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A slice of sweet potato pie topped with a dollop of whipped cream

Homemade Sweet Potato Pie

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  • Author: Shelly
  • Prep Time: 1 hour
  • Cook Time: 55 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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.


  • 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


  1. Preheat oven to 400°F. 
  2. Clean the sweet potatoes and bake for 45-55 minutes until very soft. Allow the potatoes to cool. 
  3. Reduce heat on the oven to 350°F.
  4. 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.
  5. Once cooled, peel the skin from the potatoes and mash until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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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