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.