If you’ve never made a Sweet Potato Pie from scratch, you’re missing out on one of life’s little kitchen joys. Imagine this: creamy, perfectly spiced mashed sweet potatoes tucked into a buttery, flaky crust, the kind that makes your whole kitchen smell like a Southern grandma’s living room.
This isn’t just another Southern dessert recipe to pin and forget, it’s the one you’ll actually want to make, slice, and eat in one sitting (no judgment here). I promise, by the end of this post, you’ll feel like this pie practically made itself…with just a little help from you.
And if you’re in the mood to keep the cozy dessert vibes going, you’ve got to check out my pumpkin pie recipe, it’s warm, spiced, and basically autumn on a plate.
Why Sweet Potato Pie Is a Must
One pie, endless smiles: Slices disappear fast, and trust me, you’ll find yourself sneaking bites before anyone notices.
Totally approachable: No complicated rules and no stress, just the kind of baking that’s easy and makes you happy.
Snackable at any time: Breakfast, dessert, midnight cravings… Yes, it works for all of them.
Kid-friendly magic: Even picky eaters won’t be able to resist sneaking bites.
Customizable fun: Sprinkle, swirl, drizzle, or leave it classic; this pie loves creativity.
Classic holiday flavors: Cinnamon, nutmeg, and vanilla bring that cozy Thanksgiving aroma to your kitchen.
What ingredients go in sweet potato pie?
- Mashed Sweet Potatoes: You can use fresh or roasted, it’s the heart of the pie and gives that cozy, naturally sweet flavor.
- Brown Sugar: I recommend it for a rich, caramel-like sweetness that hugs the spices perfectly.
- White Sugar: A little to balance the flavors and keep the pie bright without being too sweet.
- Large Egg: It’s best if you add this to help the filling set nicely while staying creamy.
- Evaporated Milk: You can use this for a silky, smooth texture that makes every bite indulgent.
- Pure Vanilla Extract: I recommend adding a splash to elevate all the warm, cozy flavors.
- Ground Cinnamon: It’s best if you use this to give that classic, fragrant autumn warmth.
- Ground Nutmeg:Just a pinch for subtle depth and extra cozy vibes.
- Salt: You can sprinkle a little to enhance all the sweetness and spices.
- Store-Bought Pie Crust: For a buttery, flaky base that makes the pie effortless and delicious.
How to Make Sweet Potato Pie
Step 1: Roast Those Sweet Potatoes
Alright, let’s start with the stars of the show: your mashed sweet potatoes. Preheat the oven to 400°F. Give your sweet potatoes a good scrub, trim the ends, and place them on a baking sheet or rack, whatever works for your kitchen.
Roast until tender, and don’t be afraid to poke them with a fork to check (it should slide in like butter) this usually takes about 50 minutes. Once they’re done, let them cool just enough to handle, then mash until silky smooth.
Step 2: Get That Crust Ready
Preheat your oven to 425°F. Take your pie crust, roll it out with care, and fit it neatly into the dish. Crimp the edges however makes you happy, rustic, neat, or wiggly, it’s all yours.
Step 3: Whip Up the Filling
In a large bowl, lightly beat the egg. Add your smooth sweet potatoes, brown sugar, white sugar, salt, cinnamon, nutmeg, evaporated milk, and vanilla extract. Whisk until it’s all creamy and dreamy. Don’t worry if it’s a little loose, that’s exactly how it should be.
Step 4: Fill Your Pie
Pour your luscious filling into the crust and smooth it out gently. I like to tap the tin lightly on the counter, it helps the filling settle and feels oddly satisfying.
Step 5: Bake Like a Pro
Bake for 15 minutes. Then, without peeking, lower the temperature to 350°F and bake for another 30 minutes.
Let your pie cool completely so the filling sets perfectly. Take a moment to admire your creation. Then, of course, eat a slice or two, because life’s too short not to.
Mistakes to Avoid For Perfect Results
Opening the oven too soon: Peeking while the pie is baking can cause the filling to sink or crack. It’s tempting, I know, that smell is irresistible! But trust the process. Give the pie enough time to finish setting so it’s rich, smooth, and creamy.
Skipping whisking the egg first: Beating the egg lightly before mixing it into your sweet potato filling might seem like a small step, but it makes a big difference. It ensures the filling has an even, creamy texture and prevents little pockets of cooked egg from forming while baking.
Overmixing the filling: Whisk until smooth, but don’t go overboard, too much air can make the pie crack or collapse while baking.
Using a thin pie pan: Thin metal pans might seem convenient, but they can cause your crust to brown too quickly while the filling is still setting. For more even baking and a perfectly tender crust, I recommend using a standard metal or glass pie dish.
Overbaking “just in case”: The pie continues to set as it cools. Overbaking makes it dry, Check doneness with the clean knife method, not just the baking time.
Using cold ingredients straight from the fridge: It might seem simple to grab eggs or milk right from the fridge, but cold ingredients can make your filling mix uneven and create little lumps. It’s best to let them come to room temperature first.
What to Serve With Sweet Potato Pie
- Brown butter whipped cream – rich, nutty, and melts into the warm filling.
- Candied pecans – sweet, crunchy bites that echo the pie’s autumn flavors.
- A scoop of pumpkin pie ice cream – creamy, cozy, and perfectly seasonal.
- Warm chai or cinnamon coffee – a spiced drink to complement every bite.
- Maple-glazed roasted apples – tender, slightly tart, and adds a fresh contrast.
- Honey drizzle – simple, golden sweetness that enhances the natural flavors.
- Toasted coconut flakes – subtle crunch with a hint of warmth, unexpected but delightful.
If this sweet potato pie has you cozying up to autumn flavors, why not keep the sweet potato love going! Try my sweet potato pound cake for a tender, buttery twist or whip up some sweet potato muffins, they’re perfect for breakfast or a little treat any time of day.
How to Store Sweet Potato Pie
Room temperature, short-term: Keep the pie covered loosely with foil or a pie dome for up to 2 hours, perfect if you’re serving right away.
Refrigerate: Wrap it tightly with plastic wrap or store in an airtight container. Will stay fresh for up to 4 days. Tip: chilling actually helps the filling set even more perfectly.
Freeze for later: Slice before freezing and wrap each piece individually in plastic, then foil. Can last up to 2 months. Pro tip: thaw overnight in the fridge for a perfectly creamy texture.
Reheat smartly: Warm slices in a low oven (about 300°F) for 8–10 minutes. Avoid microwaving, the texture can get too soft.
Quick & Easy Sweet Potato Pie
Ingredients
- 1 ¼ cups mashed sweet potato
- ½ cup packed brown sugar
- 3 tablespoons white sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ¼ cups evaporated milk
- 1 store-bought pie crust 9-inch
Instructions
- Kick things off with the sweet potatoes, the true heart of the recipe. Preheat your oven to 400°F. Wash and trim the ends of the potatoes, then place them on a baking sheet or oven rack. Roast until tender, a fork should glide through easily, usually about 50 minutes. Let them cool just enough to handle, then mash them until silky smooth.
- While the sweet potatoes are roasting, get your pie crust ready. Preheat the oven to 425°F. Smooth out the crust with a rolling pin and fit it neatly into the dish. Shape the edges however you like, neat, rustic, or with a little personality.
- Next, prepare the filling. Lightly beat the egg in a large bowl, then add the mashed sweet potatoes, brown sugar, white sugar, salt, cinnamon, nutmeg, evaporated milk, and vanilla extract. Whisk everything together until smooth and creamy. A slightly loose mixture is perfect for a silky filling.
- Pour the filling into your crust and spread it evenly. A gentle tap on the counter will help the filling settle and remove any air bubbles.
- Start by baking at 425°F for 15 minutes to set the crust, then lower to 350°F, keeping the oven closed, and continue baking for another 30 minutes.
- Let it cool fully to help the filling settle and hold its shape. Slice and enjoy, because this one deserves a big, delicious reward.
Notes
- Keep an eye on the edges, if they brown too fast, a strip of foil can protect them.
- Make sure your sweet potatoes are fully cooked and soft before mashing.
- Use a fork or potato masher for the perfect mash, smooth, no lumps, just creamy goodness.
- Place a baking sheet under the pie dish to catch drips and keep the oven mess-free.
