If you’re looking to fill your kitchen with the warm, inviting aroma of autumn and dessert magic, this Sweet Potato Pie Recipe is exactly what you need. It’s rich and creamy with just the right balance of sweetness and spice, wrapped in a perfectly flaky crust that holds all that luscious filling. Whether you’re making it for a cozy family gathering or simply craving a slice of comforting Southern tradition, this recipe never fails to impress and satisfy every sweet tooth.
Ingredients You’ll Need
Getting the ingredients right is the secret to achieving that ideal combination of smooth texture and spiced sweetness. Each component plays a starring role, ensuring your pie is bursting with flavor and has just the right body and color.
- 1 deep dish pie crust: The foundation that supports the filling and offers a crisp, buttery contrast.
- 2 lbs. sweet potatoes: Naturally sweet and creamy, they create the luscious base of the pie.
- 6 Tbsp salted butter, melted & cooled: Adds richness and helps meld the flavors beautifully.
- 1/2 cup brown sugar: Brings caramel-like depth and warmth to the filling.
- 1/3 cup granulated sugar: Balances the sweetness and ensures a velvety texture.
- 1 tsp vanilla extract: Enhances the overall flavor with sweet, floral notes.
- 1/2 tsp cinnamon: Infuses the filling with a classic, cozy spice.
- 1/4 tsp nutmeg: Adds a subtle, nutty warmth that’s key to an autumnal pie.
- 1 pinch salt: Elevates all the flavors and balances sweetness.
- 1/3 cup evaporated milk: Creates a creamy, custard-like consistency without heaviness.
- 2 large eggs: Bind the ingredients and help the filling set just right.
How to Make Sweet Potato Pie Recipe
Step 1: Preheat and Prepare Sweet Potatoes
Start by setting your oven to 400°F to get it nice and hot. While it’s warming up, wash and dry your sweet potatoes thoroughly. Use a fork to prick them several times, which lets steam escape while baking so they cook evenly and become tender throughout. Place them on a baking sheet lined with parchment paper and roast for about 50 to 60 minutes until soft and easy to pierce with a knife.
Step 2: Blind Bake the Pie Crust
While the sweet potatoes are cooling, lower your oven to 350°F and prep the pie crust. Prick the bottom and sides with a fork to prevent bubbling. Then, line it with parchment paper and fill with pie weights or dry beans to keep the shape while baking. You’ll bake it for 15 minutes, remove the weights and parchment, then bake it uncovered for another 10 minutes. This step ensures a crisp crust that won’t get soggy when you add the filling.
Step 3: Prepare the Filling
Once the sweet potatoes have cooled, scoop out about 2 cups of the flesh into a large bowl. Mash it until smooth, creating the creamy base for your filling. Then stir in the melted butter, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt until everything is perfectly blended and fragrant.
Step 4: Add the Final Ingredients
Now it’s time to add the eggs and evaporated milk to your mixture. These are essential for the silky, custard-like texture that makes this pie so irresistible. Mix everything until just combined, making sure your filling is smooth and evenly blended.
Step 5: Bake the Pie
Pour the filling into the prepared pie crust. To protect the edges of your crust from getting too dark, wrap a foil ring around them. Bake the pie at 350°F for about 50 to 55 minutes. You’ll want the center to be mostly set but with a slight jiggle—that’s the perfect indicator it’s done and will finish setting as it cools.
Step 6: Cool and Set
Remove the pie from the oven and let it rest at room temperature for at least one hour. This cooling time is crucial for the filling to set fully so every slice cuts cleanly, revealing the smooth, creamy interior that makes this Sweet Potato Pie Recipe so beloved.
How to Serve Sweet Potato Pie Recipe
Garnishes
Enhance the natural sweetness and spice of your pie by topping it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted pecans adds delightful crunch and nuttiness, while a light dusting of cinnamon or ground nutmeg can elevate the aroma and flavor with every bite.
Side Dishes
This pie pairs beautifully with a cup of hot coffee, spiced chai, or even a rich hot chocolate, creating a warm, comforting dessert experience. If you’re serving it as part of a holiday meal or festive spread, consider offering fresh fruit like citrus segments or a crisp green salad to balance the richness.
Creative Ways to Present
Take presentation up a notch by slicing your pie into individual mini servings using small tart pans or muffin tins for personal pies. Drizzle caramel sauce over the top or add candied orange zest for a surprising twist. Serving the pie alongside a crunchy streusel topping can also add dimension and texture.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Pie tastes even better the next day as the flavors continue to meld. Store any leftovers covered tightly with plastic wrap or foil in the refrigerator for up to 3 to 4 days. Make sure it’s cooled completely before covering to avoid sogginess.
Freezing
You can freeze this Sweet Potato Pie Recipe either before or after baking. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months. To enjoy, thaw it overnight in the fridge before reheating or serving cold.
Reheating
Warm individual slices gently in the microwave for about 20-30 seconds or heat the whole pie at 325°F for 10 to 15 minutes to revive that just-baked flavor and texture. Avoid overheating to prevent drying out the custard filling.
FAQs
Can I use canned sweet potatoes for this Sweet Potato Pie Recipe?
While fresh sweet potatoes give the best flavor and texture, you can use canned sweet potatoes if you’re in a pinch. Just be sure to drain and mash them well, as canned versions can sometimes be wetter.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use an equal amount of whole milk or half-and-half. The texture will be a little less creamy but still delicious.
How do I prevent the pie crust edges from burning?
Using a foil ring or pie crust shield around the edges during baking protects the crust from over-browning while allowing the filling to cook evenly.
Can I add other spices to customize the flavor?
Absolutely! Feel free to experiment with spices like allspice, ginger, or cloves to make this Sweet Potato Pie Recipe uniquely yours.
How can I tell when the pie is done baking?
The filling should be mostly set with a slight jiggle in the center when you gently shake the pan. This ensures the custard texture is perfect without being undercooked or overdone.
Final Thoughts
There’s something incredibly rewarding about making a Sweet Potato Pie Recipe from scratch—each step fills your home with warmth and anticipation. This pie isn’t just dessert; it’s a celebration of comfort, tradition, and the simple joy of a perfectly spiced, creamy filling nestled inside a flaky crust. Give this recipe a try and watch it become a beloved staple in your kitchen too.
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Sweet Potato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Sweet Potato Pie recipe features a flaky pie crust filled with a smooth, spiced sweet potato custard that’s both creamy and comforting. Perfect for holiday gatherings or any time you crave a cozy, sweet dessert with warm notes of cinnamon and nutmeg.
Ingredients
Pie Crust
- 1 deep dish pie crust
Filling
- 2 lbs. sweet potatoes
- 6 Tbsp salted butter, melted & cooled
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/3 cup evaporated milk
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the sweet potatoes and later the pie crust.
- Bake Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Prick them several times with a fork to allow steam to escape. Place them on a parchment-lined baking sheet and bake for 50-60 minutes until they are tender when pierced. Remove and allow them to cool.
- Pre-bake Pie Crust: Reduce the oven temperature to 350°F. Prick the bottom and sides of the pie crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dry beans to keep the crust flat. Bake for 15 minutes, then remove weights and parchment and continue baking for another 10 minutes. Let the crust cool before filling.
- Prepare Filling: Scoop about 2 cups of the cooled sweet potato flesh into a large mixing bowl and mash it until smooth.
- Add Flavorings: Mix in the melted butter, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Blend everything together until the mixture is smooth and well combined.
- Incorporate Eggs and Milk: Add the eggs and evaporated milk to the sweet potato mixture and blend thoroughly until the filling is smooth and uniform.
- Fill and Bake Pie: Pour the filling into the prepared pie crust. To prevent the crust edges from over-browning, create a foil ring around the edges. Bake at 350°F for 50-55 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour to let the filling set properly before slicing and serving.
Notes
- Make sure sweet potatoes are fully cooked and tender for a smooth filling.
- Using pie weights prevents the crust from puffing up and ensures even baking.
- The slight jiggle in the center after baking ensures the pie is not overbaked and remains creamy.
- Allow the pie to cool completely to get clean slices when serving.
- Can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence.
