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

Description

This Classic Sweet Potato Pie is a Southern favorite featuring a creamy, spiced sweet potato filling nestled in a flaky pie crust. With a blend of brown sugar, cinnamon, and nutmeg, it’s rich in flavor and perfect for the holidays or any special occasion. Serve with whipped cream for the ultimate comforting dessert.

Ingredients

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For the Sweet Potato Pie Filling

- 2 lbs. sweet potatoes (approximately 3 medium sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/3 cup whole milk
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg

For the Pie Crust

1 refrigerated pie crust

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Instructions

Bake the Sweet Potatoes: Preheat oven to 400°F (204°C). Poke several holes in the sweet potatoes with a fork. Place them on a baking sheet and bake until fork-tender, about 1 hour. Remove from oven and cool for 5–10 minutes.
Blind Bake the Pie Crust: While the potatoes cool, roll out the pie crust into a 9-inch pie plate. Line with parchment paper or foil and fill with pie weights or raw beans. Bake for 15–20 minutes, then remove from oven, carefully remove the weights, and set aside to cool. Reduce oven temperature to 350°F (177°C).
Prepare the Potato Puree: Peel the cooked sweet potatoes and remove any scorched or dark flesh. Add the potatoes to a food processor and blend until smooth, or use a masher/ricer until no large lumps remain. You should have about 2 1/4 to 2 1/2 cups of puree.
Mix the Filling: In a large bowl, combine sweet potato puree and softened butter. Stir until butter is melted and fully incorporated. Add brown sugar, granulated sugar, salt, cinnamon, and nutmeg. Mix well. Then add eggs, milk, and vanilla extract; whisk until the mixture is smooth and fully combined.
Fill and Bake: Pour the filling into the par-baked pie crust. Bake at 350°F (177°C) for 1 hour, or until the filling is puffed and the center wiggles slightly. If the crust begins to brown too much, tent it with foil during the final 15 minutes.
Cool and Serve: Remove from oven and cool the pie for at least 1 hour. Refrigerate until ready to serve. For best flavor and texture, serve chilled or at room temperature with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.

Notes

For best flavor and texture, bake the potatoes instead of boiling to reduce moisture and intensify sweetness.
Potato puree can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
Let sweet potato puree cool slightly before adding eggs to prevent them from cooking in the hot mixture.
Serve with whipped cream and an extra dash of cinnamon or nutmeg if desired.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 350
Sugar: 26g
Sodium: 270mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg