Holidays are just not the same without a delicious pie on the table. Creamy and flavorful, Sweet Potato Pie will be the highlight of all your holiday meals for years to come.
I am a pumpkin pie loyalist. I’ve been eating pumpkin pie since my first Thanksgiving – and my grandma taught me how to make it (from scratch – including the crust) when I was in high school.
Plus, for many years, I had great antipathy toward sweet potatoes. So when I originally heard about sweet Potato Pie, my first thought was “pumpkin pie copycat”. 😂
Seriously, I LOVE pumpkin stuff. Don’t believe me? Check out my:
- Air Fryer Pumpkin Hand Pies
- Pumpkin Cobbler Recipe
- Crock Pot Pumpkin Butter
- Pumpkin Baked Oatmeal
Notice there’s no pumpkin pie on that list? It’s coming.
However, as I’ve grown more fond of sweet potatoes, I decided to finally give sweet potato pie a try. OMG, am I glad I did! It was better than even I imagined!
So, now I am willing to try almost any recipe with sweet potatoes, and I think this recipe will convince you to be too.
If you want more incredibly delicious sweet potato recipes, try my
- Southern Sweet Potato Casserole
- Turkey Sweet Potato Chili with Apples
- Vanilla and Honey Roasted Sweet Potatoes
Ingredients Needed For Easy Sweet Potato Pie Recipe
- Bruce’s Yams – drained and mashed
- Eggs – lightly whipped
- Heavy Whipping Cream
- Granulated Sugar
- Vanilla Extract
- Salt
- Butter – salted
- Cornstarch – will help to thicken and help the pie set
- Pumpkin Pie Spice – pre-made or homemade
- Pillsbury Refrigerated Pie Crust – or homemade
- Whipped Cream – homemade or pre-made
How To Make Sweet Potato Pie
This pie is super quick and easy, thanks to the refrigerated pie crust!
Step 1
Preheat the oven to 375 degrees.
Step 2
Begin by draining and mashing the yams. Then add the eggs and cream to the mashed yams and mix well.
Step 3
Add sugar, spices, vanilla, cornstarch, and butter to the yam mixture.
Mix well with a mixer until the mixture is smooth and slightly whipped.
Step 4
In the bottom of a pie pan, add softened butter and spread it out to cover the whole pan.
Place the pie crust in the pan and smooth it gently to remove any air pockets between the dish and the crust.
Step 5
Prepare the edge of the crust into a decorative shape of your choice or use the edge of the pie pan, if applicable.
Bake crust for 3 minutes.
Step 6
Take the crust out of the oven after the 3-minute bake and pour in the pie filling evenly and level.
Step 7
Put the pie back into the oven and bake for 12 minutes.
Then drop the oven heat down to 355 degrees and bake it for an additional 30 minutes or until the center of the pie is set.
Use a toothpick in the center to see if the pie is baked thoroughly.
Step 8
Remove your sweet potato pie from the oven and allow it to cool at room temperature for 3 – 4 hours.
The pie will not be firm enough to hold its shape if the pie is not cooled completely.
Step 9
Top with whipped cream and sprinkle with pumpkin pie spice for garnish, if desired.
Sweet Potato Pie Recipe Notes And Tips
- Make sure your pre-made or homemade pie crust is either 8 or 9 inches round.
- For a more snazzy color, try using purple sweet potatoes. Note that the purple sweet potatoes are just slightly sweeter than the regular ones.
- If the outer edges of the crust begin to get too brown before the pie is baked, cover it with aluminum foil for the remaining time to keep it from burning.
Variations Of Sweet Potato Pie To Try
- Nutmeg would be a tasty garnish in place of pumpkin pie spice.
- If you use homemade pie crust and have some left over, cut out fun shapes such as leaves, stars, or hearts and place them on the top of the pie before baking.
- Use a piping bag and a fancy tip to decorate the pie with whipping cream before serving.
Sweet Potato Pie FAQs
Here are some common questions I see readers ask. If you have a question and don’t see it answered below, please leave it in the comments.
Yes, of course, if that is your preference. You can prepare your sweet potatoes by boiling them or baking them.
Keep in mind that using baked sweet potatoes will help to retain their flavor and sweetness. This is my preferred way to prepare the potatoes for the pie.
Yes, definitely! This pie can be made a day or two in advance. Refrigerate and wrap in plastic wrap to maintain freshness.
You certainly can freeze it! Once the pie is baked, allow it to cool completely, wrap the pie in at least two layers of plastic wrap and one layer of foil. This recipe for sweet potato pie will freeze nicely for up to 1 month.
When you are ready to defrost, allow it to thaw in the fridge for a few hours or overnight.
Before serving, bring to room temperature.
Leftover sweet potato pie will keep in the refrigerator for up to 4 days if kept in an air-tight container or resealable plastic bag.
More Delicious Pie Recipes To Try
- Streusel Apple Cream Cheese Pie
- Pumpkin Chiffon Pie
- Frozen Key Lime Icebox Pie
- Chocolate Pecan Pie Bars
- Apple Pie Bites
Easy Sweet Potato Pie
This sweet potato pie is so easy! Creamy and flavorful, Sweet Potato Pie will be the highlight of all your holiday meals for years to come.
Ingredients
- 1 - 40 oz can Bruce’s Yams, drained and mashed
- 2 whole eggs, plus 1 egg yolk
- 1/2 cup of heavy whipping cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup + 1 tbsp salted butter, softened
- 2 tbsp cornstarch
- 1 tsp pumpkin pie spice
- 1 Pillsbury refrigerated pie crust, for 8”/9” pans (or homemade)
- Whipped cream and pumpkin pie spice, for garnish
Instructions
- Preheat the oven to 400°F.
- In a bowl, incorporate the mashed yams, eggs, and cream.
- Add the sugar, spices, vanilla, cornstarch, and butter (1/3 cup). Mix with a stand mixer or hand mixer. You want the filling to be smooth and whipped slightly.
- Add 1 tablespoon of softened butter to the pie dish and spread it to coat the whole dish. Roll in the pie crust and remove any air pockets from between the dish and crust.
- Press the edge of the crust into a decorative shape or in the dish’s edge mold if applicable.
- Bake the crust for 3 minutes.
- Remove the crust and add the pie filling evenly and level with the dish.
- Bake the pie for 12 minutes. Drop the heat to 335°F and bake for 30 minutes or until the center is set. Stick a toothpick in the center to see if it’s set.
- Remove the pie and set it on a counter to cool for 3-4 hours. The pie needs to be cool. If you serve it before it cools, the shape of the pie will not be firm enough to sustain itself.
- Top with whipped cream and a sprinkle of pumpkin spice. Nutmeg and be used to garnish too.
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