A slice of Sweet Potato Pie always feels like a little taste of Thanksgiving. It’s rich and creamy with warm spices and a buttery crust that flakes when you cut into it. This easy sweet potato pie is a budget friendly dessert you can make with simple ingredients. And it’s even better when you make it ahead.
If you love homemade holiday pies then you’re going to love this sweet potato dessert. The filling is soft and smooth with just the right touch of cinnamon and nutmeg. It’s sweet without being too heavy. And that golden crust makes every bite worth saving room for after dinner.
You don’t need fancy baking skills either. If you’re looking for more holiday recipes then you should also try my Sweet Potato Casserole with Pecans. It’s another great way to use those naturally sweet orange potatoes. And if you want something chocolatey for dessert then my Sweet Potato Brownies are worth making too.
Ingredients
- Beauregard sweet potato: Scrubbed and roasted whole until soft. Scoop and mash the flesh to obtain exactly 2 cups for the filling.
- Refrigerated all-butter pie crust: Keep chilled before fitting into the pie plate. Creates a flaky golden base without homemade dough preparation.
- Unsalted butter: Melted and cooled slightly before blending. Adds richness and rounds out the natural sweetness.
- Light brown sugar: Packed firmly for an accurate measure. Adds mild molasses flavor and moisture to the custard.
- Granulated white sugar: Adds clean sweetness without covering the roasted sweet potato flavor.
- Large egg: Use without shells and beat into the filling one at a time. Helps the custard set firmly enough to slice.
- Whole milk: Adds enough liquid to soften the roasted mash into a smooth custard.
- Heavy whipping cream: Adds extra richness and helps create a smooth filling without making it overly thin.
- Pure vanilla extract: Adds a gentle sweet aroma that pairs well with the roasted sweet potato.
- Ground Ceylon cinnamon: Provides a warm and mild cinnamon flavor throughout the custard.
- Ground nutmeg: Adds a classic warm spice note without overpowering the filling.
- Fine sea salt: Balances the sugars and brings out the flavor of the sweet potatoes.
Tools You’ll Need
- Rimmed baking sheet: Choose a sturdy 13-by-18-inch rimmed baking sheet to roast the sweet potatoes and catch pie drips. Thin sheets can warp at 400°F.
- Parchment paper: Use an oven-safe parchment sheet rated for at least 400°F to catch sticky juices during roasting. Wax paper isn’t a safe substitute.
- Large mixing bowl: A 3-quart or larger mixing bowl holds the mash and custard without spills. A smaller bowl can overflow during blending.
- Potato masher: A sturdy stainless steel potato masher breaks down the roasted sweet potato flesh. Choose a broad mashing head to avoid leaving large lumps.
- Handheld immersion blender: A variable-speed immersion blender smooths the roasted filling in its mixing bowl. Choose a guarded blending head and use short bursts to limit excess air.
- 9-inch pie plate: A standard 9-inch pie plate about 1.5 inches deep holds the filling and crust. A shallow tart pan may overflow.
- Measuring cups and spoons: Use standard US measuring cups and spoons for accurate filling ratios. Oversized or unmarked scoops can upset the custard balance.
- Silicone spatula: Choose a flexible heat-safe silicone spatula to scrape out the filling and spread it across the crust. A stiff spoon can tear chilled pastry.
- Instant-read thermometer: Use a fast-reading digital thermometer with a narrow probe to check the custard near its center. A bulky probe can leave a visible hole.
- Sharp pie knife: Use a sharp thin-bladed knife at least 6 inches long to cut neat wedges. A thick dull blade can crush the flaky crust.
Instructions
Step 1: Roast and mash the sweet potatoes
Heat your oven to 400°F. Scrub 3 medium Beauregard sweet potatoes and dry them well. Prick each one 4 or 5 times with a fork. Then place them on a parchment-lined baking sheet and roast for 50 to 65 minutes. Turn them once at the halfway point.
The skins should wrinkle and the flesh should feel soft when you press it with a fork. Let them cool for 10 minutes. Split them open and scoop the flesh into a large bowl. Mash until smooth and measure out 2 cups. The flesh should look deep orange and feel thick rather than wet.
You’ll smell its natural sweetness as soon as you open the skins. Don’t rush the roasting or you’ll find hard bits in your filling. Roasting drives off excess moisture and gives the custard a firmer base.
Tip: Choose sweet potatoes that feel firm and heavy with smooth skin. Three medium potatoes weighing about 1.5 pounds usually provide enough flesh.
Step 2: Whisk the creamy spiced filling
Reduce the oven temperature to 350°F. Let the mashed sweet potatoes cool for about 15 minutes so they won’t start to set the eggs. Then blend the 2 cups of mash with 4 tablespoons of melted unsalted butter for 30 seconds. Add 1/2 cup packed light brown sugar and 1/4 cup granulated white sugar. Mix in 2 large eggs one at a time.
Pour in 1/2 cup whole milk and 1/4 cup heavy whipping cream. Add 1 teaspoon pure vanilla extract and 1 teaspoon ground Ceylon cinnamon. Finish with 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine sea salt. Blend for another 30 to 45 seconds. The filling should flow slowly and look smooth with tiny flecks of spice.
Don’t beat it for several minutes because too much air can cause cracks while baking. (I find that a short final blend gives the filling a much smoother look. ) Brief blending breaks down fibers without whipping in excess air.
Tip: For an especially silky filling, press the sweet potato mash through a fine-mesh sieve before mixing. This removes fibrous strands.
Step 3: Fill the pie crust with sweet potato custard
Unroll 1 refrigerated 9-inch all-butter pie crust and fit it into a 9-inch pie plate. Press the dough gently against the base and sides without pulling it tight. Fold the edge under and make small uneven crimps with your fingers. Chill the shell for 15 minutes while the oven stays at 350°F.
Then stir the filling twice to settle any foam. Pour the thick orange custard into the chilled shell. Use a spatula to spread it toward the edges without pushing it over the rim. Set the filled plate on a baking sheet.
The surface should look level with a few soft swirls. Leave about 1/4 inch of space below the crust edge. Fill it too high and the custard may spill as it expands. Chilling firms the butter so the crust holds its shape in the oven.
Tip: If the dough gets soft while you crimp it, return the shell to the fridge for 10 minutes before filling.
Step 4: Bake until the filling gently sets
Place the filled pie on the middle rack of your 350°F oven. Bake for 50 to 60 minutes and begin checking at minute 45. The edges should look firm while the center still moves slightly when you give the plate a gentle nudge. If the crust gets too dark after 30 minutes then cover only its rim with foil.
An instant-read thermometer near the center should read about 175°F to 180°F. Pull the pie out once it reaches that range. The middle will keep setting as it cools. The crust should turn golden brown with a few darker spots along its uneven edge.
You’ll notice the orange filling lose its wet shine. Don’t wait for a rock-solid center because it can turn dry and crack. Gentle heat sets the egg custard without squeezing out excess moisture.
Tip: Keep the pie on the middle oven rack rather than the top rack. This helps the bottom crust heat through without overdarkening the rim.
Step 5: Cool and slice the finished pie
Set the baked pie aside for 2 hours so the center can finish setting without extra oven heat. Then move it to the fridge for at least 2 more hours before slicing. Keep it covered once it’s cool. Use a sharp knife to cut the pie into 8 wedges.
Wipe the blade between cuts so the orange filling doesn’t smear across the crust. Lift one slice onto a white dessert plate. Don’t slice while the custard is hot or the wedge may lose its shape. The cut slice should show a creamy orange center that holds clean edges.
Look for a thin flaky base and a lightly browned rim with a few loose crumbs. The chilled custard stays neat because its egg and starch structure has had time to firm.
Tip: For softer texture when serving, let each chilled slice stand for 15 minutes before eating. The warm spices become easier to taste.
Pro Tips
- Choose 3 firm Beauregard sweet potatoes with smooth skins and no soft spots. Medium potatoes roast more evenly than one oversized potato.
- Measure exactly 2 cups of roasted sweet potato flesh after mashing. Too much mash makes the custard dense and can throw off the egg balance.
- Keep the pie crust chilled for 15 minutes before filling it. Cold butter helps the pastry hold its crimped shape during baking.
- Use an oven thermometer to check that your oven stays near 350°F. A hot oven can brown the crust before the custard sets.
- Check the filling with a gentle nudge around minute 50. Look for firm outer edges and a small wobble in the center.
- Bake the pie 1 day before Thanksgiving and refrigerate it after cooling. The filling slices more neatly after several hours in the fridge.
- Add 1/8 teaspoon of ground ginger to the filling if you prefer a sharper spice note. It brings warmth without hiding the sweet potato flavor.
- For cleaner slices, dip a sharp knife in warm water and wipe it dry between each cut. This keeps the orange filling from smearing.
- For a maple version, replace the 1/4 cup granulated white sugar with 3 tablespoons pure maple syrup and reduce the whole milk by 1 tablespoon to keep the filling from becoming too loose.
- Make a pecan-topped version by adding 1/3 cup finely chopped toasted pecans to the fully baked pie just before serving. The nuts add crunch without changing the custard’s baking time.
- For a spiced holiday twist, add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves to the filling. Keep the cinnamon and nutmeg unchanged for a deeper fall flavor.
- Give the pie a subtle citrus flavor by mixing 1 teaspoon finely grated orange zest into the filling before baking. The fresh zest balances the rich butter and warm spices.
Storage Instructions
Keep leftover Sweet Potato Pie in the refrigerator because the filling contains eggs and dairy. Let the baked pie cool for no more than 2 hours at room temperature before covering it and refrigerating at 40°F or below. Store it in an airtight pie container or cover the plate tightly with plastic wrap. It will keep for 3 to 4 days.
For longer storage, wrap cooled individual slices in plastic wrap and then place them in a freezer-safe container. Freeze for up to 2 months for the best flavor and texture. Thaw frozen slices overnight in the refrigerator. If you prefer warm pie, place a slice in a 300°F oven for 10 to 15 minutes until gently warmed.
Add fresh whipped cream after reheating if you like. Don’t eat the pie if you notice mold, an unusual sour smell or a slimy surface. Discard it if it’s been left unrefrigerated for more than 2 hours.
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Sweet Potato Pie
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
Description
This easy sweet potato pie has a silky orange filling with warm cinnamon and nutmeg tucked inside a buttery flaky crust. The trick is roasting the sweet potatoes first so their natural sweetness shines without leaving the filling watery. It’s one of the best holiday dessert ideas when you need something simple and homemade. With quick hands-on prep and healthy sweet potatoes as the base, this classic pie fits Thanksgiving dinner, a potluck or a family party.
Ingredients
- 3 medium (about 1.5 pounds) Beauregard sweet potato (Scrubbed and roasted whole until soft. Scoop and mash the flesh to obtain exactly 2 cups for the filling.)
- 1 round (9-inch) Refrigerated all-butter pie crust (Keep chilled before fitting into the pie plate. Creates a flaky golden base without homemade dough preparation.)
- 4 tablespoons Unsalted butter (Melted and cooled slightly before blending. Adds richness and rounds out the natural sweetness.)
- 1/2 cup packed Light brown sugar (Packed firmly for an accurate measure. Adds mild molasses flavor and moisture to the custard.)
- 1/4 cup Granulated white sugar (Adds clean sweetness without covering the roasted sweet potato flavor.)
- 2 large Large egg (Use without shells and beat into the filling one at a time. Helps the custard set firmly enough to slice.)
- 1/2 cup Whole milk (Adds enough liquid to soften the roasted mash into a smooth custard.)
- 1/4 cup Heavy whipping cream (Adds extra richness and helps create a smooth filling without making it overly thin.)
- 1 teaspoon Pure vanilla extract (Adds a gentle sweet aroma that pairs well with the roasted sweet potato.)
- 1 teaspoon Ground Ceylon cinnamon (Provides a warm and mild cinnamon flavor throughout the custard.)
- 1/4 teaspoon Ground nutmeg (Adds a classic warm spice note without overpowering the filling.)
- 1/4 teaspoon Fine sea salt (Balances the sugars and brings out the flavor of the sweet potatoes.)
Instructions
- Heat your oven to 400°F. Scrub 3 medium Beauregard sweet potatoes and dry them well. Prick each one 4 or 5 times with a fork. Then place them on a parchment-lined baking sheet and roast for 50 to 65 minutes. Turn them once at the halfway point. The skins should wrinkle and the flesh should feel soft when you press it with a fork. Let them cool for 10 minutes. Split them open and scoop the flesh into a large bowl. Mash until smooth and measure out 2 cups. The flesh should look deep orange and feel thick rather than wet. You’ll smell its natural sweetness as soon as you open the skins. Don’t rush the roasting or you’ll find hard bits in your filling. Roasting drives off excess moisture and gives the custard a firmer base.
- Reduce the oven temperature to 350°F. Let the mashed sweet potatoes cool for about 15 minutes so they won’t start to set the eggs. Then blend the 2 cups of mash with 4 tablespoons of melted unsalted butter for 30 seconds. Add 1/2 cup packed light brown sugar and 1/4 cup granulated white sugar. Mix in 2 large eggs one at a time. Pour in 1/2 cup whole milk and 1/4 cup heavy whipping cream. Add 1 teaspoon pure vanilla extract and 1 teaspoon ground Ceylon cinnamon. Finish with 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine sea salt. Blend for another 30 to 45 seconds. The filling should flow slowly and look smooth with tiny flecks of spice. Don’t beat it for several minutes because too much air can cause cracks while baking. (I find that a short final blend gives the filling a much smoother look.) Brief blending breaks down fibers without whipping in excess air.
- Unroll 1 refrigerated 9-inch all-butter pie crust and fit it into a 9-inch pie plate. Press the dough gently against the base and sides without pulling it tight. Fold the edge under and make small uneven crimps with your fingers. Chill the shell for 15 minutes while the oven stays at 350°F. Then stir the filling twice to settle any foam. Pour the thick orange custard into the chilled shell. Use a spatula to spread it toward the edges without pushing it over the rim. Set the filled plate on a baking sheet. The surface should look level with a few soft swirls. Leave about 1/4 inch of space below the crust edge. Fill it too high and the custard may spill as it expands. Chilling firms the butter so the crust holds its shape in the oven.
- Place the filled pie on the middle rack of your 350°F oven. Bake for 50 to 60 minutes and begin checking at minute 45. The edges should look firm while the center still moves slightly when you give the plate a gentle nudge. If the crust gets too dark after 30 minutes then cover only its rim with foil. An instant-read thermometer near the center should read about 175°F to 180°F. Pull the pie out once it reaches that range. The middle will keep setting as it cools. The crust should turn golden brown with a few darker spots along its uneven edge. You’ll notice the orange filling lose its wet shine. Don’t wait for a rock-solid center because it can turn dry and crack. Gentle heat sets the egg custard without squeezing out excess moisture.
- Set the baked pie aside for 2 hours so the center can finish setting without extra oven heat. Then move it to the fridge for at least 2 more hours before slicing. Keep it covered once it’s cool. Use a sharp knife to cut the pie into 8 wedges. Wipe the blade between cuts so the orange filling doesn’t smear across the crust. Lift one slice onto a white dessert plate. Don’t slice while the custard is hot or the wedge may lose its shape. The cut slice should show a creamy orange center that holds clean edges. Look for a thin flaky base and a lightly browned rim with a few loose crumbs. The chilled custard stays neat because its egg and starch structure has had time to firm.
Notes
Pro Tips:
- Choose 3 firm Beauregard sweet potatoes with smooth skins and no soft spots. Medium potatoes roast more evenly than one oversized potato.
- Measure exactly 2 cups of roasted sweet potato flesh after mashing. Too much mash makes the custard dense and can throw off the egg balance.
- Keep the pie crust chilled for 15 minutes before filling it. Cold butter helps the pastry hold its crimped shape during baking.
- Use an oven thermometer to check that your oven stays near 350°F. A hot oven can brown the crust before the custard sets.
- Check the filling with a gentle nudge around minute 50. Look for firm outer edges and a small wobble in the center.
- Bake the pie 1 day before Thanksgiving and refrigerate it after cooling. The filling slices more neatly after several hours in the fridge.
- Add 1/8 teaspoon of ground ginger to the filling if you prefer a sharper spice note. It brings warmth without hiding the sweet potato flavor.
- For cleaner slices, dip a sharp knife in warm water and wipe it dry between each cut. This keeps the orange filling from smearing.
Storage: Keep leftover Sweet Potato Pie in the refrigerator because the filling contains eggs and dairy. Let the baked pie cool for no more than 2 hours at room temperature before covering it and refrigerating at 40°F or below. Store it in an airtight pie container or cover the plate tightly with plastic wrap. It will keep for 3 to 4 days. For longer storage, wrap cooled individual slices in plastic wrap and then place them in a freezer-safe container. Freeze for up to 2 months for the best flavor and texture. Thaw frozen slices overnight in the refrigerator. If you prefer warm pie, place a slice in a 300°F oven for 10 to 15 minutes until gently warmed. Add fresh whipped cream after reheating if you like. Don’t eat the pie if you notice mold, an unusual sour smell or a slimy surface. Discard it if it’s been left unrefrigerated for more than 2 hours.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Yes, this pie is a great make-ahead dessert because the filling firms up as it chills. Bake it 1 or 2 days before Thanksgiving and let it cool for 2 hours before refrigerating. Cover it once cool and keep it at 40°F or below. Take it out about 15 minutes before serving if you prefer a softer texture.
Watery filling often comes from sweet potatoes that hold too much moisture or a custard that hasn’t baked long enough. Roast the potatoes at 400°F instead of boiling them and measure exactly 2 cups of mashed flesh. Bake the assembled pie at 350°F until the center reaches about 175°F to 180°F. Then allow enough cooling time for the custard to set.
You can use canned sweet potatoes packed in water, but drain them thoroughly before measuring 2 cups. Avoid canned sweet potatoes in syrup because they already contain added sugar and can make the pie overly sweet. Warm the drained flesh gently for 5 to 8 minutes to remove excess moisture. Let it cool before mixing with the eggs.
Yes, double every ingredient to make two separate 9-inch pies rather than one extra-deep pie. Use 4 cups roasted sweet potato mash and 4 large eggs along with twice the remaining ingredients. Bake both pies at 350°F with space between them for airflow. Start checking after 50 minutes and rotate their positions halfway through if your oven heats unevenly.
The outer filling should appear firm while the middle still has a gentle wobble when you move the pie plate. At 350°F, this usually takes 50 to 60 minutes for a standard 9-inch pie. A thermometer inserted near the center should read roughly 175°F to 180°F. Don’t wait until the entire surface feels hard because the custard continues to firm as it cools.
A small spoonful of lightly sweetened whipped cream pairs well with the warm cinnamon and nutmeg flavors. For 8 servings, whip 1 cup heavy whipping cream with 1 tablespoon powdered sugar until soft peaks form. Add it to individual slices just before serving so the crust doesn’t absorb moisture. Unsweetened coffee also balances the rich filling.
Yes, freeze fully cooled slices individually in airtight freezer-safe containers for up to 2 months for the best texture. Thaw them overnight in the refrigerator at 40°F or below. You can serve the slices chilled or warm them in a 300°F oven for about 10 to 15 minutes. Avoid overheating because the custard can become grainy.
Final Thoughts
That first creamy slice of Sweet Potato Pie is always one of my favorite parts of a holiday meal. I really hope you enjoy this sweet potato pie recipe as much as my family does. Roasting the potatoes gives the filling a richer flavor while the buttery crust adds just the right amount of crunch.
Give it a try and drop a comment below to let me know how yours turned out. And if you’re looking for more easy holiday dessert ideas, make sure to bookmark this page. You can also try my Pumpkin Pie Dip or Banana Cream Pie for another sweet treat to share with family and friends.
Come back to it whenever you need thanksgiving sweet potato pie and easy sweet potato pie.
