Sweet Potato Pie
on Nov 11, 2021, Updated Jun 28, 2024
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Sweet Potato Pie is like a cousin to the ever popular pumpkin pie. This pie is an old fashioned classic that is made with cooked mashed sweet potatoes instead of pumpkin!
Sweet Potato Pie doesn’t get the same attention as pumpkin pie and I’m here to change that! This pie has a richer taste and the spices really hit different. If autumn had a taste- it would be sweet potato pie.
For this recipe I recommend using fresh sweet potatoes. This will kick up the flavor considerably than if use a canned variety. I like to bake instead of boil the sweet potatoes for a few reasons. First, the sweet potatoes stay more moist than if they are boiled. Next, they have more flavor when baked due to the sugars caramelizing. Finally- one less dish to clean. Just cover your baking dish with foil and you are set.
Table of Contents
Why You’ll Love This Recipe
- With simple ingredients and straightforward instructions, this recipe is accessible for bakers of all skill levels, and cooks in just over an hour!
- The combination of cooked mashed sweet potatoes and evaporated milk creates a silky, smooth filling that melts in your mouth.
- The cinnamon, ginger, and cloves offer a comforting and aromatic flavor profile perfect for fall and holiday gatherings.
- You can customize the texture and flavor by choosing to boil, roast, or mash your sweet potatoes, ensuring the pie suits your personal taste preferences.
Recipe Ingredients
- Pie shell – store bought or homemade
- Egg
- Sweet Potatoes – I prefer fresh sweet potatoes
- Sugar
- Spices – salt, cinnamon, ground ginger, and ground cloves
- Evaporated milk
See the recipe card below for full information on ingredients and quantities
How to Make Sweet Potato Pie
Step 1. Preheat the oven to 425°F and prepare the pie crust in a pie tin.
Step 2. In a large bowl, beat the egg, then mix in the cooked mashed sweet potatoes, sugar, salt, cinnamon, ginger, cloves, and evaporated milk until well combined.
Step 3. Pour the mixture into the prepared pie shell and bake for 15 minutes at 425°F.
Step 4. Reduce the oven temperature to 350°F (without opening the door) and bake for an additional 35 minutes, then cool completely before serving.
Recipe FAQs
Sweet potato pie contains dairy products so it will stay the most fresh when refrigerated. I prefer to serve this pie at room temperature so you can take it out of the fridge about 30 minutes before serving.
It is a good habit to always wash your sweet potatoes before cooking them. Scrubbing the skins will ensure that you get any residual dirt off of the potato.
You can serve sweet potato pie at room temperature or chilled. It is up to you and your preferences. It tastes divine with a dollop of whipped cream on top or served a la mode.
Expert Tips
- For an ultra-smooth pie filling, blend the roasted sweet potatoes in a food processor before mixing with the other ingredients. This will eliminate any lumps and provide a silky texture.
- To avoid a soggy bottom crust, consider pre-baking the pie shell for about 10 minutes before adding the filling. This helps to set the crust and keep it crispy.
- Keep an oven thermometer handy to ensure the temperature is accurate, especially when lowering from 425°F to 350°F. This helps to avoid over or under-baking the pie.
- Allow the pie to cool completely before serving to ensure the filling sets properly. This makes slicing easier and helps maintain the pie’s structure.
How to Serve and Store Sweet Potato Pie
Sweet potato pie is typically served around Thanksgiving and Christmas and goes great with your typical holiday sides such as green bean casserole, dinner rolls, mashed potatoes, and cranberry sauce.
This sweet potato pie can be enjoyed at room temperature or cold, making it versatile for any occasion. Serve each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream to complement the warm spices and creamy texture of the pie. For an added touch, dust the top of the pie with a light sprinkle of cinnamon or powdered sugar just before serving.
Keep the pie covered at room temperature for up to 2 days if you plan to consume it quickly. Store the pie in an airtight container or cover it with plastic wrap and refrigerate for up to 5 days. This helps maintain freshness and flavor. To freeze, wrap the entire pie or individual slices tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before serving.
More Pie Recipes to Consider
Dessert Recipes
Easy Apple Hand Pies
Pies, Crisps & Tarts
Apple Pie Filling
Pies, Crisps & Tarts
Derby Pie
Pies, Crisps & Tarts
Apple Crumble
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Sweet Potato Pie
Ingredients
- 1 uncooked 9 inch pie shell, store bought or homemade
- 1 large egg
- 1 1/4 cups cooked mashed sweet potatoes, 1 large or 2 small fresh sweet potatoes
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/4 cup evaporated milk
Instructions
- Heat oven to 425 degrees F.
- Roll our your pie crust, place it in the pie tin, and crimp the edges.
- In a large bowl, beat the egg slightly with a fork.
- Add the cooked sweet potatoes, sugar, salt, cinnamon, ginger, gloves, and evaporated milk and whisk until combined well (mixture will be very loose).
- Pour into the prepared pie shell.
- Place the pie in the oven and bake 15 minutes at 425 degrees F.
- Without opening the oven door, reduce the oven temperature to 350 degrees F.
- Bake for an additional 35 minutes, or until a knife inserted into the center comes out clean.
- Cool completely before serving. Serve at room temperature or cold and it is delicious with whipped cream or vanilla ice cream on the side.
Notes
- You have a few options when it comes to your cooked sweet potatoes. You can cook them however you want. My sister-in-law normally peels, cubes, and boils them before mashing them. I like to roast the sweet potatoes with the skin on and then peel them when cooked and run them through the food processor before using them in the recipes. If you just mash them you’ll have little pieces of sweet potato in the pie that you’ll be able to see. I prefer the pie very smooth and always blend them well before I use them. I like roasting them too because it makes them extra sweet and I think it gives the best flavor to the pie. Here’s a full blog post on how to roast sweet potatoes.
