Sweet Potato Pie Recipe (2024)

This old-fashioned Southern Sweet Potato Pie recipe has a silky sweet potato filling, warm spices, and a buttery, flaky crust. Top it off with whipped cream for a traditional pie that’s perfect for Thanksgiving!

Why You’ll Love This Southern Sweet Potato Pie Recipe

• Sweet Potato Pie Is Better Than Pumpkin Pie. THERE. I said it. While some pumpkin recipes are dynamic and delish (like thisPumpkin Pecan Cobbler), most traditional, back-of-the-can pumpkin pie recipes are rathermeh. Sweet potato pie, on the other hand, is exquisite. It has a creamier texture and a more complex flavor than pumpkin pie.
• The Ingredients are Simple. One thing I love about many Southern dessert recipes (like Chess Pie, Buttermilk Pie, and Bourbon Pecan Pie) is the use of pantry ingredients. Sweet potato pie’s custard filling is made of freshly cooked sweet potatoes (no cans here!), evaporated milk, eggs, butter, and basic spices.
• Make-Ahead Friendly. You can make sweet potato pie a day or two in advance, making it perfect for Thanksgiving and other busy holidays.
• Whipped Cream. I finish this pie with a thing of dessert beauty: real-deal whipped cream (that would also be delish on thisPecan Pie Cobbler). No plastic tubs! No cans! I also have a yummy marshmallow cream variation for you sweet potato pie with marshmallow lovers.

How to Make Sweet Potato Pie

The Ingredients

• Pie Crust. A buttery, flaky, and perfectly golden pie crust is an essential part of a delicious pie. (This Darn Good Whole Wheat Pie Crust is my go-to recipe; make Chocolate Pecan Pie with the extra pie crust!)
• Sweet Potatoes. Give this pie undeniable autumn flavor right from the start. Their natural sweetness is well suited to desserts like Sweet Potato Cookies and Sweet Potato Brownies, and they make the pie filling rich and velvety.
• Spices. A blend of cinnamon, allspice, and ginger—the perfect sweet potato spice trifecta.
• Evaporated Milk. For an extra creamy texture, this recipe includes evaporated milk. While many sweet potato pies call for condensed milk, the two are not the same. If you turn this into a condensed milk sweet potato pie recipe instead, it will not turn out.
• Bourbon. The secret ingredient for sweet potato pie! Its smooth, buttery flavor is lovely with sweet potato pie. If you prefer to make your pie without bourbon, simply use extra vanilla extract. (Love bourbon? Try these Bourbon Balls next!)
• Pure Vanilla Extract. For the best-ever old-fashioned sweet potato pie, use the real deal—it’s worth it.

The Directions

1. Cook the Sweet Potatoes. Cut the sweet potatoes into chunks. Simmer until tender.

2. Mash. Measure 2 cups for the recipe.

3. Make it Delicious. Add the brown sugar, spices, salt, butter, and half of the evaporated milk.

4. Simmer. Mash to combine and cook on the stove until dark and fragrant.

5. Mix. Meanwhile, whisk together the remaining wet ingredients.

6. Finish the Filling. Whisk the wet ingredients into the sweet potato filling.

7. Puree. To make the pie super smooth, use an immersion blender to puree the filling (you can do this now, or earlier in the recipe).

8. Finish. Bake sweet potato pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Serve at room temperature with whipped cream. ENJOY!

Storage Tips

• To Store. Sweet potato pie should be kept in the fridge, tightly covered, and can last about 5 days. Let come to room temperature prior to serving.
• To Freeze. Yes, sweet potato pie can be frozen! To freeze, tightly wrap your cooked and cooled pie in plastic wrap or aluminum foil, and store in a freezer-safe storage container or ziptop bag for up to 3 months. Let the pie thaw for at least 12 hours in the refrigerator before serving.

• Immersion Blender. No more messy transfer to the blender.
• Pie Crust Shield. Protects your sweet potato pie crust from over-browning and burning.
• Ceramic Pie Dish. This would look beautiful served on a table!

Recipe Tips and Tricks

• Chill Your Beaters and Bowl. When whipping cream, put your mixing bowl and the beaters from your electric mixer in your freezer or refrigerator first; the colder they are, the fluffier the cream.
• Know When Sweet Potato Pie Is Done. When your pie is ready, it should wiggle slightly in the center (a little like Jell-O). If it swooshes or moves like a wave, your pie needs more time in the oven.
• Keep the Crust From Over-Baking. If the crust begins to brown more quickly than you would like, shield it with apie crust shield, then keep on baking until the pie’s center is set.
• Cover the Cracks. I find sweet potato pie rarely cracks (unlike pumpkin). And if it does? That’s what the whipped cream is for!
• Stock Up on Disposable Pie Pans. While they may not be as pretty as your grandmother’s pie pan, I like to bake pies that I intend to freeze or gift in disposable aluminum pie pans. This leaves your “pretty” pie dish available for other recipes you may need it for (like thisSweet Potato Quiche).