Sweet Potato Pie

There’s something so comforting about a slice of Sweet Potato Pie, especially when it’s baked from scratch with buttery homemade pie crust and topped with billowy whipped cream or marshmallow frosting.

With years of recipe development on my blog, experience writing a cheesecake cookbook, and time spent working in bakeries, I’ve tested countless pies to get the balance of sweetness, spices, and texture just right.

This recipe is a keeper: silky smooth, warmly spiced, and filled with all the cozy flavors that make it perfect for holiday or Thanksgiving gatherings or general fall baking.

Best Sweet Potato Pie Recipe

What makes this the best Sweet Potato Pie recipe is its flavor and texture. The roasted sweet potatoes create a naturally rich filling with a deep caramelized sweetness, while cinnamon, nutmeg, and ginger bring in the perfect fall spice blend.

A flaky homemade pie crust supports the creamy filling, and a cloud of Marshmallow Frosting or Whipped Cream on top makes every slice feel indulgent. This pie is a beautiful addition to any holiday dessert table, yet simple enough to bake for a weekend treat.

Pie Crust

If you’re making your own pie crust, follow these instructions. When ready, roll the dough out on a lightly floured surface with a rolling pin into a circle about 12 inches wide and ⅛ inch thick. If using store-bought dough, remove it from the package and let it rest at room temperature for 10 minutes to soften before unrolling. Fit the dough gently into a 9-inch pie plate without stretching, leaving about an inch of overhang around the edges. Trim the excess, flute or crimp as desired, and place the crust in the fridge or freezer to keep it cold while you prepare the filling.

Sweet Potato Filling

Preheat the oven to 400ºF. Place the sweet potatoes on a baking sheet, rubbed lightly with oil or wrapped in foil, and roast for 45 to 60 minutes until a knife easily pierces through. Let them cool for at least 10 minutes before peeling and mashing. Measure out 1½ cups mashed sweet potato for the filling.

In a large mixing bowl or the bowl of a stand mixer, whisk the granulated sugar, brown sugar, and eggs until smooth and combined.

Add the evaporated milk, mashed sweet potatoes, melted butter, vanilla, flour, and spices, then whisk until the mixture is velvety and lump-free. For the smoothest texture, puree the sweet potatoes in a food processor before mixing.

Pour the filling into the prepared pie crust and smooth the top. Place the pie plate on a baking sheet for easier handling, then bake at 350ºF for 50 to 60 minutes. The filling is set if it only slightly jiggles when gently shaken. Allow the pie to cool completely on a wire rack, then transfer to the fridge for at least a few hours before slicing.

Serving and Topping Sweet Potato Pie

Sweet Potato Pie tastes best chilled or at room temperature. Just before serving, top with Marshmallow Frosting or Whipped Cream. Both toppings should be made right before using for the best texture. For an extra festive look, decorate with baked pie crust cutouts shaped like leaves or pumpkins.

When topping with the marshmallow frosting, make sure to use A LOT! Then you can torch it for that classic meringue pie look!

Storage

Store leftover pie in the fridge, covered loosely with plastic wrap, for up to 4 days. For longer storage, the baked and cooled pie can be wrapped tightly and frozen for up to 2 months (without toppings). Thaw overnight in the fridge before serving.

Tips & Tricks for Sweet Potato Pie

• Roast the potatoes instead of boiling to concentrate flavor and avoid watery filling.
• Always measure by volume (1 ½ cups mashed), since sweet potato sizes vary.
• Chill the pie before slicing for the cleanest cuts.
• For an ultra-smooth texture, puree the potatoes in a food processor before mixing.

Variations

• Add a splash of bourbon or rum to the filling for a festive twist.
• Swap the spices for pumpkin pie spice if you prefer a shortcut.
• Use a Graham Cracker Crust or Tart Crust instead of traditional pie dough.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, but roasted fresh sweet potatoes give the pie much better flavor and texture. If using canned, drain and mash thoroughly before measuring.

Can I make Sweet Potato Pie ahead of time?
Absolutely! This pie is even better the next day. Bake it the day before, store in the fridge overnight, and top with whipped cream or frosting just before serving.

How do I know when the pie is done baking?
The filling should be set but slightly puffed, with just a gentle jiggle in the center when you shake the pan. A toothpick inserted near the center should come out mostly clean.

Can I freeze Sweet Potato Pie?
Yes, wrap the cooled, baked pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Why roast instead of boil the sweet potatoes?
Roasting concentrates flavor and avoids excess moisture, which helps keep the filling silky and not watery.

Similar Recipes

If you loved this Sweet Potato Pie, you’ll also want to try my Pumpkin Cream Cheese Bread, which has the same cozy fall spices in loaf form. My Apple Pop Tarts are another comforting dessert perfect for brunch or snacking, while my Biscoff Cheesecake is a decadent, spiced option that always impresses.

I hope you enjoy this silky and spiced Sweet Potato Pie as much as I do! It’s a dessert that never fails to bring warmth to the table. If you make it, don’t forget to tag me on Instagram—I love seeing your pie creations and sharing them!

Sweet Potato Pie

Camila Hurst

This Sweet Potato Pie is a silky, spiced holiday classic made with roasted sweet potatoes, warm cinnamon and nutmeg, and a buttery pie crust, finished with whipped cream or marshmallow frosting.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 420 kcal

Ingredients

  

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Pie Crust

• 1 unbaked 9-inch pie crust homemade recipe or store-bought

Sweet Potato Pie Filling

• 1½ cups mashed cooked sweet potatoes about 2 large
• ½ cup granulated sugar 100 g
• ½ cup packed brown sugar 110 g
• 2 large eggs
• ½ cup evaporated milk 120 ml
• ½ cup unsalted butter, melted 1 stick / 113 g
• 1 tsp vanilla extract
• 1 tbsp flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt

Topping Options

• Marshmallow Frosting
• Whipped Cream

Instructions

 

Pie Crust

• If using homemade pie dough, prepare the dough as stated here.
• When ready, roll it out on a lightly floured surface into circle 12 inches wide, and about 1/8 inch thick.
• If using store-bought, Remove the crust from packaging and let it sit at room temperature for 10 minutes to soften slightly before unrolling.
• Place the rolled out dough over the pie plate.
• Press it lightly into the bottom and sides, without stretching. Leave about 1 inch of overhang, trim excess. Flute or crimp the edges.
• Place it in the freezer or fridge to keep cold.

Prep the Sweet Potatoes

• Preheat the oven to 400ºF. Rub the potatoes with a small amount of oil, or wrap each in foil. Place on a baking sheet and roast for 45 to 60 min, depending on their size. Test if they are done by inserting a knife and if it easily pierces through, you can remove from the oven.
• Let the potatoes cool down for at least 10 minutes before peeling. Mash the sweet potatoes with a fork and set aside.
• In a large mixing bowl, or in the bowl of a mixer, whisk the sugars and the eggs for 30 to 60 seconds until incorporated well. You can use a hand mixer or just a whisk too. Make sure to whisk vigorously.
• Add the evaporated milk, mashed potatoes, melted butter, vanilla, flour, cinnamon, nutmeg, ginger, and salt. Whisk until well incorporated and smooth.
• Pour filling into the unbaked pie crust and smooth the top. It’s best to place the pie plate on top of a baking sheet for easily inserting and removing the pan from the oven.
• Bake at 350°F (175°C) for 50–60 minutes, until the filling is set and slightly puffed. It shouldn’t be very jiggly when you shake the pan gently.
• Cool completely. Place in the fridge for a few hours before slicing.

Serving

• Serve the Sweet Potato Pie with marshmallow frosting or whipped cream. The frosting and the whipped cream both have to be made right before you’re ready to pipe, or spoon them on top of the pie.
• If using whipped cream, simply pipe the desired design on your pie and decorate.
• If using marshmallow frosting, add a large dollop to the center of the pie and spread in a very thick layer (1-2"). Then torch if desired.

Notes

Decoration ideas: I rolled out some pie crust, used cutters to cut leaf shapes and baked in the 375ºF oven for about 12 minutes.

Homemade Pie Crust: If you want to make your own crust, here’s my Homemade Pie Crust. You can also use a Graham Cracker Crust, or a Tart Crust.

Baking the sweet potatoes: Roasting them whole (rather than boiling) helps concentrate their flavor and keeps the filling from being watery. If you boil them, make sure to drain thoroughly and mash while still warm to release excess moisture.

Measuring sweet potatoes: After roasting/boiling, measure by volume (1 ½ cups mashed) rather than by the number of potatoes, since size varies.

Texture tip: For an extra silky filling, puree the sweet potatoes in a food processor before mixing with the other ingredients. This avoids lumps.

Freezing: The pie can be baked, cooled, wrapped tightly, and frozen for up to 2 months. Thaw overnight in the fridge before serving. (Best without the toppings if freezing.)

Serving temperature: Sweet potato pie tastes best chilled or at room temperature, not warm.

Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 1slicesCalories: 420kcal

Keyword sweet potato pie

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