Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert made with smooth, spiced sweet potato filling in a buttery pie crust. It’s creamy, comforting, and perfectly sweetened—like a warm hug in pie form. Whether I’m baking it for the holidays or just because I’m craving something cozy, it’s a pie that always brings big flavor and nostalgic charm.

Why You’ll Love This Recipe

I love how sweet potato pie is both familiar and special. It’s rich and creamy like pumpkin pie, but with a deeper, earthier sweetness from the roasted sweet potatoes. The spices are warm but not overpowering, and the texture is silky and satisfying. It’s easy to make ahead, easy to serve, and always a crowd-pleaser—especially with a dollop of whipped cream on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (roasted or boiled, then mashed)

• Granulated sugar

• Brown sugar

• Eggs

• Evaporated milk (or whole milk)

• Unsalted butter (melted)

• Vanilla extract

• Ground cinnamon

• Ground nutmeg

• Ground ginger (optional)

• Salt

• Unbaked pie crust (store-bought or homemade)

Directions

1. I preheat the oven to 350°F and prepare my pie crust in a 9-inch pie dish.

2. In a large bowl, I mix the mashed sweet potatoes with both sugars, melted butter, and spices until smooth.

3. I beat in the eggs, then add the milk and vanilla, stirring until fully combined and creamy.

4. I pour the filling into the unbaked pie crust and smooth out the top.

5. I bake for 50–60 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.

6. I let the pie cool completely before slicing. For best flavor and texture, I chill it for a few hours or overnight.

Servings and timing

This pie serves 8 slices. It takes about 1 hour 30 minutes total—20 minutes to prep and 50–60 minutes to bake, plus cooling time.

Variations

Sometimes I add a splash of orange juice or zest for brightness, or a tablespoon of bourbon or maple syrup for depth. If I want a spiced twist, I use pumpkin pie spice instead of individual spices. And for a lighter option, I swap evaporated milk with coconut milk—it adds a hint of tropical flavor.

storage/reheating

I store the pie covered in the fridge for up to 4 days. To serve, I eat it cold or let it sit at room temperature for 30 minutes. I can also gently warm slices in the microwave if I want it served warm with whipped cream or vanilla ice cream.

FAQs

Can I use canned sweet potatoes?

Yes, I can. I just make sure they’re not packed in syrup and drain them well before mashing.

How do I keep the crust from getting soggy?

I sometimes pre-bake (blind bake) the crust for 10 minutes before filling. Letting the pie cool completely also helps firm it up.

Can I freeze sweet potato pie?

Yes. I let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

What’s the difference between sweet potato pie and pumpkin pie?

Sweet potato pie has a slightly denser texture and a more naturally sweet, earthy flavor, while pumpkin pie is a bit lighter and more custard-like.

Can I make this pie dairy-free?

Yes. I use plant-based butter and non-dairy milk like coconut or almond milk, and it still turns out rich and creamy.

Conclusion

Sweet Potato Pie is one of my favorite traditional desserts—it’s simple, comforting, and full of warm flavor. Whether I’m making it for Thanksgiving, Sunday supper, or just because, this pie never fails to bring that cozy, homemade feeling to the table. It’s a true classic that I’ll always come back to.