesh in a mixing bowl.
- Mash the sweet potatoes until smooth, then add butter, brown sugar, eggs, evaporated milk, vanilla, and spices. Mix until creamy.
- Preheat the oven to 375°F. Place the pie crust in a 9-inch pie pan.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 40-45 minutes until the center is set and no longer jiggles. Let it cool for at least 1 hour before serving.
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