Sweet Potato Pie

The recipe for this sweet potato pie was generously sent to me by a close friend who lives in Atlanta, Georgia. It has been a favorite for a very long time, and everyone who has tried it claims that it is the best experience they have ever had.

When it comes to kicking off the holiday season, there is nothing quite like a sweet potato pie that has just been prepared. Isn’t it true that the dessert that comes with autumn tastes just like home? This recipe for sweet potato pie, which is not only highly rated but also lightly spiced and uses ingredients that you most likely already have on hand, has been a favorite among the Allrecipes community for many years.This recipe is a favorite among the community, and it will teach you how to create, store, freeze, and serve the greatest sweet potato pie you have ever had in your life.

Sweet Potato Pie Ingredients

If you have fresh sweet potatoes and a few kitchen staples, you likely have everything you need to make this homemade sweet potato pie.

  • Sweet potato: This recipe calls for a pound of whole sweet potatoes. Fresh produce will give you the deepest, richest flavor. If you’re in a rush, you can substitute canned sweet potatoes (just be sure to drain them first).
  • Butter: Like so many baked goods, butter is essential to sweet potato pie. It adds moisture, flavor, and texture to the custard filling.
  • Sugar: Obviously, granulated sugar adds sweetness. It also helps keep the pie filling soft by locking in moisture.
  • Milk: Whole milk serves as the liquid base that’s essential for dissolving the dry ingredients and creating a cohesive filling. It also adds creamy flavor and texture.
  • Eggs: Traditional sweet potato pie has a custard filling, which means the filling relies on eggs (particularly the yolks) to bind the ingredients together. Make sure to allow the eggs to come to room temperature before incorporating them into the mixture.
  • Cinnamon, Nutmeg, and Vanilla
    Vanilla extract and warming spices like cinnamon and nutmeg are responsible for the cozy flavor that you likely associate with sweet potato pie. For extra flavor, consider adding a touch of ginger or allspice.
  • Unbaked Pie Crust: Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.

Sweet Potato Pie vs. Pumpkin Pie

Sweet potato pies and pumpkin pies are two kind of pies that are popular during the fall season. They are particularly popular during the holiday season because of their fall-themed appearance.

Sweet Potato Pie
Sweet Potato Pie

Pie made with pumpkin has a flavor that is more subdued and is generally spiced with a great deal of spices. Due to the fact that sweet potatoes are naturally more flavorful and sweeter than other types of potatoes, sweet potato pie typically does not contain as many spices.

Additionally, pumpkin pie is typically rather rich, whereas its equivalent that is made with sweet potatoes is considered to be significantly more airy.

How to Make Sweet Potato Pie

A bakery-worthy sweet potato pie is easier to create than you think. The whole recipe is included below, but here’s a quick rundown of what to expect:

Peel the peels off the sweet potatoes after boiling and draining them.
Combine the sweet potato flesh with the remaining ingredients using a hand mixer or blender.
Bake until a knife or toothpick inserted into the unbaked pie crust comes out clean.

Is it possible to make sweet potato pie ahead of time?

Yes, sweet potato pie can be made ahead of time! It’s a terrific idea if you’re getting ready for a holiday and want to save oven space on the big day.

Sweet Potato Pie Storage

Refrigerate sweet potato pie for three to four days, carefully wrapped in plastic wrap or aluminum foil. Once the pie has cooled to room temperature, it should be refrigerated.

Is it possible to freeze sweet potato pie?

Sweet potato pie can and should be frozen if you want to get a head start on holiday baking.

To freeze sweet potato pie, bake it on an aluminum pie dish (metal is thinner than ceramic, thus it will help the pie freeze faster and prevent ice crystals from forming). Wrap the cooled pie in multiple layers of plastic wrap. Cover the storage wrap with aluminum foil.

Tips and Praise from the Allrecipes Community

“This pie lasted all of about 5 minutes in my house,” CALLMEVAN adds. “Everybody enjoyed a change from the usual pumpkin pie.”

“It smells fantastic while baking and tastes fantastic!” We topped ours with real whipped cream flavored with vanilla.”

“This is a wonderful recipe,” Geri exclaims. “I followed the directions exactly the first time.” It was fantastic. I used the blender to combine all of the ingredients the second time, and it was even better.”


  • 1 (1 pound) sweet potato, with skin
  • ½ cup butter, softened
  • 1 cup white sugar
  • ½ cup milk
  • 2 large eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust


  1. Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Remove sweet potato from the pot and run under cold water. Remove and discard skin.

  4. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.

  5. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.

  6. Pour filling into unbaked pie crust.

  7. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.

  8. Remove from the oven and let cool before serving.


1. What is sweet potato pie?
Sweet potato pie is a classic dessert made with a creamy, spiced filling primarily composed of mashed sweet potatoes, sugar, eggs, and spices like cinnamon, nutmeg, and cloves. It’s often baked in a pie crust and served as a dessert.
2. How do I make sweet potato pie?
  • Start by baking or boiling sweet potatoes until they’re soft. Then, peel and mash them until smooth.
  • Combine the mashed sweet potatoes with sugar, eggs, evaporated milk or cream, spices, and sometimes butter to create the filling.
  • Pour the filling into a pie crust and bake until it sets.
3. Can I use canned sweet potatoes or fresh ones for the pie?
You can use either! Canned sweet potatoes can be convenient, but using fresh ones allows for more control over the texture and flavor.
4. Should I bake or boil the sweet potatoes for the pie?
Both methods work well. Baking tends to enhance the natural sweetness, while boiling is quicker. Just ensure they are cooked until tender.
5. What spices are typically used in sweet potato pie?
Cinnamon, nutmeg, and cloves are common spices used in sweet potato pie. Adjust the quantities based on personal preference.
6. Can I make a sweet potato pie without eggs?
Yes, you can! Substitute eggs with alternatives like flaxseed meal mixed with water or commercial egg replacers, ensuring it binds the filling together.
7. What type of crust works best for sweet potato pie?
You can use a homemade crust or store-bought. Both flaky pie crusts and graham cracker crusts work well. Some even enjoy variations with pecan or oat crusts for added texture.
8. Do I need to blind bake the pie crust before adding the filling?
It’s not necessary for most sweet potato pie recipes. However, blind baking (pre-baking) the crust can help prevent a soggy bottom, especially if you’re using a homemade crust.
9. How do I know when the sweet potato pie is done baking?
The pie is done when the center is set. You can gently jiggle the pie; it should have a slight wobble in the center but not appear liquidy.
10. Can I make sweet potato pie ahead of time?
Absolutely! You can make it a day in advance and store it in the refrigerator. It’s often recommended to allow the flavors to meld together for better taste.
11. What are some creative variations of sweet potato pie?
  • Marshmallow topping: Add a layer of toasted marshmallows on top after baking for a gooey, sweet finish.
  • Pecan topping: Sprinkle chopped pecans on top before baking for added crunch and flavor.
  • Coconut cream: Incorporate coconut milk or shredded coconut into the filling for a tropical twist.



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