I’ve experimented with countless sweet potato pie recipes, but this one stands out for its perfect balance of flavor and texture. Roasting the sweet potatoes intensifies their natural sweetness, while a blend of warm spices and creamy custard brings the filling to life. The secret lies in the details—like using evaporated milk for smoothness and a flaky crust to hold it all together. What makes it truly special, though, might surprise you.
Recipe
There’s a reason sweet potato pie is a holiday classic—it’s rich, creamy, and packed with warm spices that make every bite feel like a hug. But this isn’t just any sweet potato pie; this is the one that’ll have your family begging for seconds (and the recipe).
The secret? Roasting the sweet potatoes instead of boiling them, which deepens their natural sweetness and gives the filling an irresistibly velvety texture. Add a buttery, flaky crust and a hint of cinnamon and nutmeg, and you’ve got a dessert that’s pure comfort in every slice.
Trust me, once you try this version, you’ll never go back to store-bought. And the best part? It’s easier to make than you think—just follow these simple steps, and you’ll have a showstopper dessert that tastes like it took all day. Let’s bake!
Ingredients
For a sweet potato pie that’s rich, creamy, and perfectly spiced, the ingredients you choose make all the difference. Start with fresh, roasted sweet potatoes for the best flavor—skip the canned stuff if you can. Canned sweet potatoes can work in a pinch, but roasting your own brings out a natural sweetness and depth that’s unmatched.
For the Filling:
- Sweet Potatoes (2 medium, about 2 cups mashed): Roast them for a caramelized, smoky flavor—this is non-negotiable for the best results.
- Unsalted Butter (½ cup, melted): Adds richness; salted butter works too, but adjust the added salt accordingly.
- Granulated Sugar (¾ cup): For sweetness; you can swap with brown sugar for a deeper, molasses-like flavor.
- Evaporated Milk (1 cup): Creates a creamy texture; whole milk or half-and-half can substitute, but the pie won’t be as luscious.
- Eggs (2 large): Essential for binding and structure—don’t skip!
- Vanilla Extract (1 tsp): Enhances the sweetness; use pure vanilla for the best flavor.
- Ground Cinnamon (1 tsp): A must-have for that warm, cozy spice.
- Ground Nutmeg (½ tsp): Adds depth; freshly grated nutmeg is a game-changer.
- Salt (½ tsp): Balances the sweetness—don’t leave it out.
For the Crust:
– Homemade or Store-Bought Pie Crust (1 unbaked): A flaky, buttery crust is key. If you’re short on time, a quality store-bought crust works, but homemade is worth the effort.
Optional Garnishes:
- Whipped Cream: A dollop on top adds a creamy finish.
- Cinnamon or Nutmeg Sprinkles: For a little extra spice and visual appeal.
Pro Tip: If you want a smoother filling, strain the sweet potato mixture through a sieve after blending to remove any fibrous bits.
And don’t forget—room temperature ingredients mix better, so let your eggs and butter sit out for a bit before starting.
How to Make the Best Sweet Potato Pie Recipe
– Blend wet and dry ingredients – Gradually add the dry mixture to the wet ingredients, whisking until smooth.
Then, fold in the mashed sweet potatoes. *Watch out: Avoid overmixing to keep the filling light and airy.*
– Pour the filling into the crust – Carefully transfer the mixture into the prepared pie crust.
Smooth the top with a spatula for an even bake.
– Bake for 45-55 minutes – Place the pie on the middle rack of the oven.
Bake until the filling is set and the crust is golden. *Visual cue: The center should jiggle slightly when shaken—it will firm up as it cools.*
– Let the pie cool completely – Allow the pie to cool on a wire rack for at least 2 hours.
This step guarantees clean slices and lets the flavors meld.
– Serve and enjoy – Slice your pie and serve it with whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
*Flexibility: This pie can be made a day ahead and stored in the fridge—just bring it to room temperature before serving.*
Nutrition
Sweet potato pie is a delicious dessert packed with nutrients from its main ingredient, sweet potatoes.
| Nutrition (per serving) | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 220mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 3g |
| Sugars | 22g |
| Protein | 5g |
| Vitamin A | 120% |
| Vitamin C | 10% |
| Calcium | 8% |
| Iron | 6% |
Chef Tips
When making sweet potato pie, I always recommend baking the sweet potatoes instead of boiling them, as it enhances their natural sweetness and keeps the filling from becoming too watery.
I also suggest using room-temperature ingredients to guarantee the custard bakes evenly. Don’t overmix the filling—it can make the pie dense. For a smoother texture, strain the puree.
Blind-baking the crust prevents it from getting soggy.
