Sweet Potato Pie
This easy Sweet Potato Pie is a classic Southern-style dessert made with creamy sweet potato purée, warm spices and a buttery, flaky pie crust. Perfect for Thanksgiving or any holiday gathering, this homemade pie bakes up smooth, rich and perfectly sweet. Make it ahead, top it with whipped cream and enjoy.
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There’s something special about a Sweet Potato Pie. For me, it’s better than a pumpkin pie and is a great excuse to get two kinds of potatoes on the holiday table!
While I have fond memories of those canned sweet potatoes topped with marshmallows charred in the oven – I’ve elevated that classic with my Sweet Potato Casserole with Toasted Marshmallow Fluff – this pie is much better. It has a deep southern history is an absolutely delightful served with homemade whipped topping.
Why You’ll Love This Recipe
- Silky smooth filling. By blending the cooked sweet potatoes until completely smooth and warming your dairy mix before adding it, this pie achieves a creamier, more luxurious texture.
- Balanced warm spices. Similar to a pumpkin pie, this recipe layers cinnamon, nutmeg, and a touch of ginger or allspice to create a more sophisticated, cozy flavor profile.
- Perfect made in advance. This pie tastes even better when it’s made the day before serving. The flavors deepen overnight, and you can save oven space when hosting.
Tips for Making Sweet Potato Pie
Roast sweet potatoes in advance – Use real sweet potatoes, not yams, as their flavor and texture lend themselves better to this pie. Roast the potatoes up to a day in advance and peel and purée them for the pie.
Use the crust of your choice – This recipe works with any unbaked pie shell, whether it’s store-bought, gluten-free or a scratch-made pie crust. Be prepared to cover the edges of the crust after about 40 minutes so it doesn’t burn. I highly recommend investing in a silicone pie ring vs. trying to battle with strips of aluminum foil.
Don’t overfill the crust – Leave a little room for the filling to rise as it bakes. It will puff up a bit in the oven.
Let pie cool completely – You can make this pie a day before serving to maximize the flavor. Be sure to let it cool completely and cover tightly to store in the refrigerator. Chilling the pie will help the filling firm up for easier slicing.
How to Make Sweet Potato Purée
While you can find sweet potato purée canned in the grocery store, the best flavor comes from oven-roasting 1 large or 2 medium sweet potatoes to yield 2 cups of purée. Any leftovers make a great side dish with some salt, pepper and a drizzle of melted butter!
- Step 1: Preheat oven to 400 degrees F.
- Step 2: Wash and dry sweet potatoes, then prick them several times with a fork.
- Step 3: Place on a parchment-lined baking sheet and roast for 45 to 60 minutes, or until very soft.
- Step 4: Let cool slightly, then scoop the flesh into a bowl and mash or purée until smooth.
Sweet potatoes also can be quickly cooked in a microwave. Wash and dry the potatoes, then prick all over with a fork.
Microwave on high for 5 minutes, then flip and microwave for 3 to 5 minutes longer, until very soft. Let cool, scoop out the flesh and mash or purée until smooth.
Serving Suggestions
- Garnish with chopped pecans for extra texture and flavor.
- Serve with homemade vanilla bean whipped cream. To make: Mix together 1 cup heavy whipping cream with 2 tablespoons powdered sugar and about ¼ teaspoon vanilla bean scraped from the pod until stiff peaks form, about 2 minutes. Pipe or spoon onto the pie for serving.
- Try a sprinkle of flaky sea salt right before serving to highlight the sweet potato flavor.
- Pair the pie with warm drinks like spiced apple cider, espresso or hot tea.
Whether you’re making this Sweet Potato Pie recipe to share with family and friends on Thanksgiving or Christmas, it’s sure to delight everyone at the table.
Sweet Potato Pie
Ingredients
- 2 cups sweet potato purée, canned or oven-roasted
- ½ cup butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, whisked
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ cup whole milk
- 1 9-inch prepared pie crust
Instructions
- Preheat the oven to 350 degrees F. Position rack in the center of the oven.
- In a medium bowl, whisk together the sweet potato purée, melted butter, light brown sugar, granulated sugar, whisked eggs, maple syrup, cinnamon, nutmeg, kosher salt and whole milk until the mixture is very smooth and fully combined.
- Pour the filling into the unbaked 9-inch pie crust. Place the pie on the center rack and bake for 50 to 60 minutes, or until the center is set. After about 40 minutes, cover the crust edges with a silicone pie crust shield to avoid burning.
- Remove from the oven and let cool for at least 1 hour before serving. Add vanilla bean whipped topping (see notes), if desired.
- Store leftovers covered in the refrigerator.
Notes
- Combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar and the seeds from a vanilla bean pod (about ¼ teaspoon).
- Use a hand mixer or stand mixer to whip until stiff peaks form, about 2 minutes.
- Pipe or spoon the whipped cream over each slice just before serving.
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Does this pie freeze well?
Yes. Let the pie cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. When ready to serve, let thaw overnight in the refrigerator.