Creamy and packed with Fall flavor, my Sweet Potato Pie is just the thing to have on your dessert table this holiday season! Made with just a few ingredients, this southern-style easy pie is one you’ll make again and again!
This post may contain affiliate links. Our disclosure policy.
A sweet southern treat
Sweet Potato Pie hails from the American South and while similar in flavor and texture to pumpkin pie, I happen to think sweet potato pie is the superior pie.
Sweet potatoes are delicious in their own right, but when combined with sugar, vanilla, cinnamon, and nutmeg, they really do transform into an incredible dessert – think of this as a slightly sweeter version of sweet potato casserole. Don’t forget to top it with whipped cream or marshmallow fluff!
This is the perfect dessert to serve for Thanksgiving and Christmas alongside other holiday favorites like homemade apple pie.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Sweet potatoes. I’m using 3 medium-sized sweet potatoes. Depending on the size of the sweet potatoes you use, you may have a little extra filling that you can use for another purpose.
- Sugar. I’m using a combination of granulated sugar and dark brown sugar. Light brown sugar can be used in place of the dark.
- Pie crust. Use a 9-inch store-bought pie crust, or you can make homemade pie crust following the directions in my apple pie recipe.
- Spices. I love the combination of cinnamon and nutmeg in this southern sweet potato pie.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- Poke holes in the sweet potatoes with a fork, then bake in a 400°F oven on the middle rack for 1 hour or until tender enough to pierce with a knife or fork.
- Reduce the oven temp to 350°F and once the potatoes are cool enough to handle, peel and add them to a large bowl. Remove any strings or hard spots. Add the butter and once it’s melted, add the granulated and brown sugars, vanilla, cinnamon, nutmeg, milk, and salt. Mix until smooth, then taste test and adjust salt to taste. Add the eggs and mix again until smooth.
- If you desire a completely smooth pie, you can press the filling through a mesh strainer. Then pour the filling into the unbaked pie crust and place in the oven for 45-50 minutes or until the center of the pie is set. For accuracy, bake until the internal temperature reaches 190°F. If the edges start to burn while baking, cover the edges with foil.
- Remove the sweet potato pie from the oven and allow it to cool. Serve it warm or cold with either whipped cream or marshmallow fluff topping. Enjoy!
Top tips
- Smooth consistency. Be sure to remove any strings or hard pieces of the sweet potatoes after roasting them. If you’d like to make the filling even smoother, you can blend it in a food processor and/or press it through a fine mesh strainer/sieve. If you prefer a more rustic pie, simply mix by hand.
- Filling. You may be left with some extra filling depending on the size of the sweet potatoes you use. You can either add to a smaller pie crust, or place the filling in ramekins and bake by themselves for a small soufflé.
- Serving. I love to serve sweet potato pie with a dollop of marshmallow topping. I’ll usually torch the top of the marshmallow for added color, taste, and texture. You can also serve with whipped cream.
More holiday-worthy desserts
Here are a few more of my favorite holiday desserts. I hope you love them!
If you’ve enjoyed this Sweet Potato Pie, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Sweet Potato Pie
Ingredients
- 3 medium sweet potatoes
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/4 packed cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup whole milk
- 1/2 teaspoon Diamond crystal kosher salt
- 2 large eggs beaten
- 1 9-inch pie crust
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Preheat oven to 400°F and set the rack to the middle level. Poke the sweet potatoes with a fork in a few spots and place on a parchment paper lined baking sheet. Bake for 1 hour or until fork tender.
- Lower the oven to 350°F.
- Once the potatoes are cool enough to handle, peel and add the sweet potato to a large bowl. Add the butter and let it melt. Add the granulated and brown sugar, vanilla, cinnamon, nutmeg, whole milk, and salt. Mix until smooth. Taste test and adjust salt to taste. Add the eggs and mix until smooth.
- For a completely smooth pie, press the filling through a mesh strainer. Pour the filling into the unbaked pie crust. Bake until the center of the pie is set (about 45-50 minutes). For accuracy bake until the internal temperature of the pie is 190°F. If the pie edges start to burn during the baking process simply cover the edges with foil.
- Remove the pie from the oven and let cool. Serve warm or cold with either whipped cream or marshmallow fluff topping. Enjoy!
Notes
- Baking potatoes vs boiling. Baking is recommended and will bring out the natural sweetness of the sweet potatoes. If boiling, peel, cut into chunks, and gently boil until fork tender. You might need to add a bit extra sugar to the filling, if boiling.
- Extra filling. There might be a bit of leftover filling, depending on the size of the sweet potatoes. The extra filling can be added to a smaller pie crust or baked in a ramekin by itself.
- Consistency. Make sure to remove any strings or hard spots after roasting. The filling can be blended smooth in a food processor and pushed through a fine mesh sieve for an ultra smooth sweet potato pie or mixed by hand for a more rustic pie.
- Leftovers. Sweet potato pie can be refrigerated for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
I make this pie every Christmas and Thanksgiving with only one change. I use 1/2 Sweet potato and 1/2 Yams. Comes out fantastic!!