No Thanksgiving or family feast feels complete until a homemade Sweet Potato Pie graces the table with its warm, cinnamon-kissed aroma. Creamy, silky, and wrapped in a tender crust, this Southern classic balances just the right amount of spice and sweetness. If you’re looking to win hearts (and maybe a few recipe requests), this Sweet Potato Pie is the ultimate comfort food dessert that’s sure to impress new friends and long-time loved ones alike!

Ingredients You’ll Need

Sweet Potato Pie comes together with a handful of simple ingredients, each playing a crucial role in delivering that rich, nostalgic flavor. Every element has its own purpose, from adding creaminess to infusing warmth and color into each bite.

Deep Dish Pie Crust: Choose a buttery, store-bought or homemade crust that’s deep enough to hold the luscious filling.
Sweet Potatoes (2 lbs): Fresh, orange-fleshed sweet potatoes provide natural sweetness and give the pie its signature color and smoothness.
Salted Butter (6 Tbsp, melted & cooled): This adds rich flavor and helps create a creamy, velvety filling.
Brown Sugar (1/2 cup): For that deep caramel note that perfectly complements the sweet potatoes.
Granulated Sugar (1/3 cup): Balances the natural sweetness and helps give the pie its just-right level of sweetness.
Vanilla Extract (1 tsp): A little splash enhances all the warm flavors and aromas.
Cinnamon (1/2 tsp): Adds classic spice and warmth for that true Sweet Potato Pie experience.
Nutmeg (1/4 tsp): Just a pinch gives earthy, aromatic notes that make the pie irresistibly cozy.
Salt (pinch): Brings all the flavors together and keeps the pie from tasting flat.
Evaporated Milk (1/3 cup): Gives the filling its silky, custard-like texture without making it heavy.
Large Eggs (2): Essential for binding the filling and ensuring the pie sets up perfectly.

How to Make Sweet Potato Pie

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F. Wash and dry the sweet potatoes, then give each a few gentle pokes with a fork to allow steam to escape while baking. Place them on a parchment-lined baking sheet and roast for 50 to 60 minutes, until they’re fork-tender and the kitchen smells amazing. Set aside to cool—this step lets all those natural flavors intensify.

Step 2: Blind-Bake the Pie Crust

Once the potatoes are cooling, reduce the oven temperature to 350°F. Gently prick the bottom and sides of your pie crust with a fork. Line it with a piece of parchment paper and fill with pie weights or dry beans to prevent puffing. Bake for 15 minutes, then carefully remove the weights and parchment and bake another 10 minutes for a crispier texture. Let the crust cool—no one wants a soggy bottom!

Step 3: Make the Sweet Potato Filling

Once your roasted sweet potatoes are cool enough to handle, scoop out about 2 cups of their flesh and add to a large mixing bowl. Grab a potato masher or hand mixer and blend until super smooth. Add melted butter, both sugars, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix everything together until the filling looks creamy and perfectly blended. Add eggs and evaporated milk, then blend again until it’s silky and uniform.

Step 4: Assemble and Bake the Pie

Pour the sweet potato filling into your cooled pie crust, smoothing the top with a spatula. For a golden but not overdone edge, wrap a foil ring or pie shield around the crust. Bake at 350°F for 50 to 55 minutes. The pie should be set with just a gentle jiggle in the center—don’t worry, it’ll firm up as it cools.

Step 5: Cool and Serve

When the pie emerges, it will be a little domed and puffed at the edges (totally normal!). Allow it to cool at room temperature for at least an hour. Serve at room temperature for classic flavor, or refrigerate if you prefer a firmer, chilled texture. Either way, this Sweet Potato Pie is pure comfort by the slice.

How to Serve Sweet Potato Pie

Garnishes

A dollop of freshly whipped cream or a sprinkle of cinnamon are timeless ways to finish off your slice of Sweet Potato Pie. You might also try chopped pecans or a drizzle of caramel sauce for a more decadent twist—just remember, sometimes simple is best when the filling is this flavorful!

Side Dishes

Pairing Sweet Potato Pie with something tangy or lightly salty helps to complement its sweetness. Try offering a platter of fresh berries or a cheese board nearby. For holiday gatherings, enjoy it after a meal of roast turkey and green beans for the full comfort food experience.

Creative Ways to Present

To switch things up, cut the Sweet Potato Pie into small bars for a buffet, or use a piping bag to add decorative swirls of whipped cream. Fancy individual tartlets are always a hit at parties, and a dusting of powdered sugar can give each slice a snowy, festive look without much effort.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Sweet Potato Pie covered in the fridge. It keeps beautifully for three to four days—just keep it tightly wrapped or in an airtight container to prevent it from drying out or picking up fridge odors.

Freezing

Sweet Potato Pie is actually freezer-friendly! Wrap the whole cooled pie or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving.

Reheating

To reheat, cover the pie loosely with foil and warm in a 300°F oven for 10-15 minutes. Individual slices can be microwaved for about 20 seconds. You want it just warmed through but not hot, so the crust stays tender and the filling doesn’t dry out.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, you can substitute about 2 cups of well-drained canned sweet potatoes in a pinch. However, roasting fresh sweet potatoes brings out a deeper flavor and creamier texture that really makes homemade Sweet Potato Pie special.

Do I need to peel the sweet potatoes before baking?

No need! Bake the sweet potatoes whole with the skins on, then simply scoop out the soft flesh once they’re baked and cooled. It’s easier, less messy, and helps keep the potatoes moist and flavorful during baking.

What’s the secret to a creamy pie filling?

Make sure to mash or blend the sweet potatoes until completely smooth, and mix just until the filling is uniform. Adding evaporated milk and eggs ensures the pie sets with that classic creamy texture.

Can I make this pie ahead of time?

Absolutely! Sweet Potato Pie is a dream for advance prep. Bake it a day or two ahead, let it cool, cover, and refrigerate. The flavors meld and the texture improves with time—making it even better for your big feast.

How do I know when Sweet Potato Pie is done?

The pie should be puffed around the edges, and the center will be mostly set with just a tiny jiggle when you gently shake the pan. Avoid overbaking, as the filling will continue to firm up as the pie cools.

Final Thoughts

There’s nothing quite like slicing into a homemade Sweet Potato Pie and serving up smiles all around the table. Give this recipe a try and let it become your new holiday or anytime favorite—you just might find it vanishing faster than you thought!