Sweet potato pie is a beloved Southern dessert that brings warmth, comfort, and nostalgia to any table. This classic treat is perfect for holidays, Sunday dinners, or whenever you’re craving a rich, spiced pie that feels like home. Made with tender sweet potatoes, cozy spices like cinnamon and nutmeg, and a buttery crust, it’s both simple and indulgent. If you’ve never tried sweet potato pie before, you’re in for a treat that’s easy to make and sure to impress. Let’s dive into this flavorful journey together.
Why You’ll Love This Sweet Potato Pie
There are countless reasons to fall in love with this sweet potato pie. First, it’s incredibly easy to make with basic ingredients you likely already have in your kitchen. Second, it boasts a smooth, custard-like texture that melts in your mouth. The natural sweetness of sweet potatoes pairs beautifully with warm spices and vanilla. It’s a crowd-pleaser at any gathering and can be made ahead for stress-free entertaining. Whether served chilled or at room temperature, this pie never fails to deliver comfort and joy in every bite.
Ingredients
- 1 (1-pound) sweet potato, with skin
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Step-by-Step: How to Make Sweet Potato Pie
- Begin by placing the whole sweet potato in a pot and covering it with water. Bring to a boil and cook until the sweet potato is tender when pierced with a fork, about 40 to 50 minutes.
- Preheat your oven to 350 degrees F (175 degrees C).
- Once the sweet potato is cooked, drain and run it under cold water. Remove and discard the skin.
- Break the sweet potato into chunks and place it in a mixing bowl. Add the softened butter and blend using an electric mixer until smooth and well combined.
- Incorporate the sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract into the mixture. Beat on medium speed until the filling is velvety and well-blended.
- Pour the filling into the unbaked 9-inch pie crust.
- Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
- Allow the pie to cool completely before serving for best texture and flavor.
Helpful Tips
- Use a food processor to puree the sweet potatoes and blend the filling for an ultra-smooth texture.
- Let the pie cool fully before slicing to help it set and cut cleanly.
- For a deeper flavor, roast the sweet potato instead of boiling it.
- Don’t worry if the pie puffs up in the oven—it will settle as it cools.
Substitutions And Variations
- Dairy-Free: Use plant-based butter and non-dairy milk like almond or oat.
- Sweeteners: Swap white sugar for brown sugar or maple syrup for a richer taste.
- Crust Options: Try a graham cracker crust or gluten-free crust for a different twist.
- Additions: Stir in chopped pecans or top with whipped cream or marshmallows for added flair.
Storage Instructions
Store leftover sweet potato pie covered in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months. To freeze, wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving. For best texture, avoid freezing slices individually unless well-wrapped.
Nutritional Information
- Calories: 389
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 78mg
- Sodium: 254mg
- Total Carbohydrate: 48g
- Dietary Fiber: 3g
- Total Sugars: 28g
- Protein: 5g
- Vitamin C: 1mg
- Calcium: 49mg
- Iron: 1mg
- Potassium: 251mg
Serving Suggestions
Serve your sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce adds a decadent touch. For a festive presentation, sprinkle a bit of cinnamon or nutmeg on top before serving. Pair with coffee or chai tea for a cozy dessert experience. It’s perfect for Thanksgiving, potlucks, or just a cozy night in.
Frequently Asked Questions About Sweet Potato Pie
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes are a convenient alternative. Just be sure to drain them thoroughly and consider reducing the amount of added sugar since canned varieties are often pre-sweetened.
How do I know when the pie is done?
You’ll know the pie is ready when a knife inserted in the center comes out clean and the surface appears firm. It’s normal for the pie to jiggle slightly—it will continue to set as it cools.
Can I make this pie ahead of time?
Absolutely! Sweet potato pie tastes even better the next day. Make it a day ahead and refrigerate until ready to serve.
What’s the difference between pumpkin pie and sweet potato pie?
While both are spiced and creamy, sweet potato pie tends to be denser and richer, with a naturally sweeter flavor.
Do I need to pre-bake the pie crust?
No, this recipe uses an unbaked pie crust, which bakes perfectly along with the filling.
Conclusion
Thank you so much for stopping by and sharing in this comforting and flavorful sweet potato pie journey. I genuinely enjoy making and serving this pie, and I hope it brings as much joy to your kitchen as it does to mine. With its creamy texture, warm spices, and simple ingredients, it’s a dessert that never fails to impress. Whether you’re celebrating a special occasion or simply craving a taste of home, this sweet potato pie is here for you. Happy baking, and thank you for being part of this food-loving community!
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Sweet Potato Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This classic Sweet Potato Pie recipe features creamy mashed sweet potatoes blended with cinnamon, nutmeg, and vanilla in a flaky crust. A must-make for holidays or cozy family dinners.
Ingredients
1 (1-pound) sweet potato, with skin
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
Instructions
- Begin by placing the whole sweet potato in a pot and covering it with water. Bring to a boil and cook until the sweet potato is tender when pierced with a fork, about 40 to 50 minutes.
- Preheat your oven to 350 degrees F (175 degrees C).
- Once the sweet potato is cooked, drain and run it under cold water. Remove and discard the skin.
- Break the sweet potato into chunks and place it in a mixing bowl. Add the softened butter and blend using an electric mixer until smooth and well combined.
- Incorporate the sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract into the mixture. Beat on medium speed until the filling is velvety and well-blended.
- Pour the filling into the unbaked 9-inch pie crust.
- Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
- Allow the pie to cool completely before serving for best texture and flavor.
Notes
For extra smooth texture, use a food processor to blend the filling.
Pie will puff during baking and settle as it cools.
Great made a day ahead for easier prep.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 389
- Sugar: 28g
- Carbohydrates: 48g
- Protein: 5g