Oh, friends — I’m so happy you’re here for this one because this Sweet Potato Pie is pure Southern comfort in dessert form. It’s rich, velvety, and full of cozy fall spices — the kind of pie that brings everyone to the table and reminds you why homemade desserts are the best kind of love language.
Made with creamy mashed sweet potatoes, warm cinnamon and nutmeg, and a buttery crust, this pie is perfect for Thanksgiving, Sunday dinners, or anytime you want a dessert that tastes like a hug. And if you love simple, nostalgic bakes that make your kitchen smell heavenly, make sure to subscribe below — I’ve got plenty more comforting classics to share with you!
Overview of the Recipe
This Classic Sweet Potato Pie is a smooth and flavorful custard-style pie made with mashed sweet potatoes, sugar, butter, eggs, and warm spices. It’s easy to make, uses simple ingredients, and always turns out beautifully golden and silky.
Why You’ll Love This Recipe
- Old-fashioned flavor: Sweet, spiced, and buttery — just like Grandma made it.
- Easy to make: No fancy tools or tricky steps.
- Perfect texture: Creamy and rich, with a crisp crust.
- Make-ahead friendly: It tastes even better the next day!
What It Tastes Like
This pie is luscious and smooth, with the natural sweetness of sweet potatoes enhanced by brown sugar and warm spices. The buttery crust adds a light, flaky contrast — and every bite melts in your mouth with hints of cinnamon, nutmeg, and vanilla.
Benefits of This Recipe
- Comfort food perfection for holidays and gatherings.
- Easy to customize with your favorite spices.
- Freezes beautifully for future celebrations.
- Pairs perfectly with whipped cream or ice cream!
Ingredients
For the Crust
- 1 ready-made tart or pie crust (or a homemade 9-inch / 23 cm crust)
For the Filling
- 2 cups (about 400 g) cooked and mashed sweet potatoes
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- 9-inch (23 cm) pie dish
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Crust
Lightly grease your pie pan, then place the pie dough inside.
Press the edges down evenly and prick the bottom with a fork to prevent bubbling while baking.
Step 3: Make the Filling
In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter.
Mix until smooth and creamy.
Add the eggs, vanilla extract, and milk, and mix until fully incorporated.
Finally, add the cinnamon, nutmeg, and salt, then give it one last stir until everything is blended beautifully.
Step 4: Assemble the Pie
Pour the sweet potato filling evenly into the prepared crust, smoothing the top with a spatula.
Step 5: Bake
Bake in the preheated oven for 50–60 minutes, or until the edges are lightly golden and the center is set (it’s okay if it jiggles slightly — it will firm up as it cools).
Step 6: Cool and Serve
Let the pie cool to room temperature on a wire rack.
Serve with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce if you’re feeling fancy.
Tips for Success
- Drain your sweet potatoes well: Too much water can make the filling runny.
- Don’t overbake: The pie should still have a slight wobble in the center when removed from the oven.
- Chill before slicing: Refrigerating for 1–2 hours makes cleaner, prettier slices.
- Spice it up: Add a dash of allspice or ginger for extra warmth.
What to Serve With Sweet Potato Pie
- Freshly whipped cream or vanilla ice cream 🍦
- A sprinkle of crushed pecans or candied walnuts
- Hot coffee or a cozy mug of chai latte ☕
Storage Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: Enjoy cold or gently warm slices in the microwave for 15–20 seconds.
General Information
- Prep Time: 15–20 minutes
- Bake Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8–10 slices
Frequently Asked Questions
Q: Can I use canned sweet potatoes or yams?
A: Yes — just make sure they’re drained and mashed. Skip any extra syrup for the right texture.
Q: Can I make this ahead of time?
A: Absolutely! Bake the pie a day ahead and refrigerate. It actually tastes better after resting overnight.
Q: Can I make it dairy-free?
A: Yes — use plant-based butter and milk alternatives like almond or oat milk.
Conclusion
This Sweet Potato Pie is a timeless classic — warm, spiced, buttery, and oh-so-creamy. It’s the dessert that brings comfort and nostalgia to any table, whether it’s a holiday feast or a quiet family dinner. One bite, and you’ll see why this pie has stood the test of time.
If you loved this, be sure to check out my Pumpkin Pie with Brown Sugar Crust and Pecan Pie Bars — both are cozy, crowd-pleasing favorites that pair perfectly with fall evenings. 🍂💛
Interactive Element
Made this pie? I’d love to see it!
📸 Share your Sweet Potato Pie on Pinterest or tag me on social media — your homemade pies always make my day!
⭐ Don’t forget to leave a review below — it helps others find and fall in love with this classic Southern favorite.
Nutritional Information (approx. per slice)
- Calories: 360 kcal
- Fat: 16g
- Carbohydrates: 50g
- Protein: 4g
- Sugar: 35g
- Sodium: 200mg
Leave a Reply