Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!
Sweet Potato Pie vs. Pumpkin Pie
Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉
Ingredients For Sweet Potato Pie
Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:
- Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
- Salted Butter: Adds to the richness, flavor, and texture of the pie.
- Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
- Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
- Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
- Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
- Eggs: Eggs help the custard pie filling bind together and set.
- Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.
Tips For The Best Sweet Potato Pie
- Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
- To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
- If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
- Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
- To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
- If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!
Storing Leftovers
If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.
You might also like our Sweet Potato Casserole recipe!
Sweet Potato Pie
Servings 8 slicesIngredients
- 1 deep dish pie crust ($1.25)
- 2 lbs. sweet potatoes* ($0.98)
- 6 Tbsp salted butter, melted & cooled ($0.80)
- 1/2 cup brown sugar ($0.26)
- 1/3 cup granulated sugar ($0.15)
- 1 tsp vanilla extract ($0.59)
- 1/2 tsp cinnamon ($0.06)
- 1/4 tsp nutmeg ($0.05)
- 1 pinch salt ($0.01)
- 1/3 cup evaporated milk ($0.35)
- 2 large eggs ($0.21)
Instructions
- Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
- Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
- Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
- Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
- Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
- Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
- Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the preheated 350°F oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
- Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
Video
(pictured with Homemade Whipped Cream)
How to Make Sweet Potato Pie – Step by Step Photos
Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.
For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!
I tried this recipe and it’s the best sweet potato pie I’ve ever had! I used Marie Calendars flaky pie crust and it and this recipe together was Amazing! I saved it for Thanksgiving dinner! Thank you so much for sharing this recipe! I’m 67 years old and it is the best I’ve had!
Hi I’m Joy and I always taste my ingredients as I add to whatever I’m making and so I do believe this is going to be a delicious sweet potato pie. Thanks so much.
Joy
Recipe is incorrect. 2 lbs. of Sweet Potatoes does not yield 2 cups of Sweet potatoes called for in directions. 2 cups of sweet Potatoes doesn’t fill a deep dish pie crust. It’s a nice recipe but it’s incorrect.
I’m a pastry chef in training, any help or tips would be greatly welcomed.
Warm regards,
Christopher Atwater
Awesomely Awesome Beautiful. I love it .
The pies the bomb is delicious
Enjoy reading the details given. I must try the baking instead of boiling my sweet potatoes. Like how you mixed all ingredients in one bowl. Thanks for the tips..
Now to put them to making this delicious dish!
Never gave the amount of anything that I saw, so I didn’t make it
Lovah My mother and Granmother’s sweet potato pies and they baked their potatoes BUT they also used baking powder and flour those pies were worth the long trips to visit them
It didn’t list my rating so I wanted to post again