Sweet Potato Pie is a timeless Southern dessert that embodies warmth, comfort, and nostalgia. With its silky smooth filling, rich spices, and buttery crust, this pie is a holiday staple that often finds a home on Thanksgiving and Christmas tables. Each slice delivers a balance of natural sweetness from roasted sweet potatoes, cozy spices like cinnamon and nutmeg, and a luscious custard-like texture.
Unlike pumpkin pie, Sweet Potato Pie has a slightly denser, earthier flavor with a natural sweetness that pairs beautifully with warm spices. Whether you’re looking for comforting desserts, easy holiday recipes, or classic Southern pies, this recipe is sure to impress family and guests alike.
Why You’ll Love This Recipe
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A classic Southern dessert that never goes out of style
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Creamy, smooth, and spiced just right
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Perfect for Thanksgiving, Christmas, or Sunday dinners
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Easy to prepare with simple pantry ingredients
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Family-friendly, crowd-pleasing, and freezer-friendly
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Delicious served warm, chilled, or topped with whipped cream
Ingredient Breakdown
Sweet Potatoes: The star ingredient, providing natural sweetness, moisture, and a velvety texture. Roasting or boiling softens them for the perfect mash.
Granulated Sugar: Adds sweetness and balances the natural earthy flavor of the sweet potatoes.
Brown Sugar: Deepens the flavor with a hint of molasses, adding warmth and richness.
Vanilla Extract: Enhances all the flavors and provides a subtle sweetness.
Cinnamon: Brings warmth and spice to the filling.
Nutmeg: Adds a subtle nutty spice that pairs beautifully with sweet potatoes.
Ginger (Optional): Provides a slight zing for extra depth of flavor.
Salt: Balances the sweetness and brings out the flavors of the spices.
Eggs: Help bind the filling, giving it structure and a custard-like texture.
Heavy Cream & Whole Milk: Create a creamy, smooth filling with richness.
Unsalted Butter: Adds a silky finish and richness to the pie.
Pie Crust: Whether store-bought or homemade, this is the buttery base that holds it all together.
Pro Tips
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Roast the sweet potatoes instead of boiling for even deeper flavor and natural caramelization.
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Blind bake the crust to avoid a soggy bottom and ensure crisp edges.
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Don’t overbake—the center should be set but slightly jiggly; it will firm as it cools.
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Cool the pie completely before slicing for clean, even cuts.
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Use fresh nutmeg if possible for maximum flavor.
Ingredient Swaps or Variations
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Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream and milk.
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Crust Variation: Swap pie crust for a graham cracker or gingersnap crust for a twist.
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Spices: Add allspice or cloves for extra warmth.
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Sugar Alternatives: Use maple syrup or honey for a naturally sweetened version.
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Mini Pies: Make individual portions using a muffin tin for party-friendly servings.
Serving Suggestions
Sweet Potato Pie shines as the centerpiece of any dessert table. Serve slices with freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Pair with hot coffee, spiced chai, or even a glass of sweet dessert. For the holidays, serve alongside classics like pecan pie and apple pie for a festive spread.
Make Ahead + Storage Tips
This pie is a perfect make-ahead dessert. Bake it a day before serving and store it in the refrigerator, covered loosely with plastic wrap. It will keep well for up to 4 days. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil; it can be frozen for up to 2 months. Thaw overnight in the fridge before serving. Reheat slices in the oven or microwave if you prefer serving warm.
Cultural or Historical Notes
Sweet Potato Pie has deep roots in African American and Southern culinary traditions. While pumpkin pie became a staple in Northern states, sweet potatoes—native to the South—were more readily available and became the star of this creamy, spiced dessert. Today, Sweet Potato Pie remains a beloved dish across generations, often passed down through family recipes and enjoyed at gatherings year after year.
Frequently Asked Questions (FAQ)
1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams can work, but fresh sweet potatoes give the best flavor and texture.
2. Why is my pie filling runny?
The pie may have been underbaked or not cooled fully. Be sure to bake until the center is set and allow time to cool completely.
3. Can I make this pie ahead of time?
Yes! In fact, the flavor improves as it rests. Bake it a day ahead, chill, and serve when ready.
4. Do I have to blind bake the crust?
It’s optional, but blind baking helps keep the crust crisp and prevents sogginess.
5. Can I freeze Sweet Potato Pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Sweet Potato Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish. If using homemade, roll and fit it into the dish. Blind bake with parchment and pie weights for 10–12 minutes if desired. Remove weights and let cool.
- Peel and boil sweet potatoes until fork-tender, 20–30 minutes. Drain, cool slightly, then mash until smooth. Measure 2 cups.
- In a large bowl, mix mashed sweet potatoes with both sugars, vanilla, cinnamon, nutmeg, ginger, and salt. Stir in eggs, then add cream, milk, and melted butter. Mix until smooth and creamy.
- Pour filling into pre-baked crust. Bake 45–55 minutes, until filling is set and a knife inserted in center comes out clean. Let cool on wire rack.
- Chill for a few hours before slicing if desired. Serve with whipped cream or ice cream.