This Sweet Potato Pie is a classic, comforting dessert with a creamy spiced filling baked inside a flaky crust. I love how the natural sweetness of the sweet potatoes blends with warm spices, making it perfect for holidays or anytime I want a nostalgic treat.
Why You’ll Love This Recipe
I like this recipe because it’s simple to make yet always impressive on the table. The filling is smooth and rich, the spices give it warmth, and the pie crust adds just the right amount of crispness. I also enjoy that I can make it ahead of time, which makes it perfect for gatherings.
Ingredients
3 medium sweet potatoes (about 1 ½ lbs)
½ cup unsalted butter, melted
1 cup granulated sugar (or ¾ cup light brown sugar, packed)
½ cup milk (whole, skim or evaporated)
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 (9-inch) pie crusts (thawed if frozen)
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
- I start by boiling or baking the sweet potatoes until fork tender. Once cooled slightly, I peel and mash them until smooth.
- I stir in melted butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt, mixing until the filling is creamy and well combined.
- I pour the mixture into the prepared pie crusts and smooth the tops.
- I bake at 350°F (175°C) for about 50–55 minutes, or until the pies are set and a knife inserted near the center comes out clean.
- I let the pies cool before slicing and serving, often with whipped cream on top.
Servings and Timing
This recipe makes 2 pies, each serving about 8 slices, so around 16 servings total. It takes about 20 minutes of prep time and 55 minutes of baking time.
Variations
Sometimes I swap the sugar for brown sugar entirely for a deeper flavor. I’ve also added a touch of ginger or cloves for extra spice. For a twist, I top the pie with toasted pecans or a dollop of marshmallow cream.
Storage/Reheating
I keep the pie covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 300°F (150°C) until just heated through. I can also freeze the baked pies for up to 2 months, wrapping them tightly in plastic wrap and foil.
FAQs
Can I make this pie ahead of time?
Yes, I usually bake it a day ahead—it tastes even better after chilling overnight.
Do I need to blind-bake the crust?
No, I pour the filling into the raw crust and bake everything together.
Can I use canned sweet potatoes?
Yes, but I prefer fresh for the best flavor and texture.
Can I use condensed milk instead of regular milk?
Yes, I sometimes use evaporated milk or sweetened condensed milk for a richer filling.
Can I make this pie without eggs?
Yes, I substitute with a flax egg or egg replacer, though the texture will be slightly different.
Can I make just one pie with this recipe?
Yes, I cut the recipe in half if I only want one pie.
How do I know when the pie is done?
I bake until the center is set but still slightly jiggly—the pie firms up as it cools.
Can I freeze the pie?
Yes, I freeze baked pies for up to 2 months and thaw overnight in the fridge.
Can I use store-bought pie crust?
Yes, I often use frozen or refrigerated crusts for convenience.
Can I make mini sweet potato pies?
Yes, I bake the filling in mini tart shells, adjusting the baking time to about 20–25 minutes.
Conclusion
I enjoy making this Sweet Potato Pie because it’s creamy, spiced just right, and always brings comfort to the table. Whether for Thanksgiving, a family gathering, or just because, it’s a dessert that always feels special and never lasts long once served.
Print
Sweet Potato Pie
A classic Southern Sweet Potato Pie with a creamy spiced filling and flaky crust. Naturally sweet and warmly spiced, this pie is perfect for holidays, gatherings, or anytime you want a nostalgic dessert.
- Total Time: 1 hour 15 minutes
- Yield: 2 pies (16 servings)
Ingredients
- 3 medium sweet potatoes (about 1 1/2 lbs)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar (or 3/4 cup light brown sugar, packed)
- 1/2 cup milk (whole, skim, or evaporated)
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 (9-inch) pie crusts (thawed if frozen)
Instructions
- Boil or bake the sweet potatoes until fork tender. Peel and mash until smooth.
- Stir in melted butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy and well combined.
- Pour filling evenly into prepared pie crusts and smooth the tops.
- Bake at 350°F (175°C) for 50–55 minutes, or until set and a knife inserted near the center comes out clean.
- Let cool before slicing. Serve plain or with whipped cream.
Notes
- For deeper flavor, use all brown sugar instead of white sugar.
- Add ginger or cloves for extra spice.
- Top with pecans or marshmallow cream for a twist.
- Recipe makes 2 pies; cut in half if you only want one.
- Freeze baked pies for up to 2 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg