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This silky smooth sweet potato pie recipe has the perfect hint of spice and a deliciously crisp crust. It’s irresistible!
There are a few classic pie recipes that we love to make for holiday dinners, like Apple Pie or Pecan Pie, but this sweet potato pie is a new favorite must-have this year!
a new favorite pie We Love!
We love pie!
We know Pumpkin Pie gets all of the love around the holiday season, especially Thanksgiving, but we’ve never been much of a pumpkin pie fan. This sweet potato pie is surprisingly similar and we actually love it!
Here’s why we Sweet Potato Pies:
- Texture. It’s silky smooth with a deliciously flaky crust.
- Flavor. Flavor the mild, sweet filling with your favorite fall spices.
- Easy. The filling whips up quickly and the crust is storebought!
Ingredients
- Pie Crust – It can be store-bought or make a Homemade Pie Crust.
- Cooked Sweet Potatoes – Roast and mash your own sweet potatoes or find a can of unsweetened unseasoned sweet potato puree. However, do not use canned yams or candied sweet potatoes.
- Unsalted Butter
- Light Brown Sugar
- Sugar
- Eggs
- Heavy Whipping Cream – Can also use half and half or evaporated milk.
- Ground Cinnamon and Nutmeg – Increase or decrease the amount of ground nutmeg and cinnamon or replace them with an equal amount of Pumpkin Pie Spice or add ground ginger too.
- Salt
- Whipped Cream for serving
How to Make Sweet Potato Pie
- PREP. Preheat the oven to 375°F.
- CRUST. Roll out the pie crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9-inch pie plate. Press gently into the bottom and sides of the pie plate. Trim the crust so there is a one-inch overhang, then fold over and crimp the edges of the crust with your fingers. Use a fork to poke holes all around the dough.
- BLIND BAKE. Place a piece of foil inside the crust, then fill it with dried beans or pie weights. Bake for 15 minutes, then remove the foil and the beans. Bake another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
- FILLING. While the crust is baking, mix together the filling ingredients. Pour the pie filling mixture into the pie crust, and spread evenly.
- BAKE. Bake for 15 minutes, then reduce the temperature to 350°F and bake an additional 45-60 minutes, until the center does not jiggle when the pie is gently shaken.
- SERVE. Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.
Serving Suggestions
Serve this homemade sweet potato pie with a dollop of fresh sweetened whipped cream on top with a sprinkle of cinnamon or a scoop of Vanilla Ice Cream and a drizzle of Caramel Sauce!
Sweet Potato Pie Tips
- How to boil and mash sweet potatoes. Start with about 4 medium, fresh sweet potatoes.
- Peel and cut into equal 1 or 2-inch cubes.
- Add water to a large pot, enough to be able to cover the cubes of potatoes by at least 1 inch. Bring it to a boil and then add the sweet potato cubes.
- Boil over medium-low heat until the cubes are tender when pierced with a paring knife. This will take 12-20 minutes depending on the size of the cubes.
- Drain. In a large bowl, use a potato masher to break up the cubes and then an electric mixer to smooth them out.
- Runny pie. Blend the filling so that it has the consistency of applesauce. If it’s too wet, blend in 1-2 tablespoons of all-purpose flour.
- Bake the pie long enough for some of the moisture to evaporate.
- Check for doneness. The center of the pie should not jiggle or have a slight wiggle. A food thermometer should reach 175°F in the center.
- Crust. If the crust is starting to burn, wrap aluminum foil around the perimeter of the pie to keep the crust from burning while the pie finishes baking.
Topping Variations
Top with toasted marshmallows or dollops of marshmallow fluff. After this southern sweet potato pie recipe has been baked and cooled, top the pie with a layer of mini marshmallows.
Broil the pie 6 inches under the heat source, until the marshmallows are golden brown. This will only take 1-2 minutes so watch carefully.
Brown sugar and pecan topping.
- Melt 3 tablespoons of butter in a saucepan.
- Add ½ cup light brown sugar and 1 cup chopped pecans.
- Cook for about 3 minutes until the sugar is dissolved.
- Stir in 1 tablespoon of heavy cream.
- Once the pie has cooled, spread the pecan mixture over the top and allow it to cool and set.
Serving Info
- Make ahead of time. This best sweet potato pie recipe is great to make ahead of time which is perfect when preparing for big holiday dinners.
- Freeze an unbaked sweet potato pie: Prepare the pie crust as directed, but don’t bake. Wrap it tightly with plastic wrap or foil. Freeze for up to 3 months. When ready to bake, thaw it in the refrigerator and follow the baking instructions in the recipe.
- STORE. Cool the pie, wrap it tightly with plastic wrap, and store it in the fridge for about 4 days.
- FREEZE. Wrap it again with foil and place in the freezer for up to 3 months. To eat, thaw it in the refrigerator, and let it come to room temperature before slicing.
For similar Pies:
Sweet Potato Pie Recipe
This silky smooth sweet potato pie recipe has the perfect hint of spice and a deliciously crisp crust. It's irresistible!
Ingredients
- 1 pie crust refrigerated or homemade
- 3 cups mashed cooked sweet potatoes
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup sugar
- 2 eggs
- ¼ cup heavy whipping cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- whipped cream for serving
Instructions
- Preheat the oven to 375°F.
- Roll out the Pie Crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9-inch pie plate. Press gently into the bottom and sides of the pie plate. Trim the crust so there is a one-inch overhang, then fold over and crimp the edges of the crust with your fingers. Use a fork to poke holes all around the dough.
- Place a piece of foil inside the crust, then fill it with dried beans or pie weights. Bake for 15 minutes, then remove the foil and the beans. Bake another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
- While the crust is baking, mix together the sweet potatoes, butter, brown sugar, sugar, eggs, heavy cream, cinnamon, nutmeg, and salt, until well blended. Pour the filling mixture into the pie crust, and spread evenly.
- Bake for 15 minutes, then reduce the temperature to 350°F and bake an additional 45-60 minutes, until the center does not jiggle when the pie is gently shaken.
- Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.
Video
Notes
STORE. Cool the pie, wrap it tightly with plastic wrap, and store it in the fridge for about 4 days.
FREEZE. Wrap it again with foil and freeze it for up to 3 months. To eat, thaw it in the refrigerator, and let it come to room temperature before slicing.
Nutrition
Calories: 256kcal, Carbohydrates: 31g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 54mg, Sodium: 256mg, Potassium: 152mg, Fiber: 1g, Sugar: 19g, Vitamin A: 5066IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
First pie I’ve ever made and I’m very satisfied with this recipe. I definitely recommend this.
can I use canned sweet potatoes
I’m going to have the best dish at Thanksgiving, I just know it! I made this ahead of time to make sure it would turn out and now that I’ve tried it, it’s going to be a HIT during the holidays. Thank you!
Such a classic. Love the creaminess and sweetness in this one!