Sweet Potato Pie

This post may contain affiliate links. Please read my disclosure policy.

Sweet potato pie is a southern staple on holiday tables all over!

Make an authentic homemade sweet potato pie with this super easy recipe! Use a pre-baked pie crust and fill it with this amazingly rich and creamy sweet potato filling that’s a little bit savory and a little bit sweet!

Sweet Potato Pie slice on a white plate

Quick & Easy Fall Dessert

  • Everyone loves a heavenly rich sweet potato pie recipe during the holidays. But it’s so easy to make, why not make it any time of year?
  • Homemade pies are comfort food at their best! With a pre-made pie crust, this recipe is as easy as…pie!
  • Top sweet potato pie with whipped cream or these deliciously crunchy candied pecans.

Sweet Potato Pie vs Pumpkin Pie

So, what is the difference between sweet potato pie and pumpkin pie? The two pies are very similar, calling for ingredients such as eggs, condensed or evaporated milk, and fall spices like nutmeg and cinnamon (or pumpkin pie spice).

Obviously, one pie uses pumpkin puree while the other uses mashed sweet potatoes. The textures are also similar but you will likely find that this recipe has a bit more texture (using fresh sweet potatoes) and a more naturally sweet flavor than its pumpkin pie relative.


What’s in Sweet Potato Pie?

SWEET POTATOES are always starring as the main dish, side dish, appetizer, and now they can even be dessert ready!

For best results start with baked sweet potatoes (instead of boiled).

DAIRY Add a little butter, sugar, evaporated milk, and eggs, and sweet potato pie bakes up light and moist every time!

SPICES The absolutely delicious favorite spice of autumn stars in this recipe. Don’t forget the pumpkin pie spice, it pulls it all together to create a perfect flavor combination.

VARIATIONS Add a dash of maple syrup or brown sugar instead of white for a different depth of flavor. Or use a graham cracker crust instead of a plain one!

Mashing sweet potatoes with a metal whisk

How to Make Sweet Potato Pie

This recipe is literally as sweet as pie, and it’s super easy to whip it up:

  1. Combine all ingredients until smooth.
  2. Pour into prepared pie crust.
  3. Bake until set (per recipe below).
  4. Cool and serve with whipped cream.

Tips for Perfect Pie

  • 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. 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.

Sliced Sweet Potato Pie in clear pie plate

Storing Leftover Pie

Sweet potato pie can be kept at room temperature or in the refrigerator as long as it’s covered. Either way, the leftovers will last up to 3 days.

Whole or slices of sweet potato pie can be frozen if wrapped in plastic wrap then aluminum foil for up to 6 weeks. Thaw in the refrigerator or at room temperature before serving.

More Classic Fall Pies

What is your favorite holiday pie? Leave us a rating and a comment below!

Sweet Potato Pie served on a white plate
4.92 from 23 votes
Review Recipe

Sweet Potato Pie

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Sweet Potato Pie is a deliciously rich and heavenly dessert that will fit in perfectly at the Thanksgiving table this year! 


  • 1 ½ pounds sweet potatoes cooked and mashed, approximately 2 cups
  • ¼ cup butter melted
  • cup sugar
  • cup evaporated milk
  • 2 eggs
  • 1 teaspoon cinnamon or pumpkin pie spice
  • pinch of nutmeg
  • ½ teaspoon vanilla
  • pinch of salt
  • 9 inch pie shell uncooked

Follow Spend with Pennies on Pinterest


  • Preheat oven to 350˚F
  • 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.

Recipe 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

Calories: 272, Carbohydrates: 35g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 59mg, Sodium: 183mg, Potassium: 180mg, Fiber: 1g, Sugar: 19g, Vitamin A: 4980IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert, Pie, Side Dish
Cuisine American
Sweet Potato Pie slice with whipped cream and one with a bite taken out and writing
Sweet Potato Pie with a bite taken out of it and a title
close up of Sweet Potato Pie with writing
pieces of Sweet Potato Pie with a bite taken out and a title
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Good morning…I have an extra can of sweet potatoes and I was wondering if I could Sub those for the real thing? Thanks in advance for any reply.

    1. Sure you can! Be sure to drain them very well as canned potatoes are softer and have more moisture. If not drained well the pie will be softer.

  2. I swapped la lachera sweetened condensed for evaporated. I swapped cloves in my boiling water in place of nutmeg. I added a teaspoon lemon. And 3 teaspoon brown sugar. Put on 450 for 30-40 min..

  3. The recipe was very simple and good. I baked the sweet potato at 425 for 50 min, and use a whisk to break out the lumps. Next time, I will add more sugar to increase the sweetness and I will also try to smooth out all the lumps.4 stars

  4. This pie is even better if the yams are baked for 45-50 min first at 425 degrees, before mashing and baking in the pie shells. I add All Spice instead of pumpkin pie spice, to bring out the potato flavor.
    This pie is bet prepared with a stand mixer to get the batter super smooth, to avoid chunks of potatoes, in the final batter.5 stars

  5. I baked the sweet potatoes but I didn’t notice it was stringy until I mixed all the other ingredients. Before I bake it, is there anything I can do to fix it.

    1. If mixing with a hand mixer, the mixer should catch some of the strings and they can be discarded. You could try running it through a fine strainer/sieve and see if that helps. Let us know how it works out for you!

  6. I absolutely loved this recipe and will definitely be using it as my recommendation for thanksgiving dinners! My family loved the pie I made so much5 stars

  7. Absolutely loved it!
    Made it today, ingredients are so simple and instructions are so easy to follow! Just trying pie now after it has cooled down for a bit and it is delicious! This is now my go-to recipe, thank you :)5 stars

  8. Hey so I need to make something sweet potatoy for our late Thanksgiving this weekend and forgot and now I need to add an extra dish. I already bought a large can of yams. (I know real ones are better, but I am already peeling too many potatoes.) I don’t want to make a boring, typical casserole with marshmallows or whatnot. I don’t like pre-made pie shells. Do you think it would taste good with a graham cracker crust? And any suggestions on how to make the crust different from my pumpkin pie crust?

  9. I’ve never made sweet potato pie before, actually I’ve never made a home made pie before, yesterday was my first time and I made 6 homemade pumpkin pies and they turned out delicious, I will never buy a store pie again, well I ended up with a great deal of sweet potatoes, quite a bit, I have a big family, and I don’t want them to go to waist, so why not, let’s try it

    Your recipe sounds delicious, and doesn’t sound complicated and I love that the most

    The question I did have was, I noticed for the sugars it says sub in half brown sugar for a richer flavor
    Have you actually tried this yourself and how does it change the pie?

    Also it says something about condensed or evaporated milk for have tried it with both or have you only ever used the evaporated milk? What is actually the difference?
    Can u even used the condensed with the sweet potato pie?

    Please wish me luck I’m fixing to get started on my pies, I’m really excited because your recipe sounds delicious like I said earlier, thank you for sharing.

    1. Hi Katie! A sweet potato pie is similar in texture to a pumpkin pie. I’ve only made it as written and it worked perfectly for me. As for the changes suggested by readers, I haven’t tried them so I can’t say for sure how they work out. Evaporated milk is unsweetened milk that has some of the water removed so it’s a bit thicker and creamier. Sweetened condensed milk is thick and very sweet with a different consistency. They cannot be used interchangeably in most recipes. I hope that helps!

      Let us know how it goes!

  10. Spend with Pennies recipes/blog is literally the best healthy recipes anywhere, I read it almost every day with my coffee in the morning and find great recipes for lunch or dinner.

    1. I suggest to freeze prior to cooking your pie. You will need to thaw the pie completely before baking it. If you freeze a cooked sweet potato pie, it will become soggy – it would be edible, but just not as great if you baked it fresh!

    1. I’m sure that would work just fine. I would suggest looking at the package of Stevia to see how much to replace the needed sugar. Let us know how it goes.

    1. I’ve only made the recipe as written so can’t say for sure. Let us know how it goes if you try it Terri!