Sweet Potato Pie is a soul-soothing classic that brings together creamy sweet potatoes, warm spices, and a buttery crust to create a dessert that feels like a big, cozy hug. Whether you’re baking this pie for a holiday table or just because you’re craving something comforting, Sweet Potato Pie always delivers on taste and nostalgia. With its vibrant orange filling and irresistible aroma, this pie is destined to be the star of your dessert spread.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Pie recipe plays a starring role, from the rich sweet potatoes to the hint of vanilla and spice. Don’t be tempted to skip or swap anything—these simple staples are what give this pie its unforgettable flavor, creamy texture, and gorgeous color.
- Unbaked pie crust (9-inch): The flaky, buttery foundation that holds everything together—store-bought or homemade both work beautifully.
- Mashed cooked sweet potatoes (2 cups, about 2 large): The heart and soul of the pie, lending natural sweetness and a silky texture.
- Unsalted butter (1/2 cup, softened): Adds richness and helps create that luscious, melt-in-your-mouth filling.
- Granulated sugar (1/2 cup): Provides sweetness and balances the earthy notes of sweet potato.
- Brown sugar (1/2 cup, packed): Brings a touch of molasses depth and caramel undertones.
- Large eggs (2): Binds the filling together and ensures a smooth, custard-like set.
- Evaporated milk (1/2 cup): Gives a creamy richness without making the pie too heavy.
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds warmth.
- Ground cinnamon (1/2 teaspoon): The classic spice that infuses the pie with cozy autumn flavor.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, nutty warmth that pairs beautifully with sweet potatoes.
- Salt (1/4 teaspoon): Just a pinch to bring all the flavors into perfect balance.
How to Make Sweet Potato Pie
Step 1: Prepare the Sweet Potatoes
Start by cooking your sweet potatoes until they’re fork-tender. You can boil them, but for deeper flavor, try roasting them in their skins at 400°F until soft. Once they’re cool enough to handle, peel and mash until completely smooth—lumps can sneak into the filling, so take your time here.
Step 2: Mix the Filling
In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Blend them together until the mixture is creamy and no streaks of butter remain. Add in the granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Beat everything together until the filling is velvety and well-combined—this is where the magic of Sweet Potato Pie truly begins to shine.
Step 3: Fill the Pie Crust
Pour your sweet potato filling into the unbaked pie crust, spreading it out evenly with a spatula. Smooth the top so your finished pie looks picture-perfect and bakes evenly.
Step 4: Bake
Place the pie on the center rack of your preheated oven at 350°F (175°C). Bake for 50 to 60 minutes, or until the center is just set and a toothpick inserted into the middle comes out mostly clean. The edges may puff up slightly, and the top will take on a lovely golden hue.
Step 5: Cool and Slice
Once baked, let your Sweet Potato Pie cool at room temperature for at least 2 hours. This step is crucial—it allows the filling to set up perfectly and makes slicing much easier. Resist the temptation to cut in early; your patience will be rewarded with perfect slices!
How to Serve Sweet Potato Pie
Garnishes
A classic Sweet Potato Pie is a beauty on its own, but a generous dollop of whipped cream or a sprinkle of cinnamon can add a touch of elegance. For a festive finish, try a scatter of toasted pecans or a drizzle of maple syrup—these little touches make each slice even more special.
Side Dishes
Pair your Sweet Potato Pie with simple sides that let its flavors shine. A fresh fruit salad or a scoop of vanilla ice cream creates a lovely contrast, while a hot cup of coffee or chai is the perfect cozy companion for every forkful.
Creative Ways to Present
Hosting a party? Try serving mini Sweet Potato Pie tartlets for easy sharing, or layer slices parfait-style in glasses with whipped cream and crushed graham crackers. For an extra wow factor, dust the top with powdered sugar or use cookie cutters to create decorative crust shapes on top.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Sweet Potato Pie tightly with plastic wrap or foil and store it in the refrigerator. It’ll stay fresh and flavorful for up to four days, making it a perfect make-ahead dessert for gatherings or late-night treats.
Freezing
This pie freezes beautifully! Wrap the cooled pie (or individual slices) in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving to preserve its creamy texture and flavor.
Reheating
If you love your Sweet Potato Pie warm, gently reheat slices in the oven at 300°F for about 10 minutes or microwave individual slices for 20-30 seconds. Just be sure to avoid overheating, as you want the filling smooth and not dried out.
FAQs
Can I use canned sweet potatoes for Sweet Potato Pie?
Yes, you can use canned sweet potatoes in a pinch—just be sure to drain them well and mash until smooth. However, freshly cooked sweet potatoes will give your pie a brighter, more vibrant flavor and color.
How do I know when my Sweet Potato Pie is done baking?
Your pie is ready when the edges are set and the center jiggles just slightly when you gently shake the pan. A toothpick inserted into the middle should come out mostly clean, with just a few moist crumbs.
Can I make this pie dairy-free?
Absolutely! Swap the butter for a dairy-free alternative and use canned coconut milk or another plant-based milk in place of evaporated milk. The pie will still turn out creamy and delicious.
Why did my pie crack on top?
Cracks usually happen if the pie is overbaked or cools too quickly. To avoid this, bake just until set and let your Sweet Potato Pie cool gradually at room temperature. Even if cracks appear, a little whipped cream can hide them beautifully!
What’s the best way to mash sweet potatoes for pie?
After cooking and peeling, mash the sweet potatoes with a potato masher or use a hand mixer for an extra-smooth filling. Avoid using a food processor, as it can make the filling gummy.
Final Thoughts
If you’ve never made Sweet Potato Pie before, now’s the perfect time to dive in and discover why this dessert has such a loyal following. It’s easy, welcoming, and packed with flavor. I hope you’ll gather your ingredients, share a few slices with loved ones, and make this Sweet Potato Pie a new tradition at your table!
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Sweet Potato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Southern American Sweet Potato Pie combines creamy mashed sweet potatoes with warm spices, baked to perfection in a flaky pie crust. Perfect for holidays like Thanksgiving or any cozy dessert craving, it offers a rich and comforting flavor that pairs beautifully with whipped cream.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pie.
- Mix Sweet Potatoes and Butter: In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Stir until the mixture is smooth and well blended.
- Add Remaining Ingredients: Add granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Beat the mixture thoroughly until it becomes smooth and creamy, ensuring all ingredients are well incorporated.
- Fill the Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust. Use a spatula to smooth the top evenly.
- Bake the Pie: Place the pie in the oven and bake for 50 to 60 minutes. The pie is done when the center is set and a toothpick inserted into the middle comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before slicing. This helps the filling set properly.
- Serve: Serve the sweet potato pie plain or topped with whipped cream, if desired, for an extra touch of indulgence.
Notes
- For a deeper and richer flavor, roast the sweet potatoes instead of boiling them before mashing.
- This pie can be made a day in advance and stored in the refrigerator to enhance flavors. Bring to room temperature before serving for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
