I used to totally stress about finding a dessert that everyone would actually eat for the holidays. Sweet Potato Pie Recipe solved that. My family? They went from politely poking their forks at pumpkin pie to fighting over the crumbs of this stuff. And it’s not rocket science to make, trust me. If you want to try another twist, check out this irresistible bourbon sweet potato pie or go wild with the purple sweet potato pie which is honestly a showstopper. Anyway, let’s get down to business before my mouth waters just remembering last year’s pie.
Sweet Potato Pie vs. Pumpkin Pie
I have to address the age-old debate. Folks always wanna know – is sweet potato pie really that different from pumpkin pie? Uh, absolutely. For starters, sweet potato pie has this slightly dense texture, super creamy (without being heavy on the spice). Pumpkin pie? It’s spicier and sometimes a little too jelly-like for me.
You also get a naturally sweet taste from sweet potatoes. I’m not a fan of over-spiced desserts, so the warmth in this pie just feels more balanced. Plus (random fact), sweet potato pie comes out this gorgeous golden-orange. Always looks prettier on the table, if you ask me.
Honestly, if you’ve ever wondered about Southern traditions and why sweet potato pie recipes stick around… well, try baking both pies and watch which one disappears first. Oh, and don’t forget: sweet potato pie feels like an actual hug on a plate.
How to Make Sweet Potato Pie
Alright, I get questions about messing this up all the time, and I promise if I can do it – anyone can do it. Here’s what you actually need (nothing fancy, honest):
- 2 cups cooked and mashed sweet potatoes (about 2 big ones)
- 3/4 cup sugar (white or half brown if you crave deeper flavor)
- 1/2 cup milk (I use whole – don’t @ me for taste)
- 2 large eggs (room temp is better, but I’ve used straight from fridge)
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pinch of nutmeg and salt (eyeball it, no need to stress)
- 1/2 cup melted butter (not boiling hot, though!)
- 1 unbaked pie crust (store-bought? Zero shame)
Here’s how you’ll do it:
- Preheat that oven to 350°F.
- Toss your sweet potatoes in a bowl and mash ‘em smooth. Lumps aren’t the end of the world.
- Add sugar, butter, eggs, milk, vanilla, spices, and salt. Mix it up until it’s just blended. Overmixing is not your friend here.
- Pour it into that pie crust – don’t stress if it’s not perfect, it’ll bake out fine.
- Bake for roughly 55 minutes (you’ll smell when it’s close), until the middle’s set but not dry as a bone.
- Pull it, let it cool on the counter until it firms up.
“Hands down, the best pie I’ve ever had. My grandma actually asked for the recipe. I never thought I’d out-bake her!” – Jen M.
Seriously, it’s like foolproof. And I’m not just flattering myself.
Recipe Tips
You want this to be five-star restaurant-level? Here’s what makes a difference.
Don’t skip the butter. Margarine just won’t cut it. If you find your pie filling isn’t thick, bake it a few more minutes, but check every five. Sometimes a simple covering with foil prevents burning if the crust’s browning too much. Also, if you want to make it extra rich, a splash of cream instead of milk isn’t illegal (heck, it’s encouraged for special occasions).
Oh, almost forgot: sweet potatoes can be roasted for big flavor. Baking brings out the sugars (microwaving works in a hurry, but the flavor’s a little flatter).
If you want to try sweet potato pie for breakfast (I’ll admit, I have), check out these breakfast sweet potatoes for inspiration. Trust me, your mornings will not be boring.
Lastly, always let the pie cool to room temp before cutting. Right out of the oven? It will just ooze everywhere. I ruined a perfectly good-looking pie that way, learn from my mistakes.
Can You Make Sweet Potato Pie Ahead of Time?
Oh yes. In fact, I think it actually gets even tastier when it sits. Seriously, the flavors settle in overnight. You can make it up to two days before any gathering, cover with foil or plastic wrap, and pop it in the fridge. I’d reheat it just before serving if you want that whole kitchen-smells-amazing experience.
If you want something extra next time, try this delicious sweet potato casserole instead – same vibes, different spin. Anyway, back on track: just don’t leave it out at room temp for more than a few hours… unless you want a science project (ick).
The great thing is, making it ahead actually helps you avoid last-minute stress. I honestly wish every dessert had that trick.
How to Store Sweet Potato Pie
This part is easy-peasy. Sweet potato pie needs to chill in the fridge if you’re holding onto leftovers. Just wrap it good (plastic wrap clings better than foil in my opinion), and it’ll last 3-4 days. After that, the crust goes soggy and filling turns kinda sad.
Oh, and don’t freeze it unless you absolutely have to because the texture gets a bit iffy when it thaws. Not horrible, but just… not the same. If you’re set on freezing, wrap slices individually. Pie at 2am anyone? I’ve done it.
If you do want to try another cozy side, see this cozy cranberry apple twice baked sweet potatoes. Just as easy to store, honestly.
Now for when you serve: top with some whipped cream if you want, or vanilla ice cream if you’re feeling wild. (Or both. Why not?)
Serving Suggestions
Here’s how I love to enjoy this pie:
- Chilled right from the fridge, or gently warmed in the oven.
- With a generous scoop of homemade whipped cream. Store-bought is fine too, nobody’s judging.
- Drizzled with a little honey or maple syrup if your sweet tooth says yes.
- Pair it up with a cup of black coffee or sweet tea. That’s a slice of happiness, right there.
Common Questions
Sure! Drain them well and give an extra mash. Canned is super convenient.
I say yes, one hundred percent (I’m biased, but guests don’t lie). Test at your own risk!
Swap eggs and milk for plant-based options. The flavor is pretty darn close, especially with creamy oat milk.
A quick stint in a 300-degree oven for 10 minutes does the trick. Microwave in a pinch works too, but keep an eye on it.
Probably underbaked – give it more time, but keep checking so it doesn’t burn.
Ready for the Best Pie Ever?
Okay, so if you made it this far, your kitchen is just begging for this recipe. Seriously, once you try this, plain old pumpkin won’t stand a chance. Plus, if you ever wanna compare, there are plenty of versions online – like the Sweet Potato Pie Recipe people rave about and some genius hacks if you’re feeling brave. You might get sidetracked checking out a French-style sweet potato soufflé recipe or even stumble into cozy baked mashed potatoes. Promise, once you master this heavenly pie, your dessert game is next-level. Give it a whirl, then come back and tell me how fast it disappears at your place.Print
Sweet Potato Pie
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and delicious sweet potato pie that will leave your guests fighting over the crumbs.
Ingredients
- 2 cups cooked and mashed sweet potatoes (about 2 big ones)
- 3/4 cup sugar (white or half brown)
- 1/2 cup milk (whole)
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1/2 cup melted butter
- 1 unbaked pie crust
Instructions
- Preheat oven to 350°F.
- In a bowl, mash the sweet potatoes until smooth.
- Add sugar, butter, eggs, milk, vanilla, spices, and salt; mix until just blended.
- Pour the filling into the pie crust.
- Bake for roughly 55 minutes, until the middle is set.
- Let cool before slicing.
Notes
Ensure to cover the pie with foil if the crust browns too quickly. Let the pie cool fully before cutting.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg