With each bite of this sweet potato pie, you’ll taste notes of vanilla, cinnamon, brown sugar, and nutmeg! The sweet filling is rich and creamy, giving you the classic flavor of this holiday favorite.
Southern Sweet Potato Pie
This is the best sweet potato pie recipe because it’s so full of flavor and super soft and creamy! The vanilla, cinnamon, brown sugar, and nutmeg bring forward a classic fall flavor perfect for Thanksgiving.
The only thing this recipe doesn’t include is whipped cream—that’s an optional topping (but I’d opt-in if I were you)!
Why You’ll Love this Sweet Potato Pie Recipe:
- Thanksgiving favorite: This delicious Thanksgiving pie is full of flavorful sweet potato filling, and it’s a classic holiday favorite all will love!
- Easy-to-make: If it’s your first time making this pie, there’s no need to worry. It’s super simple to make, and my thorough instructions should help guide you through like a pro!
If you’re still trying to decide if you should make this, just know that it’s great for beginners and super easy for more experienced bakers. Who doesn’t love a homemade sweet potato pie recipe? Happy baking!
How to Make Sweet Potato Pie
You can jump to the recipe card for full ingredients & instructions!
- Combine ingredients to make the pie crust dough, wrap it, and let it chill in the fridge.
- Bake the sweet potatoes until tender.
- Roll out the dough into a pie plate.
- Mash the potatoes and combine with other ingredients to make the filling.
- Pour filling into the crust, bake, and let it cool.
Recipe Notes
- If you don’t have a pastry cutter, use two forks to cut the butter and shortening into the flour.
- Once your crust is made, you can refrigerate it for up to 5 days.
Sweet potato pie is relatively healthy when compared to other pies. Sweet potatoes are chock full of fiber, iron, and vitamins B, C, and D. However, this pie still contains quite a bit of sugar and should be enjoyed in moderation!
While pumpkin pie and sweet potato pie have a somewhat similar taste, they differ in texture. Pumpkin pie is more custardy, dense, and spice-forward; while sweet potato pie has a lighter, airier texture, is milder in flavor, and is more naturally sweet.
Absolutely! To save time, skip making the crust and use a single store-bought pie crust. If using a store-bought crust, you can skip steps 1-5 and 8. Simply press the crust into a pie pan if it didn’t come in a disposable one!
This sweet potato pie bakes for about 15 minutes at a high temperature (425°F) to prevent a soggy bottom crust. Then, we turn down the temperature to 350°F and bake it for another 35-40 minutes, for a total bake time of 50-55 minutes!
If your sweet potato pie is runny, it is probably underbaked. Place it back into the oven for 5 minutes, then check for doneness, repeating until the filling is firm and the center is slightly puffed.
Yes! This pie contains eggs, which means it needs to be stored in the refrigerator!
No! While dogs can eat baked plain sweet potatoes, sweet potato pie contains too much sugar and added spices that could make them sick. If after roasting your potatoes, you have more than 2 cups of mashed potatoes, you can definitely give some of the leftover plain mash to your pup, though!
Sweet potato pie will keep fresh in the refrigerator for up to 5 days!
Perfect For Holiday Gatherings
Bring this delicious sweet potato pie to family gatherings or Friendsgiving this holiday season! Everyone will love the sweet, creamy filling and a dollop of whipped cream on top!
Make Ahead Instructions
The pie crust can be made, wrapped, and stored in the refrigerator for up to 5 days before baking, or roll it out into a pie pan and freeze it wrapped in 2 layers of plastic wrap and 1 layer of foil for up to 3 months. Let thaw in the refrigerator overnight before using.
You can bake the potatoes, make the filling, and store it tightly covered in plastic wrap in the refrigerator up to 3 days before baking.
Storage Instructions
Store leftover sweet potato pie tightly wrapped in plastic wrap in the refrigerator for up to 5 days. Bring to room temperature before serving and/or reheat in a 350°F oven for about 10 minutes to crisp up the crust.
Freezing Instructions
Freeze sweet potato pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- While I highly recommend making your own pie crust, you can use a store-bought crust in a pinch.
- For a gluten-free sweet potato pie, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can use all butter in the crust if you don’t have shortening.
- While fresh baked sweet potatoes lend the best flavor, you can use canned in a pinch.
- For a funky-colored sweet potato pie, swap standard sweet potatoes for purple sweet potatoes!
- For a brown sugar sweet potato pie, swap the granulated sugar for more brown sugar.
- You can use half-and-half in place of the evaporated milk, but it won’t be as rich.
- In place of the cinnamon and nutmeg, you can use pumpkin pie spice.
- Try adding a few tablespoons of bourbon or rum for an interesting depth of flavor.
Tips for the Best Sweet Potato Pie
- If you have leftover pie dough, cut out cute shapes and place them on top of the pie before baking.
- For a lighter pie, leave your sweet potato mash a little bit chunky.
- If the crust begins to brown, cover it with aluminum foil for the remainder of the baking time to keep it from burning.
- When the pie is finished baking, it should puff up a bit and jiggle slightly in the center. If it jiggles too much, it needs more time!
- For the cleanest cuts, chill the pie completely in the refrigerator and wipe off the knife with a damp cloth between cuts.
More Holiday Pie Recipes We Love
If you can’t get enough of this homemade sweet potato pie, try one of the many other holiday desserts listed below!
More Thanksgiving Dessert Recipes to Try:
- Sweet Potato Souffle Cups
- Pumpkin Crisp
- Crock Pot Pecan Pie
- Vegan Pumpkin Pie (Dairy-Free!)
- Pumpkin Pie Dessert Lasagna
- Easy Homemade Pumpkin Ice Cream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Sweet Potato Pie
Ingredients
For the Crust
- 1¼ cups all-purpose flour 150 grams
- 1 teaspoon granulated sugar 4 grams
- ½ teaspoon kosher salt
- ¼ cup unsalted butter 57 grams, COLD and cut into small cubes (½ stick)
- ¼ cup vegetable shortening 46 grams, COLD and cut into cubes (¼ stick – can be larger than the butter)
- ¼ cup ice water 57 grams
For the Filling
- 1¼ pounds sweet potatoes 567 grams (about 3 medium potatoes – you’ll need 2 cups mashed)
- 2 large eggs 100 grams
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 12 ounces evaporated milk 340 grams (1 can)
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, whisk the flour, sugar, and salt together.1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
- Add in the butter and shortening, and a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.¼ cup unsalted butter, ¼ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.¼ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.
- While the dough chills, preheat oven to 425°F. Cut the sweet potatoes in half lengthwise and prick the skin all over. Place them cut-side-down on a parchment-lined baking sheet. Bake until the sweet potatoes are tender all the way through, about 45 minutes.1¼ pounds sweet potatoes
- Spray a 9-inch pie plate with nonstick spray.
- On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.
- Once the sweet potatoes are cool enough to touch, scoop out the flesh and add it to a large bowl. Mash it until it is smooth.
- Whisk in the eggs until combined.2 large eggs
- Whisk in the brown sugar, sugar, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.½ cup brown sugar, ½ cup granulated sugar, 12 ounces evaporated milk, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Pour the filling into the crust and bake for 15 minutes at 425°F.
- Lower the oven temperature to 350°F and bake for 35-40 minutes, until the crust is golden, the edges of the pie are set, and the center is only slightly jiggly.
- Let cool completely at room temperature then cover and chill for 2-3 hours before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- While I highly recommend making your own pie crust, you can use a store-bought crust in a pinch.
- For a gluten-free sweet potato pie, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can use all butter in the crust if you don’t have shortening.
- While fresh baked sweet potatoes lend the best flavor, you can use canned in a pinch.
- For a funky-colored sweet potato pie, swap standard sweet potatoes for purple sweet potatoes!
- For a brown sugar sweet potato pie, swap the granulated sugar for more brown sugar.
- You can use half-and-half in place of the evaporated milk, but it won’t be as rich.
- In place of the cinnamon and nutmeg, you can use pumpkin pie spice.
- Try adding a few tablespoons of bourbon or rum for an interesting depth of flavor.
- If you have leftover pie dough, cut out cute shapes and place them on top of the pie before baking.
- For a lighter pie, leave your sweet potato mash a little bit chunky.
- If the crust begins to brown, cover it with aluminum foil for the remainder of the baking time to keep it from burning.
- When the pie is finished baking, it should puff up a bit and jiggle slightly in the center. If it jiggles too much, it needs more time!
- For the cleanest cuts, chill the pie completely in the refrigerator and wipe off the knife with a damp cloth between cuts.
Nutrition Information
