This Sweet Potato Pie is a timeless Southern dessert with a smooth, creamy filling flavored with warm cinnamon, nutmeg, and vanilla, all nestled inside a flaky, buttery pie crust. Rich, comforting, and perfectly spiced, it’s a holiday favorite for Thanksgiving, Christmas, or any special family gathering. Serve it with whipped cream or a scoop of vanilla ice cream for the ultimate homemade treat.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 20 minutes
- Servings: 8
Ingredients
For the Pie Crust
- 1 (9-inch) unbaked pie crust (homemade or refrigerated)
For the Sweet Potato Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) evaporated milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Optional Toppings
- Fresh whipped cream
- Vanilla ice cream
- Chopped pecans
- Ground cinnamon
- Caramel sauce
Equipment
- 9-inch pie dish
- Large mixing bowl
- Potato masher or food processor
- Electric mixer or whisk
- Baking sheet
- Cooling rack
Instructions
Step 1: Prepare the Sweet Potatoes
Preheat the oven to 350°F (175°C).
Wash and pierce the sweet potatoes with a fork.
Bake for 45–60 minutes, or until fork-tender.
Allow them to cool slightly, then peel off the skins.
Mash the flesh until smooth, or process in a food processor for an extra silky texture.
Measure out 2 cups of mashed sweet potatoes.
Step 2: Make the Filling
In a large mixing bowl, combine:
- Mashed sweet potatoes
- Melted butter
- Granulated sugar
- Brown sugar
Mix until smooth.
Add:
- Eggs
- Evaporated milk
- Vanilla extract
- Cinnamon
- Nutmeg
- Ginger
- Salt
Whisk until the filling is creamy and fully combined.
Step 3: Fill the Pie
Place the unbaked pie crust into a 9-inch pie dish if it isn’t already fitted.
Pour the sweet potato filling into the crust.
Smooth the top with a spatula.
Place the pie dish on a baking sheet to catch any spills.
Step 4: Bake
Bake for 55–60 minutes, or until the center is just set and a knife inserted about 1 inch from the center comes out mostly clean.
The center should still have a slight jiggle, as it will continue to set while cooling.
If the crust browns too quickly, loosely cover the edges with aluminum foil during the final 15–20 minutes of baking.
Step 5: Cool
Transfer the pie to a wire rack.
Allow it to cool completely for at least 2 hours before slicing.
For the cleanest slices, refrigerate the pie for 1 hour after it has cooled to room temperature.
Step 6: Serve
Top each slice with whipped cream, vanilla ice cream, or chopped pecans if desired.
Serve chilled or at room temperature.
Tips for the Best Sweet Potato Pie
- Bake the sweet potatoes instead of boiling them to concentrate their natural sweetness.
- Mash or blend the sweet potatoes until completely smooth for a silky filling.
- Use room-temperature eggs for a smoother batter.
- Avoid overbaking, which can cause the filling to crack.
- Let the pie cool fully before slicing to allow the filling to set properly.
Flavor Variations
Bourbon Sweet Potato Pie
Add 2 tablespoons bourbon to the filling for a rich, warm flavor.
Maple Sweet Potato Pie
Replace ¼ cup of the granulated sugar with pure maple syrup.
Pecan-Topped Pie
Sprinkle ½ cup chopped pecans over the filling during the last 15 minutes of baking.
Coconut Sweet Potato Pie
Mix ½ cup sweetened shredded coconut into the filling.
Orange Spice Pie
Add 1 teaspoon orange zest for a bright citrus note that complements the sweet potatoes.