Amazing Sweet Potato Pie Recipe

Oh, pies! There’s just something so comforting about a slice of traditional pie, isn’t there? It’s like a warm hug on a plate, especially when the holidays roll around. And if you ask me, one of the absolute stars of any Southern table is a classic sweet potato pie. Forget everything you *think* you know because this isn’t just any pie; it’s a velvety dream with a warm spice that just sings. It’s got this soulfulness to it that’s totally different from pumpkin pie, maybe a little sweeter with that deep, earthy note from the sweet potatoes. My own Grandma Carla used to make the most incredible sweet potato pies, always serving them with a dollop of something cool and creamy. This recipe is my way of keeping that soulful tradition alive, making sure you can create a pie that’s perfectly smooth, wonderfully spiced, and just pure comfort in every single bite.

Why You’ll Love This Sweet Potato Pie Recipe

Trust me, this pie is a winner! Here’s why you’ll be making it again and again:

• It’s incredibly easy to whip up, even if you’re new to pie-making!
• The filling is super silky smooth and bursting with warm, comforting spices.
• It’s the perfect Southern holiday pie that brings a little soul to any celebration.
• This recipe uses simple, common ingredients you probably already have in your pantry.

Ingredients for the Perfect Sweet Potato Pie

Whipping up this glorious sweet potato pie is totally doable with just a few simple things. You’ll want to have all your ingredients ready to go!

• 1 unbaked homemade pie crust (about 9 inches wide)
• 2 cups of mashed cooked sweet potatoes – I usually need about 2 big ones!
• 3/4 cup granulated sugar – for that perfect sweetness!
• 1/2 teaspoon salt – just to balance everything out
• 1 teaspoon ground cinnamon – my favorite warm spice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs, nice and lightly beaten
• 1 (12 ounce) can evaporated milk – this gives it that amazing creamy texture
• 1 teaspoon vanilla extract – for that little something extra!

Crafting Your Sweet Potato Pie: Step-by-Step

Alright, let’s get this pie in the oven! Making this sweet potato pie is honestly just a few simple steps, and watching it come together is half the fun. Don’t worry if you’re not a seasoned baker; this recipe is pretty forgiving, and I’ll walk you through every little bit to make sure you get that perfectly silky filling.

Preparing the Sweet Potato Filling

First things first, get that oven preheating to 375°F (190°C). While that’s warming up, grab a big ol’ bowl. We’re going to dump in all those lovely mashed sweet potatoes. Now, toss in the sugar, a pinch of salt to make all those flavors pop, and all those warm spices – cinnamon, ginger, nutmeg, and cloves. Give that a good mix until it all smells heavenly! Next, gently stir in your lightly beaten eggs, followed by the evaporated milk and that teaspoon of vanilla. Be sure to mix until everything is wonderfully smooth and there are no streaks of egg or milk. We want a gorgeous, uniform filling, not a lumpy mess! Just gentle mixing is key here; we don’t want to overdo it and make the crust tough.

Assembling and Baking Your Sweet Potato Pie

Okay, our filling is ready and the oven is hot! Carefully pour that beautiful, smooth sweet potato mixture right into your unbaked homemade pie crust. Try to get it as even as you can. Now, pop that pie into the preheated oven. You’ll want to let it bake for about 50 to 60 minutes. The best way to know it’s done? Take a knife and gently stick it into the center, a little away from the edge. If it comes out clean, with no wet batter clinging to it, then congratulations, your pie is perfectly baked! If there’s still a little goo, give it another 5 minutes and check again. Once it’s ready, carefully take it out and let it cool completely on a wire rack. Patience is key here – it needs to cool all the way down, which really helps set that silky texture perfectly.

SAVE IT

Tips for the Best Sweet Potato Pie

Alright, friends, let’s talk about making this sweet potato pie absolutely sing! After years of making this pie, I’ve picked up a few tricks – little things that really make a difference. First off, for the smoothest filling ever, I love using a fine-mesh sieve after I mash my sweet potatoes. It catches any sneaky little lumps you might have missed, giving you that super silky texture. And speaking of sweet potatoes, look for ones that are firm and have a nice, deep orange color – they’re usually the sweetest! If your pie ever cracks on top (don’t worry, it happens!), it’s usually because the oven was too hot, or it cooked too fast. Try baking it at a slightly lower temp, like 350°F (175°C), and letting it cool *very* slowly. It’s just like letting your apple cider donuts cool gently. Also, don’t skip pressing that filling into the crust; it helps avoid those pesky gaps and ensures a beautiful slice every time. These little tips, passed down from my own grandma and learned through plenty of practice, help make this pie a true showstopper!

SAVE IT

Ingredient Notes and Substitutions for Sweet Potato Pie

Sometimes you just don’t have exactly what the recipe calls for, and that’s perfectly okay! When it comes to this sweet potato pie, a few ingredients are pretty flexible. If you’re in a pinch and can’t get fresh sweet potatoes, don’t fret! Canned sweet potato puree works great, but always check the consistency. Sometimes canned can be a bit thinner, so you might need just a splash less evaporated milk. It’s really similar to how you might swap out pumpkin puree in a vegan pumpkin pie recipe. If you want to try a different sweetener, you can absolutely swap some of the granulated sugar for brown sugar for an extra caramel note, or even a bit of maple syrup, though that might make the filling a touch softer.

Serving and Storing Your Sweet Potato Pie

Now for the best part – enjoying your delicious sweet potato pie! I personally love it best served at room temperature, especially after it’s had a chance to fully cool. The flavors really meld together beautifully that way. But hey, if you’re craving a slice right away, a slight chill from the fridge is also wonderful. A dollop of homemade whipped cream or a light dusting of cinnamon on top makes it extra special, kind of like how I finish off my pumpkin cinnamon rolls. Got leftovers? No problem! Just cover your pie tightly with plastic wrap or pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3-4 days. If you want to get ahead, you can even freeze a whole pie (or slices!) for longer storage, just make sure it’s well-wrapped. It’s a great way to have a comforting dessert ready, just like these pumpkin spice cupcakes.

SAVE IT

Frequently Asked Questions about Sweet Potato Pie

Got a question rattling around in your head about this yummy sweet potato pie? I get it! It’s always good to know the little things. Here are a few I hear quite a bit:

Can I use yams instead of sweet potatoes for this pie?

That’s a great question! In the US, the terms can get a little mixed up, but generally, when we talk about sweet potatoes for pie, we mean those deep orange-fleshed varieties that mash up so beautifully. True yams are a bit different – they have rougher skin and starchier flesh. While you *can* use them, the texture might be a bit different. For this classic Southern holiday pie, stick with sweet potatoes for thatsignature silky filling. It’s just not the same without ’em!

How do I stop my sweet potato pie from cracking?

Oh, the dreaded crack! It’s usually a sign the pie baked a little too quickly or got too hot in the oven. My best advice is to bake it at a slightly lower temperature, maybe around 350°F (175°C), and let it cook a bit slower. Also, make sure it cools down gradually – don’t rush it out of a hot oven straight onto a cold counter. Sometimes letting it cool in the turned-off oven with the door ajar works wonders. A beautiful, uncracked pie is gorgeous, but even if it cracks a little, it will still taste amazing!

What’s the best way to cook sweet potatoes for pie?

For the best spiced yam filling, I usually roast my sweet potatoes until they’re super tender. Just prick them all over with a fork, pop them in the oven at around 400°F (200°C) until they’re squishy when squeezed, then let them cool before scooping out that lovely orange flesh. You can also boil them, but roasting really brings out their natural sweetness and flavor. Once they’re cooked and cooled, mash them up real good – and don’t forget my little trick of pressing them through a sieve for the smoothest texture! You can find more dessert recipes if you click here!

SAVE IT

Nutritional Information

Just a heads-up, the nutritional info below is an estimate per slice and can totally change depending on the exact ingredients you use and how big you slice it. It’s meant to give you a general idea! We’re looking at roughly 350 calories, about 15g of fat, 50g of carbs (with 35g of that being yummy sugar!), and 6g of protein. It’s a comforting dessert, for sure!

Share Your Sweet Potato Pie Creations!

Alright, my friends, you’ve got the recipe, you’ve got the tips – now it’s your turn! I would absolutely LOVE to hear all about your sweet potato pie adventures. Did you make it for a special occasion? Did you tweak it in a fun way? Please, tell me everything in the comments below! Sharing your experience, your photos, and even your rating helps our little cooking community grow stronger, and honestly, it just makes my day. If you have any last-minute questions or just want to share a success story, don’t hesitate to reach out via my contact page. Happy baking!

Classic Sweet Potato Pie

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional Southern sweet potato pie with a silky, spiced filling baked in a flaky crust, perfect for holiday gatherings.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 1 hr 15 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 9-inch pie crust, unbaked
• 2 cups mashed cooked sweet potatoes (about 2 large)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs, lightly beaten
• 1 (12 ounce) can evaporated milk
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix well.
3. Stir in the beaten eggs, evaporated milk, and vanilla extract until the filling is smooth.
4. Pour the sweet potato mixture into the unbaked pie crust.
5. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
6. Let the pie cool completely on a wire rack before serving.

Notes

• For a smoother filling, you can press the cooked sweet potatoes through a sieve before mashing.
• If you don’t have fresh sweet potatoes, canned sweet potato puree can be used, but adjust the liquid slightly if needed.
• This pie is delicious served chilled or at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg