Sweet Potato Pie Classic Dessert

Sweet potato pie is a classic comfort dessert that manages to feel special and homey at the same time. With its smooth spiced filling and flaky crust, it is a favorite at my family’s holiday table and one of the first things I bake when the leaves start turning. This recipe walks you through each step so you end up with a pie that is silky in texture and perfectly spiced every time.

I find myself making this sweet potato pie for gatherings of all sizes because it is always met with excitement and nostalgia. My first memory of baking this pie is with my grandmother who taught me the secret of mashing the sweet potatoes until perfectly smooth for that dreamy texture.

Gather Your Ingredients

• Sweet potatoes: deliver vibrant color and naturally sweet flavor. Choose firm sweet potatoes without blemishes
• Unsalted butter: brings richness for a silky custard. Go for high quality butter if possible
• Granulated sugar: balances the earthiness of the potatoes. Use organic or unrefined if you like
• Brown sugar: adds subtle molasses depth. Dark brown sugar will give stronger flavor
• Whole milk: gives creamy consistency. Fresh whole milk makes a difference
• Large eggs: bind the filling and add structure. Farm fresh eggs create a better custard
• Vanilla extract: rounds out flavors. Choose pure vanilla for the best aroma
• Ground cinnamon: adds warmth and unmistakable fall fragrance. Pick a freshly ground spice for most impact
• Ground nutmeg: deepens the flavor. Sweet potato loves a generous pinch of fresh nutmeg
• Salt: highlights all the sweet and spiced notes. Use a fine sea salt for precise seasoning
• Unbaked 9 inch pie crust: is the foundation. Good pie starts with a tender homemade or quality store bought crust

How to Make It

Bake the Sweet Potatoes:

Wrap your sweet potatoes completely in foil and place on a sturdy cookie sheet. Bake in a 400 degree oven until starting to look wrinkly and soft. This usually takes around 45 minutes or longer for larger potatoes. The potatoes are done when you can easily poke a fork right through.

Cool and Peel:

Once the sweet potatoes are done remove them from the oven and let cool until you can handle them comfortably. Cooling is important so they do not melt the butter in the next step. After they are cool enough strip off all the foil and skins.

Mash and Mix:

In a large mixing bowl combine the peeled sweet potatoes with the room temperature butter. Use a potato masher for several minutes until no lumps remain and the mixture feels fluffy. Add both types of sugar whole milk eggs vanilla cinnamon nutmeg and salt. Whisk with enthusiasm until the mixture is completely smooth and looks a bit glossy.

Fill the Crust:

Pour the sweet potato mixture into your prepared unbaked pie crust. Using a spatula even out the top so the filling is smooth across the pie.

Bake the Pie:

Transfer the filled pie carefully to a preheated 350 degree oven. Bake for 50 to 60 minutes. The pie will puff up as it bakes and should be set with only a slight jiggle in the very center. A toothpick or thin knife inserted in the middle should come out clean.

Cool and Serve:

Let the pie cool completely to allow the custard to finish setting. After it reaches room temperature slice and enjoy topped with whipped cream or a little marshmallow fluff if you want to go classic southern.

My favorite ingredient in this pie is the nutmeg because just a pinch completely transforms the flavor into something warm and inviting. Every time I make this pie my family gathers around eagerly and someone always sneaks a taste of the filling before it makes it to the crust.

Flavor Boosters

In fall and winter use spice blends featuring clove, ginger, or allspice for a festive touch. In spring, lighten the filling with a bit of orange zest or swap some sweet potatoes for carrots in the mash.

Serving Suggestions

A dollop of freshly whipped cream makes this pie complete. Try a dash of cinnamon on top or some toasted pecans for crunch. This pie also pairs nicely with coffee or warm apple cider at brunch or dessert time.

Creative Twists

You can use canned sweet potatoes in a pinch—just be sure to drain well and mash until smooth. For dairy alternatives, use coconut milk instead of whole milk and plant based butter instead of dairy. Butter adds incomparable richness but high quality margarine can also work with good flavor.

Once you cut into this pie and see the silky orange filling, you will know it was worth every step. This is a recipe made for memories and one you will want to share again and again.

Common Questions About This Recipe

→ How do I know when sweet potato pie is done?

The pie is done when a toothpick inserted in the center comes out clean, and the filling has set around the edges but may jiggle slightly in the center.

→ Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes. Drain and mash them well before mixing with other ingredients.

→ What type of crust works best for sweet potato pie?

A homemade or store-bought unbaked pie crust both work well. For a flaky texture, use chilled butter in the crust.

→ How should I store leftover sweet potato pie?

Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature or gently reheat before serving.

→ Is it best to serve sweet potato pie warm or chilled?

Sweet potato pie is delicious both warm and chilled. Add whipped cream or marshmallow fluff for extra indulgence.