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Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert featuring a rich, creamy filling made from roasted sweet potatoes, warm spices like cinnamon and nutmeg, and a flaky golden crust. Perfect for holidays or any cozy gathering, this easy-to-follow recipe delivers a smooth, flavorful pie that’s comforting and crowd-pleasing.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Filling Ingredients

  • 2 cups roasted and mashed sweet potatoes (about 2 large sweet potatoes)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Crust

  • 1 unbaked flaky pie crust (homemade or store-bought, regular or gluten-free)

Instructions

  1. Roast and Prepare Sweet Potatoes: Poke sweet potatoes with a fork and roast at 400°F for about 45 minutes until tender. Let cool slightly, then scoop out the flesh and mash until smooth.
  2. Mix the Filling: In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, ground cinnamon, and nutmeg. Beat in the eggs one at a time. Slowly add evaporated milk and vanilla extract, mixing until smooth and well blended for the perfect texture.
  3. Prepare the Pie Crust: Roll out the pie crust and fit it into your pie dish. Dock the bottom lightly with a fork to prevent bubbling. Chill the crust in the refrigerator for 10 minutes to keep it firm during baking.
  4. Assemble and Bake: Pour the prepared filling into the chilled crust and smooth the top. Bake at 350°F for 55 to 60 minutes or until the center is almost set but still slightly jiggly, ensuring a creamy inside after cooling.
  5. Cool and Serve: Allow the pie to cool completely on a wire rack before slicing to let the filling set fully for neat slices.

Notes

  • Use fresh roasted sweet potatoes for best flavor and texture, avoiding canned.
  • Do not overbake; the filling should be slightly wobbly in the center when done.
  • Chill the pie crust before baking to prevent shrinkage and keep it flaky.
  • Mix ingredients thoroughly but avoid overmixing to prevent incorporating too much air.
  • Use room temperature eggs for better emulsification and creamier texture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Gluten Free (if gluten-free crust is used)

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 350
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Sweet Potato Pie, Southern dessert, holiday pie, creamy pie, baked sweet potatoes, classic dessert