by Holly
Sweet Potato Pie is deliciously rich and perfect for your Thanksgiving table this year! A simple blend of baked sweet potatoes, evaporated milk and a blend of warm pumpkin pie spices fill a flaky homemade pie crust.
This easy dessert is a southern classic for good reason! Top it with freshly whipped cream for serving.
A Fall Staple
Sweet Potato Pie is a popular southern recipe and one that I absolutely love (even though I’m not from the south)! If you love classic pumpkin pie , then you will most absolutely definitely love this sweet potato pie recipe too!
So, what is the difference between sweet potato pie and pumpkin pie? To be honest, the two pies are very similar, calling for ingredients such as eggs, condensed or evaporated milk, and fall spices like nutmeg and cinnamon (this recipe uses pumpkin pie spice instead).
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 it’s pumpkin pie relative.
Ingredients in Sweet Potato Pie
- Sweet Potatoes: You can purchase canned sweet potatoes but it tastes even better to make baked sweet potatoes (or to boil them). You’ll just simply need to toss them into the oven and let them bake. This can be done a day or two ahead of time!
- Evaporated Milk: This adds a creamy consistency.
- Sugars: Obviously for sweetness, sub in half brown sugar for a richer flavor.
- Crust: I prefer homemade but store bought will work just fine too!
How to Make Sweet Potato Pie
Much like a pumpkin pie, this is the epitome of “easy as pie”. The hardest part will be deciding how large to cut each piece!
- Combine prepared sweet potato with remaining ingredients (eggs, evaporated milk and pumpkin pie spice per recipe below).
- Whisk or use an electric hand mixer for an extra smooth pie (I prefer the texture of whisking).
- Pour into a prepared pie crust.
Bake this sweet potato pie recipe for about 1 hour and allow to cool completely.
Can you Freeze Sweet Potato Pie?
Yes, you can definitely freeze a sweet potato pie! It is important to note 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!
This is the best Sweet Potato Pie recipe you have ever tried! Not only is it incredibly easy to make but the flavor is just perfectly spiced and yet deliciously sweet! Be sure to keep this recipe close at hand this holiday season because your family will be asking for you to make it again and again!
More Classic Fall Pies
Sweet Potato Pie
Ingredients
- 1 1/2 pounds sweet potatoes cooked and mashed, approximately 2 cups
- 1/4 cup butter melted
- 2/3 cups sugar
- 1/3 cup evaporated milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- pinch of salt
- 9 inch pie shell
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Instructions
Preheat oven to 350˚F
In a large bowl combine prepared sweet potatoes, melted butter, sugar, evaporated milk, eggs, pumpkin pie spice, vanilla and salt.
Whisk until smooth (or use an electric mixer if preferred).
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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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?
Thanks
This reply may come a little too late but yes, I think this would be great with a graham crust.
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.
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!
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.
We are honored to be part of your daily routine Gershon! Thank you!
A egg/dairy free version of this recipe will be my goal to find, as this pie looks totally scrumptious!
Thank you Connie. Hope. you find one!
Can this be frozen after baked
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!
I’m diabetic but love sweet potatos. Could I use Stevie instead of the sugar?
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.
I noticed after 55 minutes the center is still very wet, so added about 10 more minutes.
Great!
Can you substitute Brown Sugar for the White Sugar and if so how much?
Thank you,
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!