Sweet Potato Pie Recipe

This creamy Sweet Potato Pie is made with pureed sweet potatoes, sugar, butter, milk, and warm spices like cinnamon and nutmeg. The result is a velvety, rich, and perfectly spiced filling nestled in a flaky crust, creating a classic Southern dessert. This recipe is perfect for the Thanksgiving table or any fall gathering, making one 9-inch pie that serves about 8 people.

Sweet Potato Pie Ingredients

• 1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
• 3/4 cup sugar, divided
• 2 large eggs
• 4 tablespoons (1/2 stick) butter, softened
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 unbaked 9-inch pie shell, homemade or store-bought

How To Make Sweet Potato Pie

1. Preheat the oven: Set your oven to 300°F (150°C) and place a rack in the center.
2. Create the filling: In the bowl of an electric mixer, combine the sweet potatoes, 1/2 cup of the sugar, eggs, softened butter, milk, vanilla, cinnamon, nutmeg, and salt. Beat the mixture on medium speed until it is completely smooth and well-blended.
3. Assemble the pie: Carefully pour the sweet potato filling into your unbaked 9-inch pie shell. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the filling.
4. Rest before baking: Allow the pie to stand at room temperature for 15 minutes. This step helps the sugar on top melt slightly to create a lovely, crackled top.
5. Bake until set: Place the pie in the preheated oven and bake for about 1 hour. The pie is done when a toothpick inserted into the center comes out clean.
6. Cool completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

Recipe Tips

• Use Freshly Roasted Sweet Potatoes: For a deeper, more complex flavor, roast your own sweet potatoes instead of using canned. Pierce them with a fork, bake at 400°F (200°C) until tender, then let cool and scoop out the flesh.
• Ensure a Smooth Filling: Mix the filling until it is completely smooth. Any lumps of sweet potato will create a stringy texture in the final pie.
• Don’t Skip the Resting Time: Letting the pie stand for 15 minutes after sprinkling the sugar on top is key. It allows the sugar to dissolve slightly, creating a delicate, sweet crust on the surface as it bakes.
• Cooling is Crucial: You must let the pie cool completely before slicing. A warm pie will not hold its shape. Cooling for at least 2-3 hours allows the custard filling to firm up perfectly.

What To Serve Sweet Potato Pie

This classic Sweet Potato Pie is wonderful on its own, but a generous dollop of fresh whipped cream or a scoop of vanilla bean ice cream takes it to the next level. For a final touch, you can add a light dusting of cinnamon or nutmeg just before serving. It pairs perfectly with a hot cup of coffee or a glass of cold milk.

How To Store Sweet Potato Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days.
• Freeze: You can freeze the whole pie or individual slices. Wrap them tightly in plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.

Sweet Potato Pie Nutrition Facts

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 250mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• How do I know when my sweet potato pie is done baking? The pie is done when the edges are set and the center is almost set. It should have a very slight jiggle in the very middle. The most reliable test is to insert a toothpick or knife into the center; if it comes out clean, the pie is ready.
• Can I make this pie ahead of time? Yes, this is a great make-ahead dessert. You can bake the pie up to two days in advance. Let it cool completely, then cover and store it in the refrigerator until you are ready to serve.
• Why is my pie filling stringy? A stringy texture is usually caused by not pureeing the sweet potatoes enough. Whether you use canned or fresh, make sure to beat the filling with an electric mixer until it is perfectly smooth with no lumps or fibrous strings visible.
• Can I use a frozen store-bought pie crust? Absolutely. A store-bought crust is a great time-saver. Just be sure to use a deep-dish 9-inch crust if possible and follow the package directions for pre-baking if required, though this recipe calls for an unbaked shell.

Try More Recipes:

• Pumpkin-Brownie Swirl Pie Recipe
• Pumpkin-Pie Parfaits Recipe
• Chocolate Marshmallow Pumpkin Pie Recipe