Classic Sweet Potato Pie

Why You’ll Love This Recipe

• It’s luxurious without being overly heavy — creamy and silky.
• The sweetness comes mostly from the potato itself and modest added sugar, so it’s not cloying.
• Warm spices (cinnamon, nutmeg, ginger) complement the sweet potato flavor beautifully.
• It’s a traditional dessert with nostalgic appeal — perfect for holidays or anytime you want a sweet, homey treat.
• You can prepare parts in advance (cook the sweet potatoes, blind-bake crust) to ease the final assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

• All-purpose flour
• Salt
• Cold unsalted butter (cubed)
• Ice water

For the filling

• Sweet potatoes (baked or boiled, then mashed)
• Unsalted butter, softened
• Granulated sugar (and/or brown sugar)
• Eggs
• Evaporated milk (or milk + cream)
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Optional: ground ginger, ground cloves, a pinch of salt

Directions

1. Prepare the crust
   • In a bowl, combine flour and salt.
   • Cut the cold butter into the flour until the mixture resembles coarse crumbs (pea-sized pieces).
   • Add ice water, a little at a time, stirring until the dough just comes together.
   • Shape into a disk, wrap, and chill in the refrigerator for at least 30 minutes.
2. Cook the sweet potatoes
   • Preheat the oven to about 200 °C (400 °F).
   • Clean the sweet potatoes, prick with a fork, and bake until fork-tender (about 45–60 minutes), or boil in water until soft.
   • Let them cool until manageable, then peel and mash until smooth.
3. Preheat & blind-bake (optional but recommended)
   • Preheat oven to 220 °C (425 °F).
   • Roll out the chilled pie dough and line a 9-inch (≈ 23 cm) pie plate. Trim and crimp edges.
   • If your crust tends to get soggy, you can blind bake: line the crust with parchment or foil, fill with pie weights or dried beans, and bake ~10–15 minutes. Then remove weights and bake ~5 more minutes to set the bottom. Reduce oven temperature after this.
4. Make the filling
   • In a mixing bowl, cream together the softened butter and sugar(s).
   • Add the mashed sweet potatoes and stir until well combined.
   • Stir in eggs (one at a time), then add vanilla, spices (cinnamon, nutmeg, optional ginger/cloves), and a pinch of salt.
   • Finally, gradually add the evaporated milk (or milk/cream) and mix until the filling is smooth and uniform.
5. Assemble & bake
   • Pour the filling into the prepared pie crust, smoothing the top.
   • Bake initially at 220 °C (425 °F) for about 15 minutes, then reduce heat to 175–190 °C (350–375 °F) and continue baking for about 35–45 more minutes. The pie should be set at the edges and still have a slight jiggle in the center.
   • If the crust edges brown too quickly, shield them with foil or a pie shield.
6. Cool & serve
   • Let the pie cool on a wire rack for at least 2 hours (or ideally longer). The pie will continue to set as it cools.
   • Serve at room temperature or chilled, with a dollop of whipped cream if desired.

Servings and timing

• Makes one 9-inch pie (serves about 8 slices)
• Prep time (dough + peeling + mashing): ~ 30 minutes
• Pie bake time (including temperature shift): ~ 50–60 minutes
• Cooling time: ~ 2 hours (or more)
• Total time (excluding long chilling): ~ 3 hours

Variations

• Use part brown sugar (or a combination of white + brown) for deeper flavor.
• Add ground ginger or cloves for extra warmth.
• Use half cream, half milk for richer filling.
• Add a bit of orange zest or citrus juice for brightness.
• Use a graham cracker or nut crust instead of pastry.
• Make a mini tart version using smaller crusts.
• For lower sugar, reduce sugar slightly and rely more on the natural sweetness of the potatoes.

Storage/Reheating

• Storage: Once cooled, cover loosely and store in the refrigerator for up to 3–4 days (because it’s a custard pie with dairy/eggs).
• Freezing: You can freeze slices or the whole pie (tightly wrapped) for up to 1 month. Thaw overnight in the fridge.
• Reheating: Rewarm slices in a low oven (about 150–160 °C) for 10–15 minutes if you prefer warmth; this also helps revive texture a bit.

FAQs

What type of sweet potato should I use?

Use orange-fleshed sweet potatoes (like Jewel or Garnet) — they tend to be sweet and moist. Avoid varieties that are watery or very dry.

Can I boil the sweet potatoes instead of baking them?

Yes — boiling works, but baking tends to concentrate flavor and reduce moisture, which helps prevent a soggy filling.

Why blind bake the crust?

Blind baking helps prevent the bottom crust from getting soggy from the moist filling, ensuring a crisper base.

How do I know when the pie is done?

The edges should be set and not jiggle. The center may still wobble slightly — it will firm up as it cools. You can also insert a knife near the center; if it comes out mostly clean, it’s done.

Why did my filling crack?

Overbaking or baking too hot can cause cracks. Also, rapid cooling can cause contraction. Remove the pie when just set, not fully rigid.

Why is my filling grainy?

If the sweet potatoes weren’t mashed smoothly, fibrous strings or bits may remain. Use a fine sieve or food processor for a super smooth texture.

Can I add more spices?

Yes — ginger, cloves, or even a touch of allspice or cardamom can add complexity. Add in small increments so flavors stay balanced.

Should I serve it warm or chilled?

Either is fine! Warm gives a cozy feel; chilled highlights the custard texture. Let slices sit a bit at room temperature if serving cold.

Can this pie be made ahead?

Yes — you can bake the day before serving. Store in the fridge and bring to room temperature (or lightly rewarm) before serving.

Can I reduce the sugar for a less sweet version?

Yes — reduce sugar slightly, but test sweetness in the mashed potato stage before adding eggs to make sure the flavor is balanced.

Conclusion

Classic sweet potato pie is a timeless dessert with creamy texture, warm spices, and comforting flavors. With care in preparing the filling and baking gently, you’ll get a pie that’s smooth, richly flavored, and satisfying. Let me know if you want a version with metric measurements, or adaptations like gluten-free, vegan, or lower sugar!

Classic Sweet Potato Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A smooth, creamy, and warmly spiced sweet potato custard baked in a buttery, flaky pie crust. This Southern classic captures the comforting sweetness of sweet potatoes with hints of cinnamon, nutmeg, and vanilla—perfect for holidays or cozy gatherings.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours (including cooling)
• Yield: 8 slices
• Category: Dessert
• Method: Baked
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3–5 tbsp ice water

For the Filling

• 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (or a mix of white and brown sugar)
• 2 large eggs
• 3/4 cup evaporated milk (or milk + cream)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 1/4 tsp ground ginger, pinch of ground cloves, pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Make the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
2. Cook the sweet potatoes: Bake at 400°F (200°C) for 45–60 minutes or boil until tender. Let cool, peel, and mash until smooth.
3. Preheat and prepare crust: Preheat oven to 425°F (220°C). Roll out dough to fit a 9-inch pie plate. Trim and crimp edges. Optionally blind bake for 10–15 minutes with weights, then 5 minutes uncovered. Reduce oven to 350°F (175°C).
4. Make the filling: In a bowl, cream butter and sugar. Add mashed sweet potatoes, mixing until smooth. Add eggs one at a time, then vanilla, spices, and salt. Gradually mix in evaporated milk until smooth.
5. Assemble and bake: Pour filling into prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for 35–45 minutes, until set at the edges with a slight jiggle in the center.
6. Cool and serve: Cool on a wire rack for at least 2 hours. Serve at room temperature or chilled with whipped cream.

Notes

• Baking sweet potatoes enhances their flavor and reduces moisture compared to boiling.
• Blind baking helps prevent soggy crust.
• If the crust edges brown too quickly, cover with foil.
• The pie continues to set as it cools, so don’t overbake.

Nutrition

• Serving Size: 1 slice (1/8 pie)
• Calories: 360
• Sugar: 29g
• Sodium: 170mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 90mg