Sweet Potato Pie

Sweet Potato Pie Recipe – Silky-smooth filling made from the finest sweet potatoes, perfectly spiced and nestled in a flaky, buttery pie crust. Sweet potatoes, eggs, sugar, pumpkin pie spice, vanilla, heavy cream, orange zest, butter, and pie crust. Serve with a dollop of whipped cream or vanilla ice cream. Perfect for holidays, gatherings, or simply satisfying your sweet tooth.

slice of sweet potato pie topped with whipped cream on a table with text overlay

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Southern Sweet Potato Pie Recipe

This Sweeet Potato Pie is a little slice of Southern heaven! A silky-smooth filling made from the finest sweet potatoes, perfectly spiced with cinnamon, nutmeg, and a dash of vanilla. All of this goodness is nestled in a flaky, buttery pie crust that’s pure perfection. Each forkful is a blend of comfort and nostalgia, a delightful balance of sweetness and spice that’s pure soul-satisfying goodness. Whether you’re sharing it at a holiday gathering or indulging in a simple weekday treat, this pie is a must-try.

whole pie on a table

How to Make Sweet Potato Pie

This dessert is easy to make with only a few simple ingredients. Scrub sweet potatoes and place on a baking sheet. Bake in a preheated oven until fork tender. Allow the potatoes to cool and peel. Place potatoes in a food processor and process until smooth. 

In the bowl of an electric stand mixer, beat together mashed sweet potatoes, eggs, sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, orange zest, and softened butter. 

Pour pie filling into a frozen pie crust and bake in a preheated oven until set. Cool the pie to room temperature on a wire rack. Store in the refrigerator before cutting into slices.

Helpful Tips & Frequently Asked Questions

  • Is it better to boil or bake sweet potatoes? I prefer the texture of baked sweet potatoes over boiled potatoes.
  • There is no need to thaw the pie crust before baking the pie.
    • Can substitute refrigerated pie dough for frozen. 
    • Use a 9-inch deep dish pie pan if using refrigerated or homemade pie crust.
  • This recipe uses a teaspoon of pumpkin pie spice. If you don’t have any on hand, you can make your own with ½ tsp ground cinnamon, ¼ tsp ginger, ¼ tsp ground nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Cover the edges of the pie crust with foil if it starts to get too brown.
  • Can substitute light brown sugar for granulated sugar.
  • If you don’t own a stand mixer, you can make the pie filling in a large mixing bowl with a hand mixer.
  • Can Sweet PotatoPie be made in advance? Yes. You can make the filling 2 to 3 days in advance and store it in an airtight container in the fridge.
    • When ready to bake the pie, spread the filling into the pie crust and bake as directed.
  • Store the pie wrapped in plastic wrap in the refrigerator.
cutting into a slice of pie on a plate with text overlay

Best Sweet Potato Pie Recipe

This pie is the perfect ending for your Thanksgiving meal! We like to top the pie with a dollop of freshly whipped cream – the airy sweetness will perfectly complement the rich and spiced flavors of the pie. This pie is equally delicious with a scoop of vanilla ice cream. For an extra indulgent treat, a drizzle of caramel sauce over the pie will take this dessert to the next level. 

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slice of sweet potato pie topped with whipped cream on a table with text overlay

Sweet Potato Pie

Yield: 8 people
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Sweet Potato Pie Recipe – Silky-smooth filling made from the finest sweet potatoes, perfectly spiced and nestled in a flaky, buttery pie crust. Sweet potatoes, eggs, sugar, pumpkin pie spice, vanilla, heavy cream, orange zest, butter, and pie crust. Serve with a dollop of whipped cream or vanilla ice cream. Perfect for holidays, gatherings, or simply satisfying your sweet tooth.

Ingredients:

  • 3 medium sweet potatoes
  • 2 large eggs
  • ¾ cup sugar
  • 2 tsp pumpkin pie spice
  • ½ tsp kosher salt
  • 2 tsp vanilla extract
  • ¾ cup heavy cream
  • 1 tsp orange zest
  • ½ cup unsalted butter softened

Instructions:

  • Preheat oven to 400ºF. Scrub sweet potatoes and place on a baking sheet.
  • Bake for 40 to 50 minutes, until fork tender. Allow the potatoes to cool and peel.
  • Place potatoes in a food processor and process until smooth. Measure out 2 cups of sweet potatoes for the pie. Reserve any leftover potatoes for another use.
  • Reduce oven temperature to 350ºF.
  • In the bowl of an electric stand mixer, beat together mashed sweet potatoes, eggs, sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, orange zest, and softened butter. 
  • Pour pie filling into a frozen pie crust.
  • Bake for 1 hour, or until slightly puffed in the middle and set in the middle. Cool the pie to room temperature on a wire rack. Store in the refrigerator before cutting into slices.

Notes:

  • Is it better to boil or bake sweet potatoes? I prefer the texture of baked sweet potatoes over boiled potatoes.
  • There is no need to thaw the pie crust before baking the pie.
    • Can substitute refrigerated pie dough for frozen. 
    • Use a 9-inch deep dish pie pan if using refrigerated or homemade pie crust.
  • This recipe uses a teaspoon of pumpkin pie spice. If you don’t have any on hand, you can make your own with ½ tsp ground cinnamon, ¼ tsp ginger, ¼ tsp ground nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Cover the edges of the pie crust with foil if it starts to get too brown.
  • Can Sweet PotatoPie be made in advance? Yes. You can make the filling 2 to 3 days in advance and store it in an airtight container in the fridge.
    • When ready to bake the pie, spread the filling into the pie crust and bake as directed.
  • Store the pie wrapped in plastic wrap in the refrigerator.

Steph

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Pin This Recipe
cutting into a slice of sweet potato pie on a plate with text overlay
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