Sweet Potato Pie
This classic sweet potato pie is smooth, gently spiced, and baked in a flaky 9-inch crust. It is easy enough for a weekend dessert and special enough for a holiday table.
Total
100 min
Servings
8 slices
Level
Easy
Sweet potato pie is a comforting Southern-style dessert with a creamy filling made from cooked sweet potatoes, butter, sugar, eggs, milk, and warm spices. It looks a little like pumpkin pie, but the flavor is softer, sweeter, and more earthy.
This version keeps the method simple by using a ready-made pie crust, though homemade crust works too. The sweet potatoes are cooked until tender, mashed well, then mixed into a custard-style filling that sets as it bakes.
Plan time for the pie to cool before slicing. That cooling step helps the filling firm up, so each slice comes out clean instead of loose.
01What you'll need
Ingredients
13 items · 8 slices
- 1 unbaked 9-inch pie crust, homemade or store-bought, thawed if frozen
- 1 1/2 pounds sweet potatoes, about 2 medium or 3 small
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature if possible
- 1/2 cup evaporated milk or whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger, optional
- 1/2 teaspoon fine salt
- 1 tablespoon all-purpose flour
- Whipped cream, for serving, optional
02How to make it
Step-by-step
1. Cook the sweet potatoes
Scrub the sweet potatoes and pierce them a few times with a fork. Microwave on a plate for 8 to 12 minutes, turning halfway, until a knife slides in easily. Let them cool until you can handle them, then peel off the skins. You should have about 2 cups of cooked sweet potato.
2. Heat the oven
Place a rack in the lower third of the oven and heat to 375°F. Put the pie crust in a 9-inch pie plate if it is not already in one. Crimp the edges if you like, which means pinching the dough around the rim to make a wavy border.
3. Mash the sweet potatoes
Put the peeled sweet potatoes in a large bowl. Mash with a potato masher or fork until mostly smooth. For an extra-smooth pie, press the mash through a fine sieve or blend it briefly in a food processor.
4. Mix the filling
Whisk the melted butter and brown sugar into the mashed sweet potatoes. Add the eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger if using, salt, and flour. Whisk until the filling is smooth and evenly mixed.
5. Fill the crust
Set the pie crust on a rimmed baking sheet. Pour in the sweet potato filling and smooth the top. The baking sheet makes the pie easier to move and catches any small spills.
6. Bake the pie
Bake for 45 to 55 minutes, until the edges are set and the center has a slight jiggle when you gently move the pan. If the crust browns too quickly, cover just the crust edge with strips of foil.
7. Cool completely
Transfer the pie to a wire rack and let it cool for at least 2 hours. The filling will continue to set as it cools. Do not slice it while hot, or the center may be too soft.
8. Serve
Slice the pie with a sharp knife. Serve at room temperature or chilled, with whipped cream if you like.
03From our kitchen
Cook's tips
- Make-ahead: Bake the pie 1 day ahead, cool it completely, then cover and refrigerate. Let it sit at room temperature for 30 minutes before serving if you prefer a softer texture.
- Storage: Cover leftover pie and refrigerate for up to 4 days. Because the filling contains eggs and milk, do not leave it out for more than 2 hours.
- Freezing: Sweet potato pie freezes well. Wrap the cooled whole pie or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Sweet potato swap: You can use canned sweet potato purée if it is plain and unsweetened. Measure 2 cups and skip the cooking step.
- Milk options: Evaporated milk gives a slightly richer filling, but whole milk works. Avoid very thin non-dairy milks unless you are used to baking with them, as the filling may set softer.
- Spice adjustment: For a milder pie, use only cinnamon and skip the ginger. For a warmer flavor, add a small pinch of cloves or allspice.
Cook's note
If your sweet potatoes seem watery after cooking, let the mash sit in a fine-mesh strainer for 10 minutes before mixing the filling. Extra moisture can make the pie take longer to set.
04Frequently asked
Questions & answers
Do I need to blind bake the crust first?
Not for this simple version. Baking the pie on a lower oven rack helps the bottom crust cook through. If you like a very crisp crust, you can blind bake it for 10 minutes before filling.
Can I boil the sweet potatoes instead of microwaving them?
Yes. Peel and cut them into chunks, then simmer in water until tender, about 15 to 20 minutes. Drain very well and let them steam-dry for a few minutes before mashing.
How do I know when sweet potato pie is done?
The outer part should look set, and the center should wobble slightly, not slosh. A knife inserted near the center should come out mostly clean. The pie will firm up more as it cools.
Why is my pie filling stringy?
Some sweet potatoes have fibrous strands. To remove them, mash well and push the sweet potato through a sieve, or blend the cooked flesh briefly before adding the other ingredients.
Can I make this pie less sweet?
Yes. Reduce the brown sugar to 1/2 cup. The pie will still set, but the sweet potato flavor will be more noticeable.
05Keep cooking
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