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Sweet Potato Pie Recipe

Rich, smooth, and perfectly spiced, this homemade Sweet Potato Pie is a timeless dessert that belongs on every holiday table. Roasted sweet potatoes create a naturally creamy filling with warm notes of cinnamon, nutmeg, and vanilla, all baked inside a flaky buttery pie crust. It's a comforting classic that's just as welcome for Thanksgiving as it is for Sunday family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 unbaked 9-inch pie crust homemade or store-bought
For the Filling
  • 2 medium sweet potatoes about 1 pound, roasted until tender
  • ½ cup unsalted butter melted
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Equipment

  • 9-inch pie dish
  • Mixing Bowls
  • Potato masher or food processor
  • Electric hand mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Fork
  • Cooling rack
  • Baking sheet

Method
 

  1. Preheat the oven to 400°F (205°C). Place the sweet potatoes on a baking sheet and roast for 45 to 55 minutes, or until completely tender. Let them cool slightly, then peel off the skins. Reduce the oven temperature to 350°F (175°C).
    Preheat the oven to 400°F (205°C).
  2. Mash or blend the roasted sweet potatoes until completely smooth. In a large mixing bowl, whisk together the sweet potato puree, melted butter, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until the filling is creamy and well combined.
    Mash or blend the roasted sweet potatoes
  3. Fit the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Pour the sweet potato filling into the crust and smooth the surface with a spatula.
    Fit the pie crust into a 9-inch pie dish
  4. Bake for 45 to 50 minutes, or until the edges are set and the center has a slight wobble when gently shaken. If the crust begins to brown too quickly, loosely cover the edges with foil during the final part of baking.
    Bake for 45 to 50 minutes, or until the edges
  5. Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before slicing. Serve chilled or at room temperature with whipped cream if desired.
    Let the pie cool completely on a wire rack

Notes

  • Roasting the sweet potatoes instead of boiling them creates a richer flavor and keeps excess moisture out of the filling.
  • Blend the filling until completely smooth for a creamy, bakery-style texture.
  • Bring the eggs to room temperature before mixing for a more even filling.
  • If the crust begins browning too quickly, loosely cover the edges with foil during the final part of baking.
  • Allow the pie to cool completely before slicing so the filling has time to set properly.