If there’s a dessert that never fails to bring comfort and joy to the table, it’s Sweet Potato Pie. With its velvety smooth filling, warm notes of cinnamon and nutmeg, and soulful Southern roots, this classic pie is pure nostalgia baked into a flaky crust. Whether it’s Thanksgiving or just a regular Tuesday, Sweet Potato Pie has a way of making any meal memorable, and I can’t wait for you to make it from scratch using just a handful of pantry staples!
Ingredients You’ll Need
One of the best things about Sweet Potato Pie is how each simple ingredient works together to create a dessert that’s greater than the sum of its parts. Don’t underestimate the flavors and textures that emerge from this essential lineup!
- Unbaked 9-inch pie crust: The pie crust forms a buttery, flaky base that holds our luscious filling.
- Mashed cooked sweet potatoes (2 cups): The star of the show offers natural sweetness, gorgeous color, and a creamy texture.
- Unsalted butter (1/2 cup, softened): Adds richness and helps blend everything luxuriously smooth.
- Granulated sugar (1 cup): Sweetens the pie just right, enhancing the natural flavors of the sweet potatoes.
- Evaporated milk (1/2 cup): Makes the filling extra-silky and provides that subtle creamy backdrop.
- Large eggs (2): Bind the filling together and give the pie structure once baked.
- Vanilla extract (1 tsp): Boosts aroma and adds a dreamy richness.
- Ground cinnamon (1/2 tsp): Infuses warm, festive spice into every bite.
- Ground nutmeg (1/2 tsp): Complements the cinnamon with its own gentle spice and depth.
- Salt (1/4 tsp): Balances flavors and keeps the pie from tasting flat.
How to Make Sweet Potato Pie
Step 1: Prepare the Sweet Potatoes
Start by cooking your sweet potatoes until they’re tender all the way through. You can either boil, steam, or roast them—just be sure to peel and mash them until perfectly smooth. This is where the pie’s signature creamy texture begins, and using fresh sweet potatoes makes all the difference!
Step 2: Make the Filling
In a large mixing bowl, combine the softened butter and mashed sweet potatoes. Use a hand mixer or sturdy spoon to blend them together until smooth with no lumps remaining. Then add the sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until the filling is silky, dreamy, and completely incorporated.
Step 3: Assemble the Pie
Take your unbaked 9-inch pie crust and place it on a baking sheet for easy transfer. Pour in the sweet potato filling and smooth the top with a spatula. The vibrant color and tempting aroma at this stage always make me smile!
Step 4: Bake
Transfer your filled pie to a preheated oven at 350°F (175°C). Bake for 50–60 minutes until the pie is set around the edges, puffed in the center, and a toothpick comes out mostly clean. It’s perfectly normal for the pie to puff up during baking; it will settle gracefully as it cools. Resist the urge to cut too soon—let it cool completely on a wire rack for clean, neat slices.
Step 5: Cool and Serve
Once your Sweet Potato Pie is cooled, it’s ready for its grand debut. Slice, serve, and enjoy every bite, whether you go classic or creative with toppings!
How to Serve Sweet Potato Pie
Garnishes
The crowning touch for any Sweet Potato Pie is a simple dollop of whipped cream, but it doesn’t stop there! Try a sprinkle of cinnamon, a dusting of powdered sugar, or even some toasted chopped pecans for a bit of crunch and extra fall flavor. Each garnish brings a new layer of joy to every slice.
Side Dishes
Balance out the sweetness of Sweet Potato Pie with contrasting flavors and textures. A cup of strong coffee, spiced chai, or a tart cranberry compote on the side creates the perfect finale to a hearty meal—holiday or otherwise!
Creative Ways to Present
For a fun twist, cut the pie into mini squares for an easy-to-eat dessert platter. Or serve slices with a scoop of vanilla ice cream and caramel drizzle for a decadent treat. You can even layer leftover Sweet Potato Pie into parfait glasses with crushed gingersnaps and whipped cream for a beautiful dessert trifecta.
Make Ahead and Storage
Storing Leftovers
To keep your Sweet Potato Pie fresh, wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate. It’ll stay delicious for up to four days, and the flavors might even deepen overnight—if it lasts that long!
Freezing
If you want to make Sweet Potato Pie ahead for busy gatherings or meal prep, you’re in luck. Simply let the baked pie cool completely, then wrap it securely and freeze for up to two months. Thaw overnight in the fridge before serving for best results.
Reheating
When it’s time to enjoy, warm slices gently in the oven at 300°F for about 10–15 minutes or pop individual pieces in the microwave for 20–30 seconds. This brings back that fresh-baked aroma and revives the creamy, luscious texture you love.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! While fresh sweet potatoes provide the best flavor and color, canned sweet potatoes can save time and work just fine if you’re in a pinch. Simply drain and mash before adding to your mix.
Why did my Sweet Potato Pie crack on top?
Cracks are often caused by overbaking or sudden temperature changes. Try baking just until set and allowing the pie to cool gradually to keep it smooth and picture-perfect.
Can I make this pie dairy-free?
Yes! Substitute the butter for a plant-based alternative and use coconut milk or another non-dairy milk in place of evaporated milk. You’ll still get that classic creamy filling.
How do I know when Sweet Potato Pie is done?
The pie is ready when the center is set and a toothpick comes out mostly clean, with just a few tiny moist crumbs. The edges may puff and the center will jiggle slightly, but it will finish setting as it cools.
Is it better to serve Sweet Potato Pie warm or cold?
That’s up to your personal preference! Many love it chilled right from the fridge, but slightly warmed with a scoop of ice cream or a swirl of whipped cream is equally divine. Either way, it’s sure to disappear quickly!
Final Thoughts
I hope you find as much joy in making and sharing this classic Sweet Potato Pie as I do every year. There’s something magical about the aroma and golden slices that brings people together—so don’t wait for a holiday to indulge. Grab your apron and let this pie be the star of your next gathering!
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Sweet Potato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of a classic Southern dessert with this Sweet Potato Pie recipe. Creamy, spiced sweet potato filling in a flaky pie crust, perfect for holiday gatherings or any time you crave a slice of sweetness.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix filling: In a large bowl, beat butter and sweet potatoes until smooth. Add sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Fill pie crust: Pour filling into unbaked pie crust, smooth the top.
- Bake: Bake for 50–60 minutes until set. Allow to cool before serving.
Notes
- For a smoother texture, blend filling in a food processor.
- Fresh sweet potatoes are recommended for best flavor.
- Pie can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
