Best Sweet Potato Pie Recipe (Easy Dessert)

Rich, creamy, and delectable, this easy Southern sweet potato pie recipe is a guaranteed crowd-pleaser.

And it’s a must-make for Thanksgiving and Christmas.

I can’t think of a dessert more fall-appropriate than this scrumptious sweet potato pie. 

Filled with a luscious custard of mashed sweet potatoes infused with fall spices, its warm coziness will make you feel right at home.

And it couldn’t be easier to make at home – even on busy holidays!

So if you want something silky-smooth, sinfully sweet, and superbly spiced, you have to make this classic sweet potato pie!

Easy Southern Sweet Potato Pie Recipe

If you think Patti Labelle makes the best sweet potato pie, think again!  

Thick, creamy, and perfectly sweet and spiced, this sweet potato pie is undoubtedly the best!

You’ll blend mashed sweet potatoes mixed with milk, eggs, butter, and sugar, creating a decadent custard that’s so rich, it tastes like a million bucks.

Kissed with cinnamon and nutmeg, this pie is the ultimate autumnal treat.  

Sweet Potato Pie vs. Pumpkin Pie

Apart from the obvious difference, pumpkin pie has a more custard-like texture, while its sweet potato counterpart is denser but airier.

Pumpkin pies are also more spice-forward.

But since sweet potatoes are more flavorful than pumpkin, you don’t need to infuse them with too many spices or sugar.

Ingredients

Sweet Potatoes

Fresh is best! But if you don’t have the time to cook fresh, canned sweet potatoes are fine.

Just be sure to drain them beforehand.

Also, don’t peel the potatoes just yet. They’ll be so much easier to peel when they’re cooked.

Butter

For richness, moisture, and a glossy finish.

Soften the butter to room temperature, so it incorporates easily with the sweet potatoes.

Granulated Sugar

For sweetness. I use regular, white granulated sugar here, but you can also use brown sugar or a mix of both.

The deep, caramelized flavor of brown sugar pairs wonderfully with sweet potatoes!

Milk

It’s the key to transforming mashed sweet potatoes into a creamy custard.

You’ll want to use full-fat milk to get the best flavor and texture. Though, skim or (unflavored) dairy-free milk will work fine.

Eggs

Another key element to making custard. Eggs bind the ingredients so that they’ll bake into a thick, homogenous mixture.

Nutmeg & Cinnamon

This is a fall pie, after all, so we can’t forget about the warming spices!

If you’d like to use pumpkin pie spice, use an equal amount (1 teaspoon).

Vanilla Extract

The ultimate flavor enhancer for all sweet baked goods.

Be sure it’s ‘extract’ and not ‘essence’! Or get vanilla paste if possible.

Unbaked Pie Crust

It’s not pie without the crust! But don’t feel pressured to make one from scratch.

Most good-quality, pre-made crusts are buttery and flaky. And I bet nobody will even know the difference!

How to Make Sweet Potato Pie

1. Cook the sweet potatoes.

Boil unpeeled sweet potatoes in a large pot of water until fork-tender, about 40 to 50 minutes.

Run them under cold water and peel the skins once cooled.

Roughly chop the potatoes and place them in a large bowl.

2. Mash and mix in the ingredients.

To the same bowl, add the butter and beat with an electric mixer until they’re well combined.

Add the remaining ingredients (sugar, eggs, spices, and vanilla) and beat at medium speed until the mixture is smooth and creamy.

3. Bake the pie.

Pour and spread the filling into an unbaked pie crust. Bake at 350 degrees Fahrenheit (175°C) for 55 to 60 minutes.

You’ll know the pie is done baking when the edges have set, but the middle is still slightly jiggly.

4. Serve and enjoy!

Slice the pie once cooled. Enjoy!

Tips for the Best Sweet Potato Pie

• For a deeper sweet potato flavor, roast the spuds instead of boiling them. You’ll want to peel and chop the potatoes, then roast them in a hot oven with a bit of oil until they’re golden and slightly caramelized.
• Drain the sweet potatoes well; otherwise, the excess liquid will make your pie filling runny. I like to leave the peeled and chopped potatoes in a strainer for at least 30 minutes.
• If you can’t find sweet potatoes, use canned yams instead. The flavor and texture will change, of course, but the profile will be similar.
  • If using canned yams instead of sweet potatoes, reduce the amount of sugar. Canned yams are already sweetened, so you’ll want to adjust your measurements.
• If the edges of the crust are browning too quickly, cover them with a pie shield. Cover the dish loosely with aluminum foil if you don’t have one. 
• Test for doneness by giving the pie dish a juggle. The center should still wiggle slightly, like jello. It’ll continue to set as it cools. If the filling is too wet, give it more time in the oven. 
• Don’t be too bothered if your pie cracks in the middle. This will rarely happen, if at all! But if it does, you can always cover the cracks with whipped cream.
• Speaking of whipped cream, you can also garnish the pie with other toppings like ice cream and toasted marshmallow fluff. Then, drizzle with salted caramel sauce to make it extra indulgent.

Storage and Make Ahead Instructions

Because it keeps well for days, you can make this pie in advance and refrigerate it until you’re ready to serve!

This is super helpful during the holidays when there are just too many things on your to-do list. It’ll save you time and oven space!

To Store and Make Ahead

Allow the sweet potato pie to cool completely. Cover it tightly with plastic wrap or foil and refrigerate it for 3 to 4 days.

To Freeze

You can also make the pie in advance because it’ll keep well in the freezer for up to 3 months.

Bake the pie in an aluminum pie plate. Since aluminum is thinner than ceramic, this will help it freeze faster and prevent ice crystals.

Once the pie has cooled, cover it with multiple layers of plastic wrap followed by aluminum foil. Label accordingly and freeze.

Let the pie thaw in the fridge overnight or reheat it straight from the freezer.

To Reheat

Refrigerated Pie

Place the chilled pie on a baking sheet and bake for 30 minutes at 300 degrees Fahrenheit (150°C).

Frozen Pie

Place the pie on a baking sheet, brushing off any frost, and reheat for 40 to 50 minutes at 300 degrees Fahrenheit (150°C).

To check if the pie has warmed through, insert a knife into the center of the filling and feel the tip.

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