Silky smooth Sweet Potato Pie has the perfect hint of spice and a deliciously crisp crust. Topped whipped cream, 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 that I think we’ll have to add to the list of must-haves this year!
a new favorite pie!
Have you ever tried Sweet Potato Pie??
I know Pumpkin Pie gets all of the love around the holiday season, but I’ve never been much of a pumpkin pie fan. I don’t even know why! Maybe I ate too much of it as a child, but it’s never at the top of my list when it comes to holiday pies.
This Sweet Potato Pie is surprisingly similar to pumpkin pie, but I like the flavor of it a lot better, and the filling is much smoother and sweeter. It has a silky smooth texture, the perfect hint of spice, and a crisp crust.
Since my husband is a huge pumpkin pie fan, we were very excited to find a pie we could both agree on!
How to Make Sweet Potato Pie
PREP. Preheat the oven to 375°F.
PIE 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.
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 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. 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.
CHILL + SERVE. Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.
sweet potato Pie Filling
The sweet potato filling is quick and easy to make!
Yam or sweet potato. This can be confusing because in the U.S. when people talk about yams they are often referring to sweet potatoes. Since the two have distinct differences be sure to use the right one, thankfully most U.S grocery stores don’t even carry yams reducing the chance of accidentally buying the wrong one.
- Sweet Potatoes have reddish skin and orange, white, or purple flesh. It has a sweet flavor.
- Yams have rough brown skin with pale flesh. They are neutral in flavor.
How to boil and mash sweet potatoes. To make your own sweet potato puree you will need about 4 medium, fresh sweet potatoes.
- Peel the sweet potatoes and cut them 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. If the filling has too much liquid, then the pie will be runny. Blend the filling so that it has the consistency of applesauce. If it’s too wet, blend in 1-2 tablespoons of flour.
Be sure to 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. Sweet Potato Pies tend to crack, especially when cooked a bit too long. Pipe on some Whipped Cream and no one’s the wiser.
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.
Top with toasted marshmallows. After the 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 tips. I love to serve this best Sweet Potato Pie with a dollop of fresh sweetened Whipped Cream on top, and a sprinkle of cinnamon. It’s also delicious with Vanilla Ice Cream on the side!
The sweet potato filling is mild and sweet, with the perfect gentle hint of spice.
Make ahead of time. Southern Sweet Potato Pie is a great recipe to make ahead of time and freeze, which is perfect when preparing for big holiday dinners.
Cool the Sweet Potato Pie, then wrap it tightly with plastic wrap or foil. Place it in a freezer storage bag or airtight container, and freeze it for up to 3 months.
To eat, thaw it in the refrigerator, and let it come to room temperature before slicing.
For more delicious pies:
Sweet Potato Pie Recipe
- 1 pie crust refrigerated or homemade
- 3 cups mashed cooked sweet potatoes
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- whipped cream for serving
- 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.
- 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.
SWEET POTATO PIE TASTES EVEN BETTER WITH MORE TEXTURE AND LOTS OF BROWN SUGAR AND SPICE FLAVOR! TANKS FOR SHARING. 🙂
You are so welcome!! Thank you!
WHat a delicious & creamy pie!! I would have never thought to use sweet potatoes, but now we will use this recipe every year!
A nice little change to the tradiTional pumpkin pie. Sweet and bakes up like pumpkin pie!
This is actually one of the only ways I’ll eat sweet potatoes. So good!
I’ve never had sweet potato pie, but this looks delicious! I can’t wait to try!
I love sweet potato pie! it’s always getting overshadowed during the holidays but i personally prfer it. This recipe is great.
GREAT INSTRUCTIONS! I OFTEN STRUGGLE WITH MY PIE CRUST SHRINKING, SO IT’S HELPFUL TO SEE HOW YOU HANDLE IT. THANK YOU FOR SHARING.
Ive never Seen an actual sweet potato pie complete with crust. I appreciate the Crust making tip ill definitely use it when i make this.
I have made plenty of sweet potato pies in my day but the buck stops here!! It was amazing. I added a strudel topping which added some crunch and extra flavor. I can’t wait to make it again! My only complaint is that I was forced to give my email address in order to get the recipe as there was no “opt out” option. Not cool.
Thanks for sharing what you did! And for sharing your feedback. So glad to hear you enjoyed the recipe.
I have made this pie several times with good results. The only thing that I do different is that I don’t pre-bake the crust but it always comes out just right. Thanks so much!
Thanks for sharing what you do!! I’m so glad that you love the pie.
Such a classic. Love the creaminess and sweetness in this one!
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!
can I use canned sweet potatoes