Go Back
Classic Sweet Potato Pie Recipe
Emily

Sweet Potato Pie

A classic Southern dessert featuring a creamy, spiced sweet potato filling in a flaky pie crust. Perfect for holidays and family gatherings, this pie delivers comfort and tradition in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 pre-made or homemade pie crust

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • pot for boiling potatoes
  • potato masher or fork
  • Whisk
  • Measuring cups and spoons
  • parchment paper & pie weights (optional)
  • Wire rack

Method
 

  1. 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.
  2. Peel and boil sweet potatoes until fork-tender, 20–30 minutes. Drain, cool slightly, then mash until smooth. Measure 2 cups.
  3. 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.
  4. 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.
  5. Chill for a few hours before slicing if desired. Serve with whipped cream or ice cream.

Notes

For best flavor, bake the pie a day ahead and let it chill overnight — the spices deepen beautifully. Serve with whipped cream or vanilla ice cream. To save time, you can use canned sweet potatoes, but fresh provides the best taste.