Sweet Potato Pie Recipe
If you’re dreaming of comfort in a golden crust, Sweet Potato Pie just might be the answer! This Southern classic manages to be both decadently rich and light as air, with a creamy filling that feels like velvet on the tongue and the sweet, earthy warmth of freshly cooked sweet potatoes. It brings together staple pantry ingredients and transforms them into a family favorite that feels like a holiday, even on an ordinary day. Every bite transports you to a place where love, tradition, and good food are always the main ingredients.
Ingredients You’ll Need
The beauty of Sweet Potato Pie starts with straightforward ingredients, but each adds something irreplaceable to the final result. Together they create a symphony of flavors and textures, so don’t skip a single one—each component really does make a difference!
- Sweet Potatoes: The star of the show; opt for orange-fleshed varieties for the richest flavor and brightest color.
- Unsalted Butter: Brings creamy richness and helps meld all the flavors together—let it soften at room temperature for easy mixing.
- Granulated Sugar: Adds just the right amount of sweetness to highlight the natural sugars in the sweet potatoes.
- Milk: Regular or evaporated milk keeps the filling smooth and silk-like; evaporated milk gives a slightly fudgier taste.
- Eggs: These help the filling set beautifully and give the pie its luxurious, custardy structure.
- Ground Nutmeg: Earthy, aromatic spice that sets classic Sweet Potato Pie apart—freshly grated if possible!
- Ground Cinnamon: Warming and sweet; cinnamon enhances the pie’s flavor and brings an irresistible aroma.
- Vanilla Extract: Adds a lovely floral note and rounds out the pie’s sweetness.
- Unbaked 9-Inch Pie Crust: Store-bought or homemade, the crust provides that perfect flaky base you’ll crave with every bite.
How to Make Sweet Potato Pie
Step 1: Prep and Cook the Sweet Potatoes
Start by peeling and cubing your sweet potatoes—about two medium roots should get you the pound needed. Drop them into a big pot of boiling water and let them get tender, about 15 to 20 minutes. A fork should slip in easily when they’re done, almost like testing a perfectly cooked potato for mashed potatoes. Drain those sweet gems and get ready for the magic.
Step 2: Mash and Mix
While the sweet potatoes are still warm, toss them into a large mixing bowl and mash until silky smooth. Now it’s time to stir in the softened butter; it will melt right in, infusing the mash with even more creaminess. This is the secret to a filling that’s luscious and never gritty.
Step 3: Blend the Filling
Add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract to your sweet potato mash. Beat the mixture until everything is dreamy and combined, with no pockets of unmixed egg or dry ingredients. At this stage, the color will look positively radiant, hinting at the flavor just waiting to emerge from the oven.
Step 4: Fill the Crust
Pour your velvety filling into the waiting pie crust, smoothing the top with a spatula. The pie should look full and inviting—don’t worry if it isn’t perfectly flat, it will settle as it bakes and cools. If you like, take a moment to sprinkle a tiny extra dusting of spice over the surface.
Step 5: Bake and Cool
Bake your Sweet Potato Pie at 350°F (175°C) for 55 to 60 minutes. You’ll know it’s ready when a knife inserted in the center comes out mostly clean, just slightly moist from the custard. Let it cool completely on the counter—it truly sets its dreamy texture as it rests. Serve at room temperature or chilled, and don’t be shy about adding a dollop of whipped cream.
How to Serve Sweet Potato Pie
Garnishes
A cloud of freshly whipped cream turns each slice into a dreamy delight, while a sprinkle of cinnamon or nutmeg adds a pop of visual and aromatic warmth. For special occasions, toasted pecans or even a drizzle of caramel sauce make every bite of this Sweet Potato Pie irresistible.
Side Dishes
Keep things simple with a cup of strong coffee or black tea, which balances the sweetness, or pair your pie with fresh fruit—think juicy berries or tangy oranges. This classic dessert also shines after hearty Southern meals, making it the ideal finish to any holiday or Sunday dinner.
Creative Ways to Present
Try slicing your Sweet Potato Pie into thin wedges and topping each with a playful swirl of maple whipped cream or candied ginger. For parties, cut the pie into bite-sized bars or rounds with cookie cutters, then serve on mini plates for photo-worthy presentation!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or foil and refrigerate for up to four days. The filling actually becomes even silkier as it chills, making that next-day slice incredibly tempting!
Freezing
To freeze, let the pie cool completely, then wrap it securely in several layers of plastic wrap and a layer of foil. Tucked into the freezer, your Sweet Potato Pie will keep for up to two months. Thaw overnight in the fridge for best texture.
Reheating
To serve warm, pop a slice (or the whole pie) in a 300°F oven for about 10–15 minutes, loosely covered with foil so it doesn’t dry out. You can also zap individual slices in the microwave for 20–30 seconds—just enough to take the chill off without overcooking.
FAQs
Can I roast the sweet potatoes instead of boiling?
Absolutely! Roasting sweet potatoes in their skins brings out even deeper caramelized flavors. Simply pierce them with a fork, roast at 400°F until soft, then scoop out the flesh and proceed with the recipe as written.
What is the best way to tell if my Sweet Potato Pie is done?
A knife inserted into the center should come out mostly clean, with just a trace of moisture from the custard. The center should look set but still have a gentle jiggle—much like a pumpkin pie.
Can I use canned sweet potatoes?
You can substitute canned sweet potatoes in a pinch, just make sure they are packed in water, not syrup, and drain them well before mashing. The flavor will be slightly different but still delicious!
Is evaporated milk necessary?
Evaporated milk isn’t necessary, but it does make the filling thicker and richer. If you’re looking for that old-fashioned, extra-creamy texture in your Sweet Potato Pie, reach for the can. Regular milk works just fine otherwise.
Can I make Sweet Potato Pie ahead for the holidays?
Absolutely! In fact, Sweet Potato Pie tastes even better after a night in the fridge, making it the ultimate make-ahead dessert for stress-free holiday gatherings.
Final Thoughts
If you’ve never savored a homemade Sweet Potato Pie, I can’t encourage you enough to try this recipe and share it with those you love. There’s just something magical about its spiced aroma wafting through the kitchen and the joy on everyone’s faces at first bite. So break out your pie plate and create a new tradition—you just might find yourself making this warming treat all year round!
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Sweet Potato Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of a classic Southern Sweet Potato Pie, with its creamy filling and warm spices in a buttery crust. This recipe is perfect for holiday gatherings or any time you crave a taste of traditional, down-home goodness.
Ingredients
Sweet Potato Filling:
- 1 pound sweet potatoes (about 2 medium), peeled and cubed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Additional:
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare sweet potatoes: Boil the sweet potatoes in a large pot of water for about 15–20 minutes, or until fork-tender. Drain and transfer to a large mixing bowl. Mash until smooth.
- Mix ingredients: Add the butter and stir until melted and incorporated. Beat in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla until well combined and creamy.
- Fill pie crust: Pour the filling into the unbaked pie crust and smooth the top.
- Bake: Bake for 55–60 minutes, or until a knife inserted in the center comes out clean.
- Cool and serve: Let the pie cool completely before slicing. Serve at room temperature or chilled, with whipped cream if desired.
Notes
- For a richer flavor, use evaporated milk instead of regular milk.
- You can also roast the sweet potatoes instead of boiling for a deeper, caramelized taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
