Sweet Potato Pie

Sweet Potato Pie is a beloved recipe passed down through generations! It is gaining great popularity in several regions. This recipe features an all-butter homemade pie crust and a soft, creamy Sweet Potato filling that literally melts in your mouth! You’ll surely love it once you taste it. The filling is very creamy, dense, and delicious!

What Do You Need To Make Sweet Potato Pie?

Sweet Potatoes: I prefer medium-sweet potatoes

Butter: Using softened butter will make it easier to mix into the baked sweet potatoes when preparing this pie.

Sugar:  This pie has traditionally been made with granulated sugar in my family.

Vanilla Extract: The addition of vanilla extract improves the taste of the pie. It’s suggested to use pure vanilla extract instead of imitation vanilla flavoring for a better taste in the final product.

Eggs: In this pie recipe, use 2 large eggs at room temperature to facilitate mixing into the filling.

Milk: This recipe calls for whole milk, heavy cream, or evaporated milk. Using low-fat milk is not recommended.

Unbaked Pie Crust: You don’t need to pre-bake these pie crusts, you can use my homemade recipe or your preferred store-bought 9-inch pie crusts.

How To Make Sweet Potato Pie?

A sweet potatoe pie can be made quickly and easily! Here’s the process:

Bake Sweet: After baking and allowing to cool slightly, remove the skins from the sweet potatoes and put them in a large mixing bowl.

Make the recipe Filling: Begin by preheating the oven to 350º F. In a mixing bowl, blend the mashed sweet potatoes with softened butter. Mix in the sugar(s) and vanilla extract.Then, mix in the milk and eggs until they are fully incorporated. To attain the desired smoothness, a tool such as a potato masher or electric mixer can be employed.

Bake the Pie: Add the pie filling to an unbaked pie crust and place it in the oven. Bake the pie until the center is firm and stable, typically for 60 minutes. After it has finished cooking, allow it to cool on a wire rack before serving.

Serve: Serve the pie slightly warm or cool it to room temperature before storing it in the refrigerator for later.

Tips For The Best Sweet Potato Pie Recipe

• For a crisp and flaky crust when using homemade pie dough, blind-bake it. First, crimp the dough and freeze for 20 minutes.
• After lining a baking dish with parchment paper, fill it with weights. Bake at 425°F for 20 minutes. After removing the parchment and weights, allow the crust to cool. Once cooled, add the filling.
• Pre-baking is not necessary for store-bought refrigerated or frozen pie crusts.
• By following my homemade pie crust recipe, you will make enough dough for two 9-inch pie crusts.
• To freeze the dough for later use, tightly wrap one disc of it and place it in the freezer for up to 3 months. Allow the dough to thaw in the refrigerator for 24 hours before using it.
• Then, roll it out, place it in a pie pan, and shape the edges as desired.
• This recipe yields enough filling to fully fill a standard deep-dish pie. If a shallower pan or premade frozen crust is used, there will be extra filling. Another option is to use it to fill two shallow pie crusts.
• You can use a pre-made pumpkin pie spice instead of mixing cinnamon, ginger, and nutmeg.
• To enhance the taste, consider incorporating a couple of tablespoons of bourbon or rum into the sweet potato filling. The alcohol will cook off in the oven, leaving behind its flavor elements like vanilla and caramel.
• White granulated sugar can be replaced with light brown sugar if desired.
• My favorite way to garnish my pie is with homemade whipped cream, however, other common choices include ice cream, caramel sauce, Cool Whip, and marshmallow fluff.

Recipe Variations

We love this old-fashioned sweet potato pie and really can’t get enough of it! It’s got a wonderful sweet potato flavor, and the warm spices of cinnamon and nutmeg pair perfectly. There are some fun ways to tweak this baked pie, however, and these are some of our favorites.

Toppings: Top a slice of the easy recipe with whipped cream, and a scoop of vanilla ice cream, or sprinkle the same mix of brown sugar and pecans used for Ruth’s Chris sweet potato casserole. over the top of the pie.

Creaminess: Want to make this creamy potato pie even creamier? Use heavy cream instead of evaporated milk!

Flavor: Give your pie a bit of extra flavor by adding an additional teaspoon or two of pumpkin pie spice to the mix.

You can find the step-by-step instructions for Sweet Potato Pie pictures in the recipe card below

Questions and answers about the recipe

What Do You Serve With Sweet Potato Recipes Pie?

This Sweet Potato Pie is delicious when served with a dollop of sweetened whipped cream and a sprinkle of cinnamon, or with vanilla ice cream on the side.

The filling of the recipe is delicately sweet with a subtle hint of spice, making it a perfect balance of flavors.

Have a look at our other Potato recipes, how about Cream Potato Soup or Best Scalloped Potatoes or Roast Potatoes And Carrots

Can You Freeze Sweet Potatoe Pie?

Absolutely! The pie can be frozen with great results. Let the pie cool completely before freezing. It can be stored in the freezer for up to 3 months by placing it in a freezer-safe container and covering it well with foil. To achieve optimal results, ensure that the frozen pie thaws in the refrigerator for a minimum of 24 hours prior to serving. Once it has thawed, slice and serve as you normally would.

How Do You Store Sweet Potato Pie?

Once the pie is done baking, allow it to fully cool before placing it in the refrigerator, making sure to cover it. The pie has a shelf life of 3 days in the refrigerator.

Is It Better To Bake Or Boil Sweet Potatoes For Pies?

Baking sweet potatoes are generally considered the better method for making sweet potato pies. Baking allows sweet potatoes to cook evenly and become tender without becoming waterlogged, which can happen when they are boiled. Additionally, baking sweet potatoes will help to concentrate their flavor and sweetness, which can enhance the overall taste of the pie.

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