Light & luscious Sweet Potato Pie brings back feelings of nostalgia. It is sure to become a favorite with your family and friends!
With cooler weather, fall desserts such as Apple Crisp, Pumpkin Chocolate Chip Cookies, and Apple Bundt Cake With Apple Cider Caramel Sauce become staples. However, Sweet Potato Pie is the perfect fall dessert.
Sweet Potato Pie Vs. Pumpkin Pie
There is a great debate out there over which pie is better, pumpkin or sweet potato. Myself, I love them both!
They look pretty much the same on the outside, and the flavor is similar too. But where pumpkin pie is a bit more dense and creamy, many sweet potato pies are lighter and more airy. They also have a bit more texture.
They are both custard-based pies that are full of spices and flavor! It really may just come down to where you were raised, the South tends to lean towards sweet potato pie. Either way you slice it, these are popular pies for good reason!!
And if you’ve not tried sweet potato pie yet, give this delicious recipe a go, you will not be disappointed.
Baking sweet potatoes
PREP. Wash the sweet potatoes.
SIMMER. Add them to a pot and cover with water. Bring the sweet potatoes to a boil over medium high heat, reduce heat, and simmer 40-50 minutes, until tender when poked with a fork.
SKIN. Run cold water over the sweet potatoes, then remove the skins.
How to make sweet potato pie
PREP. Preheat the oven to 350.
MASH. Add the peeled sweet potatoes to a bowl and mash them with a potato masher.
SEASON. Add the butter, sugar, and brown sugar, and mix until combined. Add the evaporated milk, eggs, nutmeg, cinnamon, clove, ginger, lemon juice, flour, and vanilla to the sweet potato mixture, and mix until smooth.
BAKE. Shape the pie crust in a 9 inch pie pan, then poke the bottom of the crust with a fork a few times to prevent air bubbles. Pour the sweet potato filling into the crust. Bake 60-70 minutes, until the center of the pie only jiggles slightly when shaken, and a toothpick inserted in the center comes out clean. Let cool completely before serving.
Serving Suggestions
One of the best things about sweet potato pie is that you can serve it however you prefer – at room temperature, chilled, or even warm from the oven.
Add some delicious toppings to your pie:
- Whipped cream
- Cool whip
- Marshmallow fluff
- Ice cream
Recipe Tips
- Potato masher: If you don’t have a potato masher on hand you can always use a fork, whisk, or even the bottom of a mug to mash your sweet potatoes for this pie.
- Foil tent: Tent the edges of your pie crust with some aluminum foil if you are concerned that they might brown too much when baking your pie.
- Cracks: Overbaking this pie can cause cracks to appear. If this happens – not to worry – you can always cover them up with some whipped cream or any of the other suggested toppings!
- Sweet Potatoes: It is not recommended to use canned sweet potatoes for this recipe. You will be surprised at just how quickly you are able to have fresh sweet potatoes prepped and ready to bake.
Storing Info
To STORE your pie, allow it to cool completely before putting it in the fridge to chill to avoid cracking and/or too much condensation to build up on the top. Store your pie covered tightly with plastic wrap or aluminum foil in the fridge for 2-3 days.
To REHEAT, we recommend warming it in the microwave for 20 seconds, or allowing it to come to room temperature on your countertop.
This pie can be made a day ahead and stored in the fridge until you are ready to serve it.
more scrumptious pie recipes you will love:
- Pumpkin Pie Cheesecake With Gingersnap Crust
- No Bake Peanut Butter Pie
- Lemon Cream Pie
- Classic Apple Pie
- Oreo Mud Pie
Sweet Potato Pie Recipe
Ingredients
- 2 medium sweet potatoes
- 1/2 cup butter - softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 2 tablespoons lemon juice
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1 9 inch unbaked pie crust
Instructions
- Wash the sweet potatoes, then add them to a pot and cover with water. Bring the sweet potatoes to a boil over medium high heat, reduce heat, and simmer 40-50 minutes, until tender when poked with a fork. Run cold water over the sweet potatoes, then remove the skins.
- Preheat the oven to 350. Add the peeled sweet potatoes to a bowl and mash them with a potato masher. Add the butter, sugar, and brown sugar, and mix until combined.
- Add the evaporated milk, eggs, nutmeg, cinnamon, clove, ginger, lemon juice, flour, and vanilla to the sweet potato mixture, and mix until smooth.
- Shape the pie crust in a 9 inch pie pan, then poke the bottom of the crust with a fork a few times to prevent air bubbles. Pour the sweet potato filling into the crust. Bake 60-70 minutes, until the center of the pie only jiggles slightly when shaken, and a toothpick inserted in the center comes out clean. Let cool completely before serving.
Even with store bough crust, this pie was amazing! A new family favorite. And not nearly as much work as I expected. 🙂
Sweet potatoes are some of my favorite foods as well as pie so when you combined these two perfectly, you created my new favorite dessert.
Love a new favorite!
Sweet Potato Pie is far superior to pumpkin pie. This one was perfectly light and delicious! Can’t wait to make it again for Thanksgiving, nom nom nom.