|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 5g||19%|
|Total Sugars 33g|
|Vitamin C 23mg||113%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet potato pie is considered soul food and has shown up at celebrations and holiday tables for decades. This version is old-fashioned and decidedly Southern, with mashed sweet potatoes, plenty of sugar, evaporated milk, and a generous amount of warm spices. If you have fond memories of your grandma's sweet potato pie, this is the recipe for you!
A classic sweet potato pie is similar to pumpkin pie in color and texture, but it is a bit sweeter, and the spices are not as intense. There are many different ways to make the filling. Some sweeten their filling with cane syrup or molasses, while others rely on brown sugar and vanilla for a sweet flavor.
Use store-bought pastry sheets or homemade pie pastry for the recipe. To avoid a soggy bottom, it's important to use a great pie pan and par-bake—or blind bake—the crust. It's an extra step but very easy. If you don't have pie weights, you can fill the crust with dry rice or beans. A quick bake in the oven is all it needs, and you can be cooking the sweet potatoes and making the filling as it bakes.
Sweet potato pie is a Thanksgiving tradition, and not just in the Southern states. Sweet potatoes are available year-round across the U.S., so don't feel like you have to wait for a holiday to enjoy this amazing Southern dessert.
"Perfectly sweetened and with the most delightful texture, this sweet potato pie is a dream. Blending the filling until really smooth makes all the difference. I like to cool my pie in the oven (turned off) with the door propped open. This helps to prevent cracking.” —Kayla Hoang
1 9-inch unbaked pie crust
2 pounds sweet potatoes, scrubbed
6 tablespoons melted unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk, or cream
2 teaspoons vanilla extract
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger, optional
1/4 teaspoon salt
Gather the ingredients. Preheat the oven to 400 F.
Line a 9-inch pie plate with the pie crust; crimp the edge as desired. Place the pie plate on a large baking sheet.
Line the crust with a sheet of foil or parchment paper and fill with pie weights, dry beans, or uncooked rice.
Bake the crust for 16 to 18 minutes, or until it is just barely beginning to brown. Remove the crust to a rack to cool and reduce the oven temperature to 350 F.
Meanwhile, prick the sweet potatoes a few times with a fork. Place them on a microwave-safe plate and microwave on high power for 5 minutes, turning halfway through the cooking time. Continue to cook, turning every 30 to 45 seconds, until the sweet potatoes are fork-tender. You may have to cook them in two batches.
Scoop out the sweet potato flesh and mash; measure 2 cups into a mixing bowl.
Add the melted butter, granulated and brown sugars, milk or cream, vanilla extract, eggs, cinnamon, nutmeg, ginger if using, and salt to the sweet potatoes. Blend with an immersion blender or mixer until the sweet potato filling is smooth. Alternatively, purée the mixture in a blender.
Pour the sweet potato filling into the cooled crust and return it to the oven. Bake the sweet potato pie for 30 minutes and check for browning. If necessary, place a pie shield or ring of foil over the edge to prevent over-browning. Continue to bake for about 10 to 20 minutes, or until the filling is set with only a slight jiggle in the center.
Cool the sweet potato pie on a rack for 2 hours and then refrigerate until serving time. Serve with a dollop of freshly whipped cream and a light sprinkle of cinnamon sugar or a drizzle of caramel sauce.
- Instead of microwaving the sweet potatoes, cook them in the oven, or boil peeled and cubed sweet potatoes for about 15 minutes, or until tender, and drain thoroughly.
- For an extra smooth filling, purée the filling ingredients in a blender. If you like texture, use a whisk or electric mixer.
- It's important to blind bake the crust for a custard type of pie. If you don't blind bake, the bottom crust will likely be soft and soggy.
- If you don't have fresh sweet potatoes, use canned sweet potato puree.
- For a lighter, less sweet filling, reduce the brown sugar or granulated sugar to 1/4 cup.
How to Store Leftover Sweet Potato Pie
Refrigerate leftover sweet potato pie, well covered, for up to 4 days.
How to Freeze Sweet Potato Pie
- Cool the pie thoroughly on a rack, and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.
- Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.
- To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.
Why is my sweet potato pie runny?
A sweet potato pie can turn out runny if the potatoes were boiled and not drained thoroughly enough, or if too much liquid was added to the filling.
Do you eat sweet potato pie hot or cold?
- Serve sweet potato pie chilled or at room temperature.
- If you like it warm, you may warm a properly chilled sweet potato pie before serving. Warm individual slices in a preheated 300 F oven for about 10 to 15 minutes, or warm a whole pie for about 25 to 30 minutes.