Sweet Potato Pie

5 from 1 vote

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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! 

The holiday season is right around the corner and that means- homemade pies galore! Sweet potato pie is typically served around Thanksgiving and Christmas, but is so delightful that I could eat it throughout the year. The smell, taste, and texture work together to create a delicious dessert. 

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Sweet Potato Pie

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. 

Is sweet potato pie supposed to be refrigerated?

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. 

Do I need to wash sweet potatoes before baking?

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. 

Do you eat sweet potato pie hot or cold?

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. 

More Pie Recipes:

If you’ve tried this Sweet Potato Pie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

top view of sweet potato pie with whipped cream on top next to sliced sweet potato
5 from 1 vote

Sweet Potato Pie

Sweet potato pie is a classic to make this winter; it tastes a whole lot like a pumpkin pie but the texture is creamier and the color is prettier!
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 8


  • 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
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  • 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. 


  • 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. 


Serving: 1 of 8 slices, Calories: 241kcal, Carbohydrates: 35g, Protein: 5g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 294mg, Potassium: 220mg, Fiber: 1g, Sugar: 21g, Vitamin A: 3073IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 1mg
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I am so excited for you to try Sweet Potato Pie. I promise it will knock your socks off and give you all the fall vibes. 

About Melissa

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