Sweet Potato Pie

Sweet Potato Pie is one of my all-time favorite comfort desserts—creamy, spiced, and perfectly sweet with a flaky crust that brings it all together. It’s a classic Southern treat that always feels nostalgic and cozy, especially during the holidays, but I make it any time I’m craving a slice of home-baked warmth.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make with simple ingredients, yet the results are anything but ordinary. The sweet potatoes add natural sweetness and richness, while warm spices like cinnamon and nutmeg make the pie incredibly aromatic and flavorful. The filling is silky smooth, and it bakes up beautifully every time. It’s a wonderful alternative to pumpkin pie, and many people (including me) prefer its earthy depth and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked and mashed sweet potatoes

• Granulated sugar

• Brown sugar

• Eggs

• Evaporated milk

• Unsalted butter, melted

• Vanilla extract

• Ground cinnamon

• Ground nutmeg

• Ground ginger (optional)

• Salt

• Unbaked pie crust (homemade or store-bought)

Directions

1. I preheat the oven to 350°F and roll out the pie crust into a 9-inch pie dish, crimping the edges.

2. In a large bowl, I combine the mashed sweet potatoes, both sugars, melted butter, eggs, and vanilla extract.

3. I stir in the evaporated milk and spices, mixing until smooth and well blended.

4. I pour the filling into the unbaked crust and smooth out the top.

5. I bake the pie for 50–60 minutes, or until the center is set and a knife inserted comes out clean.

6. I let the pie cool completely before slicing, which helps it set up perfectly.

Servings and timing

This recipe makes one 9-inch pie, serving 8 slices. It takes about 20 minutes to prep and around 55 minutes to bake, plus time to cool.

Variations

Sometimes I top it with toasted pecans or a dollop of whipped cream. I’ve also added a splash of bourbon or orange zest to the filling for a unique twist. If I want to reduce the sweetness, I slightly cut back on the sugar and add an extra pinch of spice to keep it flavorful.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. To serve warm, I reheat individual slices in the microwave for 20–30 seconds. It also tastes great chilled or at room temperature.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes (drained and mashed) in a pinch, but I prefer baking fresh ones for the best flavor.

How do I keep the crust from getting soggy?

I sometimes brush the crust with a bit of beaten egg white before adding the filling. Pre-baking (blind baking) the crust for 10 minutes also helps.

Can I freeze sweet potato pie?

Yes, I’ve frozen it successfully. I wrap it tightly after cooling and thaw it overnight in the fridge before serving.

Is this pie dairy-free?

It’s not by default, but I’ve used dairy-free butter and coconut milk in place of evaporated milk with good results.

Can I make it ahead of time?

Absolutely. I often make it a day in advance—the flavor deepens as it chills.

Conclusion

Sweet Potato Pie is a timeless, soul-warming dessert that’s easy to make and even easier to love. I enjoy the balance of sweet, spice, and creaminess in every bite, and it always brings smiles to the table. Whether I’m baking it for a special occasion or just because, this pie never fails to comfort and satisfy.

Sweet Potato Pie

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Bake
• Cuisine: Southern American
• Diet: Vegetarian

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Description

Sweet Potato Pie is a classic Southern dessert with a creamy, spiced filling made from sweet potatoes and a buttery, flaky crust—perfect for holidays or a comforting treat year-round.

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Ingredients

• 2 cups cooked and mashed sweet potatoes
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 3/4 cup evaporated milk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)

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Instructions

1. Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie dish and crimp the edges.
2. In a large bowl, mix mashed sweet potatoes, granulated and brown sugar, melted butter, eggs, and vanilla extract until smooth.
3. Add evaporated milk, cinnamon, nutmeg, ginger (if using), and salt. Mix well to combine.
4. Pour filling into the prepared pie crust and smooth the top.
5. Bake for 50–60 minutes, or until the center is set and a knife inserted comes out clean.
6. Cool completely before slicing and serving.

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Notes

• Use baked or boiled sweet potatoes for the freshest flavor.
• Top with whipped cream, pecans, or a drizzle of caramel for extra flair.
• Brush crust with beaten egg white or pre-bake for a crisper base.
• Add a splash of bourbon or orange zest for a flavor twist.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg