Introduction

Sweet potato pie is a classic Southern dessert that combines creamy, spiced sweet potatoes with a flaky pie crust. It’s perfect for holidays or any time you want a comforting, flavorful treat. This recipe is simple and yields a wonderfully smooth filling.

Ingredients

1 ½ pounds sweet potatoes (cooked and mashed, approximately 2 cups)
⅔ cup granulated sugar
⅓ cup evaporated milk
¼ cup butter (melted)
2 eggs
1 teaspoon cinnamon (or pumpkin pie spice)
½ teaspoon vanilla extract
pinch ground nutmeg
pinch salt
9 inch pie shell (uncooked)
whipped cream (for topping)

Instructions

Step 1: Preheat your oven to 350˚F (175˚C).
Step 2: Run the cooked sweet potatoes through a potato ricer, then strain them to remove any strings for a smooth texture.
Step 3: In a large bowl, combine the sweet potatoes, sugar, evaporated milk, melted butter, eggs, cinnamon, vanilla extract, nutmeg, and salt.
Step 4: Use an electric mixer to blend the ingredients until the filling is smooth and well mixed.
Step 5: Pour the filling into the uncooked 9-inch pie crust, spreading it evenly.
Step 6: Bake in the preheated oven for 55-60 minutes, or until the pie is set and a knife inserted comes out clean.
Step 7: Allow the pie to cool to room temperature before serving. Top with whipped cream if desired.

Tips & Variations

If you don’t have a potato ricer, mash the sweet potatoes thoroughly and pass them through a fine-mesh sieve for the smoothest texture.
For a richer flavor, try adding a tablespoon of bourbon or maple syrup to the filling.
You can substitute pumpkin pie spice for cinnamon to add warm, aromatic notes.
Use a store-bought pie crust for convenience or make your own for extra flakiness.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 4 days. Reheat slices in the microwave for 20-30 seconds or serve chilled if preferred. You can also freeze the baked pie wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used. Make sure to drain them well and mash thoroughly for the best texture.

How do I know when the pie is fully baked?

The pie is done when the filling is set and slightly puffed around the edges. A knife inserted in the center should come out mostly clean, with a few moist crumbs.

Sweet Potato Pie Recipe

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★★★★★

4.7 from 108 reviews

This classic Sweet Potato Pie recipe delivers a rich, creamy, and warmly spiced dessert perfect for any occasion. Made with mashed sweet potatoes, a blend of cinnamon and nutmeg, and baked in a flaky pie crust, it offers a comforting taste reminiscent of traditional Southern cooking. Topped with a dollop of whipped cream, this pie is both indulgent and satisfying.

Author: Bella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Scale

Filling

1 ½ pounds sweet potatoes (cooked and mashed, approximately 2 cups)
⅔ cup granulated sugar
⅓ cup evaporated milk
¼ cup butter (melted)
2 eggs
1 teaspoon cinnamon (or pumpkin pie spice)
½ teaspoon vanilla extract
pinch ground nutmeg
pinch salt

Pie Crust & Topping

1 9-inch pie shell (uncooked)
Whipped cream (for topping)

Instructions

Preheat Oven: Preheat your oven to 350˚F (175˚C) to ensure it’s at the perfect temperature for baking the pie evenly.
Prepare Sweet Potatoes: Pass the cooked sweet potatoes through a potato ricer to achieve a smooth texture, then strain to remove any fibrous strings, making the filling silky.
Combine Ingredients: In a large mixing bowl, add the mashed sweet potatoes, granulated sugar, evaporated milk, melted butter, eggs, cinnamon or pumpkin pie spice, vanilla extract, nutmeg, and salt.
Mix Filling: Using an electric mixer, blend all the ingredients thoroughly until the mixture is smooth and homogenous.
Fill Pie Shell: Pour the prepared sweet potato filling into the uncooked 9-inch pie crust, spreading it evenly.
Bake: Bake the pie in the preheated oven for 55 to 60 minutes or until the filling is set and slightly firm to the touch.
Cool and Serve: Let the pie cool to room temperature to allow the filling to fully set. Serve topped with whipped cream for added richness.

Notes

Using a potato ricer and straining the sweet potatoes ensures a very smooth filling without any lumps or strings.
If you prefer a spicier pie, increase the cinnamon or add a pinch of ground cloves or ginger.
Make sure not to overbake, or the filling may crack.
Allow the pie to cool completely to achieve the best texture when slicing.
For easier slicing, refrigerate the pie after cooling before serving.

Keywords: Sweet Potato Pie, Sweet Potato Dessert, Southern Pie, Holiday Pie, Thanksgiving Dessert, Easy Pie Recipe, Sweet Potato Baking