Sweet Potato Pie

Sweet potato pie is full of cozy fall spices that are blended into a creamy sweet potato base, baked to perfection, then served with a scoop of fresh whipped cream.

Why this recipe works

A perfectly spiced sweet potato pie is a long-standing tradition for many families. It’s similar in consistency to a pumpkin pie, but with deliciously creamy sweet potatoes instead. You’ll likely see it on the table around the holidays along with candied yams, especially during Thanksgiving.

RELATED: you might also like this recipe – Mashed Sweet Potatoes or Air Fryer Sweet Potato Chips

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – We are using store-bought pie crusts, but you can certainly use your own homemade pie dough if you’d like. Our apple pie recipe has a delicious homemade pie crust you can try.

FILLING – Sweet potatoes, eggs, sugar, nutmeg, cinnamon, allspice, salt, lemon juice, heavy cream, and unsalted butter all go into this filling. We’re using the boiled sweet potato method for this pie, but baking the sweet potatoes will also yield great results.

How to Make Sweet Potato Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 400 F.
2. On the stovetop in a 4 quart pot, add the cubed sweet potatoes and water. Bring sweet potatoes to a boil and cover for 10 minutes until fork tender. Drain the water and transfer cooked sweet potatoes to a large mixing bowl. Mash the potatoes using a hand mixer until smooth and fluffy.
3. In a separate bowl combine the eggs, sugar, spices, lemon juice, and heavy cream. Use the hand mixer to quickly combine.
4. Pour this mixture into the bowl with the potatoes. While pouring, use the hand mixer to combine.
5. Add the butter last, again mixing until combine.
6. Pour pie filling into two pie crusts and place onto the sheet pan.
7. Bake for 45 minutes. Remove and allow to sit, slowly cooling completely. Refrigerate until ready to serve.
8. Top with fresh whipped cream.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Sweet potato pie can be eaten chilled, warm, or at room temperature. There is no wrong way! Serve with a hefty scoop of fresh whipped cream. This recipe makes 2 pies which is great if you plan on having company or want to send leftovers home with guests. However, you can freeze the extra pie before or after baking to enjoy later.

More Pie Recipes

• Coconut Cream Pie
• French Silk Pie
• Banana Cream Pie
• Southern Buttermilk Pie
• No Bake Peanut Butter Pie
• Chess Pie

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Sweet Potato Pie

A perfectly spiced sweet potato pie is a long-standing tradition for many families. It's similar in consistency to a pumpkin pie, but with deliciously creamy sweet potatoes instead.

5 from 10 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 20 servings

1 hour hr 30 minutes mins

Calories: 142

Author: Amanda Davis

Ingredients

• ▢ 2 9 inch pie crusts
• ▢ 3 lbs sweet potatoes peeled and diced to 1-inch cubes
• ▢ 4 cups water
• ▢ 3 eggs lightly beaten
• ▢ ⅓ cup sugar
• ▢ ¼ teaspoon nutmeg
• ▢ ¾ teaspoon cinnamon
• ▢ ½ teaspoon allspice
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon lemon juice
• ▢ 1 cup heavy cream
• ▢ 4 Tablespoon unsalted butter melted and cooled

Things You’ll Need

• ▢
  9 inch pie pan
• ▢
  Hand mixer

Before You Begin

• This recipe makes 2 sweet potato pies. Great for entertaining guests or sending leftovers home with friends and family, or for freezing and enjoying later.

Instructions

• Preheat the oven to 400 F.
• On the stovetop in a 4 quart pot, add the cubed sweet potatoes and water. Bring sweet potatoes to a boil and cover for 10 minutes until fork tender. Drain the water and transfer cooked sweet potatoes to a large mixing bowl. Mash the potatoes using a hand mixer until smooth and fluffy.
• In a separate bowl combine the eggs, sugar, spices, lemon juice, and heavy cream. Use the hand mixer to quickly combine.
• Pour this mixture into the bowl with the potatoes. While pouring, use the hand mixer to combine.
• Add the butter last, again mixing until combined.
• Pour pie filling into two pie crusts and place onto the sheet pan.
• Bake for 45 minutes. Remove and allow to sit, slowly cooling completely. Refrigerate until ready to serve.
• Top with fresh whipped cream.

Nutrition

Serving: 1slice | Calories: 142cal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 83mg | Potassium: 249mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9934IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

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This post was originally published here on November 3, 2021.