Sweet Potato Pie is a beloved dessert that captures the essence of fall and Southern comfort food. With its velvety, spiced filling made from sweet potatoes, sugar, and warm spices, this pie is both comforting and indulgent. Its creamy texture, balanced with a hint of cinnamon, nutmeg, and vanilla, creates a perfectly sweet and flavorful treat that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re serving it for Thanksgiving, a family gathering, or just as a cozy treat, Sweet Potato Pie is sure to be a hit.
The key to making an unforgettable Sweet Potato Pie is using the best sweet potatoes, which should be soft, smooth, and naturally sweet. After boiling or roasting the sweet potatoes, they are mashed and blended with eggs, sugar, and spices, resulting in a smooth, thick filling. The addition of vanilla extract adds depth, while cinnamon and nutmeg provide a warming, aromatic flavor that makes this pie so comforting. The filling is poured into a buttery, flaky pie crust and baked until golden, with the flavors melding together perfectly as it cools.
Sweet Potato Pie is often compared to pumpkin pie, but it has a denser, creamier texture and a slightly richer flavor. The natural sweetness of the sweet potatoes shines through in every bite, while the spices provide a gentle warmth that’s not too overpowering. A sprinkle of brown sugar or a few pecans on top can add a bit of crunch, creating a delightful contrast with the smooth filling.
This dessert is not just delicious but also incredibly versatile. It pairs perfectly with other fall desserts, such as apple pie or pecan pie, and can be served with a variety of toppings like whipped cream, toasted marshmallows, or caramel sauce. For those looking to make a healthier version, the pie can be adapted with less sugar or a gluten-free crust without compromising its delicious flavor.
Sweet Potato Pie is a classic dessert that is perfect for any occasion. Whether you’re enjoying a cozy night at home or sharing it at a holiday meal, this pie brings warmth, comfort, and joy with every bite.
Ingredients
- 2 sweet potatoes large peeled and cubed
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar white sugar
- 1/2 cup brown sugar packed
- 1/2 cup milk
- 2 eggs large, beaten
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg ground
- 1 teaspoon vanilla extract
- 1 pie crust deep dish, unbaked
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a pot of water for 15 minutes or until they are fork-tender. Drain and mash them until smooth.
- In a bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, milk, eggs, cinnamon, nutmeg, and vanilla extract. Mix until well combined.
- Pour the sweet potato mixture into the unbaked pie crust.
- Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
- Allow the pie to cool on a wire rack before serving.
This is too sweet for me. Also 1/2 cup milk felt like not enough; my mixture was thick like mashed potatoes, so I added a splash more and baked it anyway.
Totally get it—there’s a lot of sugar in this one. Next time maybe cut the granulated or brown sugar in half (or use less brown if you want it less caramel-y).
This pie was amazing! Sweet potatoes are the best. Totally doing it again!
I’m so glad you loved it! Sweet potato pie is such a treat. I can’t wait to try it myself!
Really? I thought sweet potatoes were just for casseroles. Not sure about pie…
Made this last weekend and it turned out super smooth and cozy. The cinnamon + nutmeg combo tastes like Thanksgiving without all the hassle. I baked mine right at 58 minutes and it was perfect.
I didn’t have nutmeg, so I used ginger. It turned out fine but not sure that’s how it’s sposed to be!
I added some pecans on top and it was a hit at the family gathering! Thanks for the great recipe!
Sounds delicious! I might try adding pecans too next time. Thanks for sharing your experience!
I followed the steps but my mash had some lumps—maybe I didn’t cook them long enough? Also the custard part seemed a little watery before baking. It set eventually, but texture wasn’t as silky as I hoped.
I tried this recipe but it turned out too sweet for my taste. Maybe less sugar next time?
Why do people like sweet potatos?! They’re not even sweet like fruits. 🤷♂️
Sweet potatoes and pies? My grandma used to make this! Takes me back! ❤️
That sounds amazing! Sweet potato pie is the best, and it’s so comforting. Your grandma must have been a great cook! 😊
Never tried it… sounds weird to me. Do sweet potatoes really belong in pie? 🤔
Honestly, 350°F for 55-60 min felt a little short to me. The center wasn’t fully set on my first try (maybe my potatoes were larger). I ended up baking longer and it fixed it. Still tasty though!
OMG! This is the best pie I have ever made! It was super easy and turned out perfect!!! 😍😍
Sweet potato pie? Really? Who says that’s a dessert? I just don’t get it.
Sweet potato pie is definitely a dessert! It’s got that sweet and creamy flavor that makes it perfect for after a meal. You just haven’t tried it the right way yet!
Delicious! But next time I’m gonna try adding chocolate chips!
I don’t know… seems too sweet for my taste. Maybe cut down the sugar next time?
Just wow! This is my new fave dessert! Can’t believe how simple it was!
This pie is absolutely delicious! The sweet potatoes give it such a nice flavor. Will definitely make it again!
This turned out so cozy and flavorful! I baked it 58 minutes and the center set perfectly—would definitely make again for the holidays.
Made this last night—super comforting. The cinnamon and nutmeg smell amazing while it bakes. Mine took closer to 60 minutes, but the center was perfect when I checked. Would definitely make again!
This pie is absolutely delicious! I made it for Thanksgiving and everyone loved it. Will definitely be making it again!
I was a little worried because the pie crust is unbaked, but it actually set nicely. Next time I might bake it 5 minutes longer if I want it a bit firmer in the center.
This pie was amazing! The flavors blend so well together. Definitely making it for Thanksgiving!
Ugh, it was a sticky mess. I don’t think I did it right. 😩
My sweet potatoes were large (and I cut them huge). I boiled them 15 min and they were still a little firm, so I mashed with lumps. Still edible, but texture not ideal.
Made this last night and it’s seriously cozy. The nutmeg + cinnamon combo tastes like fall in a slice. Mine needed like 62 minutes though—ovens vary, I guess.
Yes!! That cinnamon + nutmeg combo really does taste like fall. And 62 minutes sounds totally plausible—pies can be moody depending on the oven and how thick your crust is.
It’s alright. Just a lil’ too sweet for my taste. Next time, I might cut down the sugar a bit.
I get that! If you cut the sugar, maybe try adding a dash of salt to balance it. It’s all about finding your perfect flavor!
Mine was a little too wet/soft in the middle. I think I underbaked by like 5 minutes—next time I’ll go closer to 60 and check earlier with a toothpick.
This pie is so good! Swapped brown sugar for maple syrup and it was delish!
Could you really call this “pie” if the crust is unbaked? Mine got a little soggy on the bottom. Maybe I’ll par-bake next time.
Totally hear you—unbaked crust can get soggy, especially with a wetter filling. Par-baking the shell for like 8–10 minutes (then adding the filling) usually helps a lot. Also make sure your sweet potatoes are well drained after boiling.
Easy to follow! Was a big hit at dinner. I will recommend it to my friends!
Soo delicious! My family loved it, even the kids! Thanks for the recipe!
Really? I found it a bit too sweet for my taste. Did you cut down the sugar?
I’m so glad to hear that! It’s always a win when the kids enjoy it too! 😊
Confused about boiling sweet potatoes. I’m used to baking them. Does this really make a difference?
Yummy! But were the sweet potatos supposed to be white??? Mine were orange and it tastes fine. Just curious.
So easy. Tastes amazing!
Not gonna lie, the sweetness was a bit much for me—especially with both white and brown sugar. Still good though, just next time I’ll cut back the sugar.
Not gonna lie, 350°F for nearly an hour felt long, but the texture was worth it. The mash was smooth—important step. Mine came out slightly less sweet than I expected though.
Not enough sugar! I added an extra cup and it still wasn’t sweet enough for my taste.
Pretty solid recipe! I was worried about the cook time since my pie crust got a bit too brown around minute 45, so I tented it with foil. Still delicious.
Sweet potato pie? Y’all must be kidding. Pumpkin is way better. This is not even pie, it’s like mush!
I tried it but the pie came out too sweet for my taste. Maybe less sugar next time?
50/50 on this. The crust got kinda soggy on the bottom for me, even though I baked it the full time. Flavor is good, but I’d blind-bake next time.
Not gonna lie, 1 cup white sugar feels like a lot with sweet potatoes. Mine turned out a bit too sweet for me, so next time I’ll cut it down (maybe half). Still edible, just not my favorite.
Soo gooood! I’m not even a sweet potato fan and I devoured this!
This is good, but I found it a little too sweet for my family. If I make it again I’ll cut the white sugar down and keep the brown sugar.
Totally makes sense—sweet potato pie can swing pretty sweet depending on the sugars. Cutting the white sugar and keeping the brown sounds like a great adjustment!
I dunno, I’d worry if you cut too much sugar the eggs won’t set right? Maybe try adding a pinch more cinnamon or a splash more milk instead of changing the sugar a lot.
Pretty good, but a bit too sweet for my tastes. I might cut back on the sugar next time.
Sweet? I thought it was perf! But maybe I have a sweet tooth lol.
I totally get what you mean! I think I’m gonna try using only brown sugar next time. It’s less sweet and adds a nice flavor.
Meh.
I followed the recipe pretty much exactly, but mine was a little runny in the middle at 55 min. I ended up baking it another 10 and then it was great.
That sounds like you nailed it! Runny middle at 55 min happens—sweet potato pies often need that extra bake time to fully set. Glad your extra 10 minutes fixed it.
I used canned sweet potatoes because I was lazy and it still worked. Texture was smoother than expected. Would recommend adding a pinch of salt—mine tasted slightly flat otherwise.
This is easy, but I think it tastes better with more spices? Just my opinion.
I totally agree! A pinch more cinnamon would really elevate the flavors. Maybe even some ginger?
I think it’s perfect as is! Adding spices might overpower the sweet potatoes. Just my 2 cents.
So easy! Even my kids helped with this one. Got a thumbs up from everyone at home.
Can I use almond milk instead? I’m lactose intolerant… need help!
Recipe is good, but mine came out a bit runny. How do I fix that next time?
I followed the steps but my pie cracked a bit on top. Still tasted great, just didn’t look perfect. Next time I’ll cool it longer before slicing.
Too much sugar! My dentist is gonna love this. Why do people add both white and brown sugar?
I tried this with a whole sweet potato instead of 2, and it turned out pretty good! 😜
Not for me. The texture was kinda weird. I prefer pumpkin pie. This one just didn’t hit the spot.
It’s okay. Just tasted like sweet mush to me. Maybe I didn’t mash them enough?
Way too sweet for me, even with the spices. I’ll cut the granulated sugar next time and use more brown sugar for depth.
This turned out so cozy and sweet—exactly like a fall dessert should be. I baked it until the center was set and it sliced beautifully after cooling.
Yum! My grandma used to make something like this. Brings back good memories. ❤️
The instructions are clear, but I think 350°F is kind of low for a deep-dish crust. It might need longer where I live (higher altitude).
Nah 350 is fine. I always bake at 350 and mine is perfect, like 55 min every time. Maybe your oven runs hot? Deep dish just means it’s thicker, not hotter. Also I boil the sweet potatoes like 10 minutes only lol.
I get what you mean—350°F feels gentle for deep-dish. Where I am, I end up giving it closer to 65–75 minutes and checking the center with a thermometer. If it’s higher altitude, definitely add time instead of cranking the temp too much.
I don’t know… sweet potatoes in a pie? Seems weird to me. I might stick to pumpkin.
Made this for Thanksgiving and it disappeared fast. Super cozy flavor—cinnamon + nutmeg are perfect. I cooled it a lot and the slices held together nicely.
Sweet potatoes are actually good for you, right? This pie must be healthy then!
Absolutely, sweet potatoes are packed with vitamins! This pie sounds not only delicious but a great way to have a treat without too much guilt!
Healthy? I dunno about that… I mean, there’s a lot of sugar in it. Can’t be too good for ya. I thought sweet potatoes were supposed to be healthy without all this stuff.
Soo good! Just right amount of spice! Thank you for sharing this recipe!!
Honestly I don’t get it—sweet potato pie sounds weird to me. I tried it anyway and it tasted like Thanksgiving in a pie shell. My family loved it, so I guess I was wrong 😅
idk i still think it’s kinda odd lol. Thanksgiving in pie shell sounds like marketing. I’d rather just eat sweet potato with butter and call it a day… but if eggs hold together then maybe it’s not bad.
Haha I get what you mean at first—sweet + pie can sound like it shouldn’t work. But the cinnamon/nutmeg really makes it feel like classic dessert season. Glad you gave it a shot! 😄
Quick easy recipe! Will make again for sure. Just got a little messy! 😂
I followed it exactly and it still came out kind of eggy? Like the filling didn’t fully emulsify. Maybe I whisked the eggs too little?
I followed the steps but mine was a little grainy. I think my sweet potatoes weren’t mashed fine enough. Next time I’ll mash longer or add a splash more milk.
That makes sense—grainy pie usually means the mash still had some lumps. I usually mash while they’re still warm and then mix a little longer until it’s silky. A splash more milk can definitely help too.
Not the best recipe I’ve seen. My pie was kinda watery… maybe I added too much milk?
Ok this is great but I totally messed up step 2 and overcooked them lol. Still edible, but the texture was softer than pie should be. Lesson learned.
Honestly, that happens! If step 2 went long or the potatoes got too soft before mashing, it can definitely make the pie texture more mushy than set. Next time maybe boil just until fork-tender and mash firmly but not for ages. Still sounds like you learned fast—nice save 😂
Nah. Don’t recommend. My husband took one bite and said ‘what’s this?’ Not worth the calories.
Where’s the actual recipe? This seems incomplete. What happened to the spices?!
Pie crust is hard. I tried premade one and it worked fine. Thx for the recipe!
I don’t get why people like sweet potato pie. It’s just… weird. Not for me.
I’m not sure about sweet potatoes in a pie. Isn’t it meant for pumpkins? 🤔
Made this last weekend and it turned out super creamy. I used dark brown sugar and the spice balance with cinnamon/nutmeg was perfect. Cooling for the full time really helped it set.
I tried it but mine didn’t set right and tasted a bit too “eggy” for me. Maybe I underbaked or my sweet potatoes were too watery? Still kinda good though.
Yes! The cooling step really is the secret—mine used to be runny until I waited longer. Dark brown sugar sounds like it would make it even richer. 😋
This pie is a game-changer! So delicious and perfect for the holidays! My family loved it!
Y’all, this pie made my vegan friends mad when I served it. They didn’t know it was sweet potatoes! 😂
The pie crust base—mine browned too fast. I should’ve covered the edges with foil earlier. Flavor is still good but the crust got a little too dark.
Wot? You don’t mash the sweet potatoes before? Seems fishy… but I took the risk and it turned out okay.
My pie crust browned too fast on the edges. I should’ve used foil sooner. Still tasted great though!
Ahh yeah—sweet pies can brown quick. Foil/ pie shield sooner helps a ton, and I usually cover the edges halfway through (or as soon as they go golden). Glad it still tasted great though!
Super easy and comforting. My kitchen smelled amazing while it baked. I used regular milk instead of dairy-free and it still worked!
That’s great to hear! I love when it’s still rich and comforting even with regular milk—definitely going to try it that way next time.
I don’t know if it was just me, but the pie turned out too sweet. I might skip the brown sugar next time.
Not convinced about the pie crust part. “Unbaked” sounded risky, but I tried it anyway. It worked, but I think I’ll pre-bake the crust next time so it stays a bit more crisp. Flavor was solid.
I tried this recipe but it didn’t turn out right. The sweet potatoes were still grainy. Maybe I didn’t mash them well enough?
I think I did something wrong. My pie turned out too soggy and not sweet enough. Not sure if I’ll try again.
Made it for my family, they couldn’t believe it was sweet potatoes! Will definitely make this again!
That’s awesome! I’m glad your family enjoyed it. Sweet potatoes are so underrated in desserts!
Looks good but 350F for 55-60 min seems too short for a deep dish. I’d probably add time and tent with foil so the crust doesn’t brown too fast.
Good point! I also felt 55–60 min is a little quick for a deep-dish. I usually tent with foil after it starts browning—might be the move here.
Hmm mine be 350F 55 min and came out fine lol. Deep dish dont always mean longer tho. If you got a thicker crust maybe yes with foil.
I used almond milk instead of regular. Wasn’t sure if it would work but it turned out great!
Followed the recipe but my crust burnt. I guess my oven’s too strong?
Yum! I was worried it would taste like baby food, but it’s surprisingly good!
I’m so glad you enjoyed it! It’s a great alternative to pumpkin pie, right?
This is honestly the best sweet potato pie I’ve tried. Simple ingredients, and it tastes like it took way more effort than it did.
Umm… I don’t know. The eggs make it set like custard, which is nice, but I feel like the pie needed more salt? Maybe my palate is weird.
I get what you mean—sweet potato pies can taste a little flat without enough salt. This recipe has no salt listed (only what’s in butter/crust). I’d try adding 1/4 tsp salt to the filling next time and see if it brightens the sweetness and spices.
Tbh I don’t think it needs salt, it’s sweet potato… but maybe if you used low-salt butter or something? Also I’d bet the custard set is from the eggs like you said. I always just sprinkle a little on top lol.
This pie was a hit at our Thanksgiving dinner! So creamy and delicious! Love it!
I’m glad to hear it was a hit! This pie is definitely a crowd-pleaser! 😋
10/10. Seriously. Everyone asked for the recipe and I just sent them this. I let it cool longer and it slice better.
Hmm, not sure about this. It was too sweet for my taste. Maybe less sugar next time?
Sweetness is part of the charm! But adding less sugar is an idea. Sweet potatoes are already kinda sweet, right?
I totally get that! It can be really sweet. Maybe try using less sugar or even honey next time. Either way, I love sweet potato pie!
So easy to make! My family devoured it in no time. Definitely saving this recipe!
I’m so glad your family loved it! Sweet potato pie is such a crowd-pleaser. What did you serve it with?
Looks easy but I wonder if it tastes good. Sweet potatoes in pie? Really?
Sweet potato pie is good but this recipe is a bit too sweet for my taste. Next time I’ll cut the white sugar a little. Also, my pie crust browned fast—wish it mentioned shielding the edges.
Hmm I love it sweet 😅 maybe your sweet potatoes were more sweet than mine. But good point about the crust—mine browned fast too, I shoulda shielded it. Next time I’ll cover the edges after 20-25 min.
Totally agree on the sweetness—1 cup white sugar is a lot. I’ve started using 3/4 cup total sugar and it’s way better for me. Also yeah, crust edges usually need foil pretty early.
Made this for my potluck, everybody raved about it! I’m now the sweet potato pie queen!
So easy! The instructions are clear and the kitchen smelled amazing. I’ll totally make again. 10/10!
Nice! I tried a similar pie once but I think my oven was too hot. Did you mash the sweet potatoes while they were still warm? Mine got lumpy lol.
Totally agree—this one smells incredible while it bakes 😄 I did mine with a little extra nutmeg and it turned out so smooth.
I made this for Thanksgiving and everyone loved it! Can’t believe how easy it is to make!
My sweet potatoes took longer to become fork-tender than 15 minutes. Also I accidentally used vanilla bean paste instead of vanilla extract and it was fine, but I’d recommend following the steps exactly.
Easy and delicious! I used canned sweet potatoes once and it wasn’t as good, so fresh is definitely better. Great recipe either way.
Yes! Fresh sweet potatoes make such a difference—canned ones always seem a bit watery/sweet in a weird way. Glad you loved it!
My pie cracked on top even though I baked it to 55 minutes. Tasted good, but the presentation was sad. Maybe I overmixed the eggs?
This pie is absolutely delicious! I made it for Thanksgiving and everyone loved it! Will definitely make again.
This pie was amazing! The sweet potatoes made it so flavorful. My family loved it.
I can’t believe how good this sounds! I’m definitely trying it. Sweet potatoes in pie? Genius!
I followed the recipe but it turned out too sweet for my taste. Maybe reduce the sugar next time?
I was skeptical at first, but this sweet potato pie tasted amazing! not too sweet and just right.
Not sure about the amount of milk? Mine turned out thick and almost fudgy—still edible but not like a classic pie texture. Maybe my sweet potatoes were drier.
Sweet potatoes? Thought they was just for sides at Thanksgiving! Did not expect this to be so good!
This pie is the best, it tastes like fall! Awesome flavors!
I followed it exactly and mine didn’t set right away. After cooling longer it finally firmed up, so don’t rush the cooling step.
Thanks for the tip! I definitely think people skip that cooling step. Mine always needs a longer chill after baking too—otherwise it’s super soft. Appreciate you saying to not rush it.
This turned out so creamy and cozy! I baked it 58 minutes and it set perfectly. Sweet spot on the cinnamon/nutmeg too—great holiday vibe.
Not gonna lie, the amounts are a little all over the place (why 1 cup sugar plus brown sugar? lol). But the filling came out sweet and creamy, so I’m not mad.
Made this last weekend—so cozy and actually tastes like a real pie, not just “sweet potato-ish.” I baked mine closer to 60 min and it set perfectly after cooling.
Not bad, but I found it a tad too sweet for my taste. I’d cut the white sugar by like 1/4 cup next time or add a pinch more cinnamon.
This pie is AMAZING! I made it for Thanksgiving and everyone loved it!
Really? I tried making it, but it turned out too sweet. Maybe I used too much sugar?
So glad to hear that! Sweet potato pie is a family favorite in our house too! 🥧
Sweet potato in pie? Sounds weird but it actually tastes good! Who knew! Gonna make it again!
My sweet potatoes took longer than 15 minutes to get fork-tender, so I just kept boiling. Still turned out great once I mashed them smooth.
I followed it exactly and it came out dense, not creamy. Maybe my sweet potatoes weren’t mashed smooth enough? Also I accidentally used whole milk and it felt kinda heavy, not sure though.
Easy and tasty. 10/10
Welp… mine came out kinda grainy even tho i mashed. maybe i didnt boil long enough? Also 1/2 cup butter feels like a lot? Still ate it tho, just not pretty lol
That grainy texture is usually under-boiled sweet potatoes or not mashing long enough—15 minutes can be a bit short depending on cube size. I usually boil until they completely break apart when you press them, then mash extra smooth (sometimes I’ll add a splash more milk).
Half cup butter DOES sound like a lot tbh 😅 I’d try cutting to like 1/4 cup next time, or maybe melted butter just mixes weird. Still, your knife test probably kept it edible lol. How long did you boil them?
This pie was amazing! A perfect blend of flavors and so easy to make!
Why do we need butter? Isn’t sweet potato fatt enough? I bet it would be just fine without it.
I followed the recipe exactly but my pie was a mushy mess. What did I do wrong?
This is giving “diet pie” vibes. Why so much sugar?? Also nutmeg always scares me lol.
I followed the steps but my pie cracked on top… not a big deal, but I’m wondering if I overbaked it or if the eggs were too cold. Any tips?
Tasty, but a bit too much cinnamon for my taste. I might reduce it next time.
Sweet potato pie? What a funny idea lol 😄 I mean, I guess it was okay.
I dunno, sounds weird. Sweet potatoes in a pie? That’s just wrong, lol.
I actually love sweet potato pie! It’s so much better than pumpkin pie. 😊
Yum!
Right?! This sounds so cozy—sweet potatoes + cinnamon is always a win 😋
I’m gonna try it but 350°F for 60 min seems kinda long… does it burn the crust? Maybe cover it with foil?
My family asked for seconds 😅. I mashed the sweet potatoes a little chunky on purpose and it added texture.
Sweet potatoes boiled for 15 min… mine took longer, like 25, so don’t trust the timer blindly. Otherwise the filling was smooth and tasty.
Made this last weekend—so cozy and not overly sweet. The nutmeg really carries the flavor. I baked mine closer to 60 min and it came out perfectly set.
Yes!! 60 min is exactly where mine usually lands too. The nutmeg is doing the heavy lifting—so warm and cozy. Glad you got a perfect set 😄
I followed it exactly, but my center was a little soft even after 60 minutes. Maybe my sweet potatoes were larger? Next time I’ll bake longer or check temperature.
That makes sense—if your sweet potatoes were bigger/thicker chunks, they’d take longer to cook through and set. I’d also check your oven temp with an oven thermometer (sometimes 350°F runs cool). Next time, try going a bit longer than 60 min, or cover with foil if the top browns too fast.
I love sweet potato pie but I’m skeptical about using 1 whole cup granulated sugar + brown sugar—seems like a sugar bomb. Still, it was tasty.
I’m not sure I’d trust that much sugar either 😅 Mine came out super sweet even with less. Next time I’d try cutting the granulated down and keeping some brown sugar for flavor. Sweet potato pie should be sweet, not candy.
Totally get your skepticism—1 cup total sugar plus brown sugar does sound like a lot. But sweet potatoes are naturally sweet, so I think the sugar-to-spice ratio works out in a way you can’t tell until it bakes. Glad it still tasted good!
Simply amazing! Best sweet potato pie I’ve ever had! ⭐️⭐️⭐️⭐️⭐️
I’m so glad you loved it! Sweet potato pie is such a classic, and this recipe is the best for a reason!
I’m skeptical about using only milk and no cream, but wow it worked. It’s more light than I expected, in a good way.
Same! I was like “where’s the cream at?” 😅 But the texture really is lighter—still creamy just not heavy. Glad it worked for you!
Milk only?? i dont know… i feel like it gonna be kinda watery, but maybe sweet potatoes carry it. did u use whole milk or what
Pretty good! I used a store-bought deep dish crust and it was easy. Next time I might reduce the cinnamon just a hair because it felt a little strong for me.
Thanks! I like it when the cinnamon is noticeable, but totally get that it can be a bit much. Next time I’ll probably cut it to 1/4–3/8 tsp and see—your idea sounds spot on.
Deep dish crust makes sense, but I’m confused—this recipe only uses 1/2 tsp cinnamon. If it felt strong, maybe your nutmeg was heavier or your cinnamon was extra potent? Still, cool tip for adjusting.
I tried to make it but burnt the crust. Can I just buy a pie next time? 😂
Don’t worry about it! Sometimes buying a pie is just easier. 😂
But you miss out on the homemade taste! Keep trying!
I made this exactly as written and it came out super smooth and cozy. The cinnamon + nutmeg combo is perfect—my whole kitchen smelled like fall. Will definitely bake again.
Yes!! That cinnamon + nutmeg smell is EVERYTHING. I’m craving a slice right now—thanks for confirming it comes out smooth when made exactly as written.
Huh, I tried sweet potato pie once and mine was kinda grainy, so I’m skeptical. Did you mash with a fork or like use a blender? Also 55-60 min seems long… unless I underbaked? Either way sounds cozy 😅
Sweet potato is an underrated flavor. This recipe nailed it! 💖
Totally agree! Sweet potato in desserts is so underrated! Can’t believe more people don’t try it! 🥰
I used a store-bought pie crust and it got a little too brown around the edges. I should’ve covered it with foil earlier. Still delicious though.
Maybe I’m wrong but I think 350°F is too low/too high? Mine always browns fast—next time I’d lower temp or bake for less. Delicious ideas regardless 😅
That browning happens a lot with store-bought crusts—foil earlier is the move. Glad it still tasted great though!
I followed it pretty closely and it came out nice and smooth. I did add a pinch of salt just because I always do, but overall the flavor was spot on. Cooling time really matters too.
Not gonna lie, I was skeptical about using milk and both sugars, but it balanced out nicely. The nutmeg really comes through.
Same here—I was worried the milk + both sugars would make it too sweet or weird, but now I’m convinced. Nutmeg definitely hits in a good way. 😋
Could you just say “bake until it looks done” instead of the knife test? I hate guessing lol. Ended up good though.
Totally get it 😅 “Bake until it looks done” can work, but I’d still suggest a simple visual guide + a time range. Like: bake until the center is set (not jiggly), edges are darker, and the top looks set and slightly cracked. The knife test is just to confirm, not guess—your pie probably nailed it anyway!
5 stars? Nah. Sweet potato is fine but this was more like sweet custard pie than “pie pie.” It’s okay, just not what I expected.
I used evaporated milk instead of regular milk and it came out richer. Also I baked mine about 65 minutes because “clean knife” didn’t happen for me at 60.
5 stars!!!
Honestly, the nutmeg + cinnamon combo is perfect. The filling is creamy and smooth. Will be making again for Thanksgiving.
Weirdly, I think I overcooked mine because the center came out more like a casserole than pie. Flavor was good, but texture wasn’t right. Maybe my oven runs hot.
Happened to me too 😅 I thought I was overcooking, but mine was actually under-mashed—so it baked weird? Since yours came out more like casserole, maybe the sweet potatoes were too watery from boiling or the oven runs hot like you said. Try baking a little less, and mash extra smooth after draining.
That definitely sounds like an oven-temp or bake-time issue. 55–60 min can turn it from pie-y to casserole-y. Next time, try starting checking at ~45–50 min and pull it when the center is just set (it’ll firm more as it cools). Also, covering the edges with foil can help if your top is browning fast.
I’m skeptical about boiling then mashing—seems like it could be watery. Also 55-60 min feels short for a deep dish crust, but I’ll try it once.
Pretty good, but I think my pie needed a little longer than 60 minutes. The center was still a bit soft, so I probably went closer to 70. Flavor is still really nice though.
Flavor is great, but 55-60 minutes feels vague. Mine was still jiggly at 55, so I went to about 65. Just watch the center!
Good flavor, but mine was a bit too sweet even with the ratios as written. Next time I’ll probably cut the white sugar slightly. Still tasty though!
I had the same issue—my pie came out really sweet too. I cut the granulated sugar by like 1/4 cup the next time and it was way better. Might also be the sweetness of the sweet potatoes themselves.
Really good flavor! I did add a pinch more cinnamon because I like it bold. Texture was smooth after mashing thoroughly.
I was skeptical about using both sugars, but wow. The flavor is balanced and not overly sweet. Next time I’ll add a pinch of salt because I like things pop a bit more.
I’m still not convinced about the 1 cup sugar part 😅 I think it might be too sweet depending on the sweet potatoes. But if you say it’s balanced, I’ll try it—maybe I’ll cut the granulated by like 1/4 cup.
Yes!! I had the same worry, but the combo is what makes it taste “round” instead of candy-sweet. A pinch of salt is such a good call—totally wakes up the spices.
Pretty good, but mine was a bit too sweet for my taste. Next time I’ll cut the granulated sugar a little or add a pinch more cinnamon to balance it. Still tasted like proper comfort food.
I followed it pretty much exactly but mine took like 70 minutes—probably my oven. Still tasted amazing though. Next time I’ll cover the crust with foil to prevent over-browning.
Hmm mine didn’t take that long… I think the sweet potatoes might’ve been smaller? 55-60 sounds right. But if yours tasted amazing, I guess your oven just runs slow. 😅
Nice! 70 minutes makes sense if the oven runs hot/cold. Covering the crust with foil next time is a great call—pie crusts brown fast at 350°F.
This recipe is pretty easy, but I don’t understand why it needs milk AND butter AND eggs. It’s like a lot of wet stuff. I guess it works because it came out custardy.
I get what you mean about all the wet stuff 😅 but butter + milk + eggs are basically doing different jobs here—eggs set the custard, milk keeps it silky, and butter adds richness. Since sweet potatoes are starchy, the combo helps it bake up smooth instead of dense. Glad yours came out custardy!
This tastes like fall in a slice. The vanilla + nutmeg combo is legit. I’ll be making it again for sure.