This southern classic sweet Potato Pie recipe is full of warm spices baked in a buttery pie crust, perfect to serve this holiday season.
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Table of Contents
- SWEET POTATO PIE INGREDIENTS
- HOW TO MAKE THIS SWEET POTATO PIE RECIPE
- HOW TO SERVE
- STORAGE
- MORE RECIPES YOU’LL LOVE
- JUMP TO RECIPE
Wonderfully spiced and deliciously silky, this Southern-inspired sweet Potato pie is a staple at many holiday tables. Soft sweet Potatoes are combined with buttery and creamy goodness as well as plenty of warm spices in this lovely dessert.
Easy dessert recipes are one of the best things this time of year. Check out our candy cane dessert and gingerbread fudge. Both are super easy to make and taste fantastic!
SWEET POTATO PIE INGREDIENTS
You’ll need:
- 2 cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup evaporated milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 9-inch deep-dish pie shell (uncooked) – check out our homemade pie crust recipe
- 1 cup Cool Whip
SUBSTITUTIONS AND ADDITIONS
PUMPKIN PIE SPICE: If you can’t get hold of the spice blend, you could make your own. Mix together 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves. This will give you more than you need for this recipe, but you can store the rest in a spice jar in your spice cabinet.
PIE CRUST: Any brand of store-bought deep-dish pie crust will work for this pie recipe. If you have a favorite pie crust recipe, you could make your own as well. Check out our pie crust recipe for a popular choice.
HOW TO MAKE THIS SWEET POTATO PIE RECIPE
STEP ONE: Bake sweet potatoes and let them cool before scooping out the filling. The quickest way to bake these is to wash and dry the whole sweet potatoes. Poke each several times with a fork. Place both potatoes on a microwave-safe plate and cook in the microwave for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes until potatoes are tender. Set aside and let cool, then scoop potatoes out of the skin (don’t include potato skin in the pie) and mash well.
PRO TIP:
You can also puree the cooked potatoes in a food processor, but mashing them with a potato masher works just as well and gives them the classic texture that everyone loves.
STEP TWO: Preheat the oven to 350°F.
STEP THREE: In a large bowl with a hand mixer, beat together sweet potato puree, butter, white sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla and salt. Beat just until mixed.
STEP FOUR: Pour sweet potato pie filling into the unbaked pie crust.
PRO TIP:
If you are using a premade crust and it comes in a foil pie tin, we’d recommend putting your foil pie pan inside a glass pie plate for added stability.
STEP FIVE: Place pie on a baking sheet (just in case there’s a spill) and bake in the preheated oven for 50 to 55 minutes (until middle no longer jiggles).
PRO TIP:
If you find your crust is browning too quickly, tent the pie crust edges with foil.
STEP SIX: Let the pie cool completely before topping with whipped topping.
HOW TO SERVE
This amazing pie is a tasty alternative to pumpkin pie for Thanksgiving dessert. Serve it cold topped with whipped cream and a scoop of vanilla ice cream, and you’ll have an exquisite and heavenly dessert on your hands.
STORAGE
IN THE FRIDGE: Store leftover homemade sweet potato pie in the fridge in a sealed food storage container or covered in plastic wrap for 3 to 4 days.
IN THE FREEZER: Store leftovers of this delicious pie in the freezer for up to a month.
Simple ingredients including fresh sweet potatoes, a buttery crust, and warm autumn spices, plus minimal prep time make this our favorite sweet potato pie recipe ever! Serve this Southern sweet potato pie alongside pumpkin pie or even in place of pumpkin pie this holiday season.
FREQUENTLY ASKED QUESTIONS
This would be a great way to use up any extra filling you might have leftover. Pour remaining filling into tart shells and bake at 350°F for 8 to 12 minutes.
You could use canned yams in a pinch but not that the texture and flavor may not turn out quite the same. As well, yams often come sweetened, so you may want to add less additional sugar to your pie filling.
Your pie may be runny for a few reasons. It may be underbaked. If so, you can pop it back into the oven until the filling is set. It’s also possible that the liquid ingredients were not measured correctly or that the sweet potatoes weren’t drained enough if you cooked them on the stovetop.
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- 2 cups cooked mashed sweet potatoes (about 2 medium sweet potatoes)
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup evaporated milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 deep dish pie shell uncooked (9-inch)
- 1 cup Cool Whip
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Bake sweet potatoes and let cool before scooping out the filling. The quickest way to bake these is to wash and dry the potatoes. Poke each several times with a fork. Place both potatoes on a microwave-safe plate and cook in the microwave for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes until potatoes are tender. Set aside and let cool, then scoop potatoes out of the skin (don’t include potato skin in pie) and mash well.
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Preheat the oven to 350°F.
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In a large mixing bowl, beat together mashed sweet potatoes, butter, sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla and salt. Beat just until mixed.
-
Pour pie filling into the unbaked pie crust.
-
Place pie on a baking sheet (just in case there’s a spill) and bake for 50 to 55 minutes (until middle no longer jiggles).
-
Let the pie cool completely before topping with whipped topping.
-
Serve topped with Cool Whip.
PRO TIP: If you are using a premade crust and it comes in a foil pie tin, we’d recommend putting your foil pie pan inside a glass pie plate for added stability.
PRO TIP: If you find your crust is browning too quickly, tent the pie crust edges with foil.
Calories: 335kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 193mg | Potassium: 211mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5005IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
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