Sweet Potato Pie – recipess

This homemade Sweet Potato Pie recipe is smooth, creamy, and filled with warm spices like cinnamon and nutmeg. Made with baked sweet potatoes, butter, sugar, and a flaky pie crust, it’s the perfect Southern dessert for Thanksgiving or any special occasion.

Why This Recipe Works

This recipe combines naturally sweet baked sweet potatoes with butter, milk, and eggs for a silky, custard-like filling. Baking the potatoes instead of boiling them enhances the caramel flavor and prevents a watery pie. The addition of warm spices like cinnamon, nutmeg, and vanilla brings comforting autumnal depth.

Ingredients

For the Pie Crust (Homemade or Store-Bought)

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter (cold and cubed)
3–4 tablespoons ice-cold water

(You can also use 1 store-bought 9-inch unbaked pie crust for convenience.)

For the Sweet Potato Filling

2 medium or 3 small sweet potatoes (about 1 ½ pounds)
½ cup unsalted butter, melted
1 cup granulated sugar
½ cup evaporated milk (or heavy cream for extra richness)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Optional: ¼ teaspoon ground ginger or allspice for extra warmth

Directions

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes. Pierce each with a fork several times.
Place them on a baking tray and roast for 45–55 minutes, or until tender when pierced.
Let cool slightly, then peel and mash until smooth (you should have about 2 cups of mashed sweet potato).

Tip: Baking caramelizes the natural sugars, giving your pie a richer flavor than boiling.

Step 2: Prepare the Pie Crust

In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together.
Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges and crimp as desired.

(If using store-bought crust, skip this step and move on to the filling.)

Step 3: Make the Filling

In a large mixing bowl, combine mashed sweet potatoes and melted butter.
Stir in sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Beat until smooth using a whisk or hand mixer (about 2–3 minutes). The mixture should be silky and lump-free.

Step 4: Assemble and Bake

Pour the filling into the prepared pie crust. Smooth the top with a spatula.
Bake in a preheated 350°F (175°C) oven for 50–60 minutes, or until the center is just set (it may jiggle slightly).
Remove and let cool completely on a wire rack for at least 2 hours before slicing.

Tip: The pie will firm up as it cools — resist cutting it too soon!

Step 5: Serve and Enjoy

Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Success

Use baked sweet potatoes for better texture and flavor.
Avoid overbaking — the center should be slightly jiggly when removed from the oven.
For extra creaminess, substitute half the milk with heavy cream.
Make ahead: You can bake the pie a day in advance and refrigerate it. Serve chilled or gently warmed.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Variations

Brown Sugar Sweet Potato Pie: Replace half the granulated sugar with brown sugar for a deeper molasses flavor.
Pecan Sweet Potato Pie: Sprinkle chopped pecans on top before baking for added crunch.
Coconut Sweet Potato Pie: Add ½ cup shredded coconut and substitute coconut milk for the evaporated milk.

Frequently Asked Questions

Q: Can I use canned sweet potatoes or yams?
A: Yes, but drain and mash them well — about 2 cups total. Fresh sweet potatoes give the best flavor.

Q: How do I know when the pie is done?
A: The edges should be set, and the center should slightly jiggle. A knife inserted near the center should come out mostly clean.

Q: Can I make this pie without dairy?
A: Yes! Substitute coconut milk or almond milk for the evaporated milk, and use vegan butter.

Storage

Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap in plastic wrap and foil, then freeze up to 2 months.

Serving Ideas

Top with homemade whipped cream and a sprinkle of cinnamon.
Drizzle with caramel sauce for a decadent twist.
Pair with coffee or hot spiced tea for a cozy finish.