Light and luscious, this Sweet Potato Pie reminds me of the Holiday Season. It’s a creamy dessert made with mashed sweet potatoes, spices, and a buttery crust everyone will enjoy!
This Sweet Potato Pie recipe is a classic Southern dessert known for its smooth, creamy filling and warm, comforting flavor. Made with mashed sweet potatoes, sugar, butter, eggs, and cozy spices, the filling is baked inside a flaky pie crust until perfectly set. The natural sweetness of the potatoes gives the pie a rich flavor and velvety texture that pairs beautifully with a dollop of whipped cream on top. It’s a beloved holiday favorite in our house, especially during Thanksgiving and Christmas, but it’s delicious enough to enjoy any time of year.
For more sweet potato recipes you have to check out my Sweet Potato Bread, Sweet Potato Hash, and Sweet Potato Cornbread.
Table of Contents
Sweet Potato Pie vs. Pumpkin Pie
The debate between pumpkin and sweet potato pie is a classic one, and honestly, I love them both! While they look similar and share a familiar flavor profile, the real difference lies in their texture. Pumpkin pie tends to be dense and creamy, while sweet potato pie is lighter, airier, and offers a bit more texture.
Why I Love This Pie
- A slice with whipped cream or a scoop of ice cream? Heaven!
- A Southern classic, tied to family traditions and gatherings, especially during this holidays.
- It freezes well, making it the perfect make-ahead dessert for busy holiday prep.
Recipe Ingredients
Sweet Potatoes – Fresh, medium-sized sweet potatoes are always my go-to. They’re quick to prep and give the pie such a rich, natural flavor—way better than canned!
Sugar – Granulated sugar adds sweetness and helps keep the filling soft by retaining moisture.
Butter – Softened butter blends easily with the cooked sweet potatoes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Heavy Cream – Instead of evaporated milk, try using heavy cream for an even richer filling.
Ginger or Allspice – Feel free to adjust the spices by adding more ginger or a pinch of allspice for enhanced warmth.
How to Make Sweet Potato Pie
Step 1: 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 the heat, and simmer for 40-50 minutes, until tender when poked with a fork. Run cold water over the sweet potatoes, then remove the skins.
Step 2: Preheat the oven to 350°F (175°C). 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.
Step 3: Add the evaporated milk, eggs, nutmeg, cinnamon, clove, ginger, lemon juice, flour, and vanilla to the sweet potato mixture, and mix until smooth.
Step 4: 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 for 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.
Expert Tips
Foil Tent for Crust – If the edges of your pie crust start to brown too much, cover them with a bit of aluminum foil while baking for a perfect golden crust.
Fixing Cracks – If the pie cracks from overbaking, don’t stress! You can easily cover them with whipped cream or your favorite toppings. It’ll still taste amazing!
FAQs
If you don’t have a potato masher, you can still mash your sweet potatoes. Use a fork, whisk, or even the bottom of a mug to break down the pulp and create a smooth consistency for the pie filling.
Top your pie with something delicious! Whipped cream, Cool Whip, marshmallow fluff, or a scoop of ice cream all make perfect finishing touches.
Storage Info
To STORE Sweet Potato Pie, let it cool completely before wrapping it tightly with plastic wrap or aluminum foil to prevent condensation or cracks. Store in the refrigerator for 2-3 days. For FREEZING, wrap the pie in plastic wrap and then a layer of aluminum foil. It can be stored in the freezer for up to 2 months.
Thaw overnight in the fridge before serving. To REHEAT, microwave slices for 20 seconds or warm the pie in a 350°F (175°C) oven for 10-15 minutes.
More Scrumptious Pies to Try
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 the heat, and simmer for 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°F (175°C). 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 for 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.
A long time ago, my mom and I made mini sweet potato pies that were incredible. We talked for years about those pies and how we kept popping them into our mouths for like a week. I lost that dang recipe…but when I found this one I leapt for joy because I knew it was this! With the lemon juice! Oh man, I made it today and it was one of the best sweet potato pies I’ve ever had in my life. I’m going to send my mom the recipe!
If you use REAL pumpkin pie filling (like Festal) rather than that horrible Libby’s pre-seasoned, pre-spiced junk, pumpkin pie and sweet potato pie are almost identical. I like to add my own freshly ground spices like cinnamon and nutmeg and just a dash of ginger (not my favorite spice) and not using that pie filling spice blend that’s already mixed together, you’ll have a better outcome. My family enjoys pumpkin pie the old fashioned way like I make it. Ditto for gravy.
Last year for Christmas we veered away from our usual menu of ham (turkey for Thanksgiving, ham for Christmas) and I made corned beef and cabbage with potatoes and carrots. Everyone loved it but we decided to back to the traditional family favorites for this year. For me, it’s more about getting together with family than it is about the food anymore. I lost my husband in 2021 and it’s been pretty lonely times since then. So I like the togetherness more than the food!!
Even with store bough crust, this pie was amazing! A new family favorite. And not nearly as much work as I expected. 🙂
I agree! I used a store bought crust (the one that comes in a box all rolled up) and it truly wasn’t too bad. I also make pat in pan pie crusts often because they are so easy and use great ingredients. Last year I ran out of white flour and substituted about 1/2 cup of whole wheat flour for some of the missing white flour and the crust turned out waaaaaaay better than I ever dreamed it would. Maybe I’ll start doing that all the time now. ; – )
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.