If you love the cozy comfort of pumpkin pie, get ready for a delightful twist. Sweet potato pie is its brighter, sweeter cousin—familiar yet refreshingly new. It’s the perfect centerpiece for any holiday table, guaranteed to impress and spark conversation.
The magic is in the texture: a rich, silky filling that melts on your tongue paired with a buttery, flaky crust that shatters delicately with each bite. It’s a symphony of flavors and sensations, a truly satisfying finale to any meal.
The secret to its deep, caramel-like flavor? Roasting the sweet potatoes whole until soft and slightly wrinkled. This method draws out natural sweetness, locks in moisture, and creates a flavor that boiling simply can’t match.
Why This Pie Belongs on Your Table
This pie is as easy as it is delicious. No fancy techniques or rare ingredients—just a bit of patience and a lot of love. From the sweet, earthy aroma of roasting potatoes to the beautiful final presentation, the process itself is a joy.
It’s versatile, too. While perfect for Thanksgiving or Christmas, it’s too good to reserve for holidays alone. A slice can turn an ordinary day into a small celebration, offer comfort after a long day, or greet weekend guests with sweetness and warmth.
Once you experience homemade sweet potato pie, it may become your new favorite, winning hearts, inspiring new traditions, and leaving everyone curious about your secret.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step on this delicious journey. Using high-quality, simple components is the key to letting the true flavor of the sweet potatoes shine through in the most magnificent way.
- Sweet potatoes (2 pounds/900g): Look for varieties with orange or red skin, like Red Garnet or Jewel. These are naturally sweeter and more moist, and their vibrant orange flesh makes for a stunning, eye-catching pie.
- Granulated sugar (¾ cup): This provides the foundational sweetness that balances the earthy notes of the potato. For a deeper, molasses-like flavor, you can swap this for light brown sugar.
- Milk (1 cup): Evaporated or whole milk works best here, creating a rich and thick filling. I’d steer clear of skim milk, as it won’t give you that luxurious, custardy texture we’re after.
- Large eggs (2): These are essential for binding the filling and giving it that classic, smooth pie structure as it bakes.
- Vanilla extract (2 teaspoons): For the very best flavor, use real vanilla extract. Its warm, aromatic notes elevate the entire pie to a new level.
- Ground ginger (1 teaspoon), Cinnamon (¾ teaspoon), Nutmeg (¼ teaspoon): This trio of warm spices is the soul of the pie. They dance together beautifully with the sweet potato, creating a complex and comforting flavor profile.
- Unbaked pie crust (1, 9-inch): A store-bought crust is convenient, but if you have the time, a homemade crust is truly worth the effort. It’s sturdier and more flavorful, providing the perfect vessel for our luscious filling.
- Whipped cream (to serve): A fluffy cloud of homemade whipped cream on top is the perfect, classic finishing touch.
The Best Sweet Potatoes for Your Pie
Not all sweet potatoes are created equal, especially when it comes to pie. The variety you choose can make a significant difference in both flavor and texture, turning a good pie into an absolutely unforgettable one.
You’ll want to seek out sweet potatoes with reddish or orange skin, as these are the ones typically labeled as “yams” in many grocery stores. Varieties like Jewel or Garnet have that deep orange flesh that bakes up moist and intensely sweet, which is exactly what we’re looking for.
Avoid the ones with pale, tan or purple skin—these are often drier and starchier, more similar to a regular potato. They won’t give you that same vibrant color or creamy, smooth consistency that makes this pie so special. It’s a small detail, but it makes all the difference.
How to make Sweet Potato Pie?
Preparing Your Sweet Potatoes
Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup. Pierce each whole, unpeeled sweet potato several times with a sharp knife—this prevents them from bursting while baking.
Place the potatoes on the baking sheet and bake for about 1 hour, until soft and slightly wrinkled. The sweet aroma is your first clue they’re ready. Let them cool for at least 30 minutes; this makes peeling easy and prevents burns. Once cooled, remove the skins to reveal the soft, caramel-colored flesh.
Creating the Luscious Filling
Transfer the roasted sweet potato flesh to a large bowl. Mash with a fork for a rustic texture or blitz in a food processor for a smooth, velvety filling.
Add granulated sugar, milk of choice, two large eggs, vanilla extract, and spices (ginger, cinnamon, nutmeg). Whisk until completely smooth—no streaks or clumps. Taste to appreciate the complex flavors you’ve created.
Baking to Perfection
Increase the oven to 400°F (200°C) and place the rack in the bottom third. Pour the filling into an unbaked pie shell and smooth the top. Bake for 15 minutes to set the crust, then reduce heat to 350°F (175°C) and continue baking for 40 minutes.
The pie is done when the edges are slightly puffed and the center has a gentle wobble—it will firm up as it cools. Avoid overbaking to prevent cracks.
Cooling and Serving
Transfer the pie to a wire rack and cool completely. This can take a few hours but ensures a perfect, sliceable texture. Serve at room temperature, slightly chilled, or gently warmed. Store leftovers in the fridge for up to 5 days.
Tips
- Blind Baking: For homemade crusts, freeze for 20 minutes, line with parchment and pie weights, and bake at 425°F for 20 minutes.
- Store-bought Crusts: Usually no pre-baking needed—perfect for saving time.
- Flavor Boost: Add 1–2 tablespoons of bourbon or rum, or use a pumpkin pie spice blend.
Ingredient Swaps
- Milk: Half-and-half or canned coconut milk work well.
- Sugar: Light brown sugar adds a subtle molasses flavor.
- Toppings: Whipped cream, vanilla ice cream, caramel drizzle, or marshmallow fluff—go wild!
Storing and Freezing
- Refrigeration: Cover leftovers tightly; keep for up to 5 days.
- Freezing: Wrap cooled pie in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before serving.
Sweet Potato Pie Recipe
Description
If you’re a fan of pumpkin pie, you will love this sweet potato pie recipe! This pie uses similar ingredients, but sweet potatoes are sweeter than pumpkins, leading to a sweeter and lighter pie filling. It’s a great addition to any holiday menu as it’s so easy to make. The texture is rich, silky, and luscious, perfectly contrasted by a buttery, flaky crust. Roasting the sweet potatoes enhances their natural caramel-like sweetness, while warm spices like cinnamon, nutmeg, and ginger tie it all together.
Ingredients
Filling & Crust
To Serve (Optional)
Instructions
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Preheat oven to 190°C (375°F). Line a baking sheet with foil.
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Pierce sweet potatoes several times with a knife. Place on the baking sheet and roast for 60 minutes, or until very tender and skin wrinkles when pressed.
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Let cool 30 minutes. Peel, discard skins, and mash or puree until smooth (should yield ~2½ cups).
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Increase oven to 200°C (400°F) and place rack in lower third.
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In a large bowl, whisk together mashed sweet potatoes, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg until smooth.
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Pour filling into pie crust. Bake at 200°C (400°F) for 15 minutes.
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Reduce oven temperature to 175°C (350°F). Bake for another 40 minutes, or until center is just set (barely wobbles when shaken).
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Cool completely on a wire rack (at least 2 hours). Serve at room temperature or chilled, topped with whipped cream if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12 gg19%
- Saturated Fat 5 gg25%
- Trans Fat 0 gg
- Cholesterol 65 mgmg22%
- Sodium 220 mgmg10%
- Potassium 280 mgmg8%
- Total Carbohydrate 48 gg16%
- Dietary Fiber 3 gg12%
- Sugars 32 gg
- Protein 6 gg12%
- Calcium 120 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Blind-bake crust? If using homemade dough, blind-bake at 218°C (425°F) for 20 min (weights required) to avoid sogginess.
- Pumpkin pie spice alternative: Replace ginger + cinnamon + nutmeg with 1½ tsp pumpkin pie spice.
- Flavor boost: Add 1–2 tbsp bourbon or dark rum for depth—the alcohol bakes off, leaving warm notes.
- Storage: Cover and refrigerate up to 5 days. Freeze whole pie up to 3 months—thaw in fridge overnight.
