This sweet potato pie will be a hit on your dessert table. A buttery, flakey crust supports a luscious sweet potato filling filled with warming spices. The traditional Southern dessert will be a hit with everyone at the table!
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Sweet potato pie is a classic dessert, especially when it comes to Thanksgiving. The traditional Southern dessert is a stand out when it comes to pie. This sweet treat holds a candle to all other fall dessert staples, like apple pie and pumpkin pie. It has all the warming spices and coziness you love and want from a fall treat.
Traditional Sweet Potato Pie
If you’ve never had sweet potato pie, get ready to fall in love. The pie transforms a simple vegetable into a sweet and luscious dessert. Sweet potato pie is basically the cousin to pumpkin pie. It is a tad sweeter and takes a backseat on the spice front. However, it is just as flavorful and perfect for finishing up any fall meal.
The secret to getting the flavors to stand out in this pie is all in cooking the sweet potatoes. Let them sit in the oven for the full 50 minutes, and don’t take them out until you can easily insert a knife into the potatoes. This will ensure that the natural sweetness is extracted from the potatoes and they have that naturally sweet and creamy flavor.
Ingredients For Sweet Potato Pie
See the recipe card below this post for ingredient quantities and full instructions.
- Sweet potatoes
- Unsalted butter – Let the butter soften before using so the filling won’t have lumps.
- Dark brown sugar – Keeps the filling sweet and moist.
- Granulated sugar
- Pumpkin pie spice
- Kosher salt
- Evaporated milk
- Vanilla extract
- Store-bought pie crust – Make sure it is fully thawed before filling.
How to Make Sweet Potato Pie
- Preheat the Oven: Preheat the oven to 425F and prepare a baking sheet with parchment paper.
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes. When they are fully dry, prick the skin of the sweet potatoes with a fork and place the potatoes on the prepared baking sheet. Place the baking sheet in the oven and bake the sweet potatoes for 45-50 minutes. Make sure a knife will fully go into the potato to know when it is fully cooked. When the potatoes are ready, let them cool out of the oven and reduce the oven temperature to 350F.
- Make the Pie Filling: When the potatoes are fully cool, peel the skin off each of them and place them in a large mixing bowl. Fully mash the potatoes until they are smooth. Add the butter into the mix and mix until fully combined. Add in the eggs and mix until smooth. Next, add in the sugars, pumpkin pie spice, and salt. Mix until combined. When everything is smooth, add in the evaporated milk and vanilla and mix until fully smooth.
- Assemble the Pie: Pour the mixture into the thawed pie crust. Make sure the pie crust is fully thawed.
- Bake: Bake the pie in the oven for about 50-60 minutes or until a toothpick can come out clean. The mixture will be very stiff when ready.
- Cool and Serve: Let the pie cool out of the oven for about 30 minutes before serving. Top with whipped cream when serving and enjoy!
How to Store Sweet Potato Pie
If you have any leftover sweet potato pie, store the pie in an airtight container. It will last for about 5-7 days in the refrigerator. The pie will also freeze well and can be stored in the freezer for 2-3 months.
Simply make the pie and let it fully cool. When it is cooled, wrap it tightly with plastic wrap and place it in the freezer. Let it thaw and defrost on the counter to serve at room temperature. To serve warm, let the pie thaw at room temperature and stick it in the oven right before serving.
If your pie is looking a little runny and has a lot of liquid in the filling, chances are that it was not fully cooked or too much liquid was added when making the filling. Make sure you are following the recipe and all of the quantities are correct before baking. Also, do not take the pie out of the oven if it still looks wet and is sinking. Wait until a toothpick comes out clean and holds its shape when you jiggle it a bit.
This is up to you! The pie can be served at multiple temperatures and still taste delicious. Serve it chilled, at room temperature, or slightly warm. No matter how you serve it, don’t forget to top it with whipped cream!
Yes! There is no need to make a pie crust from scratch when making a sweet potato pie. A premade crust will taste just as good and give your sweet potato pie a super flakey and buttery crust. If using a frozen pie crust, make sure the pie crust is fully thawed before adding the filling and baking.
More Tasty Pies to Make
Sweet Potato Pie
- 2 lbs sweet potatoes
- 1/2 stick unsalted butter softened
- 2 large eggs
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 tbsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 1 9-inch store-bought pie crust thawed
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Prick each potato with a fork all over and place them the prepared baking sheet. Bake for 45-50 minutes or until a knife is easily inserted into the potatoes. Remove from the oven and let cool. Reduce the oven to 350F.
- When the potatoes are cool enough to handle, peel each one and add to a large mixing bowl. Discard the skin. Mash with a potato masher or handheld mixing.
- Add the butter and continue to mix. Add the eggs and mix to combine. Add both sugars, pumpkin pie spice, and salt and continue to mix. Next, add the evaporated milk and vanilla and keep mixing until smooth to thoroughly combine.
- Pour the mixture into the pie crust and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for at least 30 minutes before serving. Garnish with whipped cream.