If you’re looking for a dessert that strikes the balance between rich, cozy, and elegant, this Sweet Potato Pie is calling your name!
Why You’ll Love This Recipe
- It’s made with simple pantry staples (So, there’s a good chance you already have everything you need!).
- The sweet potato filling is perfectly spiced but not overpowering—a kid-approved win at my house.
- You can make it ahead of time! Perfect for holidays and gatherings when you want to prep in advance.
Ingredients Breakdown
Essentials:
- Sweet potatoes: You’ll need about 2-3 medium sweet potatoes, perfectly roasted for maximum flavor.
- Butter: Adds richness and a smooth texture—use unsalted so you can control the salt.
- Sugar: I like to use both granulated and brown sugar for a nice balance of sweetness and caramel-like depth.
- Eggs: Essential for binding the filling and providing that creamy structure.
- Spices: Cinnamon, nutmeg, and a pinch of salt to add warmth without overpowering the sweetness.
- Evaporated milk: This gives the pie that well-loved creamy consistency.
- Vanilla extract: Rounds out the flavors with just the right amount of sweet fragrance.
- Pie crust: You can go store-bought or homemade. If you’re feeling adventurous, I’ll include my go-to pie crust recipe below!
Pro Tip:
Roasting the sweet potatoes instead of boiling them really brings out their natural sugars, making the pie even more flavorful. Just throw them in the oven at 400°F for about 45 minutes—until soft enough to mash!
Step-by-Step Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C) and poke your sweet potatoes a few times with a fork. Roast for 45-50 minutes until they’re tender and easily pierced with a knife. Let them cool slightly, then peel and mash.
- Prepare the crust: Preheat the oven to 350°F. If you’re using a homemade or chilled pie crust, roll it out and place it in your pie dish.
- Mix the filling: In a large bowl, combine the mashed sweet potatoes, butter, sugar, eggs, spices, and evaporated milk. Stir until smooth and creamy. Add the vanilla extract last and give it another good stir.
- Fill your pie: Pour the sweet potato mixture into your prepared crust. Smooth the top for an even bake.
- Bake: Bake the pie for 50-60 minutes, or until the filling has set and the top is golden with just a slight wobble in the center. Keep an eye on the crust edges—if they begin to brown too much, cover them loosely with some foil.
- Cool: Let the pie cool on a wire rack for at least 2-3 hours. This allows the pie to fully set before serving. Perfect with a dollop of whipped cream!
Chef’s Tips and Tricks
- Make it ahead: This pie can be made up to 3 days in advance and stored in the fridge. Just make sure to take it out 30 minutes before serving to bring it to room temperature.
- Want an ultra-smooth filling? If you prefer a smoother texture, you can use a hand mixer or food processor to blend the filling after mashing the sweet potatoes.
- Crust troubles? If your crust keeps browning too fast, invest in a pie shield or make a DIY one using foil to prevent those edges from over-cooking!
Recipe Variations and Serving Suggestions
Variations:
- Rum-Spiced Twist: Swap out the vanilla for a splash of dark rum to add a deeper, spiced flavor to your pie.
- Vegan alternative: Skip the eggs and evaporated milk, and swap in coconut cream and a flax egg (1 tbsp ground flax + 3 tbsp water) for a plant-based pie.
Serving Suggestions:
- Whipped cream: For some added indulgence, top each slice with a generous dollop of whipped cream, vanilla, or spiced!
- Pair it with: If you’re serving this on a holiday, it’s a perfect finale to hearty mains like roast turkey or glazed ham.
FAQs
How do I store Sweet Potato Pie?
Once fully cooled, store the pie in the refrigerator. It will keep for up to 3 days in an airtight container or covered with plastic wrap.
Can Sweet Potato Pie be frozen?
Yes! Wrap the pie tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight and let it come to room temperature before serving.
How do I reheat Sweet Potato Pie?
To reheat the entire pie, place it in a 300°F oven for 10-15 minutes until warm. For individual slices, you can microwave for about 20 seconds.
Sweet Potato Pie Recipe Card
Sweet Potato Pie
| Prep Time: 20 minutes | Cook Time: 1 hr | Total Time: 1 hr 20 minutes |
| Category: Dessert | Serves: 8 Slices |
Ingredients:
- 2 cups mashed roasted sweet potatoes (about 2-3 medium potatoes)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pre-made pie crust (or use homemade if desired)
Instructions:
- Preheat oven to 350°F (175°C).
- Mash roasted sweet potatoes in a large bowl.
- Add butter, sugar, brown sugar, eggs, cinnamon, nutmeg, and evaporated milk. Stir until fully combined.
- Pour filling into pie crust and smooth the top.
- Bake for 50-60 minutes, or until the center is mostly set with just a slight jiggle.
- Cool for at least 2 hours on a wire rack before serving.
There you have it—Sweet Potato Pie that’s as heartwarming as it is delicious. Whether it’s for a holiday feast or just a cozy night in, I hope you’re inspired to whip up this classic treat. Be sure to tag me on Instagram @TheKitchensAid so I can see your gorgeous pies!
