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Sweet Potato Pie is a classic southern dessert that’s irresistible! Made with simple ingredients and warm spices in a buttery crust, this pie is perfect for a weeknight meal and is a MUST on your holiday table.
When you say sweet potato in my house, the gang comes running but when you say sweet potato pie, well, then there might just be a stampede in the kitchen! We love these flavor-packed potatoes and eat them at least once a week.
With Thanksgiving right around the corner, I’m starting to “test drive” a few recipes just to make sure the flavors are right and this pie has made the cut.
You’ll Love This Pie Because
- it’s loaded with rich warm spice flavors of cinnamon and nutmeg.
- has a creamy, smooth texture.
- is easy to make using store-bought pie crust.
- it’s delicious served warm right out of the oven or at room temperature.
- is perfect for Thanksgiving, Christmas, or any day in between!
What Goes In Sweet Potato Pie
- Store-Bought Pie Crust
- Sweet Potatoes
- Butter
- Condensed Milk
- Cinnamon
- Nutmeg
- Salt
- Eggs
How To Prepare The Sweet Potatoes
There are a couple of different ways to prepare sweet potatoes for the pie. The method I use most often is baking. You can also use an air fryer which is a great way to make sweet potatoes.
Heat oven to 425 degrees. Wash the sweet potatoes and poke several holes using a fork. Place potatoes on a baking sheet lined with foil or parchment paper. Bake for approximately 45 minutes until potatoes are tender. Scoop out cooked potato and place it in a bowl to cool.
Peel the sweet potatoes and cut into chunks. Add the potatoes to a large pot and cover with water. Bring the water up to a boil then reduce heat to a low boil and cook sweet potatoes for about 40 minutes until tender and cooked through. Drain and set aside to cool.
Can This Pie Be Made Ahead Of Time?
This is one of those holiday time-saving recipes that I love. You can make sweet potato pie a day ahead of when you want to serve it. I usually make 2 pies at a time, wrap them in foil or plastic wrap, and store in the fridge. I do take the pies out of the refrigerator and let them come to room temperature before serving.
⭐⭐⭐⭐⭐ Reader Comment: This recipe is almost identical to my Granny’s that I still use today. She didn’t include nutmeg, but I do. I prefer to bake my potatoes, the same as you, so you don’t lose any flavor by boiling them. Nicely done! ~ Jackie
I love to serve Sweet Potato Pie with a big dollop of homemade whipped cream. You can certainly use Cool Whip but making your own whipped cream is so easy, why not give it a try. Here’s how to make it:
- Place heavy cream and powdered sugar in a large bowl.
- Using a stick blender, pulse on and off, whipping cream and sugar together until stiff peaks are formed. You can also use a hand mixer if you don’t have the hand blender.
- Serve immediately or can be stored in the refrigerator for approximately 3 hours.
More Easy To Make Desserts
- Southern Pound Cake
- Chocolate Fruit Dip
- Peanut Butter Oatmeal Cookies
- Cherry Delight In Jars
- Lemon Pound Cake
Last But Not Least…
If you make this recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Sweet Potato Pie
Equipment
Ingredients
- 1 (9-inch) unbaked pastry shell
- 1 lb (2 medium)sweet potatoes cooked (I cook mine in the microwave, let cool then scoop out potato pulp)
- 1/2 cup butter (softened)
- 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs – beaten
Instructions
- Heat oven to 350 degrees.
- In large bowl, mash sweet potatoes with butter.
- Add condensed milk, cinnamon, nutmeg and salt, mixing well with a whisk or hand mixer.
- Add in eggs.
- Pour into prepared pastry shell.
- Bake 50 to 55 minutes or until knife inserted near center comes out clean.
- Pie can be served warm with whipped cream. Makes 1 (9-inch) pie. Store leftovers in refrigerator.
This post has been updated from the original posted in November 2015.
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