Sweet potato pie is a classic Southern dessert that’s perfect for the fall and holiday seasons. With a smooth, creamy filling made from roasted sweet potatoes, spices, and a buttery crust, this pie delivers comfort and warmth in every bite. It’s sweet, spiced, and the perfect balance of flavors, making it an absolute crowd-pleaser.

Why You’ll Love This Recipe

Rich Flavor: The sweet potato filling is naturally sweet and perfectly spiced with cinnamon, nutmeg, and vanilla.
Creamy Texture: The combination of sweet potatoes, eggs, and cream creates a smooth, velvety filling.
Easy to Make: With a pre-made pie crust or homemade crust, this pie comes together quickly.
Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, or any day you crave a comforting dessert, this pie fits the bill.

Ingredients

Sweet Potatoes: The base of the pie filling, providing a rich, sweet, and creamy texture.

Granulated Sugar: Adds sweetness to the filling and balances the flavors.

Brown Sugar: Brings a deeper, molasses-like flavor to the pie.

Eggs: Help set the filling, giving it structure and richness.

Heavy Cream: Adds creaminess and smoothness to the filling.

Butter: Provides richness and flavor to the filling, making it smooth and decadent.

Cinnamon: Adds warmth and depth of flavor, complementing the sweetness of the potatoes.

Nutmeg: Adds a warm, slightly spicy flavor that enhances the pie’s depth.

Vanilla Extract: Provides a subtle sweetness and enhances the overall flavor.

Salt: Balances out the sweetness and brings all the flavors together.

Pie Crust: A pre-made or homemade crust that holds the filling and adds a flaky, buttery base.

Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast them for 45-60 minutes, or until they are tender. Once done, let them cool slightly, then peel and mash the flesh.

Step 2: Prepare the Filling

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, heavy cream, melted butter, cinnamon, nutmeg, vanilla extract, and salt. Mix everything together until smooth and well combined.

Step 3: Prepare the Pie Crust

If you’re using a store-bought pie crust, unroll it and place it into a 9-inch pie dish. If making your own, roll out the dough and fit it into the pie dish, crimping the edges.

Step 4: Fill the Crust

Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.

Step 5: Bake the Pie

Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. The top may crack slightly, but that’s perfectly fine.

Step 6: Cool and Serve

Allow the pie to cool to room temperature before slicing. You can serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions (FAQs)

Q1: Can I make this pie ahead of time?
Yes, you can make this pie ahead of time and store it in the refrigerator for up to 3 days. Just allow it to cool completely before refrigerating.

Q2: Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used, but fresh sweet potatoes tend to yield a richer flavor and texture. If using canned, drain and mash them well before using.

Q3: Can I make this pie without a crust?
Yes, you can make a crustless sweet potato pie by simply baking the filling in a greased pie dish. The texture will be slightly different, but it will still taste delicious.

Q4: How do I know when the pie is done?
The pie is done when the filling is set and a knife inserted into the center comes out clean. The filling should be firm but slightly jiggly.

Q5: Can I freeze sweet potato pie?
Yes, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the refrigerator overnight, and warm it in the oven before serving.

Q6: Can I add other spices to this pie?
Feel free to experiment with other spices, such as ginger or allspice, to customize the flavor of your pie. A pinch of cloves can also add a nice depth.

Q7: Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use coconut milk or almond milk instead of heavy cream.

Q8: Why is my sweet potato pie too runny?
If the pie is too runny, it could be due to overmixing the filling or not cooking it long enough. Be sure to let the pie cool fully to allow the filling to firm up.

Q9: What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

Q10: Can I use a different type of pie crust?
Yes, you can use a graham cracker crust or a gluten-free pie crust if you prefer. The flavor of the crust will affect the overall taste of the pie, but it’s still a delicious option.