Sweet Potato Pie

Creamy, warmly spiced, and utterly comforting—this Sweet Potato Pie is the kind of dessert that feels like a hug on a plate. With a silky filling that’s lightly sweetened and perfumed with cinnamon, nutmeg, and ginger, every bite is tender and nostalgic. A fun fact: sweet potato pie has been a beloved staple in Southern kitchens for generations, often served at holiday tables alongside pecan pie and pumpkin pie. If you love timeless desserts, you might also enjoy a slightly different family recipe like My Mom’s Sweet Potato Pie, which brings a touch of heirloom flavor and personal storytelling to the kitchen.

This version is special because it’s simple, quick to assemble, and family-friendly—perfect for cooks of all skill levels. It’s faster than many custard pies and uses pantry-friendly ingredients. Read on to discover how easy it is to make a dessert that’s both comforting and impressive, and get excited to share it with the people you love.

What is Sweet Potato Pie?

What’s in a name? Sweet Potato Pie is exactly what it sounds like: a pie made from mashed sweet potatoes mixed with warming spices and a creamy binder, baked in a flaky crust. But why the charming title—couldn’t someone have called it “Velvety Orange Custard Pie”? Maybe, but Sweet Potato Pie is straightforward and honest, just like grandma’s kitchen. Who wouldn’t smile at a pie that practically announces itself? Some say it’s one of those dishes that proves “the way to a man’s heart is through his stomach.” Whether you’re curious about its Southern roots or just want something delicious on the dessert table, give this recipe a try—you might end up calling it a new favorite.

Why You’ll Love This:

• Comfort in a slice: The star here is the smooth, creamy sweet potato filling, spiced gently with cinnamon, nutmeg, and ginger for an irresistible aroma and depth of flavor.
• Wallet-friendly and satisfying: Making this at home is far more economical than store-bought pies, and you can control sweetness and spice to suit your family’s tastes.
• Perfect for toppings and variations: Serve it plain, dust it with cinnamon sugar, or add a dollop of whipped cream or a drizzle of salted caramel for an elevated touch.

Compared to other recipes like our sweet potato pie bars, this full pie offers a silky custard texture and a flaky crust that’s ideal for special occasions. Give it a try and enjoy a cozy, crowd-pleasing dessert tonight.

How to Make:

Quick Overview

This pie is delightfully simple: mash cooked sweet potatoes, stir in sweetened condensed milk and spices, add eggs for structure, and bake in an unbaked crust. The result is a creamy, luxuriously smooth filling with warm spice notes and a golden edge. Prep time is quick—about 15 minutes—and baking takes 50 to 55 minutes, plus cooling time so the filling sets properly.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes), cooked, peeled, and mashed until smooth
• 1 cup sweetened condensed milk (not evaporated), at room temperature if possible
• 2 large eggs, beaten lightly
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 unbaked pie crust, 9-inch, chilled and ready to use

Directions

1. Preheat your oven to 350°F (175°C). Place an oven rack in the center position so the pie bakes evenly.
2. In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Use a whisk or electric mixer on low speed to break up lumps and create a smooth mixture. Add the beaten eggs, cinnamon, nutmeg, and ginger, and mix until fully incorporated and silky. Scrape the sides of the bowl to ensure even seasoning.
3. Pour the filling into the unbaked pie crust. Smooth the top with a spatula so it’s evenly distributed. Tap the pie gently on the counter to release any air pockets.
4. Bake in the preheated oven for about 50–55 minutes. The filling should be mostly set with a slight jiggle in the center; a toothpick inserted near the center should come out mostly clean or with a few moist crumbs. The crust should be golden brown. If edges brown too quickly, shield them with foil after 30 minutes.
5. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling set completely and makes slicing clean, pretty pieces easier.

What to Serve With:

• Freshly whipped cream or cinnamon-sugar whipped cream for a light, airy contrast.
• A drizzle of salted caramel or maple syrup for extra richness.
• Toasted pecans or a pecan streusel for crunch.
• Coffee, chai tea, or spiced mulled cider to echo the pie’s warm spices.
• For a full Southern-style meal, serve alongside roasted turkey or glazed ham and buttery green beans.

Top Tips for Perfecting:

• Use fully mashed, smooth sweet potatoes: For the creamiest filling, press cooked sweet potatoes through a fine sieve or use a food processor to remove lumps.
• Room-temperature eggs and condensed milk mix more evenly: This helps create a silky custard without overworking the mixture.
• Protect the crust from over-browning: If the edges begin to brown too much, cover them loosely with foil around the last 20–25 minutes of baking.
• Flavor adjustments: Add a splash (1 teaspoon) of vanilla extract for extra warmth, or a pinch of ground cloves for deeper spice.
• Substitutions: If you prefer not to use sweetened condensed milk, combine 1 cup evaporated milk with 1/4 to 1/3 cup brown sugar—taste and adjust—though texture will vary slightly.
• Avoid overbaking: The center should still have a gentle wobble; it will firm up as it cools. Overbaking creates a dry filling.

Storing and Reheating Tips:

• Refrigeration: Cover the cooled pie with plastic wrap or an airtight container and store in the refrigerator for 3 to 4 days.
• Freezing: Wrap the whole pie tightly in plastic wrap and then foil, or freeze individual slices in airtight containers, for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Reheat slices in a 300°F oven for 8–12 minutes to warm through without drying. For a quick option, microwave a single slice on medium power for 20–40 seconds, checking frequently to avoid overheating.

FAQs

Can I use canned sweet potato or pumpkin instead of fresh sweet potato?
Yes, you can substitute canned sweet potatoes or even pumpkin in a pinch, but fresh mashed sweet potatoes give the best texture and flavor. If using canned, drain any excess liquid before measuring.

Why did my pie crack on top?
Cracking usually means the pie was baked too long or at too high a temperature. Remove the pie when the center has a slight wobble and allow it to cool gradually.

Can I make this pie ahead of time?
Absolutely. Bake the pie, cool it, cover, and refrigerate up to 2 days before serving. Bring to room temperature or lightly warm before serving.

How can I make a gluten-free crust?
Use a store-bought or homemade gluten-free pie crust made from almond flour or a gluten-free all-purpose blend. Blind-bake slightly if needed to prevent sogginess.

Is sweetened condensed milk necessary?
It provides sweetness, creaminess, and a glossy texture with minimal effort. You can substitute a combination of evaporated milk and sugar, but the texture will differ slightly.

Conclusion

This Sweet Potato Pie is a winner for weeknight celebrations, holiday tables, or any time you want a cozy dessert that’s easy to make and full of flavor. It’s forgiving for beginners, customizable for experienced bakers, and perfect for sharing—so go ahead, bake one and watch it disappear. For an additional, classic reference and more variations, check out this trusted Sweet Potato Pie Recipe.

Sweet Potato Pie

Creamy, warmly spiced, and utterly comforting—this Sweet Potato Pie is the kind of dessert that feels like a hug on a plate.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• Mixing Bowl
• Oven
• Whisk
• Spatula

Ingredients

  

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Ingredients

• 2 cups Mashed Sweet Potatoes About 2 large sweet potatoes, cooked, peeled, and mashed until smooth.
• 1 cup Sweetened Condensed Milk At room temperature if possible.
• 2 large Eggs Beaten lightly.
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1 9-inch Unbaked Pie Crust Chilled and ready to use.

Instructions

 

• Preheat your oven to 350°F (175°C). Place an oven rack in the center position so the pie bakes evenly.
• In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Use a whisk or electric mixer on low speed to break up lumps and create a smooth mixture. Add the beaten eggs, cinnamon, nutmeg, and ginger, and mix until fully incorporated and silky. Scrape the sides of the bowl to ensure even seasoning.
• Pour the filling into the unbaked pie crust. Smooth the top with a spatula so it’s evenly distributed. Tap the pie gently on the counter to release any air pockets.
• Bake in the preheated oven for about 50–55 minutes. The filling should be mostly set with a slight jiggle in the center; a toothpick inserted near the center should come out mostly clean or with a few moist crumbs. The crust should be golden brown. If edges brown too quickly, shield them with foil after 30 minutes.
• Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling set completely and makes slicing clean, pretty pieces easier.

Notes

Serve with freshly whipped cream or a drizzle of salted caramel for an elevated touch.

Keyword Easy

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