This Southern Sweet Potato Pie is super easy to make with simple ingredients and warm spices. It’s guaranteed to be your favorite fall and Thanksgiving dessert recipe.
The Best Sweet Potato Pie
Sweet potatoes are easily one of my favorite vegetables. Nutrient-dense and packed full of healthy, feel-good energy, they make any recipe flavorful and delicious.
Today, we’re trading traditional Thanksgiving pumpkin pie for this easy sweet potato pie. Popular in the South, it’s my absolute favorite pie to make throughout the fall and winter months (because I’m a firm believer that pie is appropriate any time of year). You can make this recipe with store-bought pie crust or go all out with homemade pie crust – you can’t go wrong with either option.
Sweet Potato Pie Ingredients
- Sweet Potatoes: I highly recommend baking or steaming your own sweet potatoes rather than using canned pre-cooked sweet potatoes. The flavor can’t be beat.
- Sugar: We’re adding both dark brown sugar and granulated sugar.
- Butter: Softened butter will combine more easily with the other ingredients, so plan to melt slightly in the microwave before mixing.
- Heavy Cream: This recipe calls for heavy cream, but half-and-half will also work. Low-fat milk is not recommended.
- Eggs: We’re using two large eggs plus one extra egg yolk. The eggs contribute to the custard-like texture of the filling once it’s set.
- Vanilla: Pure vanilla extract has a better flavor than imitation vanilla. You can also try using bourbon vanilla extract.
- Spices: This recipe calls for ground cinnamon, nutmeg, and cloves—the perfect trio.
- Pie Crust: When making sweet potato pie, there is no need to pre-bake the pie crusts – yay! I’ve used store-bought pie crust, but feel free to use your favorite homemade pie crust recipe if preferred.
How to Make Sweet Potato Pie
1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare and bake the sweet potatoes: Line a baking sheet with aluminum foil. Poke each sweet potato with a fork 3-4 times and drizzle with oil. Arrange the sweet potatoes on the baking sheet and bake for 30-40 minutes or until they’re fork-tender.
3. Puree: Allow the potatoes to cool completely before handling. Peel away the skin and transfer the soft orange flesh to the bowl of a large blender or food processor. Process until smooth.
4. Reduce the oven temperature to 350 degrees Fahrenheit.
5. Prepare the pie filling: Measure 2 cups of the pureed sweet potato into a large bowl. Add the brown sugar, granulated sugar, butter, heavy cream, eggs, egg yolk, vanilla, cinnamon, salt, nutmeg, and ground cloves. Mix well until all of the ingredients are fully incorporated.
6. Prepare the pie crust: Spray a 9-inch pie pan with non-stick spray. Carefully unroll the premade pie dough, gently press it into the pie dish before crimping the edges as desired. Poke the bottom of the pie crust with a fork several times.
7. Bake: Pour the pie filling into the pie dish. Place in the oven and bake for 45 to 50 minutes, or until the center of the pie is just set and does not jiggle in the center when moved.
8. Allow the pie to cool: Remove the pie from the oven and allow it to cook for at least 30 minutes before slicing. Serve with whipped cream, if desired.
- Bake, roast, air fry, or steam the sweet potatoes for best results, but avoid boiling them. Boiling the sweet potatoes will cause them to take on too much water and change the overall consistency of the pie filling.
- Allow the butter and eggs to reach room temperature before combining. If you need to microwave the butter to soften, allow it to cool slightly so that it does not cook the eggs when mixing.
- Sweet potato pie tastes best when it is served chilled at least 12-24 hours after baking.
Can Sweet Potato Pie Be Made Ahead Of Time?
Yes! In fact, you may even find that your pie tastes better a day or two after baking once the spices and flavors have had a chance to meld together.
To make the day before: Prepare and bake the pie as outlined in the recipe instructions below and allow it to cool completely. Wrap the pie in plastic wrap and keep it stored in the refrigerator. When ready to serve, you can either enjoy it chilled or reheat it in a preheated oven (around 300°F or 150°C) until warmed through.
- Tip: You may also prepare the pie filling and store it in an airtight container in the refrigerator for up to 3 days before you plan to assemble and bake it.
How to Store Leftover Sweet Potato Pie
Storage: Allow the leftover pie to cool to room temperature. If the pie is being stored in the original pie dish, wrap the dish in plastic wrap or aluminum foil. Alternatively, individual pie slices can be stored in an airtight container — separate slices with parchment paper to prevent them from sticking together. Transfer to the refrigerator for up to 3-4 days.
Freezing: Place tightly wrapped pie (or individual slices) in a freezer bag, squeezing out as much air as possible before sealing. Sweet potato pie can last in the freezer for up to a month, but much longer than that, and the texture and flavor might start to degrade.
Thawing and Reheating: Transfer frozen pie to the refrigerator to thaw overnight. To reheat, place in an oven preheated to 350°F (175°C). Place the pie on a baking sheet and heat for 15-20 minutes or until warmed through.
More Sweet Potato Recipes,
- Sweet Potato Shepherd’s Pie
- Air Fryer Sweet Potato Fries
- Sweet Potato Muffins
- Sweet Potato Casserole (with Marshmallows)
- Healthy Mashed Sweet Potatoes
If you try making this Sweet Potato Pie Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Sweet Potato Pie Recipe
- 3 large sweet potatoes - or 2 cups pureed sweet potatoes
- ½ cup dark brown sugar - packed
- ½ cup granulated sugar
- ¼ cup butter - melted
- ¼ cup heavy cream
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 store-bought pie crust
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminum foil and arrange the sweet potatoes on the baking sheet. Poke each sweet potato with a fork 3-4 times and drizzle with oil. Bake for 30-40 minutes or until they’re fork-tender.
- Allow the baked sweet potatoes to cool completely (about one hour), then peel the skin from the bright orange flash. Transfer the cooked sweet potato to the bowl of a large blender and process until smooth.
- Lower the oven temperature to 350 degrees Fahrenheit.
- Measure 2 cups of the pureed potato into a large bowl. Add the brown sugar, granulated sugar, butter, heavy cream, eggs, egg yolk, vanilla, cinnamon, salt, nutmeg, and ground cloves. Mix well until all of the ingredients are fully incorporated.
- Spray a 9-inch pie pan with non-stick spray, unroll the premade pie dough, and gently press the pie shell into the pan before crimping the edges as desired.
- Poke the bottom with a fork several times, pour in the pie filling, then pop it in the oven to bake for about 45 to 50 minutes, or until the center of the pie is just set and does not jiggle in the center when moved.
- Remove the pie from the oven and let it cool. Slice and serve with whipped cream if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)