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!
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.
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.
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.
Did you make this Sweet Potato Pie? Be sure to leave a rating and a comment below!
Sweet Potato Pie
- 1 ½ pounds sweet potatoes cooked and mashed, approximately 2 cups
- ⅔ cup sugar
- ⅓ cup evaporated milk
- ¼ cup butter melted
- 2 eggs
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon vanilla
- pinch of nutmeg
- pinch of salt
- 9 inch pie shell uncooked
- whipped cream for topping
- 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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