Can I use canned sweet potatoes instead of fresh?

Absolutely! Just be sure to drain them thoroughly and mash or puree until smooth. Fresh sweet potatoes will offer the purest flavor, but canned certainly works for speed—and no judgment for taking shortcuts when you need them.

Why should the sweet potatoes be baked and not boiled?

Baking draws out moisture and deepens the sweet potato’s natural sugars, giving you a richer, more flavorful filling. Boiled sweet potatoes can become watery, which may result in a less stable filling.

How do I know when the pie is done?

The pie will puff up slightly and the center will jiggle just a little bit when nudged—the perfect “set but creamy” stage. If you insert a toothpick, it should come out mostly clean with a few moist crumbs attached.

What if I don’t have a food processor?

No worries! A potato masher or ricer works nicely, and a hand mixer can help smooth out any extra lumps. Aim for a well-mashed, lump-free puree for the creamiest results.

Sweet Potato Pie Recipe

There’s something truly magical about a homemade Sweet Potato Pie. Creamy, spiced filling nestles into a flaky crust, every bite rich with sweet, earthy notes and cozy hints of cinnamon and nutmeg. What makes this classic pie extra special? It comes together surprisingly easily, making it a lifesaver for busy weeknights, holidays, or whenever you need a comforting treat in a hurry. With straightforward steps and simple ingredients, this pie delivers pure Southern charm and soul-satisfying goodness—without any fuss or fancy equipment.

Why You’ll Love This Recipe

Effortless and Foolproof: No need for advanced baking skills—every step is approachable, from baking the sweet potatoes to assembling the creamy filling.
Fantastic Make-Ahead Dessert: The pie is even better after chilling, so you can prep it in advance and focus on dinner, family, or relaxation.
Flavors that Warm the Soul: Each mouthful brings together subtly spiced sweet potatoes, velvety texture, and that irresistible buttery crust.
Versatile and Customizable: Use what you have on hand, whether it’s a store-bought pie crust or a dash more cinnamon, and make this treat your own.

Ingredients You’ll Need

Sweet Potatoes: The star of the pie, lending natural sweetness and a creamy texture when baked (not boiled, for best flavor and consistency).
Unsalted Butter: Adds richness and helps the pie set perfectly; use at room temperature for easy mixing.
Light Brown Sugar: Contributes deep caramel notes and extra moisture.
Granulated Sugar: Balances the flavors, giving the filling its classic sweetness.
Eggs: Essential for a custardy, set filling; room temp eggs blend in smoothly.
Whole Milk: Makes the pie lusciously creamy. Don’t substitute with low-fat for the best results.
Vanilla Extract: Brings a warm, round aroma that elevates the sweet potato flavor.
Salt: Just a pinch intensifies the sweetness and spices—don’t skip it!
Cinnamon & Nutmeg: The heart of the pie’s spice; use freshly grated nutmeg if you can for extra fragrance.
Refrigerated Pie Crust: Super convenient and always reliable for a flaky base—no rolling pin drama. Homemade works beautifully, but store-bought saves time!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

You can let your creativity shine with sweet potato pie! Here are a few favorite tweaks:

Add Toppings: Pile on toasted pecans, marshmallow fluff, or a brown sugar crumble before baking for an extra layer of texture.
Swap the Spice: Try adding ginger or cardamom for a different flavor profile.
Dairy-Free: Substitute the milk with full-fat coconut milk and use a vegan butter—they melt seamlessly into the filling.
Maple Sweetness: Swap some granulated sugar for pure maple syrup, bringing a different dimension of flavor.
Mini Pies: Make individual pies using a muffin tin and pre-made mini shells for grab-and-go desserts.

How to Make Sweet Potato Pie

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork—this helps steam escape for even cooking. Arrange them on a baking sheet and bake for about an hour, until they’re soft enough to easily slip a fork through. Let them cool just enough to handle.

Step 2: Prepare the Pie Crust

While the potatoes cool, line a 9-inch pie plate with your refrigerated crust. Cover the crust with parchment paper or foil, fill it with pie weights (or raw beans—they work wonders!), and blind bake for 15-20 minutes. Remove the weights and let the crust cool. Lower the oven temperature to 350°F.

Step 3: Make the Sweet Potato Puree

Peel the sweet potatoes, discarding any scorched bits. Either mash them with a masher for a rustic texture—or go for silky-smooth and blend in a food processor. You’re aiming for about 2¼ to 2½ cups of puree.

Step 4: Mix the Filling

In a large bowl, combine the warm puree and softened butter, stirring until the butter melts completely. Add both sugars, salt, cinnamon, and nutmeg, blending well. Next, whisk in the eggs, milk, and vanilla extract until everything is luxuriously smooth and evenly combined.

Step 5: Assemble and Bake

Pour the sweet potato filling into the cooled, par-baked crust. Bake for one hour at 350°F—watch for the pie to puff up and the center to jiggle just a little. If the crust starts browning too much, tent the edges with foil for the last 15 minutes.

Step 6: Cool and Chill

Let the pie cool for at least an hour before serving, then refrigerate until ready to slice. The flavor only improves as it rests!

Pro Tips for Making the Recipe

Bake, don’t boil, the sweet potatoes: Baking concentrates their sweetness and avoids a watery puree that can throw off the filling’s consistency.
Let the puree cool before whisking in eggs: This keeps your eggs from cooking prematurely—no scrambled bits in your pie!
Don’t skip the blind bake: It guarantees a crisp bottom crust that stands up to the creamy filling.
Tent the crust: Keep foil handy to prevent the edges from getting too dark before the filling sets.

How to Serve

The joy of sweet potato pie is in its simplicity—but a few little touches can elevate each slice. Serve chilled or at room temperature, topped with freshly whipped cream and a sprinkle of cinnamon or nutmeg. For a cozy finish to a hearty dinner, pair the pie with a steaming cup of coffee—or try it with chai or spiced black tea for something extra special. Want to really impress? Add a drizzle of caramel or a scoop of vanilla ice cream on the side.

Make Ahead and Storage

Storing Leftovers

Sweet potato pie stores beautifully. Cover the pie and refrigerate; it will keep fresh for up to 4 days. Leftover slices can be enjoyed straight from the fridge or brought to room temperature.

Freezing

Sweet potato pie can be tightly wrapped and frozen (either whole or sliced) for up to 2 months. Defrost overnight in the refrigerator before serving.

Reheating

This pie is delicious cold, but if you prefer it warm, pop a slice into the microwave for 15-20 seconds, or gently heat in a 300°F oven until just heated through.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Just be sure to drain them thoroughly and mash or puree until smooth. Fresh sweet potatoes will offer the purest flavor, but canned certainly works for speed—and no judgment for taking shortcuts when you need them.
Why should the sweet potatoes be baked and not boiled?

Baking draws out moisture and deepens the sweet potato’s natural sugars, giving you a richer, more flavorful filling. Boiled sweet potatoes can become watery, which may result in a less stable filling.
How do I know when the pie is done?

The pie will puff up slightly and the center will jiggle just a little bit when nudged—the perfect “set but creamy” stage. If you insert a toothpick, it should come out mostly clean with a few moist crumbs attached.
What if I don’t have a food processor?

No worries! A potato masher or ricer works nicely, and a hand mixer can help smooth out any extra lumps. Aim for a well-mashed, lump-free puree for the creamiest results.

Final Thoughts

Sweet potato pie is pure comfort in a crust—rich, spiced, and endlessly cozy. With simple steps and adaptable ingredients, it’s a go-to recipe for busy schedules, holiday tables, and spontaneous cravings alike. Try it once, and there’s a good chance it’ll become a tradition. Gather your ingredients, savor the wonderful aromas, and treat yourself—and your friends or family—to a slice of homemade comfort. Enjoy every sweet, cinnamon-laced bite!