There’s something about a classic sweet potato pie that feels like a warm hug at the end of a meal. It’s sweet, savory, and the absolute definition of comfort food, with simple ingredients that come together in the most flavorful way.
Sometimes, the old-school recipes with straightforward, timeless flavors are simply the best. This pie is exactly that—simple, classic, deeply comforting, and packed with flavor.
Why This Pie Stands Apart
You might think it’s just like pumpkin pie, but let me tell you, it’s a different kind of wonderful. Sweet potato pie is often a bit sweeter, with a milder, more nuanced flavor that I personally adore.
The texture is typically lighter and more custard-like, too, creating a beautifully smooth slice that just melts on your tongue.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to pie perfection. Here’s what you’ll need, and why each one matters.
- Sweet Potatoes (1 pound): The star of the show, providing the pie’s signature earthy sweetness and vibrant color.
- Light Brown Sugar (1 cup, firmly packed): Adds a deep, molasses-like sweetness that white sugar just can’t match.
- Large Eggs (2): They bind the filling together and give it that lovely, set custard structure.
- Butter (1/2 cup, melted): Brings a rich, luxurious mouthfeel and rounds out all the flavors.
- Evaporated Milk (1 small 5-ounce can): The secret weapon for an ultra-creamy, decadent filling without being too heavy.
- Spices & Vanilla (Cinnamon, Nutmeg, Ginger, Salt, Vanilla Extract): This warm spice blend creates that iconic holiday aroma and taste, while vanilla adds a subtle floral note.
- 9-inch Unbaked Deep Dish Pie Crust: The sturdy, flaky vessel that holds all this goodness together.
The Roasting Revelation
Now, you can boil your sweet potatoes, but roasting them is a true game-changer. It’s like choosing first class over the middle seat in coach.
Roasting caramelizes the potatoes’ natural sugars, concentrating their flavor and giving your pie a richer, deeper taste profile.
It also creates a smoother, creamier texture for your filling, because it drives off excess water. Boiling can leave them waterlogged, which might lead to a grainy or runny pie, and nobody wants that.
Sure, it takes a little more time, but the payoff is immense. The warm, nutty aroma filling your kitchen is just a bonus.
How to make Classic Sweet Potato Pie?
Follow these steps, and you’ll be well on your way to a pie that might just become a new family tradition.
Step 1: Roast & Prep the Potatoes
Preheat your oven to 425°F and line a baking sheet with foil. Wash your sweet potatoes, prick them all over with a fork, and roast for about 45 minutes until they’re utterly tender.
Let them cool just until you can handle them, then peel off the skins. You’ll be left with soft, sweet, fragrant flesh ready for mashing.
Step 2: Create the Filling
In a mixing bowl, use a hand mixer or stand mixer to mash the warm potato flesh until perfectly smooth. This is key for that silky texture.
Add the brown sugar, room-temperature eggs, and melted butter, mixing until combined. Then pour in the evaporated milk, all the spices, salt, and vanilla, blending until everything is smooth and homogeneous.
Step 3: Bake to Perfection
Reduce your oven temperature to 350°F. Place your unbaked pie crust on a foil-lined baking sheet—this catches any potential drips.
Pour the luxurious filling into the crust and bake for 55 to 60 minutes. The pie is done when the edges are set and the center has a slight, gentle jiggle. Let it cool completely, as it will firm up beautifully.
The Magic of Evaporated Milk
You might wonder about that canned milk. Evaporated milk is just milk with about 60% of the water removed, resulting in a denser, creamier liquid.
It has a slight caramelized flavor from the heating process, which adds a subtle depth you don’t get from regular milk or cream. It makes the pie filling incredibly rich without making it feel overly heavy.
And just to clear up a common mix-up, it’s not the same as sweetened condensed milk, which is, well, very sweet. If you’re in a pinch, heavy cream can work as a substitute, but trust me on the evaporated milk.
Tips
- Pack that sugar! When measuring your brown sugar, really press it into the cup for an accurate, flavor-packed measure.
- Temperature is everything. Let your eggs sit out to lose their chill before mixing; they’ll incorporate into the filling much more smoothly.
- Don’t fear the sink. The pie will deflate slightly as it cools—this is completely normal and a sign of a proper custard setting.
- Check for doneness wisely. A toothpick inserted near the center should come out mostly clean, but a digital thermometer reading of 195°F is the most reliable guarantee of perfect doneness.
Serving & Storing Your Masterpiece
This pie is fantastic slightly warm, but it’s arguably even better completely chilled. The flavors meld and deepen after a few hours in the refrigerator.
As for toppings, the choice is yours, but I have strong opinions. A generous dollop of whipped cream is never a wrong answer.
If you want to take it to legendary status, though, try spreading a layer of marshmallow cream on top and carefully toasting it with a kitchen torch. Wooo, doggie, that’s some good stuff right there.
Store any leftovers covered in the fridge for up to four days. The crust may soften a bit, but the spiced, creamy filling will still be absolutely delightful.
Classic Sweet Potato Pie Recipe
Description
Classic Sweet Potato Pie is a sweet and savory dessert and the perfect comfort food. This recipe features simple ingredients and loads of flavor! Sometimes the old school recipes with simple classic flavors are the best. And that’s exactly what this Sweet Potato Pie is… simple, classic, comforting, and flavorful. Made with roasted sweet potatoes, butter, evaporated milk (the secret ingredient), brown sugar, and a blend of warm fall spices, it tastes close to pumpkin pie—but with a milder, sweeter, custard-like consistency that many prefer.
Ingredients
Instructions
-
Roast the Sweet Potatoes
Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Wash the sweet potatoes and prick them a few times with a fork. Place them on the baking sheet and bake for about 45 minutes or until tender. Remove from the oven and allow to cool enough to handle. Peel the potatoes when cool. -
Make the Filling
Using a mixer, mash the potatoes until smooth. Add the brown sugar, eggs, and melted butter and mix to combine. Add the evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla and mix until combined and smooth. -
Bake the Pie
Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil-lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean. For best results, check internal temperature—it should read 195°F. -
Cool and Serve
Allow the pie to cool completely at room temperature (about 2 hours). It may sink slightly as it cools. Refrigerate if desired. Serve topped with whipped cream or toasted marshmallow cream, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Cholesterol 65mg22%
- Sodium 280mg12%
- Potassium 260mg8%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 32g
- Protein 5g10%
- Calcium 10 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
- Roasting sweet potatoes enhances flavor, reduces moisture, and creates a silkier filling than boiling.
- Evaporated milk adds richness and a slight caramel note—don’t substitute with sweetened condensed milk.
- Eggs at room temperature blend more smoothly into the filling, preventing lumps.
- Use a deep-dish crust to prevent overflow during baking.
- For extra decadence: Top with toasted marshmallow cream and use a kitchen torch for a golden finish!
