Sweet Potato Pie
Sweet potato pie is a classic dessert that brings warmth and comfort to any table. With its smooth, creamy filling and fragrant spices, this pie is a delicious way to celebrate the natural sweetness of sweet potatoes. Whether you’re baking for a holiday feast or simply craving a cozy treat, this Sweet Potato Pie recipe is easy to follow and yields a perfectly spiced, luscious dessert every time.
Top Reasons to Make Sweet Potato Pie
- Comforting Flavor: The combination of sweet potatoes, cinnamon, and nutmeg creates a velvety, warmly spiced filling that feels like a hug in dessert form.
- Simple Ingredients: Made with pantry staples and just two large sweet potatoes, this recipe is both accessible and affordable.
- Quick Prep: Using a pre-made pie crust saves time and effort, so you can enjoy this classic pie without the fuss of making dough from scratch.
- Versatile Dessert: Perfect for Thanksgiving, family dinners, or any occasion where you want a sweet, satisfying treat.
- Great for All Skill Levels: Whether you’re a beginner or an experienced baker, this pie comes together smoothly with step-by-step instructions.
What We’re Using
- 2 large sweet potatoes: These provide the creamy base and natural sweetness for the pie filling.
- 1 cup granulated sugar: Adds the perfect level of sweetness to balance the earthiness of the sweet potatoes.
- 1/2 cup unsalted butter, melted: Gives richness and a silky texture to the filling.
- 1/2 cup milk: Helps lighten the filling and makes it smooth and creamy.
- 3 large eggs: Act as the binding agent to hold the filling together once baked.
- 1 teaspoon vanilla extract: Enhances the natural sweetness and adds aromatic depth.
- 1 teaspoon ground cinnamon: Brings warmth and spice to the flavor profile.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty spice that complements the cinnamon perfectly.
- 1/2 teaspoon salt: Balances the sweetness and highlights all the flavors.
- 1 pre-made pie crust: A buttery, flaky crust acts as a perfect vessel for the luscious filling.
Hardware & Gadgets
- Medium pot: For boiling the sweet potatoes until tender.
- Mixing bowls: To combine the filling ingredients smoothly.
- Hand mixer or stand mixer: Makes pureeing and mixing the filling effortless and lump-free.
- Measuring cups and spoons: For accurate ingredient measurements.
- Pie dish (9-inch): To bake and shape the pie perfectly.
- Oven: Preheated to 350°F (175°C) for baking the pie evenly.
- Fork or toothpick: To check the doneness of the filling.
Cooking Sweet Potato Pie: The Process
Step 1: Prepare the Sweet Potatoes
Start by peeling and chopping your two large sweet potatoes into chunks. Place them in a medium pot and cover with water. Bring to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Step 2: Mash or Puree the Sweet Potatoes
Transfer the cooked sweet potatoes to a mixing bowl. Use a hand mixer or stand mixer to mash them until smooth and creamy. You want no lumps for the creamiest filling possible.
Step 3: Mix the Filling Ingredients
Add the granulated sugar, melted unsalted butter, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix everything together until well combined and smooth.
Step 4: Prepare the Pie Crust
Roll out your pre-made pie crust into the 9-inch pie dish. Press it gently into the sides and bottom, trimming any excess crust hanging over the edges.
Step 5: Pour and Bake
Pour the sweet potato filling into the prepared pie crust, spreading it evenly. Bake the pie in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Step 6: Cool and Serve
Allow the pie to cool completely on a wire rack. This helps the filling to firm up for cleaner slices. Serve it as is or with a dollop of whipped cream or vanilla ice cream.
Seasonal Serving Ideas
- Top with freshly whipped cream and a sprinkle of cinnamon for a classic finish.
- Add a scoop of vanilla ice cream for a cool, creamy contrast to the warm pie.
- Serve alongside a warm cup of spiced chai or coffee for a cozy autumn pairing.
- Garnish with toasted pecans or walnuts for some crunch and nutty flavor.
- For a festive touch, drizzle warm caramel sauce over each slice.
Notes on Ingredients
The key to a great Sweet Potato Pie lies in the quality and preparation of your sweet potatoes. Choose firm, fresh sweet potatoes with bright orange flesh for the sweetest, creamiest pie filling. Boiling the sweet potatoes until tender ensures they mash smoothly, but if you prefer, roasting them can deepen their flavor. In fact, if you’re interested in other sweet potato recipes, you might enjoy the Roasted Sweet Potato And Kale Bowl for a savory twist.
For the butter, using unsalted melted butter allows you to control the saltiness in the recipe. If you want a richer texture, you could experiment with browned butter, similar to the technique in this Browned Butter Mashed Sweet Potatoes recipe.
Milk adds moisture and creaminess; whole milk works best, but any milk alternative can be used depending on dietary preferences. The eggs are essential for binding the filling, so don’t skip them. Vanilla extract and spices like cinnamon and nutmeg elevate the flavor, so be sure to use fresh, high-quality spices.
Storing, Freezing & Reheating
After baking, allow your Sweet Potato Pie to cool completely before storing. It can be covered tightly with plastic wrap or foil and kept in the refrigerator for up to 4 days.
- Freezing: Wrap the pie securely in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual slices in the microwave for 20-30 seconds or place the whole pie in a 300°F oven for about 15-20 minutes until warmed through.
Proper storage ensures your pie maintains its creamy texture and vibrant flavors.
Frequently Asked Questions
Can I make Sweet Potato Pie without a pre-made crust?
Absolutely! You can make your own pie crust from scratch using flour, butter, salt, and cold water. For a fuss-free option, the pre-made crust works well, but homemade crust adds a personal touch and flaky texture.
What can I substitute for milk in the filling?
If you prefer a dairy-free or plant-based alternative, unsweetened almond milk, oat milk, or coconut milk can be used. Just keep in mind that coconut milk will add a subtle coconut flavor to the pie.
How do I know when the pie is fully baked?
The filling should be set around the edges but slightly jiggly in the center when you gently shake the pie. A knife inserted near the center should come out mostly clean with just a few moist crumbs.
Can I add other spices or flavors?
Definitely! Some people enjoy adding ground ginger, cloves, or allspice for extra warmth. You could also mix in a splash of orange zest or a bit of maple syrup to enhance sweetness and complexity.
Explore More
- Roasted Sweet Potato And Kale Bowl – A savory dish packed with flavor and nutrition.
- Browned Butter Mashed Sweet Potatoes – A rich and flavorful way to enjoy mashed sweet potatoes.
Let’s Eat
There’s nothing quite like a slice of homemade Sweet Potato Pie to bring a smile to the table. The creamy, spiced filling perfectly balances the flaky crust, creating a dessert that’s both nostalgic and timeless. Whether served at a holiday gathering or enjoyed on a quiet evening, this pie will quickly become one of your favorites. Grab a fork, maybe a scoop of vanilla ice cream, and dig into this delicious, comforting treat that celebrates the humble sweet potato in the best way possible. Happy baking!
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Sweet Potato Pie
Ingredients
Equipment
Method
- Peel and chop two large sweet potatoes into chunks. Place them in a medium pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Transfer the cooked sweet potatoes to a mixing bowl. Use a hand mixer or stand mixer to mash them until smooth and creamy with no lumps.
- Add granulated sugar, melted unsalted butter, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
- Roll out the pre-made pie crust into a 9-inch pie dish. Press gently into the sides and bottom, trimming any excess crust.
- Pour the sweet potato filling into the prepared pie crust, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Allow the pie to cool completely on a wire rack to firm up the filling. Serve as is or with whipped cream or vanilla ice cream.
Notes
- Use firm, fresh sweet potatoes with bright orange flesh for the best flavor and texture.
- Try roasting the sweet potatoes instead of boiling for a deeper flavor.
- Store leftover pie covered in the refrigerator for up to 4 days; freeze wrapped securely for up to 2 months.
- Reheat slices in the microwave or warm the whole pie in the oven before serving.
- Experiment with additional spices like ginger, cloves, or orange zest for unique variations.
