Meet my all-time favorite pie, the Sweet Potato Pie! It’s creamy, rich, and made with baked sweet potatoes for a caramelized flavor, warm spices, and a flaky, buttery crust. This delicious pie costs less than a dollar per serving and can be prepared ahead of time, making it perfect for freeing up your oven on Thanksgiving day. It’s a classic dessert that will surely impress at any holiday dinner!
Sweet Potato Pie vs. Pumpkin Pie
In the South, there’s always a light-hearted debate about which is better: Sweet Potato Pie or Pumpkin Pie. Both have a custard filling and similar ingredients, but there’s a key difference—pumpkin pie is made with canned pumpkin, while sweet potato pie uses freshly cooked sweet potatoes. Which one’s better? I’ll leave that up to you to decide, but they’re both equally delicious!
Ingredients for Sweet Potato Pie
Baked Sweet Potatoes: Use about 2 lbs (2-3 medium sweet potatoes). Baking them gives a richer, caramelized flavor.
Salted Butter: Adds richness and a smooth texture to the filling.
Brown Sugar & Granulated Sugar: This mix sweetens the pie. You can use all white sugar, but brown sugar adds a deeper flavor.
Spices: Ground cinnamon and nutmeg give the pie its warm, cozy taste.
Vanilla Extract: Enhances the overall flavor.
Evaporated Milk: Makes the filling creamy and smooth.
Eggs: Help the custard filling set properly.
Pie Crust: Use a 9-inch deep-dish store-bought crust or make your own.
Tips for the Best Sweet Potato Pie
Baking vs. Boiling: Baking sweet potatoes gives a deeper flavor than boiling.
Make Ahead: Bake sweet potatoes 1-2 days in advance. Store them in the fridge until ready to use.
Smooth Texture: Puree the baked sweet potato flesh in a food processor for a silky filling.
Blind Bake the Crust: For a crisp crust, bake the pie crust for a few minutes before adding the filling.
Protect the Crust: Use an aluminum foil pie ring to prevent the edges from over-browning.
Make in Advance: Prepare the pie 1-2 days before. Let it cool at room temperature for an hour, then cover and refrigerate.
Sweet Potato Pie
Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.
Ingredients
1 deep dish pie crust
2 lbs. sweet potatoes*
6 Tbsp salted butter, melted & cooled
1/2 cup brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
1/3 cup evaporated milk
2 large eggs
Directions
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the preheated 350°F oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.
