Sweet Potato Pie is a classic Southern dessert with a smooth, velvety filling made from spiced sweet potatoes, cream, and a buttery crust. This pie is the perfect blend of sweetness and warm spices, making it a must-have for Thanksgiving, Christmas, or any occasion that calls for a cozy and indulgent treat.
Why You’ll Love This Recipe
- Classic Comfort Food: A nostalgic dessert with a rich, homemade flavor.
- Perfectly Balanced: Sweet potatoes, spices, and just the right amount of sweetness.
- Simple Ingredients: Pantry staples and fresh sweet potatoes come together beautifully.
- Crowd-Pleaser: A hit at family gatherings and holiday celebrations.
- Make-Ahead Friendly: Ideal for prepping in advance for busy holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- All-purpose flour
- Salt
- Unsalted butter, cold and cubed
- Ice water
Alternatively, use a store-bought pie crust for convenience.
For the Filling:
- Sweet potatoes, cooked and mashed
- Granulated sugar
- Brown sugar
- Butter, melted
- Eggs
- Evaporated milk
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger (optional)
- Salt
Directions
Prepare the Crust:
- Make the Dough: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a floured surface, roll the dough into a circle large enough to fit your pie dish. Transfer to the dish, trim excess, and crimp the edges.
Make the Filling:
- Cook Sweet Potatoes: Boil or bake the sweet potatoes until fork-tender. Allow to cool, then peel and mash until smooth.
- Mix Ingredients: In a large bowl, combine mashed sweet potatoes, sugars, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt. Whisk until smooth and creamy.
Assemble and Bake:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Fill the Pie: Pour the sweet potato filling into the prepared crust, smoothing the top with a spatula.
- Bake: Bake for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool: Allow the pie to cool completely on a wire rack before slicing.
Serve:
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Servings and Timing
- Servings: Makes 8 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Maple Sweet Potato Pie: Replace brown sugar with pure maple syrup for a rich, earthy flavor.
- Pecan Topping: Add a layer of candied pecans or a pecan streusel on top for a crunchy contrast.
- Spiced Twist: Include a pinch of cloves or cardamom for extra warmth.
- Gluten-Free Option: Use a gluten-free pie crust or omit the crust for a crustless version.
- Mini Pies: Divide the filling among mini pie crusts for individual servings.
Storage/Reheating
- Storage: Store the pie covered in the refrigerator for up to 4 days.
- Reheating: Serve cold or warm slices in the oven at 300°F for 10 minutes.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams (drained and mashed) can save time.
How do I prevent a soggy crust?
Blind bake the crust for 10 minutes before adding the filling, and ensure the sweet potatoes are well-drained.
Can I make this pie dairy-free?
Substitute evaporated milk with coconut milk or almond milk, and use a dairy-free butter alternative.
How do I know when the pie is done?
The pie is done when the center is set but slightly jiggly, and a toothpick comes out clean.
Can I use a food processor to make the crust?
Yes, pulse the ingredients in a food processor for quick and easy crust preparation.
Can I make this pie ahead of time?
Yes, sweet potato pie tastes even better the next day. Make it a day ahead and refrigerate.
What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie has a naturally sweeter, richer flavor, while pumpkin pie is spicier and denser.
Can I add marshmallows on top?
Yes, add marshmallows during the last 5 minutes of baking and broil until golden brown.
What’s the best way to mash sweet potatoes?
Roast or boil the sweet potatoes, then mash with a fork or use a blender for a smoother texture.
How do I avoid cracks in the filling?
Avoid overbaking and allow the pie to cool gradually at room temperature.
Conclusion
Sweet Potato Pie is a timeless dessert that brings warmth and sweetness to any table. Whether for a holiday celebration or a cozy family dinner, this pie delivers rich flavors and a creamy texture that everyone will love. Customize it with your favorite toppings, make it ahead for convenience, and savor every comforting bite of this Southern classic!
PrintSweet Potato Pie
Sweet Potato Pie is a classic Southern dessert with a smooth, creamy filling made from sweet potatoes, warm spices, and a hint of vanilla. Nestled in a buttery pie crust, this pie is perfect for holidays, family gatherings, or any time you crave comforting flavors.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Ingredients
For the pie crust:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, chilled and diced
- 3–4 tablespoons ice water
For the filling:
- 2 cups (450 g) mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) evaporated milk (or heavy cream)
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the crust
- In a large bowl, mix the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prebake the crust
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) pie pan. Transfer the dough to the pan and trim the edges.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes. Remove the weights and bake for an additional 5 minutes. Let cool slightly.
Step 3: Prepare the filling
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Mix until smooth.
- Beat in the eggs, one at a time, then stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt. Mix until fully combined.
Step 4: Assemble and bake the pie
- Pour the filling into the prebaked pie crust. Smooth the top with a spatula.
- Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. If the crust browns too quickly, cover the edges with foil or a pie shield.
Step 5: Cool and serve
- Let the pie cool completely on a wire rack before slicing. Serve with whipped cream or vanilla ice cream, if desired.
Notes
- Make-ahead: The pie can be made 1-2 days in advance and stored in the refrigerator.
- Sweet potato tips: Bake the sweet potatoes at 400°F (200°C) for 45-60 minutes, or until tender, for the best flavor. Alternatively, boil them until soft.
- Variations: Add a tablespoon of maple syrup or a splash of bourbon for extra depth of flavor.