Sweet Potato Pie

There’s something magical about a slice of Sweet Potato Pie that instantly makes you feel at home. It’s warm, cozy, and steeped in Southern tradition, bringing families together with every bite. I grew up watching my grandmother make this pie every Thanksgiving — no matter what else changed, her sweet potato pie was the centerpiece of our holiday table. The aroma of cinnamon, nutmeg, and ginger would fill the kitchen, and the first slice always disappeared before dinner was even served.

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This recipe is the same old-fashioned classic she used, full of creamy mashed sweet potatoes, warm spices, and a buttery crust. It’s a perfect blend of comfort and flavor that’s simple to make but deeply satisfying. Whether you're baking for a holiday, Sunday dinner, or just because, this pie will never let you down.

Why You’ll Love Sweet Potato Pie

• Classic Southern Flavor: Deeply rooted in tradition, with perfectly balanced spices.
• Creamy, Silky Texture: Thanks to sweet potatoes, butter, and evaporated milk.
• Easy to Prepare: Simple ingredients and one mixing bowl — no fuss.
• Make-Ahead Friendly: Pie can be baked and chilled a day before serving.
• Crowd-Pleaser: Ideal for Thanksgiving, Christmas, or potlucks.
• Customizable: Spice it up with clove or top with whipped cream or marshmallow fluff.

Ingredients You’ll Need

• 1 unbaked 9-inch pie crust – Store-bought is fine, but homemade adds a rustic touch.
• 2 cups mashed sweet potatoes – About 2 medium sweet potatoes, roasted or boiled and mashed.
• ½ cup unsalted butter, softened – For richness and a silky filling.
• ¾ cup granulated sugar – Sweetens the pie without overpowering.
• ½ cup brown sugar, packed – Adds depth and a hint of molasses flavor.
• 2 large eggs – Helps bind and set the filling.
• ½ cup evaporated milk – Gives the pie its smooth, custard-like texture.
• 1 teaspoon vanilla extract – Adds warmth and aroma.
• 1 teaspoon ground cinnamon – For that essential spiced flavor.
• ¼ teaspoon ground nutmeg – Subtle and warming.
• ¼ teaspoon ground ginger – Adds a gentle kick.
• ¼ teaspoon salt – Balances and enhances the overall flavor.

Step-by-Step Instructions

1. Prepare the Oven and Pie Crust
   Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges if desired. Lightly prick the bottom with a fork to prevent bubbling.
2. Mash the Sweet Potatoes
   If you haven’t already, cook and mash your sweet potatoes. Boiling or roasting both work, but roasting brings out more natural sweetness. Be sure they’re soft and lump-free before mixing.
3. Cream Sweet Potatoes and Butter
   In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat with a hand mixer or by hand until the mixture is smooth and creamy.
4. Add Sugars and Wet Ingredients
   To the bowl, add granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract. Beat again until the mixture is thoroughly blended and smooth.
5. Mix in the Spices and Salt
   Add the cinnamon, nutmeg, ginger, and salt. Stir or beat until the spices are evenly incorporated.
6. Fill the Crust
   Pour the sweet potato mixture into the prepared pie crust. Use a spatula to spread the filling evenly and smooth out the top.
7. Bake
   Bake for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The center may still jiggle slightly — it will firm up as it cools.
8. Cool Completely
   Remove the pie from the oven and let it cool on a wire rack. This helps the filling set fully and makes slicing easier.

Serving and Storage Tips

Serving Suggestions:

• Serve at room temperature or chilled.
• Top with whipped cream, vanilla ice cream, or a dusting of cinnamon.
• Add toasted pecans or a caramel drizzle for a twist.

Storage:

• Refrigerator: Store leftovers covered in the fridge for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Make Ahead:

• You can bake the pie up to 2 days ahead. Chill and cover tightly. Bring to room temperature before serving or serve cold.

Helpful Notes

• Roasting vs Boiling: Roasting the sweet potatoes enhances their sweetness and prevents excess water.
• Blending: Use a mixer or immersion blender for the smoothest filling.
• Crust Tip: Blind bake the crust for 10 minutes if you like a firmer base.
• Spice Variations: Try adding ⅛ teaspoon of ground cloves or allspice for extra depth.
• Texture Tip: For an extra silky texture, strain the filling through a sieve before baking.

Frequently Asked Questions

1. Can I use canned sweet potatoes?
   Yes, just be sure they’re plain and well-drained. Avoid candied yams packed in syrup.
2. Do I need to prebake the crust?
   It’s not required, but blind baking for 10 minutes can help avoid a soggy bottom.
3. Can I make this dairy-free?
   Yes. Use a dairy-free butter and substitute coconut milk or almond milk for the evaporated milk.
4. Why did my pie crack?
   Overbaking or cooling too quickly can cause cracks. Let the pie cool gradually on a wire rack.
5. Can I reduce the sugar?
   You can slightly reduce the sugar, but it may affect texture and flavor. Try decreasing by ¼ cup total.

Final Thoughts

There’s a reason Sweet Potato Pie remains a beloved dessert through generations. It’s simple, rich, and brimming with soul-warming spices. This recipe is the one I return to year after year, not just for holidays, but whenever I need a reminder of home.

With just a few pantry staples, a pie crust, and a little love, you can bring this Southern classic to your own table. Share it with friends, family, or savor it all to yourself — just make sure you save the recipe. Once you taste this pie, you’ll want to make it again and again!

Sweet Potato Pie

Patricia Collins

This creamy and warmly spiced Sweet Potato Pie is a timeless Southern dessert. Made with mashed sweet potatoes, cinnamon, nutmeg, and a touch of vanilla, it's a holiday favorite and a comforting classic. Serve it at Thanksgiving, Christmas, or any cozy gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8

Calories 320 kcal

Ingredients

  

• 1 unbaked 9-inch pie crust store-bought or homemade
• 2 cups mashed sweet potatoes about 2 medium sweet potatoes
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

 

• Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and prick the bottom lightly with a fork.
• In a large bowl, combine mashed sweet potatoes and softened butter. Mix until smooth.
• Add granulated sugar, brown sugar, eggs, evaporated milk, and vanilla. Beat until well combined.
• Stir in cinnamon, nutmeg, ginger, and salt until evenly mixed.
• Pour filling into pie crust and smooth the top.
• Bake for 55–60 minutes, or until a knife inserted near the center comes out clean.
• Let the pie cool completely on a wire rack before serving.

Notes

• Roast sweet potatoes for enhanced flavor and natural sweetness.
• Let the pie cool completely to ensure clean slices.
• For a firmer crust, blind bake the pie shell for 10 minutes before filling.
• Serve with whipped cream or vanilla ice cream for extra indulgence.