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Whether you serve it for Thanksgiving or Christmas dinner, this time-honored recipe for sweet potato pie is a safe bet that won’t let you down. This Southern classic has a short list of ingredients, which makes it easy to put together, and it has the flavour profile of warm autumn spices, which will make you fall in love at first bite. The filling is sumptuous, fragrant, and velvety in texture.

If you enjoy pumpkin pie, you are going to absolutely adore this sweet potato pie. The use of sweet potatoes rather than pumpkins in this pie results in a filling that is less dense and more subtly sweet. Because of how easy it is to put together, it is an excellent choice for holiday gatherings.

This dessert pie has a texture that is just right for eating after dinner. The contrasting textures of the buttery, flaky crust and the silky, luscious sweet potato filling are really appealing to my taste buds. When roasted, sweet potatoes take on a sweetness that is reminiscent of caramel and can be used to make a mouthwatering pie.


  • For sweet potatoes, I suggest using orange- or red-skinned varieties like Red Garnet or Jewel. These varieties of sweet potatoes are less dry and more sweet than others, such as those with a tan or purple skin, which have a higher starch content. The baked goods are given a more appetising appearance thanks to the bright orange colour of their flesh.
  • For the filling of the pie, you’ll need milk of some kind, either in its whole or evaporated form. If you use skim milk, you won’t be able to achieve the same rich and thick consistency.
  • When it comes to vanilla, the only thing that will do for me is real vanilla extract, not the imitation kind.
  • If time is of the essence, you can make use of a pie shell that has already been prepared. Because the crusts that are sold in stores are not as thick as those that can be made at home, you will need to make your own that is substantial enough to hold the filling.
  • The flavour of the filling is enhanced with the use of various spices like cinnamon, nutmeg, and ginger.


  • 2 pounds whole sweet potatoes (900g)
  • ¾ cup granulated sugar (150g)
  • 1 cup milk evaporated or whole (240mL)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 (9-inch) unbaked pie crust*
  • whipped cream to serve


  • Calories: 230kcal 
  • Carbohydrates: 44g 
  • Protein: 5g 
  • Fat: 4g 
  • Saturated Fat: 2g 
  • Polyunsaturated Fat: 0.4g 
  • Monounsaturated Fat: 1g 
  • Trans Fat: 0.01g 
  • Cholesterol: 56mg 
  • Sodium: 93mg 
  • Potassium: 462mg 
  • Fiber: 4g 
  • Sugar: 26g 
  • Vitamin A: 16257IU 
  • Vitamin C: 3mg 
  • Calcium: 89mg 
  • Iron: 1mg


  1. After making holes in the sweet potatoes with a knife, place them on a baking sheet that has been lined with foil. Bake for an hour, or until the flesh wrinkles easily and easily gives way when pressure is applied to it. After removing from the oven, wait at least half an hour before attempting to peel the skin.

2. Place the sweet potatoes in a large bowl or the bowl of a food processor, and mash or puree them until the filling is smooth.

3. In a large mixing bowl, combine the roasted sweet potato, sugar, and milk.

4. Fold in the eggs, vanilla, ginger, cinnamon, and nutmeg until evenly distributed.

5. Whisk all of the ingredients together until they are thoroughly combined.

6. After waiting 15 minutes, pour the filling into the prepared pie crust. Continue baking at the reduced temperature for another 40 minutes, or until the filling has risen to the top and the centre is almost completely still when shaken. Place on a cooling rack to ensure complete cooling. You can chill the sweet potato pie before serving it, or you can store it in the refrigerator for up to 24 hours before bringing it out to serve.


  • If you are going to make your own pie dough, you need to pre-bake the crust without the filling so that it comes out nice and crisp. Put your crimped dough into the freezer for twenty minutes to “blind bake” it after you’ve finished shaping it. Put some cans and some parchment paper underneath it to weigh it down. Put it in the oven and turn the temperature up to 425 degrees Fahrenheit. Leave it in there for 20 minutes. In Step 5, as the filling is cooling, remove the parchment and weights from the baking dish.
  • Straight from the freezer is the best way to use pie crusts purchased from the store, whether they are refrigerated or frozen.
  • This recipe yields a quantity of filling that is sufficient to produce one pie with a diameter of 9 inches. You could top another pie with the filling that was left over, or you could save yourself some time by filling two shallow pans.
  • Instead of mixing individual spices like cinnamon, ginger, and nutmeg, you can save time by purchasing pumpkin pie spice that has already been prepared.
  • If you add a little bit of bourbon or rum to the sweet potato filling, it will make it taste even better. After the alcohol has evaporated in the oven, flavours like vanilla and caramel will still be present in the food.
  • Granulated sugar that is white in colour can be substituted with light brown sugar.
  • I like to put a dollop of whipped cream on top of my pie whenever I eat it. On the other hand, there are a variety of tasty alternatives available, such as ice cream, caramel sauce, cool whip, and marshmallow fluff. These are just a few examples.


Would it be possible for me to make this pie ahead of time?

Of course! Before being served warm, at room temperature, or chilled, the pie can be prepared in advance and kept in the refrigerator for up to two days. During that time, it can be kept at any temperature.

Where should I store the additional food that I have?

Any leftover sweet potato pie can be stored in the refrigerator for up to five days if it is covered and refrigerated. However, you should make sure to keep it covered because the sweet potato filling is very sensitive to smells.

Is it okay to put this pie in the freezer?

It is possible to save both the crust and the sweet potato filling for later use by freezing them separately. After the pie has been baked and allowed to cool to room temperature, it can then be stored in the freezer for a maximum of three months. Before placing the pie in the freezer, tightly wrap it in foil or plastic wrap. If the item was previously frozen, it should be allowed to thaw at room temperature for at least an hour before being served.

Why is it necessary to bake the sweet potatoes that will be used for the filling of the pie?

Baking the sweet potatoes, as opposed to boiling them, allows for a greater amount of the vegetables’ inherent moisture to be preserved. They become significantly drier after being subjected to the processes of boiling and mashing prior to being baked as part of a filling. Baking brings out the caramel undertones in sweet potatoes, which results in a filling that has a more robust flavour.

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