Sweet potato pie is a classic Southern dessert with a smooth, creamy texture and just the right balance of sweetness and warm spices.
The secret? Roasted sweet potatoes and evaporated milk for rich flavor and perfect texture in every bite. This combo puts sweet potato pie on a delicious pedestal above other pies.
We stick to straightforward ingredients like cinnamon, nutmeg, and vanilla to let the sweet potatoes shine.
The creamy filling paired with a flaky pie crust creates a comforting dessert that always feels like home.
If you want a dessert that’s easy and packed with flavor, this sweet potato pie recipe is your new best friend.
Our step-by-step guide will walk you through creating a smooth, delicious pie that’s perfect for holidays or whenever you crave a classic treat.
For more details, check out this Classic Sweet Potato Pie recipe.
Essential Ingredients and Tools
To make a rich and flavorful sweet potato pie, it’s all about choosing the right ingredients and tools.
Quality sweet potatoes, balanced spices, and the perfect crust shape this dreamy dessert.
Key Ingredients for Sweet Potato Pie
Our filling starts with sweet potatoes—firm, smooth-skinned, and ready to bring the sweetness.
We add granulated sugar (and sometimes a little brown sugar for extra depth).
Cinnamon and nutmeg are non-negotiable for that signature warmth.
A pinch of ground ginger is optional but adds a cozy kick.
Eggs bind the filling, and butter brings the richness.
Evaporated milk is our secret weapon for a smooth, creamy texture.
A splash of vanilla extract rounds out the flavor. Measuring carefully keeps everything balanced—no wild spice parties here.
Choosing the Best Sweet Potatoes
Picking the right sweet potatoes is crucial for top-notch pie.
Look for firm, medium-sized tubers with no soft spots or bruises.
Orange-fleshed varieties like Garnet or Jewel are great—they mash up creamy and taste extra sweet.
Avoid the big, hulking sweet potatoes—they can be watery or fibrous, which nobody wants.
Organic is a nice bonus if you can find it.
When it comes to cooking, baking whole at 400°F until tender locks in flavor better than boiling.
Once baked and cooled, the skins slip off easily, and mashing them smooth keeps your filling lump-free.
Understanding Pie Crust Options
The pie crust is the unsung hero of sweet potato pie.
A classic homemade pie crust with cold, unsalted butter is flaky and tender—just what you want.
We usually go for a 9-inch deep-dish pie pan for the right pie-to-crust ratio.
Roll the crust about 2 inches wider than the pan for a good fit.
If you’re feeling adventurous (or lazy), a graham cracker crust is a sweet, crunchy alternative.
It pairs nicely with the spices but won’t give you that classic flakiness.
Blind baking the crust for a few minutes before filling helps keep things from getting soggy.
Keep the crust cold and handle it as little as possible for the best results.
How to Make Sweet Potato Pie
First up: prepping those sweet potatoes, because texture and flavor start here.
Then, we mix the filling with eggs, butter, and all the good spices.
After assembling the pie with a homemade crust, it’s time to bake your way to creamy dessert glory.
Let’s not forget the storage and serving tips—because leftover pie is a beautiful thing.
Preparing and Baking Sweet Potatoes
Start by picking fresh sweet potatoes.
Give them a good wash and stab them with a fork (gently—no potato violence) so steam can escape.
Bake them whole at 400°F for 45-60 minutes until they’re nice and tender.
Once baked, let them cool a bit.
Peel off the skins by hand or with a small knife—no need to wrestle.
Mash the flesh until smooth and resist the urge to add liquid, or you’ll end up with a watery filling.
Baking keeps the flavor in, while boiling can water things down.
Properly cooked potatoes give your pie that creamy, rich base.
Mixing the Pie Filling
Whisk together 2-3 eggs with granulated sugar for structure and sweetness.
Melted butter brings the richness, and evaporated milk gives creaminess without turning your filling into soup.
Pour in pure vanilla extract to boost the flavor.
Fold in the mashed sweet potatoes, then stir in cinnamon, nutmeg, and a pinch of ginger for that Southern spice magic.
Mix gently but thoroughly—no lumps allowed.
You’ll end up with a thick, smooth custard ready for your 9-inch homemade pie crust.
Assembling and Baking the Pie
Roll out your homemade pie crust to fit a 9-inch pie pan, pressing it evenly along the bottom and sides.
Crimp the edges for style points and to prevent shrinkage.
Pop the crust in the fridge for 15 minutes to help it stay firm.
Pour the filling into the chilled crust and smooth the top with a spatula.
Bake at 425°F for 15-20 minutes, then drop the heat to 375°F.
Continue baking for 40-45 minutes until the edges are set but the center still has a little jiggle—like a pie doing the cha-cha.
Cool the pie completely on a wire rack before serving or stashing it in the fridge.
This ensures a creamy, fully cooked filling and a flaky, golden crust every time.
Serving and Storing Sweet Potato Pie
Serve sweet potato pie slightly warm or at room temperature. Top slices with whipped cream or vanilla ice cream for an extra treat.
Fresh toppings add a nice balance to the spice and creamy texture. Store leftover pie in the refrigerator, covered loosely with plastic wrap or foil.
The pie is best eaten within 3-4 days. Before serving refrigerated pie, let it come back to room temperature for the best flavor.
Freezing is also an option. Wrap the whole pie tightly and freeze for up to 2 months.
Thaw overnight in the fridge, then warm gently before serving to keep things tasting just right.
