There’s something magical about a slice of Sweet Potato Pie—its velvety, spiced filling and buttery crust create a harmony of flavors that feels like a warm hug. Packed with natural sweetness and a hint of cinnamon, this pie is a celebration of comfort and tradition, perfect for any occasion. In just 15 minutes of prep, you’ll be on your way to a dessert that’s as nourishing as it is indulgent.
After baking for 1 hour and 40 minutes, the pie emerges with a golden crust and a luscious, creamy center that melts in your mouth. Let it cool for an hour, and you’ll be rewarded with a dessert that’s rich in Vitamin A and bursting with autumnal warmth. Every bite is a reminder of why this classic American treat never goes out of style.
Sweet Potato Pie Ingredients
- Pie Filling:
- ▢ 1 ½ pounds Sweet Potatoes (with skins on, or peeled and cut into pieces for faster cooking)
- ▢ ½ cup butter (softened; substitute with margarine if preferred)
- ▢ ½ cup white sugar
- ▢ ½ cup brown sugar
- ▢ ½ cup milk (any variety, including plant-based alternatives)
- ▢ 2 large eggs
- ▢ 1 teaspoon ground cinnamon
- ▢ ½ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground cloves
- ▢ ¼ teaspoon ground ginger
- ▢ 1 teaspoon vanilla extract
- ▢ 1 unbaked pie crust (9-inch; store-bought or homemade)
- Optional Whipped Topping:
- ▢ 2 cups heavy cream (or whipped topping substitute)
- ▢ 2 Tablespoons powdered sugar
- ▢ 2 teaspoons vanilla extract
Step-by-Step Instructions
- Cook the Sweet Potatoes: Fill a large pot with water and add the whole sweet potatoes (or cut into pieces for faster cooking). Ensure they are fully submerged. Bring to a boil and cook for 40-50 minutes (or 15-20 minutes if cut) until tender when pierced with a fork. (Alternatively, use an Instant Pot for quicker cooking.)
- Preheat the Oven: Preheat your oven to 350℉.
- Prepare the Sweet Potatoes: Remove the cooked sweet potatoes from the pot and run under cold water. Peel off the skins (they should come off easily). Place the sweet potatoes in a large mixing bowl and roughly smash them with a fork.
- Mix the Filling: Add the softened butter to the sweet potatoes and mix with an electric mixer until well combined. For an extra smooth filling, blend all ingredients in a blender. Add the white sugar, brown sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla extract. Beat on medium speed until the mixture is smooth.
- Assemble the Pie: Pour the filling into the unbaked pie crust, spreading it evenly.
- Bake: Bake in the preheated oven for 55-60 minutes, or until a knife inserted into the center comes out clean.
- Cool: Let the pie cool completely, about 1 hour, before serving.
- Make the Whipped Topping (Optional): In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
- Serve: Slice the pie and top each serving with a dollop of whipped cream. Sprinkle with a dash of cinnamon for extra flavor. Enjoy!
Perfect Pairings: Serving Suggestions for Sweet Potato Pie
Sweet potato pie is a star on its own, but pairing it with the right accompaniments can elevate your dessert experience. Serve it with a generous dollop of homemade whipped cream or a scoop of vanilla ice cream for a classic touch. For a cozy twist, drizzle with caramel sauce or sprinkle with toasted pecans. If you’re feeling adventurous, try a side of spiced apple compote for a delightful contrast of flavors.
Time-Saving Tips for Busy Bakers
Short on time? Try these hacks to speed up the process. Instead of boiling whole sweet potatoes, cut them into chunks to reduce cooking time to just 15-20 minutes. Alternatively, use an Instant Pot to cook them in under 10 minutes. For an even quicker option, swap fresh sweet potatoes for canned sweet potato puree (just make sure it’s unsweetened). Pre-made pie crusts are also a great time-saver without sacrificing flavor!
Storage and Reheating: Keeping Your Pie Fresh
Store leftover sweet potato pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, place a slice in the microwave for 15-20 seconds or warm it in a 300°F oven for 10 minutes. For longer storage, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Recipe Variations to Spice Things Up
Customize your sweet potato pie to suit your taste! Swap out the spices for pumpkin pie spice for a seasonal twist. For a richer filling, replace the milk with evaporated milk or coconut milk. If you prefer a crunchier texture, add chopped pecans or toasted coconut to the filling. For a boozy kick, mix in a splash of bourbon or rum before baking.
Essential Equipment for Pie Perfection
To make this recipe a breeze, ensure you have the right tools on hand. A stand mixer or hand mixer will help you achieve a smooth filling, while a blender can make it extra silky. A 9-inch pie dish is a must, and a pastry brush can help you create a golden crust. Don’t forget a sharp knife or toothpick to test for doneness!
Sweet Potato Pie
Ingredients
Pie Filling
- 1 ½ pounds Sweet Potatoes, with skins on
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 unbaked pie crust, (9 inch)
Optional Whipped Topping
- 2 cups heavy cream
- 2 Tablespoons powdered sugar
- 2 teaspoons vanilla
Instructions
- Fill a large pot with water and place sweet potato in the water whole. Make sure that the sweet potato is completely covered with water. Bring water to a boil and let the sweet potato cook for 40-50 minutes or until it’s tender when you pierce it with a fork. (If you want to take less time to cook the sweet potatoes, you can cut them into pieces and it will take only 15-20 minutes. You could also cook them in your Instant Pot).
- Preheat the oven to 350℉.
- Remove sweet potato from the pot and run under cold water. Remove the skin (it should peel off very easily).
- Place the sweet potato in a large mixing bowl and roughly smash it using a fork. Add butter and mix with an electric mixer until well combined. If you want your pie filling to be extra smooth, you could combine all the ingredients in a blender. Add in sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
- Let pie cool and then serve with a dollop of homemade whipped cream on top.
- To make whipped topping, combine heavy cream, powdered sugar, and vanilla in a mixing bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
- Top whipped cream with a sprinkle of cinnamon and enjoy!