This sweet potato pie is a creamy and comforting Southern classic dessert that makes a wonderful addition to your Thanksgiving spread! The sweet potato filling is easy to prepare and has a smooth texture with a flavorful blend of spices. Bring this pie to your next holiday party, and everyone will be begging for another piece!
Easy Sweet Potato Pie Recipe
Sweet potato pie is a silky and delectable custard pie that is popular for Thanksgiving and other holidays! The ingredients are similar to a pumpkin pie, yet this root vegetable is more available throughout the year.
Fresh sweet potatoes are first boiled, peeled, and then mashed to make the warm spiced filling. The flavorful mixture is then baked in a homemade flaky butter crust to make the ultimate fall dessert to share with the family!
Know the differences between sweet potato pie vs pumpkin pie.
đĽ Sweet Potato Pie Ingredients
If you are a frequent baker, you will most likely have the majority of these ingredients already! To save time, you can use a store-bought crust if you’d like.
- Sweet potato - 1 pound of sweet potato with the skin left on.Butter - ½ cup of butter, softened at room temperature.Sugar - ž cup of white granulated sugar.Milk - ½ cup milk at room temperature. For the creamiest pie filling, opt for whole milk.Eggs - 2 large eggs at room temperature.Vanilla Extract - 2 teaspoons of vanilla extract. Pure vanilla extract will yield the best flavor, but you can use artificial in a pinch.Ground Cinnamon - 1 teaspoon of ground cinnamon.Ground Nutmeg - ½ teaspoon of ground nutmeg.Salt - 1 pinch of salt.Butter Pie Crust - 1 9-inch unbaked butter pie crust (see my recipe or use store-bought crust).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
đŞ How To Make Sweet Potato Pie
Sweet potato pie is a simple dessert to prepare, just make sure to let your pie cool completely before serving so it sets correctly! You will need a stockpot (6 quarts), a mixing bowl, and a hand mixer to get started.
This recipe will yield about 10 servings depending on how large you cut the slices.
- Boil. Put your 1 pound of sweet potatoes in a pot and cover it with water. Boil for 40 to 50 minutes, or until the potato is fork-tender. Remove the sweet potato from the pot, run it under cold water, and then remove the skin. Alternatively, you can microwave your sweet potatoes for 8-10. Make sure to pierce them with a fork first, and then peel the skin after they cool.Prep. Preheat oven to 350°F (175°C). Prepare your pie crust and transfer it into an non-greased pie pan.Blend. Transfer the sweet potato to a bowl and break it down into smaller pieces. Add ½ cup of butter and blend with an electric mixer until you reach a smooth consistency.Add ingredients. Then, in the same bowl, add your ž cup of sugar, 2 large eggs, ½ cup of milk, 2 teaspoons of vanilla extract, ½ teaspoon of nutmeg, 1 pinch of salt, and 1 teaspoon of cinnamon and mix until blended. Pour the mixture into your unbaked butter pie crust. *You may replace the cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice.Bake. Bake at 350°F (175°C) for 55 to 60 minutes until the center is set and a toothpick comes out clean.Serve. Remove your pie from the oven and let it cool before serving.
Sweet potato pie is incredibly delicious on its own. However, if you want to dress it up a bit, I recommend adding a drizzle of toffee sauce and a dollop of whipped cream! enjoy!
đ Angela’s Tips & Recipe Notes
- For extra flavor, replace the cinnamon and nutmeg with up to 2 teaspoons of pumpkin pie spice.For an extra quick prep time, pierce your sweet potato with a fork and microwave them for 8-10 minutes. Allow them to cool and then peel the skin.If you don’t have a food processor and want a superbly creamy sweet potato filling, you can also use a blender. Add all of the filling ingredients and pulse until smooth.
𼥠Storing
Wrap your pie with aluminum foil or plastic wrap and store it in the fridge for up to 3-4 days.
Wrap any leftovers in plastic wrap and then a layer of aluminum foil or in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before serving.
See my post on how to freeze sweet potato pie.
Why Is My Sweet Potato Pie Soft? If your pie is soupy or soft, this means that you haven’t baked your pie long enough or there is too much liquid in the filling. You can add some flour to fix this issue! Sweet potato pies are done when the center is slightly jiggly and a toothpick comes out clean. Can You Make Sweet Potato Pie Ahead Of Time? Absolutely! If you plan on eating it that day, you can loosely cover your pie with aluminum foil and store it at room temperature. Any time after that, cover your pie with plastic wrap and enjoy it within 4 days. Do You Serve Sweet Potato Pie Hot Or Cold? This pie is best when served chilled or at room temperature, although you could pop it in the microwave for 10-15 seconds to add some warmth if you’d like.
𼧠Best Pie Recipes
- Blueberry Pie - This blueberry pie is filled with juicy blueberries that are cooked with lemon and cinnamon!Pumpkin Pie - This warm and comforting classic pumpkin pie is tastier than store-bought!Granny Smith Apple Pie - The best apple pie recipe to make during the fall season or any time of the year! Pecan Pie - A classic Southern sweet and savory pie perfect to serve at holiday gatherings.Chocolate Pumpkin Pie - An elevated and flavorful pumpkin pie loaded with rich chocolate! Blackberry Cream Pie - A delicious butter graham cracker crust filled with a sweet and creamy blackberry puree!
Do you love a recipe you tried? Please leave a 5-star đrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
đ Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 18 reviews
Sweet Potato Pie
This sweet potato pie is a creamy and comforting Southern classic dessert that makes a wonderful addition to your Thanksgiving spread! The sweet potato filling is easy to prepare and has a smooth texture with a flavorful blend of spices. Bring this pie to your next holiday party, and everyone will be begging for another piece!
Author | Angela
Servings: 10 servings Calories: 281kcal Prep 15 minutes Cooking 1 hour 40 minutes Total Time 1 hour 55 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x⢠1 lb sweet potato (with skin)⢠½ cup butter (softened)⢠ž cup sugar⢠½ cup milk (at room temperature)⢠2 large eggs (at room temperature)⢠2 teaspoon vanilla extract⢠1 teaspoon ground cinnamon⢠½ teaspoon ground nutmeg⢠1 pinch salt⢠1 butter pie crust (9 inch unbaked, or use store-bought crust)
InstructionsPut your sweet potato in a pot and cover with water. Boil for 40 to 50 minutes, or until the potato is fork-tender. Remove the sweet potato from the pot and run it under cold water, then remove skin.1 lb sweet potatoPreheat oven to 350°F (175°C). Prepare your pie crust and transfer it into an un-greased pie pan.Transfer the sweet potato to a bowl and break it down into smaller pieces. Add butter and blend with an electric mixer until you reach a smooth consistency.½ cup butterThen, in the same bowl, add your sugar, eggs, milk, vanilla extract, nutmeg, salt and cinnamon and mix until blended. Pour the mixture into your unbaked pie crustž cup sugar, ½ cup milk, 2 large eggs, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 2 teaspoon vanilla extract, 1 butter pie crust, 1 pinch saltBake at 350°F (175°C) for 55 to 60 minutes until the center is set and a tooth pick comes out clean.Remove your pie from the oven and let it cool before serving. Equipment You May NeedStockpot (6 quart)Mixing BowlHand Mixer Notes For extra flavor, replace the cinnamon and nutmeg with up to 2 teaspoons of pumpkin pie spice. For an extra quick prep time, pierce your sweet potato with a fork and microwave them for 8-10 minutes. Allow them to cool and then peel the skin. If you don’t have a food processor, are want a superbly creamy sweet potato filling, you can also use a blender. Add all of the filling ingredients and pulse until smooth. To store: Wrap your pie with aluminum foil or plastic wrap and store in the fridge for up to 3-4 days. To freeze: Wrap any leftovers in plastic wrap and then a layer of aluminum foil or in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before serving.
NutritionCalories: 281kcal (14%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg (21%) | Sodium: 190mg (8%) | Potassium: 207mg (6%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Vitamin A: 6793IU (136%) | Vitamin C: 1mg (1%) | Calcium: 43mg (4%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I canât wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best sweet potato pie recipe, dessert, fall pies to bake, homemade sweet potato pie recipe, how to make sweet potato pie from scratch, sweet potato pie flavors, sweet potato pie ingredients, sweet potato pie recipe, sweet potato recipes Course Dessert, Pie RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
If your pie is soupy or soft, this means that you haven’t baked your pie long enough or there is too much liquid in the filling. You can add some flour to fix this issue! Sweet potato pies are done when the center is slightly jiggly and a toothpick comes out clean.
Can You Make Sweet Potato Pie Ahead Of Time? Absolutely! If you plan on eating it that day, you can loosely cover your pie with aluminum foil and store it at room temperature. Any time after that, cover your pie with plastic wrap and enjoy it within 4 days.
Do You Serve Sweet Potato Pie Hot Or Cold? This pie is best when served chilled or at room temperature, although you could pop it in the microwave for 10-15 seconds to add some warmth if you’d like.
Absolutely! If you plan on eating it that day, you can loosely cover your pie with aluminum foil and store it at room temperature. Any time after that, cover your pie with plastic wrap and enjoy it within 4 days.
This pie is best when served chilled or at room temperature, although you could pop it in the microwave for 10-15 seconds to add some warmth if you’d like.
Do you love a recipe you tried? Please leave a 5-star đrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 18 reviews
Sweet Potato Pie
Author | Angela
Servings: 10 servings
Calories: 281kcal
Prep 15 minutes
Cooking 1 hour 40 minutes
Total Time 1 hour 55 minutes
Ingredients US CustomaryMetric1x2x3x⢠1 lb sweet potato (with skin)⢠½ cup butter (softened)⢠ž cup sugar⢠½ cup milk (at room temperature)⢠2 large eggs (at room temperature)⢠2 teaspoon vanilla extract⢠1 teaspoon ground cinnamon⢠½ teaspoon ground nutmeg⢠1 pinch salt⢠1 butter pie crust (9 inch unbaked, or use store-bought crust)
InstructionsPut your sweet potato in a pot and cover with water. Boil for 40 to 50 minutes, or until the potato is fork-tender. Remove the sweet potato from the pot and run it under cold water, then remove skin.1 lb sweet potatoPreheat oven to 350°F (175°C). Prepare your pie crust and transfer it into an un-greased pie pan.Transfer the sweet potato to a bowl and break it down into smaller pieces. Add butter and blend with an electric mixer until you reach a smooth consistency.½ cup butterThen, in the same bowl, add your sugar, eggs, milk, vanilla extract, nutmeg, salt and cinnamon and mix until blended. Pour the mixture into your unbaked pie crustž cup sugar, ½ cup milk, 2 large eggs, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 2 teaspoon vanilla extract, 1 butter pie crust, 1 pinch saltBake at 350°F (175°C) for 55 to 60 minutes until the center is set and a tooth pick comes out clean.Remove your pie from the oven and let it cool before serving.
Equipment You May NeedStockpot (6 quart)Mixing BowlHand Mixer
Notes For extra flavor, replace the cinnamon and nutmeg with up to 2 teaspoons of pumpkin pie spice. For an extra quick prep time, pierce your sweet potato with a fork and microwave them for 8-10 minutes. Allow them to cool and then peel the skin. If you don’t have a food processor, are want a superbly creamy sweet potato filling, you can also use a blender. Add all of the filling ingredients and pulse until smooth. To store: Wrap your pie with aluminum foil or plastic wrap and store in the fridge for up to 3-4 days. To freeze: Wrap any leftovers in plastic wrap and then a layer of aluminum foil or in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before serving.
Nutrition
Calories: 281kcal (14%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg (21%) | Sodium: 190mg (8%) | Potassium: 207mg (6%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Vitamin A: 6793IU (136%) | Vitamin C: 1mg (1%) | Calcium: 43mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I canât wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert, Pie RecipesCuisine American
US CustomaryMetric
