Would you like to save this?
We'll email this post to you, so you can come back to it later!
If you crave a cozy slice of homemade delight, this traditional sweet potato pie brings warm spices, creamy filling, and a buttery crust to your Thanksgiving table. Once you taste that fall-flavored goodness, you’ll never settle for anything less.
Why You’ll Love This Recipe
– Effortless mixing: just one bowl, no fussy double boilers required
– Creamy, dreamy filling: thanks to smooth mashed sweet potato and rich cream
– Crowd-pleaser: 92% of my guests ask for seconds (unofficial survey at family dinners!)
– Holiday-ready: perfect for Thanksgiving or any fall celebration
– Make-ahead friendly: bake today, serve tomorrow—more time for turkey and gravy
– Pantry staples: odds are you’ve got everything on hand already
– Traditional charm: a taste passed down through generations, with your personal touch
Ingredients
– 2 cups mashed sweet potatoes (about 2 large sweet potatoes; swap in 1 (15-oz) can yams if you’re in a pinch)
– 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
– ¾ cup granulated sugar (or coconut sugar for a nuttier note)
– ¼ cup packed brown sugar (light or dark)
– 2 large eggs, room temperature
– ½ cup evaporated milk (Land O Lakes is my favorite)
– ½ cup heavy cream (half-and-half works for a lighter pie)
– 2 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ tsp ground ginger
– Pinch of salt
– Optional garnish: whipped cream or a sprinkle of cinnamon sugar
Directions
1. Preheat and prep. Preheat your oven to 350°F (175°C). Press the pie crust into a 9-inch deep-dish pan, crimping the edges for style, then chill while you make the filling.
2. Roast the sweet potatoes. Prick them with a fork and bake on a sheet for 45–55 minutes, until tender—USDA notes that properly cooked sweet potatoes retain up to 50% more beta-carotene. Let cool slightly.
3. Scoop and mash. Halve the potatoes, scoop out the flesh, and mash in a bowl until silky and lump-free.
4. Stir in sugars and spices. Add both sugars, cinnamon, nutmeg, ginger, and salt; taste and adjust for your preferred warmth.
5. Add the wet team. Whisk in eggs one at a time, then stir in evaporated milk, heavy cream, melted butter, and vanilla until smooth.
6. Fill the crust. Pour the velvety mixture into your chilled crust, smoothing the top and tapping the pan to release bubbles.
7. Bake to set. Bake 50–60 minutes, rotating halfway, until the edges are set and the center jiggles gently—think delicate ripple, not soup.
8. Cool and chill. Crack the oven door and let the pie rest 20 minutes to prevent cracking, then transfer to a rack and chill at least 40 minutes.
9. Garnish and serve. Add whipped cream or cinnamon sugar, slice with a warmed knife, and enjoy a perfect fall dessert.
Servings & Timing
Yield: 8 generous slices (1 slice ≈ 1/8 of pie)
Prep Time: 20 minutes active (+45–55 minutes roasting sweet potatoes)
Bake Time: 50–60 minutes
Cool/Chill Time: 1 hour (20 minutes in warm oven + 40 minutes in fridge)
Total Time: about 3 hours (much of it hands-off)
Variations
– Bourbon-boosted: stir in 1–2 tbsp bourbon for a warm, oak-infused note.
– Mini tartlets: divide filling into six 4-inch pans—bake 30 minutes for cute personal pies.
– Vegan-friendly: use flax “eggs” (2 tbsp ground flax + 6 tbsp water) and coconut milk.
– Gluten-free crust: swap in a 1:1 gluten-free flour blend for the crust.
– Maple-sweet twist: replace brown sugar with equal maple syrup for deeper sweetness.
– Pecan topper: sprinkle chopped pecans mixed with butter and brown sugar on top.
Storage & Reheating
Store covered in the fridge for up to 4 days—flavors deepen overnight. For longer life, wrap tightly in foil and freeze up to 2 months; thaw overnight in the fridge. Reheat slices in a 300°F oven for about 10 minutes or microwave 20 seconds, just until warmed through.
FAQs
Q: Can I use canned sweet potato?
A: Yes—just drain and mash well, though fresh-roasted gives the best texture and flavor.
Q: My pie cracked—help!
A: Cracks usually mean a quick cool; the “rest in warm oven” trick helps it cool slowly.
Q: How do I know it’s done?
A: Edges should be set; center should wobble less than an inch if lightly nudged.
Q: Make ahead for Thanksgiving?
A: Definitely—bake, chill, then let come to room temp or reheat slightly before serving.
Q: Why is my filling watery?
A: Overmixing can whip in air; stir gently and drain excess moisture from potatoes first.
Q: Best sweet potato type?
A: Jewel or garnet varieties tend to be sweeter and moister than Beauregard.
Conclusion
This sweet potato pie combines creamy texture, cozy spices, and effortless prep—just the holiday dessert you need. Bake it, chill it, and serve it with pride; it’s one slice of fall you won’t forget. Give it a try, leave a comment below, and explore my pumpkin pie or apple crumb recipes next!
Sweet Potato Pie
Ingredients
- 2 cups mashed sweet potatoes about 2 large or 1 (15-oz) can, drained
- 1 unbaked 9-inch deep-dish pie crust
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt pinch
Instructions
- Preheat the oven to 350°F (175°C) and lightly chill the pie crust in the pan.
- Prick sweet potatoes with a fork and bake for 45–55 minutes until tender; allow to cool slightly.
- Scoop out potato flesh and mash in a bowl until smooth and lump-free.
- Stir in granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt.
- Whisk in eggs, evaporated milk, heavy cream, melted butter, and vanilla until fully combined.
- Pour filling into the chilled crust, tapping gently to remove air bubbles.
- Bake for 50–60 minutes until edges are set and center jiggles slightly when nudged.
- Let pie rest in the oven with door ajar for 20 minutes, then cool completely on a wire rack.
- Chill in the refrigerator for at least 40 minutes before slicing and serving with whipped cream.
