Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert perfect for Thanksgiving. The filling is made with sweet potato puree, nutmeg, and cinnamon.

If you’re looking for a change up to classic Pumpkin Pie this year, then Sweet Potato Pie is definitely the way to go. It’s just as seasonal of a Dessert with delicious spices, warm filling, and perfectly flaky pie crust. It is sure to be a crowd-pleaser and complete any holiday feast!

Sweet Potato Pie

SWEET POTATO PIE

This Sweet Potato Pie recipe is ready in just an hour with simple and delicious ingredients. All you need is a prepared pie crust, sweet potato puree, vanilla, cinnamon, nutmeg, and a few other pantry items to make the potato pie filling. When it is done, top the Sweet Potato Pie off with Ice Cream, Cool Whip, or a dollop of Whipped Cream to complete the perfect dessert.

Sweet Potato Pie ingredients in mixing bowl

Sweet Potato Pie is a classic during the holiday season. It’s a must-have thanksgiving dish that is tender and wonderfully sweet. If you haven’t tried it before, Sweet Potato Pie is fairly similar to pumpkin pie. It has the same creamy texture in the filling, and it is flavored with similar spices. The sweet potato flavor brings a wonderful earthy flavor that’s unique and unbelievably delicious!

Sweet Potato Pie filling in mixing bowl

Although it’s great for the holidays, this Sweet Potato Pie recipe is so easy that you don’t have to wait to make it just for Thanksgiving. The ingredients come together quickly for a simple dish with the wonderful flavors of fall. Our family loves enjoying this dish all through the fall and winter months. It’s just too good to only have once or twice a year!

MORE PIE RECIPES

TIPS FOR MAKING SWEET POTATO PIE

  • Prep time: Preheat the oven temperature to 350 degrees, and line your pie plate with a pre-made pie crust.
  • Homemade pie crust: Instead of using a pre-made crust, you can make your own fresh pie dough. You’ll need 1 ¼ cup all-purpose flour, ½ tablespoon sugar, ½ teaspoon salt, ½ cup cold butter, 1 teaspoon apple cider vinegar, and ¼ cup ice water. Start by combining the dry ingredients and butter. Then add in the vinegar and the ice water. Mix them together, and roll out the dough into a circle.
  • Sweet Potato mixture: Add the sweet potato puree, butter, granulated sugar, eggs, milk, vanilla, cinnamon, and nutmeg to a medium bowl. Whisk the ingredients together until well combined. Then pour the mixture into the unbaked pie crust.
  • How to make sweet potato puree: If you want to make your own sweet potato puree, start by baking the sweet potatoes. After they are cooked, let the potatoes cool and then peel them. Put the potato flesh in your food processor and pulse until it’s pureed.
  • Bake: Bake the pie for 50-55 minutes until the sweet potato filling is set. To help ensure the top does not crack, bake the pie on the lower rack. Let the pie cool completely before you serve it.Sweet Potato Pie filling in pie crust

VARIATIONS ON SWEET POTATO PIE

  • Sweetener: You can replace the white sugar in the Sweet Potato Pie recipe with brown sugar. Use the same amount of brown sugar as you would granulated sugar for the recipe.
  • Spices: You can add more warm baking spices to the recipe like Pumpkin Pie Spice, ginger, allspice, cloves, and cardamom.
  • Nuts: For some extra texture try adding pecans, almonds, walnuts, cashews, or hazelnuts to the top of the pie to give it a nice crunch.

Sweet Potato Pie in pie dish

MORE CLASSIC HOLIDAY DESSERTS

HOW TO STORE SWEET POTATO PIE

  • Serve: Let the pie chill completely before you slice and serve it. Loosely cover the pie in tin foil to store it at room temperature for up to 2 days.
  • Store: You can also put the Sweet Potato Pie in the refrigerator covered in tin foil or plastic wrap. It will stay good for up to 4 days.
  • Freeze: Cover the pie in tin foil to keep it in the freezer for up to 6 months.

Sweet Potato Pie sliced with whipped cream

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Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert perfect for Thanksgiving. The filling is made with sweet potato puree, nutmeg, and cinnamon.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pie crust
  • 15 ounces sweet potato puree , about 1 ¾ cups
  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  • Preheat oven to 350 degrees and line a pie plate with your pie crust.
  • In a large mixing bowl whisk the sweet potato puree, butter, sugar, eggs, milk, vanilla, cinnamon, and nutmeg.
  • Pour mixture into the pie crust.
  • Bake 50-55 minutes or until set.
  • Cool completely before serving.

Nutrition

Calories: 373kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 132mg | Potassium: 310mg | Fiber: 2g | Sugar: 29g | Vitamin A: 10662IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg
Keyword: Sweet Potato Pie

Sweet Potato Pie Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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