Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. During the holiday season, pumpkin pie gets all the love and notoriety, but this year sweet potato pie is in. Rich and smooth cooked sweet potatoes (or canned sweet potato puree) are perfectly sweetened and spiced, and baked in a flaky buttery pie crust. Top it with a dollop of whipped cream and add this showstopper to your Thanksgiving dessert table this year.
Why You’ll Love Sweet Potato Pie
- It's quick and easy. If there ever was an easy pie to make this would be it. Similar to pumpkin pie, this pie has minimal prep. You just combine the filling ingredients together and pour them into a prepared pie crust, and pop it into the oven for an hour and wait!
- Delicious and healthy sweet potatoes. The natural sweetness and bold flavor of sweet potatoes make this pie so good. Plus, sweet potato pie is actually healthier than a traditional pumpkin pie. With more protein, more fiber, and more vitamins than pumpkins, sweet potatoes add that much more to this dessert.
- The perfect sweet and savory dessert. If you love pumpkin pie, you will love this sweet potato pie. Similar in taste, texture, and sweetness, this pie is a crave-worthy fall treat on its own — filling, delicious, and memorable. And it seems like all the best fall desserts achieve this perfect balance between sweet and savory.
Ingredients and Substitutions
To make this cozy sweet potato pie, you will need the following ingredients (full quantities in the recipe card below):
- sweet potatoes - use homemade mashed sweet potatoes or canned sweet potato puree.
- butter
- half and half
- brown sugar - this pie will have the best results with brown sugar, but you could also substitute with granulated sugar for a similar outcome.
- eggs
- vanilla
- ground cinnamon - feel free to substitute with pumpkin pie spice for a little more fall flavor.
- salt
- 9-inch pie crust - prepare with homemade pie dough or use a store-bought crust.
How to Make the Best Sweet Potato Pie
- Combine ingredients. In a large bowl, add cooked mashed sweet potatoes (or sweet potato puree), butter, cream, sugar, eggs, vanilla, cinnamon (or pumpkin pie spice), and salt. Mix well with an electric hand mixer or whisk to combine until smooth, about 1 minute.
- Pour into pie crust. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the sweet potato filling. Smooth out the top using the an icing spatula or the back of a spoon.
- Bake. Bake in a 350F preheated oven for 55 to 60 minutes, or until a knife inserted into the center of the pie comes out clean. Note that the pie might puff up when first taken out of the oven, but it will sink down once it cools. Let cool completely, then serve.
How to Cook Sweet Potatoes
This recipe requires either cooked mashed sweet potatoes or canned sweet potato puree. To make it homemade, you can cook it in 1 of 3 ways:
- Bake the sweet potatoes. Prick sweet potatoes all over with a fork and place on a large half sheet baking pan. Bake in a 400F preheated oven for 45 to 50 minutes until tender. Let cool completely and remove the skin. Mash it with a fork and set aside.
- Boil the sweet potatoes. Place sweet potatoes in a large pot and cover with at least 1-inch of water. Bring to a boil and cook over medium heat for 30-35 minutes until tender. Let cool under running water and remove the skin. Mash it with a fork and set aside.
- Pressure cook or cook in an instant pot. Place 1 cup cold water and a steamer rack in the instant pot pressure cooker. Place sweet potatoes on the steamer rack. Switch to pressure cooking mode on manual high and seal the lid. Cook the sweet potatoes for 20-25 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped. Let cool under running water and remove the skin. Mash it with a fork and set aside.
Recipe Tips and Tricks
- How to serve: There’s no right or wrong way to enjoy sweet potato pie, but it tastes delicious when topped with whipped cream and a sprinkle of cinnamon. You can also drizzle it with honey, maple syrup, or a brown sugar glaze if you have an insatiable sweet tooth.
- How to store: Cover the pie in plastic cling wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Sweet potato pie can be frozen for up to 1-2 months. For easy eating, pre-portion into slices before freezing. Wrap tightly in plastic cling wrap and place in a freezer bag or airtight container.
More Fall Pie Recipes
- Pumpkin Pie
- Pecan Pie Bars
- Braided Lattice Apple Pie
- Caramel Pecan Pie Cheesecake Bars
- Apple Hand Pies
- Mini Pumpkin Pies
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Recipe
Sweet Potato Pie
- Total Time: 1 hour 10 minutes
- Yield: one 9-inch pie
- Diet: Vegetarian
Description
Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. Easy to make with cooked sweet potatoes or canned sweet potato puree.
Ingredients
- 2 cups sweet potatoes, cooked and mashed (or canned sweet potato puree)
- ¼ cup butter, softened at room temperature
- ½ cup half and half cream
- ¼ cup brown sugar
- 2 large eggs, beaten
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or pumpkin pie spice)
- ¼ teaspoon salt
- one 9-inch pie crust, homemade or store-bought
Instructions
Cook the sweet potatoes:
- To bake the sweet potatoes. Prick sweet potatoes all over with a fork and place on a large half sheet baking pan. Bake in a 400F preheated oven for 45 to 50 minutes until tender. Let cool completely and remove the skin. Mash it with a fork and set aside.
- To boil the sweet potatoes. Place sweet potatoes in a large pot and cover with at least 1-inch of water. Bring to a boil and cook over medium heat for 30-35 minutes until tender. Let cool under running water and remove the skin. Mash it with a fork and set aside.
- To pressure cook or cook in an instant pot. Place 1 cup cold water and a steamer rack in the instant pot pressure cooker. Place sweet potatoes on the steamer rack. Switch to pressure cooking mode on manual high and seal the lid. Cook the sweet potatoes for 20-25 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped. Let cool under running water and remove the skin. Mash it with a fork and set aside.
Make the sweet potato pie:
- Preheat oven to 350 F.
- In a large bowl, add cooked mashed sweet potatoes (or sweet potato puree), butter, cream, sugar, eggs, vanilla, cinnamon (or pumpkin pie spice), and salt. Mix well with an electric hand mixer or whisk to combine until smooth, about 1 minute.
- Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the sweet potato filling. Smooth out the top using the an icing spatula or the back of a spoon.
- Bake for 55 to 60 minutes, or until a knife inserted into the center of the pie comes out clean. Note that the pie might puff up when first taken out of the oven, but it will sink down once it cools. Let cool completely, then serve.
Notes
How to serve: There’s no right or wrong way to enjoy sweet potato pie, but it tastes delicious when topped with whipped cream and a sprinkle of cinnamon. You can also drizzle it with honey, maple syrup, or a brown sugar glaze if you have an insatiable sweet tooth.
How to store: Cover the pie in plastic cling wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze: Sweet potato pie can be frozen for up to 1-2 months. For easy eating, pre-portion into slices before freezing. Wrap tightly in plastic cling wrap and place in a freezer bag or airtight container.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: sweet potato pie, homemade sweet potato pie, how to make sweet potato pie, thanksgiving pie
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