This sweet potato pie is perfect for any celebration, and it’s so simple and easy to make. It has a silky smooth texture, the perfect hint of spice, and a crisp crust. Top it with a little whipped cream, and it’s totally irresistible!
There are a few classic pie recipes that we love to make for holiday dinners, like Apple Pie or Pecan Pie, but this recipe is a new favorite that I think we’ll have to add to the list of must-haves this year!
A New Favorite Pie for the Holidays
Hello again! It’s Alicia from The Baker Upstairs, and I’m excited to share one of my favorite pie recipes with you today! 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
The first step to making the sweet potato pie is to roll out your pie crust. You can make your own crust (this simple recipe is my favorite), or use a refrigerated pie crust. You’ll want to roll it out to a roughly circular shape that is at least 13 inches in diameter. Once it’s rolled out, transfer it to a 9 inch pie dish.
CRIMP. Be careful to press it into the bottom and sides of the pie dish, and leave a one inch overhang over the edges of the dish. Fold the sides over, and use your fingers or a fork to crimp the dough. You’ll want the crust to be slightly bigger than the pie dish, because it will shrink a little when you pre-bake it.
WEIGHT & BAKE. Place a piece of foil in the bottom of the pie crust, and fill the pie with dried beans or pie weights. The beans will help hold the pie crust in place as it bakes, so the crust doesn’t shrink as much. You’ll bake it for about 15 minutes with the beans, then remove the beans and foil and bake another 10 minutes or so.
The crust won’t be fully baked, but the pre-baking will help prevent sogginess when the wet sweet potato filling is added to the crust.
sweet potato Pie Filling
The sweet potato filling is quick and easy to make! You can use leftover sweet potatoes, mashed well, or just peel, chop, and boil sweet potatoes, then mash them. I used 4 small sweet potatoes, but you may need more or less depending on the size of your potatoes. You’ll want to end up with 3 cups of mashed sweet potatoes total.
MIX & BAKE. Once the filling is all mixed together, pour it into the pie crust, and spread it evenly. Bake the pie for 15 minutes, then reduce the temperature, and bake for another 45-60 minutes, until the filling is set.
The filling will be lightly browned around the edges, and should look dry on top. Remove the pie from the oven, and let it cool for at least an hour before serving.
Serving Tips: I love to serve this 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 and sweet, with the perfect gentle hint of spice.
This is actually a great recipe to make ahead of time and freeze, which is perfect when you’re preparing for big holiday dinners. Simply make the sweet potato pie as usual, let it cool completely, then wrap tightly with plastic wrap or foil. Put in a freezer storage bag or airtight container, and keep in the freezer up to 3 months.
When you’re ready to eat, thaw in the fridge, and let it come to room temperature before slicing.
This sweet potato pie is totally delicious, and the perfect addition to your holiday table!
For more delicious pie recipes, try:
Sweet Potato Pie Recipe
- Preheat the oven to 375.
- Roll out the pie crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9 inch pie place. 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 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 15 minutes, then reduce the temperature to 350 and bake 45-60 minutes, until the center does not jiggle when the pie is shaken gently. Remove from the oven and let cool at least 1 hour before serving.
- Serve with whipped cream, and refrigerate any leftovers.