This Southern sweet potato pie recipe is perfect for the holidays! It’s made with a smooth and sweet roasted sweet potato filling in a buttery pie crust. Just 15 minutes to prep!
Sweet potato pie gets a space on the holiday table next to other Thanksgiving classics like Roast Turkey, Green Bean Casserole, Sage Stuffing, and Corn Casserole.
Our pie is perfectly flavorful, sweet, and buttery smooth. It's a family favorite that's enjoyed year after year.
Old-Fashioned Sweet Potato Pie
Who doesn’t love a great Thanksgiving pie? Pumpkin pie is a classic. But the lesser known sweet potato pie might just be your new favorite.
And it’s so easy! The hardest part is preparing the potatoes. Once those are done, just blend everything up, pour it into the crust, then bake!
You can keep this recipe super simple with a store-bought pie crust or whip up a homemade pie crust!
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Tips for Homemade Sweet Potato Pie
Here are a few of my tips for making this easy sweet potato pie recipe even easier!
- We cooked our own sweet potatoes, but you don’t have to. Canned sweet taters work just fine too!
- If you don’t want to use store-bought pie crust, we have a really easy pie crust recipe that only uses four ingredients.
- Feel free to boil the potatoes instead of baking if you prefer that method. Just dice the potatoes up, cook until tender, then follow the instructions as written. If you can, though, I do recommend baking. It brings out more of the natural sugar from the potatoes and provides a wonderful flavor.
- Another cooking option is to use your instant pot. Check out our instant pot sweet potatoes post for more details.
- Don’t forget to remove the skins from the potatoes. The chewier texture of the skin is not what we want in a sweet potato pie!
- To check the pie for doneness, give the pan a gentle shake. The center should be set and no longer jiggle.
- If the crust is browning too quickly, loosely drape a foil tent over the crust to prevent it from burning.
- Don’t over-bake. Overcooked sweet potato pie becomes dry and unappealing.
- The pie will puff up as it bakes, then sink down as it cools. This is normal!
- Cool the pie for 1 to 2 hours at room temperature before transferring it to the fridge. It needs this time to set up completely. If you slice into it too soon you’ll end up with a mushy mess.
Storage and Reheating
Storage: Leftover sweet potato pie will last in the fridge for 3 to 4 days. You can store individual slices in an airtight container or just cover the cooled pie dish with plastic wrap.
Reheating: No need to reheat! Just enjoy a slice of pie straight from the fridge topped with whipped cream.
Freezing: To freeze your finished pie, let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 1 month. When you’re ready to serve it again, just let it thaw in the fridge and it’s ready to go.
Frequently Asked Questions
Do you put eggs in sweet potato pie?
Yes! The eggs in sweet potato pie are an essential part of the filling being able to hold its shape. Without eggs, the sweet potato pie will be runny and messy.
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
- 1 pound sweet potatoes, about 1 to 2 large sweet potatoes
- 1 to 2 teaspoons vegetable oil, or neutral tasting oil
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon ground nutmeg
- 1 9-inch pie crust, unbaked
Instructions
- Preheat the oven to 350°F, and line a baking sheet with aluminum foil.
- Wash and dry the sweet potatoes. Then, lightly grease the potatoes with oil and wrap them tightly in aluminum foil.1 pound sweet potatoes1 to 2 teaspoons vegetable oil
- Place the potatoes on the prepared baking sheet. Bake for 60 to 90 minutes until the potatoes are soft throughout and cooked completely.
- Allow the sweet potatoes to cool until they’re easy to handle. Remove the skins and cut the potatoes into large pieces. Transfer the pieces into a food processor.
- To the food processor add the sugar, butter, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt and ground nutmeg. Pulse several times until the ingredients are smooth, creamy, and free of lumps. Set aside.1 cup granulated sugar½ cup unsalted butter2 large eggs2 teaspoons pure vanilla extract1 teaspoon pumpkin pie spice½ teaspoon ground cinnamon¼ teaspoon kosher salt⅛ teaspoon ground nutmeg
- Lightly flour a countertop surface and roll out the pie crust to approximately a 12 to 13-inch circle. Place the crust into a 9-inch pie plate, and trim and flute the edges.1 9-inch pie crust
- Pour the sweet potato filling into the unbaked crust. Bake for 50 to 65 minutes or until the center is set and no longer jiggles.
- Remove the pie from the oven, and cool at room temperature for 1 to 2 hours before transferring to the refrigerator to cool completely, about 4 to 5 hours.
- Serve with whipped cream. See post for tips and storage options.
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