This classic Southern dessert is a warm hug in pie form—creamy, spiced sweet potato filling nestled in a flaky crust, baked until golden and fragrant. It’s a staple at holiday tables, Sunday dinners, and cozy gatherings, offering a rich, custard-like texture and naturally sweet flavor. Unlike pumpkin pie, sweet potato pie leans into its earthy sweetness with fewer spices, letting the star ingredient shine. Whether topped with whipped cream or served plain, it’s a slice of tradition that never goes out of style.
Ingredients
For the Pie Filling:
- 1 pound sweet potatoes (about 2 medium), roasted or boiled
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (or ¾ cup brown sugar for deeper flavor)
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Optional Toppings:
- Whipped cream
- Toasted marshmallow fluff
- Caramel drizzle
- Chopped pecans
👩🍳 Instructions
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and prick them with a fork. Roast on a baking sheet for 45–50 minutes, or until fork-tender. Let cool, then peel and mash until smooth. Roasting enhances the flavor, but you can also boil them for convenience.
Step 2: Make the Filling
In a large bowl, combine the mashed sweet potatoes and softened butter. Mix until creamy. Add sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and well combined. You can use a hand mixer or blender for an ultra-silky texture.
Step 3: Prepare the Crust
Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges and chill for 15 minutes to prevent shrinking. For extra crispness, blind bake the crust for 10 minutes at 375°F (190°C) with pie weights or dried beans.
Step 4: Fill and Bake
Pour the sweet potato mixture into the crust, smoothing the top with a spatula. Bake at 350°F (175°C) for 55–60 minutes, or until the center is just set and a toothpick comes out mostly clean. The pie may puff slightly and then settle as it cools.
Step 5: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours. This helps the filling firm up and develop flavor. Serve at room temperature or chilled, topped with whipped cream or your favorite garnish.
🍽️ Tips & Variations
- Flavor Boost: Add ¼ tsp ground ginger or cloves for extra warmth.
- Brown Sugar Swap: Use brown sugar for a deeper, molasses-like sweetness.
- Dairy-Free Option: Substitute coconut milk and vegan butter.
- Mini Pies: Make individual pies in muffin tins for party servings.
- Make-Ahead: Bake the pie a day ahead and refrigerate. Bring to room temp before serving.
🧊 Storage
- Refrigerate: Cover and store in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
This Sweet Potato Pie is a timeless comfort dessert—easy to make, rich in flavor, and perfect for sharing. Want to explore a tropical twist with coconut or a sugar-free version next? I’ve got ideas that’ll keep your pie game deliciously creative.