Homemade sweet potato pie is a Southern classic and one of my favorite pies!
A flaky pie crust is filled with a rich and creamy sweet potato filling and a pinch of cinnamon and nutmeg.
Serve this delicious pie on the picnic table or the holiday table, and watch it disappear!
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We Love Sweet Potato Pie
- Homemade pies are the perfect way to end a holiday meal.
- Use a pre-made pie crust or a homemade crust if time allows.
- It uses ingredients you likely have on hand, don’t wait for Thanksgiving, this pie can be made any time of year.
What’s in Sweet Potato Pie?
- Sweet potatoes – Sweet potatoes are available year-round and they’ve got sweet orange flesh.
- Dairy – Evaporated milk, butter, and sugar give this pie its signature moist and airy texture.
- Eggs – Use fresh large eggs, these will help the pie set.
- Spices – Traditional spices like vanilla, nutmeg, and cinnamon give sweet potato pie its savory flavor. Try adding a DIY pumpkin spice blend and use it all year long.
- Pastry – This sweet potato pie filling is tucked into a single pastry crust. We prefer homemade but frozen or store bought works just fine too.
Variations – A graham cracker pie crust can be switched out for the regular crust. Make sweet potato pie REALLY stand out with a homemade topping of candied pecans or a drizzle of caramel sauce.
How to Make Sweet Potato Pie
- Cook and mash the sweet potatoes. Run through a potato ricer, blender, or mixer to break up the strings.
- Combine all the ingredients (except the crust).
- Pour into uncooked crust and bake (as per the recipe below). Cool before serving.
Top this sweet potato pie recipe with freshly whipped cream.
Tips for a Great Pie
- Cook sweet potato pie in advance, cool, and cover with plastic wrap until ready to serve. Leave at room temperature at least 60 minutes before serving.
- To get the strings out of sweet potato pie, you can use a potato ricer (image above) or mix longer with a hand mixer (the beaters will collect some of the strings). The filling can also be blended if desired or run through a fine strainer.
Storing Leftovers
Keep leftover sweet potato pie covered in the refrigerator for up to 3 days. Whole cooled pies and leftover pie portions can be frozen if wrapped tightly in plastic wrap for up to 6 weeks. Thaw in the refrigerator before serving.
Our Favorite Holiday Pies
Did you make this Sweet Potato Pie? Be sure to leave a rating and a comment below!
Ingredients
- 1 ½ pounds sweet potatoes cooked and mashed, approximately 2 cups
- ⅔ cup granulated sugar
- ⅓ cup evaporated milk
- ¼ cup butter melted
- 2 eggs
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon vanilla extract
- pinch ground nutmeg
- pinch salt
- 9 inch pie shell uncooked
- whipped cream for topping
Instructions
- Preheat oven to 350˚F
- Run cooked sweet potatoes through a potato ricer and put through a strainer to remove the strings.
- In a large bowl combine all ingredients (except pie shell).
- Mix with an electric mixer until smooth.
- Pour into uncooked 9″ pie crust and bake for 55-60 minutes or until set.
- Cool to room temperature before serving. Top with whipped cream.
Video
Notes
- Use an electric mixer to thoroughly mix the pie ingredients.
- Cook sweet potato pie in advance, cool, and cover with plastic wrap until ready to serve. If chilled, leave at room temperature at least 60 minutes before serving.
- To get the strings out of sweet potato pie, you can use a potato ricer or mix longer with a hand mixer (the beaters will collect some of the strings). The filling can also be blended if desired.
- If the crust begins to brown too much, use a pie shield or cover with foil.
- Sweet potato pie can be kept at room temperature or covered in the refrigerator for up to 3 days.
- Sweet potato pie can be frozen for up to 6 weeks. Thaw in the refrigerator or at room temperature before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie, Side Dish
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I love a great sweet potato pie and would love to try this one. I’m not a big fan of evaporated milk, so can 2% milk be used instead?
Evaporated milk is creamier and slightly sweeter than regular milk so I can’t say for sure how it would turn out if you swapped it.If you try it I would love to hear how it turns out Moonie!
I’ve made this recipe before and love it! I am traveling for Thanksgiving and was wondering if I could make the filling a day before and store it in the fridge/cooler for a day before baking the pie?
I have never tried but I think that would work. I wouldn’t add it to the crust until ready to bake to avoid it making the crust soggy though! I would love to hear how it turns out for you.
Delicious! And easy! I put the filling in a frozen shell and the bottom didn’t get soggy. Definitely will make again. !
Hi I love your recipe it was easy and I used this for Thanksgiving and anytime I love to bake. I will love to continue to use this recipe and tell them that you came with a wonderful recipe thank you so much.