Sweet Potato Pie Recipe
How to Make Sweet Potato Pie
There’s something special about a homemade sweet potato pie — warm spices, creamy texture, and that golden crust that just screams comfort food. This pie has all the cozy flavors of fall wrapped in a flaky, buttery crust, and it’s easier to make than you might think!
Whether you’re baking for Thanksgiving or just want a slice of sweet nostalgia, this recipe is sure to impress.
Ingredients You’ll Need
Here’s what goes into the perfect sweet potato pie filling and crust:
- Refrigerated Pie Crust:
Use 1 crust from a 14.1- or 15-ounce box of refrigerated pie crusts (like Pillsbury or a store brand from Aldi or Walmart).
Tip: Let it come to room temperature before using so it’s pliable and easy to shape. - Sweet Potatoes:
You’ll need 1 ½ pounds of sweet potatoes, which equals about 4 medium sweet potatoes. - Butter:
Unsalted butter works best for flavor balance, but Imperial margarine sticks will work in a pinch. - Sugar:
Stick to white granulated sugar for the classic sweet potato pie taste. - Spices:
A little salt brings out the sweetness, while warming spices (like cinnamon, nutmeg, or allspice) give that rich, fall flavor everyone loves.
Baking Tips for the Perfect Pie
1. Handle Your Pie Crust with Care
When placing the crust into your pie dish, make sure it’s at room temperature. Gently stretch it just a bit larger than needed — pie crusts tend to shrink slightly during baking.
2. Mix Until Creamy
Don’t rush this step! It takes about 5 minutes (or longer) of mixing to get that smooth, creamy filling. It’s much better to over-mix than to under-mix your sweet potato pie filling.
(I used my favorite handheld mixer — it makes the job so much easier!)
Bake & Enjoy
Once baked, your kitchen will smell like pure heaven. Let the pie cool completely before slicing — it helps the filling set perfectly.
If you see tiny white dots in your filling before baking, don’t worry — they’ll disappear once the pie is baked!
Storage
Store any leftovers covered in the refrigerator for up to 4–5 days. For best results, skip adding whipped cream until just before serving.
Will the crust burn in the oven?
The crust may darken, but it shouldn’t burn. If you’re concerned, you can cover the exposed crust with small pieces of aluminum foil before baking.
Bonus tip: Place your pie dish on a baking sheet — it makes it easier to move and helps catch any drips (or loose foil).
Sweet potato pie is more than just dessert — it’s tradition, comfort, and warmth all in one slice. Whether it’s for the holidays or a quiet Sunday dinner, this recipe brings that homemade touch that makes every meal special.
So grab your mixer, roll out that crust, and get ready to fall in love with your new favorite pie!
Sweet Potato Pie
Ingredients
- 1 pre-made Refrigerated Pie Crust room temperature
- 1 ½ pound Sweet Potatoes
- 2 tablespoons Unsalted Butter softened
- 1 12 ounce can Evaporated Milk
- 2 large Eggs
- 1 cup Granulated Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Ginger Powder
- ¼ teaspoon Nutmeg
Instructions
- Start by preheating the oven 375℉ and lining a baking sheet with parchment paper.
- Wash, dry, and poke the sweet potatoes with a fork several times before placing on the baking sheet and baking for 1 hour, or until soft.
- Cool the sweet potatoes until they are able to be handled, then remove the skin and add the sweet potato to a large bowl.
- Add in the rest of the filling ingredients, the butter, milk, eggs, sugar, and spices, and beat with a handheld mixer until smooth. This may take 5 or more minutes to make it completely smooth, due to the sweet potatoes. Then set aside.
- Shape the crust into the pie dish as you desire, then pour the sweet potato mixture into the crust.
- Bake for 45-50 minutes, or until the pie does not jiggle when moved, or when a toothpick comes out of the center clean, or without wet pie filling attached.
- Allow to cool before adding whipped cream on top, serving, and enjoying!
