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Homemade sweet potato pie with one slice served on a plate and topped with whipped cream on a rustic wooden table
Linda

Sweet Potato Pie Recipe

This creamy Southern Sweet Potato Pie is made with tender orange-fleshed sweet potatoes, warm spices, and a buttery deep-dish crust. The filling bakes up smooth, custard-like, and never runny, with classic holiday flavors of cinnamon, nutmeg, vanilla, and brown sugar. Perfect for Thanksgiving, Christmas, or any cozy gathering, this foolproof recipe includes step-by-step guidance so you get a silky, sliceable pie every time.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 pounds orange-fleshed sweet potatoes, peeled and cut into large chunks such as Beauregard or Jewel
For the pie filling
  • 2 cups mashed sweet potatoes from the cooked sweet potatoes, packed
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs at room temperature
  • 3/4 cup evaporated milk or whole milk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
For the crust
  • 1 9-inch deep-dish pie crust homemade or store-bought
  • Whipped cream, for serving optional garnish

Equipment

  • Large pot
  • Colander
  • Large Mixing Bowl
  • Hand mixer or blender
  • Whisk
  • 9-inch deep-dish pie plate
  • Oven
  • Wire cooling rack

Method
 

  1. Step 1 — Cook the sweet potatoes. Peel the sweet potatoes and cut them into large, even chunks. Place them in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for 18–22 minutes, or until very tender. Drain and let steam escape.
  2. Step 2 — Mash or blend. Mash or blend until completely smooth. Measure out 2 cups packed mashed sweet potatoes.
  3. Step 3 — Make the filling. In a bowl, whisk mashed sweet potatoes, melted butter, sugars, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until silky and lump-free.
  4. Step 4 — Prepare and blind-bake the crust. Preheat oven to 400°F (200°C). Blind-bake crust for 10 minutes. Reduce oven to 350°F (175°C).
  5. Step 5 — Fill the crust. Pour filling into crust and smooth the top.
  6. Step 6 — Bake. Bake for 55–65 minutes until edges are set and center jiggles slightly.
  7. Step 7 — Cool. Cool on a rack for at least 2 hours before slicing.

Notes

Sweet potato pie tastes even better the next day. Store refrigerated for up to 4 days. Freeze whole or by slices for up to 3 months.