Sweet Potato Pie Recipe

A good sweet potato pie recipe lives or dies on the texture of its filling, and the trick is getting the cooked potatoes completely smooth before anything else goes into the bowl.

Boiled and hand-mashed sweet potatoes tend to leave stringy fibers that show up in every slice. Whipping the roasted flesh with a mixer or pushing it through a strainer clears that up in under a minute.

This version leans on evaporated milk rather than regular milk, which is what gives the classic Southern pie its dense, custardy set instead of a loose, watery cut.

Warm cinnamon, nutmeg, and ginger sit behind the sweet potato without covering it. The whole thing bakes in a single 9-inch crust in about an hour.

Two large sweet potatoes and a short list of pantry spices are all it takes to fill one pie.

Quick Recipe Summary
Prep Time	45 minutes
Cook Time	1 hour
Chill Time	3 hours
Total Time	4 hours 45 minutes
Servings	8 slices
Difficulty Level	Easy

Sweet potato pie gets compared to its orange cousin constantly, and for good reason. For a side-by-side look at the two holiday classics, see this Pumpkin Pie.

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Why You’ll Love This Sweet Potato Pie Recipe

This is the old-school Southern pie people grew up on, made with real roasted sweet potatoes rather than a can of puree. The reasons it earns a spot on the holiday table come down to a few concrete things.

Here is what makes it worth baking:

• Smooth, custardy filling. Roasting the sweet potatoes and whipping them until fluffy gives you a silky cut with no stringy strands.
• Evaporated milk for richness. Half a cup of evaporated milk sets the filling firm and creamy instead of thin and weepy.
• A balanced spice blend. Cinnamon, nutmeg, and ginger stay in the background so the sweet potato flavor leads.
• One crust, one pie. No blind baking and no fussy lattice, just an unbaked 9-inch shell you fill and bake.
• Make-ahead friendly. It holds in the fridge for days and freezes for up to two months, so it fits a busy holiday schedule.
• Beginner-proof. If you can mash potatoes and run a mixer, you can make this pie.

You might also enjoy: Sweet Potato Casserole

Ingredients

Everything here is easy to find, and most of it is likely already in your pantry. Measure the mashed sweet potato after cooking, since raw weights vary a lot from potato to potato.

• 2 lbs (900g) sweet potatoes, about 2 large, to yield roughly 2 cups (450g) mashed
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 1/2 cup (120ml) evaporated milk
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 unbaked 9-inch (23cm) pie crust, store-bought or homemade

Read Also: Mashed Sweet Potatoes

Kitchen Equipment Needed

Nothing here is specialty gear, though a couple of tools make the difference between a smooth pie and a stringy one. A ricer or a strong hand mixer is the one upgrade worth having.

• Rimmed baking sheet for roasting the potatoes and catching drips under the pie
• 9-inch pie dish if you are using a homemade crust
• Vegetable peeler for the skins
• Potato masher for breaking down the flesh
• Electric hand mixer to whip the filling silky
• Fine mesh sieve for pushing out any fibers
• Mixing bowls in a couple of sizes
• Measuring cups and spoons
• Wire cooling rack

For a different way to cook the potatoes before they ever reach the pie, take a look at this Baked Sweet Potato.

Recommended Products for This Recipe

These are the tools and ingredients I reach for when I want this pie to turn out right the first time. Each one solves a specific problem that shows up when you bake sweet potato pie regularly.

1. Emile Henry Ceramic Pie Dish

The first few pies I baked in a thin metal pan came out with a pale, underset bottom while the edges scorched. A heavy ceramic dish holds heat steadily and sets the custard evenly from the middle out, which is exactly what a dense filling like this needs.

Get it on Amazon

2. OXO Potato Ricer

Stringy filling is the single most common complaint with this pie, and a ricer is the fastest fix I have found. Pushing the roasted flesh through it breaks up every fiber and gives you a puree smoother than a masher ever will.

Get it on Amazon

3. Nielsen-Massey Pure Vanilla Extract

Sweet potato has a mellow flavor, so cheap imitation vanilla tends to taste flat against it. A good pure extract adds a rounded warmth that you notice in the finished pie, especially when you serve it plain.

Get it on Amazon

4. Adjustable Pie Crust Shield

The crust edge browns long before the center of a custard pie is done. A reusable shield clips over the rim and keeps the edges from burning during that last stretch in the oven.

Get it on Amazon

For more ideas in this style, check out this collection of Sweet Potato Recipes.

Step-by-Step Instructions: How to Make Sweet Potato Pie

Follow these steps in order and you will have a smooth, set sweet potato pie ready for the table.

Step 1: Roast the Sweet Potatoes

• Heat your oven to 400°F (200°C).
• Scrub the sweet potatoes, prick each one a few times with a fork, and set them on a rimmed baking sheet.
• Roast for 50 to 60 minutes, until a knife slides in with no resistance and the flesh is soft all the way through.
• Roasting rather than boiling keeps the flesh from taking on water, which is the number one cause of a runny pie.
• Let the potatoes cool until you can handle them, then peel off and discard the skins.

Step 2: Mash and Smooth the Flesh

• Add the peeled flesh to a large bowl and mash it with a potato masher to break it down.
• Push the mash through a fine mesh sieve or a ricer to catch any stringy fibers.
• Measure out 2 cups (450g) of mashed sweet potato for the filling.
• If you have extra, save it for another use rather than crowding the crust.

Step 3: Cream the Butter Into the Potatoes

• Lower the oven to 350°F (175°C).
• Add the softened butter to the warm mashed sweet potato and beat with a hand mixer until the mixture looks fluffy and the butter has melted in.
• Working the butter in first coats the starch and helps the filling stay silky.

Step 4: Add the Sugars, Spices, and Milk

• Beat in the granulated sugar and packed brown sugar until smooth.
• Add the cinnamon, nutmeg, ginger, salt, and vanilla, then mix to combine.
• Pour in the evaporated milk and beat until the filling is even and pourable.

Step 5: Beat in the Eggs

• Add the eggs one at a time, mixing just until each disappears into the filling.
• Stop mixing as soon as the eggs are incorporated, since overbeating can cause the top to crack as it bakes.

Step 6: Fill the Crust

• Set the unbaked crust on the rimmed baking sheet to catch any spills.
• Pour the filling into the shell and smooth the top with a spatula.
• The filling should come close to the rim without overflowing.

Step 7: Bake

• Bake at 350°F (175°C) for 55 to 65 minutes.
• Clip a crust shield over the edges once they turn golden to keep them from burning.
• The pie is done when the top is puffed and the center wobbles slightly but does not slosh.

Step 8: Cool and Set

• Move the pie to a wire rack and let it cool at room temperature for about an hour.
• Transfer it to the fridge for at least 2 more hours so the custard firms up before slicing.
• Cutting too early is the reason so many slices fall apart, so give it the full time.

For another baked dessert that rewards patience while it sets, here is a Pecan Pie.

Tips for The Best Sweet Potato Pie

Small choices at the start decide how the whole pie turns out. These are the ones that matter most.

• Roast, don’t boil. I’ve found roasting beats boiling every time because the dry heat concentrates the sugars instead of watering the flesh down.
• Weigh your mash. Sweet potatoes vary wildly in size, so measure 2 cups rather than trusting that two potatoes will be enough.
• Use room-temperature eggs. They blend in without leaving streaks and help the custard bake evenly.
• Pick orange-fleshed varieties. Garnet and Jewel sweet potatoes puree smoother and bake up a deeper color than paler types.
• Do not overmix after the eggs. Extra air is what makes the surface crack and sink.
• Watch the wobble, not the clock. Ovens differ, so judge doneness by the slight jiggle in the center.
• Keep a shield on hand. I keep a foil crust shield in the drawer specifically for custard pies, since the edges always finish first.

For a lighter, single-serve take on the same base flavor, try: Roasted Sweet Potatoes

What to Serve with Sweet Potato Pie

Sweet potato pie is the last plate at a holiday meal, so most of its best pairings are the dishes that come before it and the drinks that go alongside. Keep the toppings simple and let the pie do the talking.

• Whipped cream or a scoop of vanilla ice cream to offset the spice
• A holiday spread built around a Thanksgiving Turkey or a Honey Baked Ham
• A rich side like Southern Mac and Cheese earlier in the meal
• A warm drink such as Hot Chocolate or a Pumpkin Spice Latte
• A festive glass of Eggnog for a cold-weather gathering
• Strong black coffee, which cuts the sweetness beautifully
• A dusting of cinnamon or a few candied pecans for a little texture on top

You might also enjoy: Apple Pie

Variations of Sweet Potato Pie

The classic version is hard to beat, but the filling takes well to small changes. Try one of these once you have the base down.

• Bourbon sweet potato pie. Stir in a tablespoon of bourbon with the vanilla for a grown-up depth.
• Marshmallow-topped. Cover the baked, cooled pie with mini marshmallows and broil for a minute until golden.
• Pecan streusel. Add a brown sugar and pecan crumble over the top for the last 15 minutes of baking.
• Brown butter version. Brown the butter before creaming it in for a nuttier, toastier flavor.
• Graham cracker crust. Swap the pastry shell for a graham base if you want a softer, sweeter bottom.
• Extra-spiced. Add a pinch of allspice or cloves if you like a bolder, pumpkin-pie-style spice profile.
• Dairy-free. Use a full-fat coconut milk in place of evaporated milk and a plant butter for the fat.

For a decadent cousin that trades the custard for a creamy filling, here is a Pumpkin Cheesecake.

Storage and Reheating

Because it is an egg and dairy custard, this pie needs the fridge, not the counter. Handle it like you would any custard pie and it keeps well for days.

• Cool first. Let the pie cool completely before covering it, or condensation will soften the crust.
• Refrigerate. Cover loosely and store in the fridge for up to 4 to 5 days.
• Do not leave it out. Keep it at room temperature for no more than 2 hours at a time.
• Freeze for later. Wrap the cooled pie tightly in plastic and then foil, and freeze for up to 2 months.
• Thaw slowly. Move a frozen pie to the fridge for 12 to 24 hours before serving.
• Reheat gently. Warm slices in a 300°F (150°C) oven for 15 to 20 minutes, tenting the edges so they do not dry out.
• Serve cold or warm. Many people prefer it chilled straight from the fridge, so either works.

For a make-ahead option you can cook in less time, try this Air Fryer Sweet Potato.

Nutritional Facts

Values are estimated per slice, based on 8 slices per pie. Your exact numbers will shift with the crust and sweet potato variety you use.

Nutrient	Amount per Slice
Calories	355 kcal
Total Fat	18 g
Saturated Fat	10 g
Cholesterol	75 mg
Sodium	230 mg
Total Carbohydrates	44 g
Sugar	26 g
Fiber	2 g
Protein	4 g
Vitamin A	120% DV

Read Also: Stuffed Sweet Potato

Health Benefits of Key Ingredients

Dessert is dessert, but the base of this pie brings real nutrition to the table. The sweet potato in particular pulls a lot of weight.

• Sweet potatoes are loaded with beta-carotene, which the body turns into vitamin A for eye and immune health, and they add a dose of fiber.
• Cinnamon carries antioxidants and has been studied for its role in supporting steady blood sugar.
• Nutmeg contributes trace minerals like manganese and adds warmth without any added sugar.
• Ginger brings anti-inflammatory compounds and aids digestion, which is welcome after a heavy meal.
• Eggs supply complete protein along with choline, which supports brain function.
• Evaporated milk delivers calcium and a bit of protein in a concentrated form.

You might also enjoy: Pecan Pie Dump Cake

FAQs About Sweet Potato Pie

1. What is the difference between sweet potato pie and pumpkin pie?

Both are custard pies baked in a single crust, but sweet potato pie uses mashed roasted sweet potatoes while pumpkin pie uses pumpkin puree. Sweet potato pie tends to be a touch sweeter, lighter, and more custard-like in texture.

The spicing is different too. Sweet potato pie usually goes lighter on spice so the potato flavor stays front and center.

2. Why is my sweet potato pie watery?

The most common cause is boiling the sweet potatoes, which lets them soak up water that later thins the filling. Roasting keeps the flesh dry and concentrated instead.

Underbaking is the other culprit. Bake until the top is puffed and only the center jiggles slightly, then let it cool fully so the custard can finish setting.

3. Why is my filling stringy?

Sweet potatoes contain fibrous strands that stay intact if you only mash by hand. Whip the cooked flesh with an electric mixer or push it through a ricer or fine mesh sieve to break those fibers down.

Choosing orange-fleshed varieties helps as well. Garnet and Jewel potatoes puree smoother than paler types.

4. Do I have to refrigerate sweet potato pie?

Yes, because it is made with eggs and dairy. Once it has cooled, cover it and keep it in the fridge, where it lasts about 4 to 5 days.

Leaving a custard pie at room temperature for more than 2 hours is not safe. Bring slices out only when you are ready to serve.

5. Can I use canned sweet potatoes instead of fresh?

You can, though fresh roasted potatoes give a deeper, less watery flavor. If you use canned, drain them very well and skip the roasting step.

Avoid canned yams packed in syrup. That added sugar will throw off the balance of the filling.

6. Can I make sweet potato pie ahead of time?

It is a great make-ahead dessert. Bake it a day or two before, cool it completely, and store it covered in the fridge until you need it.

For longer lead time, freeze the baked pie for up to 2 months. Thaw it overnight in the refrigerator before serving.

For another classic worth baking ahead of a holiday, here is a Coconut Cream Pie.

Final Thoughts

Sweet potato pie rewards a little patience more than any fancy technique. Roast the potatoes, whip the filling smooth, and give it time to set, and you end up with a slice that holds its shape and tastes like the holidays.

Once you make it from scratch, the canned-filling shortcuts are hard to go back to. This is the version worth keeping in your rotation.

Give it a try this season and let me know how your pie turns out. If it becomes a favorite, share it with someone who needs a good recipe of their own.

Recommended:

• Sweet Potato Fries
• Sweet Potato Bread
• Sweet Potato Soup
• Japanese Sweet Potato
• Thanksgiving Stuffing
• Green Bean Casserole
• Cranberry Sauce
• Dinner Rolls
• Sweet Potato and Black Bean Bowls