Sweet Potato Pie Recipe

A slice of sweet potato pie on a white plate.

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5 from 31 votes

Sweet Potato Pie Recipe

Sweet potato pie is rich, creamy, and perfectly spiced Southern classic that makes the ultimate holiday dessert.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

HOW TO BAKE/ROAST SWEET POTATOES

Preheat oven to 400°F.
Wash & dry sweet potatoes thoroughly; scrub the skins clean.
Pierce with a fork 5–6 times to let steam escape.
For whole baked potatoes:
- Place directly on a baking sheet (lined with foil for easy cleanup)
- Bake 45-60 minutes, depending on size, until tender when pierced with a fork.
For roasted cubes:
- Peel and cut into1 inch cubes.
- Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway, until golden and crisp on the edges.
Cool slightly before serving or using in recipes.
Mash or puree until smooth—using a potato masher, food processor, or hand mixer for the creamiest texture.

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.

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