Name: Sweet Potato Pie Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 unbaked 9-inch pie crust; 2 cups mashed cooked sweet potatoes (about 2–3 medium); 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1/2 cup whole milk; 1/2 cup evaporated milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt

Sweet Potato Pie Recipe tastes like a cozy hug from the holidays with a silky, spiced filling and a buttery crust that barely holds itself together in the best way. It suits anyone who loves classic Southern desserts and wants a make-ahead pie that takes about 1 hour 30 minutes from start to finish. I grew up testing pies on my family every fall, and this sweet potato pie recipe became the one they request by name.

Why Choose This Sweet Potato Pie Recipe

This version gives you a smooth, custardy filling with deep sweet potato flavor and warm spices that do not overpower it. Brown sugar and a touch of vanilla bring a caramel note that sets it apart from overly sweet versions.

You can use a store-bought crust on busy days or a homemade crust when you feel ambitious. The recipe uses simple pantry ingredients, so you probably own most of what you need already.

“This Sweet Potato Pie Recipe tastes like a hug from grandma in a crust, and everyone asked for seconds at Thanksgiving ★★★★★”

Ingredients You’ll Need

Sweet potatoes and dairy

2 large orange-flesh sweet potatoes, about 1 ¾ to 2 pounds total
- Choose garnet or jewel varieties for the best color and sweetness.
4 tablespoons unsalted butter, melted and slightly cooled
- Use salted butter if needed and reduce the added salt a bit.
1 cup evaporated milk
- Substitute half-and-half in a pinch, but evaporated milk gives classic flavor.
2 large eggs, room temperature
1 large egg yolk, room temperature
- The extra yolk adds richness and helps the pie slice cleanly.

Sweeteners and flavor

¾ cup packed light brown sugar
- Dark brown sugar works if you want a stronger molasses note.
¼ cup granulated sugar
1 teaspoon pure vanilla extract
- I like Nielsen-Massey or a good store brand without artificial flavor.
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg, freshly grated if possible
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
- Skip cloves if you prefer a milder spice profile.
½ teaspoon fine sea salt

Crust

1 unbaked 9-inch pie crust, chilled in the pan
- Use a good-quality refrigerated crust as a shortcut or your favorite homemade all-butter crust.
- Deep-dish crust works best because the filling makes a generous pie.

Optional toppings

Lightly sweetened whipped cream
Toasted pecans, chopped
A light sprinkle of cinnamon or nutmeg

Equipment

9-inch pie pan
Baking sheet to catch drips
Medium saucepan or large pot
Mixing bowls
Potato masher or hand mixer
Whisk
Rubber spatula
Fork for crimping the crust
Aluminum foil or pie shield
Cooling rack

Tips & Tricks

Bake the sweet potatoes instead of boiling them to keep their flavor concentrated and avoid watery filling.
Let the sweet potatoes cool until just warm, then mash them very smooth so the filling bakes silky, not grainy.
Use room temperature eggs and dairy so the custard mixture blends evenly and bakes without weird streaks.
Place the pie pan on a preheated baking sheet to help the bottom crust cook through and avoid soggy spots.
Shield the crust edges with foil if they brown too quickly so the crust stays golden, not burned.
Do not overbake the pie; pull it when the center still jiggles slightly, and it will finish setting as it cools.
Chill the pie at least 3 to 4 hours, or overnight, so slices cut cleanly and flavors deepen.
Mash or blend the sweet potatoes thoroughly; if you see strings, pick them out so the texture stays smooth.
Use evaporated milk if you want that classic Southern sweet potato pie flavor that many families expect.
Taste the filling before adding eggs so you can adjust spices and sweetness to your preference.

How to Make Sweet Potato Pie Recipe

Step 1: Bake the sweet potatoes

Preheat your oven to 400°F and line a baking sheet with foil or parchment for easy cleanup. Scrub the sweet potatoes, pat them dry, and prick them all over with a fork. Place them on the baking sheet and bake 45 to 60 minutes until a knife slides through the center easily.

Let the sweet potatoes cool until you can handle them comfortably. Peel off the skins and discard them, then place the flesh in a mixing bowl. Mash until very smooth, or use a hand mixer on low speed to break up any fibers.

Step 2: Preheat and prep the crust

Lower the oven temperature to 350°F. Place your unbaked pie crust in a 9-inch pie pan if it does not come pre-fitted, and crimp the edges with your fingers or a fork. Chill the crust in the fridge while you mix the filling so it stays firm and flaky.

Set a baking sheet in the oven while it preheats so it gets hot. This trick helps the bottom crust cook more evenly once you add the filled pie pan.

Step 3: Mix the sweet potato base

Measure 2 cups of the mashed sweet potatoes into a large bowl. Add the melted butter and whisk until the mixture looks smooth and glossy. Stir in the brown sugar and granulated sugar until no dry sugar remains.

Add the vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Whisk again and taste a tiny bit to check sweetness and spice. Adjust the spices or sugar slightly if you want a stronger flavor or a sweeter pie.

Step 4: Add eggs and milk

Whisk the eggs and extra yolk in a separate small bowl until they look well combined. Pour them into the sweet potato mixture and whisk until the color looks even. Slowly pour in the evaporated milk while you whisk so the custard turns silky and uniform.

Scrape the sides and bottom of the bowl with a spatula to catch any thick bits of sweet potato. Give the filling one last whisk so everything blends nicely. The mixture should pour easily but still feel thick and creamy.

Step 5: Fill the crust

Take the chilled crust out of the fridge. Place it on the preheated baking sheet in the oven, then carefully slide the rack out slightly. Pour the sweet potato filling into the crust while it sits on the baking sheet to avoid spills.

Fill the crust almost to the top, leaving a little space so it does not overflow as it bakes. Gently nudge the pan to level the filling. If you see any bubbles, tap the pan lightly to bring them to the surface.

Step 6: Bake the pie

Bake the pie at 350°F for 45 to 55 minutes. Check it at the 30-minute mark and cover the crust edges with foil or a pie shield if they brown too quickly. The pie finishes baking when the edges look set and the center jiggles slightly like soft gelatin.

If the center still looks very liquid, keep baking and check every 5 minutes. Avoid overbaking because that can cause cracks and a dry texture. When it reaches that gentle jiggle stage, remove the pie from the oven and place it on a cooling rack.

Step 7: Cool and chill

Let the pie cool at room temperature for at least 2 hours. This cooling time allows the custard to finish setting and keeps the texture creamy. After it cools, cover the pie loosely and move it to the fridge for at least 3 to 4 hours, or overnight.

Chilling deepens the sweet potato flavor and makes slicing much easier. Right before serving, top slices with whipped cream, toasted pecans, or a sprinkle of cinnamon if you like. Use a sharp, thin knife and wipe it between cuts for picture-perfect slices.

What to Serve with it?

Sweet potato pie pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Add a side of fresh fruit like orange segments, berries, or sliced apples to balance the richness. A warm mug of coffee, hot cocoa, or spiced tea makes the dessert feel extra cozy.

If you serve it at a holiday meal, it fits nicely next to turkey, roasted chicken, green beans, and cornbread. The natural sweetness of the pie also works with savory sides like roasted Brussels sprouts or a simple salad with a tangy vinaigrette.

Storage Options

Store leftover sweet potato pie covered in the fridge for up to 4 days, and keep it on a flat shelf instead of the door for more consistent temperature.
Wrap the cooled pie tightly in plastic wrap, then foil, and freeze it for up to 2 months; label it with the date so you do not lose track.
Thaw a frozen pie overnight in the fridge, still wrapped, so condensation forms on the outside and not on the pie itself.
Reheat slices in a 300°F oven or toaster oven for 10 to 15 minutes until just warm, or enjoy them cold straight from the fridge if you like a firmer texture.