This homemade Sweet Potato Pie is such a smooth and silky dessert with a crunchy sugar topping! Made with fresh or canned sweet potatoes, your family will love this easy, old fashioned pie recipe.
Round out your dessert table and make my Apple Pie Recipe too! It’s the best!
Old Fashioned Sweet Potato Pie Is A Classic!
Sweet potato pie is one of the simple pleasures of life, and this recipe makes it easier to prepare than ever! It’s incredibly moist and spiced to perfection with cinnamon and nutmeg. This old-fashioned pie is the perfect Fall dessert and a staple at the Thanksgiving table. My recipe is simple to make, and extra delicious with a crunchy, sweet sugar topping, which I think is the best part!
If you don’t want to spend time roasting the potatoes, you can easily make your pie with canned sweet potatoes instead. Either way, this recipe won’t disappoint! All you need are a few basic ingredients and a pre-made pie crust, which can be homemade or store-bought.
What Makes This the Best?
Besides being incredibly easy to make, with the perfect smooth, sweet texture, my sweet potato pie is topped with a crunchy sugar topping like on a creme brûlée!
It’s a simple little step that really sets this pie apart from others!
One of the best things about old fashioned recipes is that they rarely call for fancy ingredients. This sweet potato pie uses classic, easy to find pantry staples:
- Sweet Potatoes: Roasted and mashed until smooth, or canned.
- Unbaked Pie Crust: I have a recipe for the best homemade pie crust!
- Butter: Let your butter come to room temperature.
- Evaporated Milk
- Eggs: Lightly beat your eggs and bring them to room temperature.
- Vanilla Extract
- Spices: Ground Cinnamon & Nutmeg
- Kosher Salt
How to Make Sweet Potato Pie
You can split the preparation of this pie over a couple days by roasting your potatoes in advance. Just store them in the fridge until you’re ready to proceed with making the rest of this pie.
- Heat Oven: Preheat the oven to 400°F.
- Roast Potatoes: Clean the sweet potatoes and bake them for 45-55 minutes until very soft. Allow the potatoes to cool.
- Reduce Heat: Reduce the heat on your oven to 350°F.
- Assemble Crust: Roll out your pie dough to 12-inches in diameter. Place the dough in a 9×2-inch (deep dish) pie plate. Set aside or into the refrigerator if you’re not ready to bake yet.
- Peel & Mash Potatoes: Once the potatoes have cooled, peel the skin and mash them up until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
- Make Pie Filling: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 3/4 cup of granulated sugar together for 1 minute. Add in the mashed sweet potatoes, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
- Add Filling to Crust: Pour the pie filling into the unbaked pie crust. Sprinkle the top of the filling with the remaining 1/4 cup of granulated sugar. Allow the pie to sit for 10 minutes to allow the sugar to dissolve/melt.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The pie will puff up and then sink back down as it cools.
- Let Cool: Allow the pie to cool completely on a wire rack.
How Do I Know When My Sweet Potato Pie is Done?
When your pie is finished cooking, you should be able to insert a toothpick into the center and see it come out clean. You can also gently jiggle the pie to check for doneness. When it’s ready to come out of the oven, the center will wiggle slightly.
Tips for the Best Sweet Potato Pie
- Roast the Potatoes: If you’re using fresh sweet potatoes, I highly recommend roasting them over boiling them. This will limit the amount of water in the pie and give it a better consistency. Roasting your sweet potatoes also enhances the flavor of your pie!
- Don’t Over Bake Your Pie Crust: If your pie crust is browning quicker than you’d like it to, you can cover it with foil or use a pie shield to slow down the browning process.
- Don’t Over Bake Your Pie Either: Once your pie is at the 55-minute mark, start checking it for doneness. If you over bake your pie, it may crack. (Not the end of the world, you can just cover the crack with whipped cream when you slice the piece.)
How to Store Homemade Sweet Potato Pie
Since this pie is made with milk and eggs, it’s important to keep it chilled. I recommend storing it in the fridge as soon as it’s done cooling if you don’t plan to serve it right away. Keep it in an airtight container or cover with plastic wrap.
How Long will Sweet Potato Pie Last in the Refrigerator?
If you avoid leaving the pie out for more than 2 hours at a time, it will stay fresh for 3 days. I usually just take off a slice and put the pie right back in the fridge to extend its shelf life.
Why Did My Sweet Potato Pie Crack?
There are a few reasons why your pie may crack. Here are a few simple steps you can take to prevent it from happening. However, if it does crack, you can easily cover it up with some whipped cream and your pie will still look and taste perfect!
- Over Baking: Over baking a pie is the most common cause of cracking. Be sure to remove your pie from the oven once a toothpick inserted into the middle comes out clean.
- Cooking Prematurely: It’s important that your oven is at 350°F when you put in your pie. If it’s still too hot from roasting the potatoes or not fully preheated, it’ll disrupt the baking process and may cause cracking.
- Placement in the Oven: It’s generally a good idea to cook this pie on a lower rack in your oven. This is because the oven tends to be hotter at the top. However, everyone’s oven is different, so cook your pie according to what works best for your setup.
This spiced Sweet Potato Pie is such a smooth and luxurious dessert! Made with fresh or canned sweet potatoes, your family will love this easy homemade pie.
- 2 large sweet potatoes (2 cups mashed)
- 1 unbaked pie crust
- 1/2 cup butter, room temperature
- 1 cup granulated sugar, divided
- 1/2 cup evaporated milk
- 2 large eggs, lightly beaten and room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Preheat oven to 400°F.
- Clean the sweet potatoes and bake for 45-55 minutes until very soft. Allow the potatoes to cool.
- Reduce heat on the oven to 350°F.
- Roll out your pie dough to 12-inches in diameter. Place the dough in a 9×2-inch (deep dish) pie plate. Set aside or into the refrigerator if not ready to bake yet.
- Once cooled, peel the skin from the potatoes and mash until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 3/4 cup of granulated sugar together for 1 minute. Add in the mashed sweet potatoes, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
- Pour the pie filling into the unbaked pie crust. Sprinkle the top of the filling with the remaining 1/4 cup of granulated sugar. Allow the pie to sit for 10 minutes to allow the sugar time to dissolve/melt.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Pie will puff up and then sink back down as it cools.
- Allow the pie to cool completely on a wire rack.
You can use canned sweet potatoes if you don’t want to roast them.
Store airtight in the refrigerator for up to 3 days.
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