Classic Sweet Potato Pie is a beloved Southern dessert made with creamy mashed sweet potatoes, warm spices, and a buttery pastry crust. The filling is rich and smooth without being overly sweet, making this pie perfect for holidays, family gatherings, or a cozy homemade dessert.
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 2 cups mashed cooked sweet potatoes
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For Serving
- Whipped cream, optional
- Ground cinnamon, optional
- A little extra nutmeg, optional
Instructions
1. Prepare the Sweet Potatoes
Cook the sweet potatoes until completely tender. You can bake, boil, or steam them.
Once cool enough to handle, remove the skins and mash the flesh until smooth. Measure out 2 cups of mashed sweet potato.
For an especially smooth pie, puree the sweet potatoes in a food processor or blender.
2. Make the Filling
Preheat your oven to 350°F (175°C).
In a large bowl, combine the mashed sweet potatoes, melted butter, and sugar.
Add the evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Whisk until the mixture is smooth and creamy with all ingredients evenly incorporated.
3. Fill the Crust
Place the unbaked pie crust in a 9-inch pie dish if it isn’t already in one.
Pour the sweet potato filling into the crust and smooth the surface with a spatula.
4. Bake
Place the pie in the preheated oven and bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle when gently moved.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
5. Cool
Remove the pie from the oven and place it on a cooling rack.
Allow it to cool for at least 2 hours before slicing. The filling will continue to firm as it cools.
For the cleanest slices and best texture, refrigerate the pie for several hours before serving.
6. Serve
Slice the chilled or room-temperature pie and serve with whipped cream if desired.
A light sprinkle of cinnamon or nutmeg makes a simple finishing touch.
Tips for the Best Sweet Potato Pie
- Bake the sweet potatoes instead of boiling them if you want a deeper, naturally sweet flavor and less watery filling.
- Make sure the sweet potatoes are completely smooth for a silky pie.
- Don’t overbake the pie. The center should have a gentle jiggle when it comes out of the oven.
- Let the pie cool completely before cutting so the filling can set properly.
- For extra flavor, add a pinch of allspice or a little orange zest.
Storage
Cover and refrigerate the pie for up to 4 days. It can be served chilled or brought to room temperature before serving.
Sweet potato pie can also be frozen. Wrap it tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before serving.
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling Time: 2 hours
Total Time: About 3 hours 20 minutes
Servings: 8 slices