This Sweet Potato Pie recipe is rich and velvety, taking the traditional Southern recipe to a whole new level. Roasting the sweet potatoes brings out extra flavor in every slice, making this classic Southern dessert even more irresistible! Perfect for any occasion, this pie isn’t just reserved for the holidays—it’s worth enjoying year-round.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
You Will Love this Recipe for Sweet Potato Pie
Southern Sweet Potato Pie is a classic comfort dessert, but this recipe takes it to new heights! Roasted sweet potatoes lend a natural caramelized flavor, avoiding the potential sogginess you get from boiling. With a cozy blend of warm spices like cinnamon, nutmeg, and ginger, each bite is perfectly spiced and irresistibly creamy.
Let me tell you, this wasn’t an easy recipe to perfect! It took nearly a half-dozen test runs to get it just right. I experimented with different temperatures, egg counts, and even sweet potato amounts before landing on a version that’s velvety, smooth, creamy, sweet enough, and spiced to perfection. My recipe testers (and I had a lot of them!) devoured the final recipe and begged for more—always a good sign, right?
I scoured old church cookbooks — you know the ones! Filled with the best recipes passed down for generations. I made a few tweaks to bring you the perfect pie for your holiday table. Whether it’s a family dinner or a Thanksgiving feast, this sweet potato pie will become a new tradition in your home, just like mine!
Sweet Potato Pie vs Pumpkin Pie
While sweet potato pie and pumpkin pie might look similar, they have slightly different flavors! My taste testers all thought it was pumpkin pie at first bite. It’s super creamy, and the spices give it that familiar taste, but once they ate it, they realized there was a different flavor and loved it!
Sweet potato pie has a naturally sweeter, richer taste with a lighter, fluffier texture, thanks to the caramelization that happens when the potatoes are roasted. In contrast, pumpkin pie tends to be denser and relies more on spices to create its signature flavor. We use fewer spices in our sweet potato pie, and you can even try it without any spices, letting those sweet potato flavors shine!
Both are delicious, but I am partial to the spices in this version of sweet potato pie!
Sweet Potato Pie Success Tips
I’ve tested this pie inside and out—trust me, I had to kiss a few “frogs” before landing on this perfect version! Because of that, I’ve got some great tips to make sure you are successful:
- Measure Your Sweet Potatoes: Sweet potatoes come in all shapes and sizes, so the amount of mashed sweet potato can vary. Be sure to measure what you need and save any extra for another recipe, a healthy snack, or even a treat for your pup!
- Use Room-Temperature Eggs: This helps the custard set better. If you forget to bring them to room temp, simply submerge them in warm (not hot) water for 7 minutes.
- Prepare the Crust Ahead: Whether using a pre-made crust or making your own (and I hope you do!), prepare it 1-2 days ahead. Flash freeze it for 30 minutes, then store in a ziplock or wrapped in plastic until ready to use. This helps the fats in the pastry firm up, making it extra flaky. Pour the mixture into the frozen crust. Or if you make the day of, prep beforehand and pop the crust in the fridge or freezer until ready to bake.
- High-Altitude Tip: At elevations above 5,000 feet, add an extra egg or egg yolk to improve the texture. Also, keep an eye on the baking time—it might need more or less time to bake at higher altitudes.
- Cooling Is Key: The pie will puff up while baking but settle as it cools. Allow it to cool at room temperature for 2-3 hours, then refrigerate overnight for the best texture. This makes preparing a day ahead perfect, as it gets better with time!
- When to Remove from the Oven: Take the pie out when the edges look slightly dry and the center slightly jiggles. It will finish setting as it cools.
Homemade Sweet Potato Pie Ingredients
- Pie Crust: You can make my homemade 3-ingredient pie crust or purchase a quality store-bought unbaked pie crust. If using store-bought, don’t overfill the pan; they are slightly smaller than a traditional 9-inch homemade or hand-rolled pie crust.
- Sweet Potatoes: Baked, not boiled, for a lighter, roasted flavor. You want about 2 ½ – 3 cups of mashed sweet potatoes. Try my air fryer sweet potatoes to make them even faster.
- Butter: Softened or melted and mashed into the potatoes for richness!
- Sugar & Brown Sugar: Granulated sugar for sweetness, brown sugar for a deep, caramelized flavor. Adjust sweetness to your taste. I used dark brown sugar for more of a molasses taste, but you can light or dark!
- Vanilla Extract: Adds an extra depth of flavor! Try bourbon vanilla, it does amazing things!
- Eggs: Large eggs are used to give a custard-like texture.
- Heavy Cream: For added creaminess, you can also use evaporated milk (not sweetened condensed milk), half-and-half, or whole milk; even coconut milk (full-fat), but don’t use lower-percentage milks.
- Spices: A combination of cinnamon, ginger, nutmeg, and cloves, add those cozy, warm flavors. Spices and amounts are optional! Tweak up or down based on your preference.
- Whipped Cream or Marshmallow Fluff: For an extra sweet treat, serve with whipped cream or a dollop of marshmallow fluff!
Get the full recipe in the recipe card below.
How to make Sweet Potato Pie
Step 1 – Prep the Sweet Potatoes
Oven Method: Preheat the oven to 400ºF (205ºC). Scrub the sweet potatoes and prick them 4–6 times with a fork. Place on a baking sheet and bake for 45–50 minutes until tender.
Air Fryer Method: Place prepared sweet potatoes in an air fryer 390°F (no need to preheat) and bake for 30-35 minutes. Air Fryer Sweet potatoes are my favorite!
Let cool for 10-15 minutes; peel and scoop the flesh into a large bowl, removing any overly fibrous parts. I measured mine after mashing; you want between 2 ½ – 3 cups of mashed sweet potatoes.
Step 2 – Make the Pie Crust
If you are making your pie crust (try my all-butter pie crust), make it now while your potatoes bake.
Whether you make it or use store-bought pie crust, if it needs to be rolled, roll it to about a 12-14-inch diameter and place it into a 9-inch pie dish, making sure it’s not overly thick, crimping the edges as desired. Place the crust in the freezer until ready to bake.
Deep Dish vs Regular Pie Plates
- If using a deep-dish pie dish, the filling may not fill it, but that’s okay with me; more crust = more yum!). Technically, this is for a shallow, standard 9-inch pie plate.
Step 3 – Make the Filling (3 Ways)
If you roasted the potatoes in the oven, reduce the temperature to 350° F (175° C). If not, make sure you preheat your oven for at least 30 minutes before baking.
In a large bowl, mash the sweet potatoes and measure out 2 ½ – 3 cups (eat the rest for lunch, or feed it to your pups!). Combine with soft or melted butter until smooth.
Hand Mixer Method
Using a hand mixer, combine all ingredients until smooth. This still resulted in a slightly lumpy mixture in testing, but that’s fine!
Mix in both sugars, vanilla, beaten eggs and cream until well combined. If desired, add cinnamon, ginger, nutmeg, and cloves.
Blender Method
In testing, this was my favorite method. After mashing the sweet potatoes and butter, add all ingredients in the order listed to a blender and blend for a few seconds until smooth and creamy.
By Hand
If you mix completely by hand, your mixture will be somewhat lumpy, which is fine—it’ll taste great, but it won’t be as creamy and smooth! Whisk once you get the liquids in to get the smoothest texture. You should be tired when you’re done! 🙂
Pour the mixture into the unbaked pie crust. If using a storebought pie crust, there will be a mound of pie mixture, just don’t overfill it, it will puff and settle as it bakes.
Optional: Brush with egg wash (one egg beaten with one tablespoon of water) if you desire a glossy crust.
How long to bake Sweet Potato Pie
Place the pie on the middle rack at the center of the oven and bake for 45-1 hour or until the center is set. Do not overbake the pie. The center should be a tiny bit jiggly when it’s done. It will continue to set as it cools, and the texture will improve as it chills. Cool on a cooling rack.
Let cool for at least 40 minutes before slicing, but know that it will be really soft and not serve a nice, clean slice. In my opinion, sweet potato pie is better when chilled overnight and served the next day!
For clean slices, cool completely (a couple of hours at room temperature), then transfer to the fridge and chill for 4-6 hours or overnight, covered lightly with foil or plastic wrap. Slice and serve as desired.
Serve warm or fully cooled with whipped cream or a marshmallow topping.
How to Serve the Best Sweet Potato Pie Recipe
Serve your Southern sweet potato pie warm or chilled, depending on your mood. If you’re feeling fancy, add a dollop of whipped cream, a scoop of vanilla ice cream, or spread marshmallow fluff over the top. For an extra indulgent touch, drizzle on some caramel sauce.
This sweet potato pie recipe is perfect for the holidays. I especially like to make it on Thanksgiving. Serve it as dessert after your annual holiday feast!
How to store Southern Sweet Potato Pie
Cool the pie on the counter for 2-3 hours, then transfer to the fridge and store covered with plastic wrap or foil, for three to four days. It should be refrigerated as soon as it has cooled to room temperature.
Does Sweet Potato Pie need to be refrigerated?
Yes! Cooled sweet potato pie should be stored in the fridge, covered tightly in plastic wrap or aluminum foil, for three to four days. Once it has cooled to room temperature, it should be refrigerated.
Can you freeze Sweet Potato Pie?
Yes, sweet potato pie, like pumpkin pie, freezes great!
Cool the pie completely (it usually takes a couple of hours), then flash and freeze for 30 minutes. To prevent freezer burn, wrap tightly in plastic wrap followed by aluminum foil. Label it with the date, and freeze it for up to 2 months.
Thawing and Serving: Thaw in the refrigerator for 12–24 hours. If you’d like to serve it warm (remove plastic wrap and foil) reheat in a 300°F (150° C) oven for about 15–20 minutes. Easy as pie! 😉
Reheating from Frozen: Unwrap and place the pie on a baking sheet. Reheat at 300°F (150° C) for 40–50 minutes, covering edges with foil or crust protector if needed.
Best Sweet Potato Pie Recipe FAQs
Watery sweet potato pie is more common when you boil the sweet potatoes instead of baking them. Since we are roasting the sweet potatoes here, the only reason you would get a watery pie is if you added too much liquid or didn’t bake long enough! Try to bake it a little longer if it looks too moist or is too jiggly.
The key to keeping the pie crust from getting soggy is baking the pie for enough time and rolling out the crust to the proper thickness. Since the pie is going to be in the oven for at least 45 minutes, there is no need to pre-bake the pie crust before adding the sweet potato pie mixture! There should be no soggy bottoms here.
Technically, you could use canned sweet potatoes here. However, I don’t recommend it since they have a high liquid content. The liquid they sit in is sweetened with corn syrup, and they don’t have the best flavor!
Yes! You can boil the sweet potatoes if you prefer, though your might might be more runny or soggy than when you roast them. The flavors turn out deeper and much richer if you roast them, though!
Variations and Substitutions
- Sugar Swap: Use all brown sugar or all granulated white sugar if preferred.
- Dairy-Free Sweet Potato Pie: Replace the evaporated milk or cream with full-fat coconut milk. This makes the pie dairy-free and adds a creamy, slightly sweet element to the filling. Swap the butter for a favorite plant-based butter substitute.
- Make it Boozy: Add a splash (1-2 tablespoons) of spiced rum or bourbon to the filling. This gives the pie a warm, boozy undertone that enhances the spices and adds a Southern flair.
- Nutty Crunch: Sprinkle chopped pecans or a pecan streusel topping on the pie before baking. This adds a delicious crunch and nutty flavor, similar to a pecan pie twist.
- Maple Syrup Addition: To achieve a more complex sweetness, replace some of the sugar with pure maple syrup. This complements the natural sweetness of the sweet potatoes and adds a lovely maple flavor.
- Citrus Punch: Add 1-2 teaspoons of orange zest and 1-2 tablespoons of fresh orange juice (in place of any bourbon or rum) to the batter.
- Crust Swap: Use a cookie crust or a graham cracker crust, or if you’re gluten-free, purchase a gluten-free crust.
More Holiday Side Dishes
More Popular Recipes from The Fresh Cooky
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 1 9-inch unbaked pie crust homemade or storebought
- 2 – 3 medium-large sweet potatoes baked, see note 1
- ½ cup butter softened or melted
- ⅓ – ½ cup granulated sugar take a taste before adding the eggs to determine if it needs more sugar.
- ½ cup brown sugar packed see note 2
- 2 teaspoons vanilla extract or try bourbon vanilla extract
- 2 large eggs lightly beaten, at room temperature; increase to 3 eggs for high altitudes
- ½ cup heavy cream See note 3
- 1 teaspoon ground cinnamon see note 4
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Whipped cream or marshmallow fluff optional, see note 5
Instructions
- Bake the sweet potatoes: Preheat the oven to 400ºF (205ºC). Scrub the sweet potatoes and prick them 4–6 times with a fork. Place on a baking sheet and bake for 45–50 minutes until tender. You can also make them in an air fryer! Put in at 390°F (do not preheat) and bake for about 30-35 minutes. Let cool for 10-15 minutes; peel and scoop the flesh into a large bowl, removing any overly fibrous parts. Measure 2 ½ – 3 cups of mashed sweet potatoes, save the rest for a snack or your puppy!2 – 3 medium-large sweet potatoes
- If you are making your pie crust (try my 3 ingredient pie crust), make it now while your potatoes bake. Whether you make it or use storebought, if it needs to be rolled, roll it to about a 12-14-inch diameter and place it into a 9-inch pie dish crimping the edges as desired. (Note: if using a deep-dish pie dish, the pie filling may not entirely fill it, but for me, that’s okay; more crust = more yum!). Place the crust in the freezer until ready to bake.1 9-inch unbaked pie crust
- Lower oven temperature: Reduce the oven to 350° F (175° C) or preheat oven if you made your sweet potatoes in the air fryer.
- In a large bowl mash the sweet potatoes with the soft or melted butteruntil smooth.½ cup butter
- Make the filling: Mix in both sugars, vanilla, heavy cream and eggs until well combined. If desired, add cinnamon, ginger, nutmeg, and cloves. Blender: In testing, this was my favorite way. After mashing the sweet potatoes and butter, add all ingredients in order listed to a blender and blend for a few seconds until smooth and creamy. By Hand: If you mix completely by hand, your mixture will be somewhat lumpy, which is fine—it tastes the same! Whisk until you get the liquids in to get the smoothest texture. Hand Mixer: Mix all ingredients until smooth. This still resulted in a slightly lumpy mixture in testing, but that's fine!⅓ – ½ cup granulated sugar, ½ cup brown sugar, 2 teaspoons vanilla extract, ½ cup heavy cream, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 2 large eggs
- Fill the crust: Pour the mixture into the unbaked pie crust. Optional: Brush with eggwash (one egg beaten with 1 tablespoon of water) if you desire a glossy crust.
- Bake: Place the pie on the baking sheet in the center of the oven and bake for 45-1 hour or until the center is set. Do not overbake the pie. The center should be a tinny bit little jiggly, when it’s cooked and be dry at the edges.
- Cool: Let cool for at least 40 minutes before slicing, but know that it will be really soft and not serve of a nice clean slice.
- For clean slices, cool completely (a couple of hours), then transfer to the fridge and chill for 4-6 hours or overnight, covered lightly with foil or plastic wrap. This pie is really best when made a day ahead of time. Slice and serve as desired. Serve warm or fully cooled with whipped cream or a marshmallow topping.Whipped cream or marshmallow fluff
Notes
- Try baking your sweet potatoes in the air fryer! It’s faster (about 30-35 minutes) and won’t take up the oven space! You want about 3 cups of mashed sweet potatoes. While you can peel and boil the sweet potatoes until soft, this old-fashioned recipe tastes much better when baked—with a more sweet-roasted flavor!
- Note: You can also use canned sweet potatoes (but please don’t). They are canned in a light syrup, so if you do use them, rinse them well and reduce the sugar, and note that they will taste different.
- You may use light or dark brown sugar here, I like dark with sweet potatoes. You may also use all brown sugar or all granulated sugar. If you know you don’t like overly sweet desserts, reduce the brown sugar to ⅓ cup. In fact, you can use ¼ cup, tasting the mixture (if you don’t mind raw eggs) to determine how sweet it is, mixing in more if needed.
- Whole milk or evaporated milk may also be used; do not use a lower percentage. Plant-based cream may work, but I’ve never tried it.
- These spices give the sweet potato pie a more “pumpkin” pie taste and flavor. Use your preference for spices; if you don’t like one, leave it out, you may also use pumpkin pie spice (1-1 ½ teaspoons) in place of all the spices. Make it yours!!
- If spreading on marshmallow topping, wait until the pie is completely cooled. Stir the fluff in the jar until smooth and easy to spread. Spread evenly over the top of the pie, adding some decorative peaks. Toast using a kitchen torch or under a 450°F (232°C) oven for 2–3 minutes. Cover the crust with foil to prevent burning, and watch closely if you are using the broiler.
Nutrition
Susan
Is there a measurement for the sweet potatoes? Two to three large potatoes is a big quantity difference.
Yes in the recipe. It’s about 3 cups.
Debra Ulrich
Hey there! The link to save and email recipe isn’t working
And why are you calling out 2 pie plates?
Hi Debra, thanks for pointing that out. I’ll have my developer see why it’s not. It’s just a good deal on those two standard pie plates. You only need one for the recipe.