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
Southern Sweet Potato Pie Questions, Answered
I prefer baking them whole in the oven at 425 degrees for about 45 minutes. Baking preserves that rich, natural flavor in a way that boiling just can’t replicate. Once they’re tender and cooled, scoop out the flesh and it blends into the smoothest, most flavorful filling you’ve ever tasted.
It’s one of the best make-ahead holiday desserts I know. Make the pie a day ahead, wrap it tightly, and refrigerate. Pull it out before serving and let it come to room temperature so the filling is perfectly silky and all the flavors are at their peak.
Cinnamon and nutmeg are the classics, and that warm combination is what gives this pie its signature Southern character. Keep them balanced so you taste the sweet potato, not just the seasoning. A generous dollop of homemade whipped cream on top finishes it beautifully.
Sweet potato pie has a richer, denser sweetness that’s distinctly Southern. The sweet potato brings its own natural sugar and a smooth, creamy texture that doesn’t need a lot of extra ingredients to shine. If you grew up eating sweet potato pie at Thanksgiving, you know it’s in a category all its own.
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)
- ½ cup butter (softened)
- 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ 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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Hi there! Is this recipe for one or 2 pies?
My nephew asked me to please make him a sweet potato pie, I told him I’d try, but I had never made one before. I found this recipe, and it turned out very well. Thank you for sharing, because now I am my nephews hero!
This is so easy and so good!!! I have never really baked sweet potato pies but will from now on. My family thought it was very good! Thanks for your recipes!!
can you use canned sweet potatoes
Hey there Tess!
Yes absolutely! You can follow the recipe exactly how it is, just substitute boiled sweet potatoes for canned. The canned Sweet Potatoes may be a little more bitter than fresh boiled ones, so I might add a tablespoon of sugar during step 3 when you add your cinnamon. I hope helps, thank you so much for your fantastic rating and for your support, if you have any more questions please feel free to ask!
~Donya
Pursuant to your tip for making whipped cream, please advise measurements for the cream and confectioners sugar.
Thank you!
Hey there Margie!
Thank you so much for your interest in this recipe, that’s a great question! I would add 1 tablespoon of powdered sugar for every cup of heavy whipping cream, this will give it a great consistency without being too sweet. I hope you enjoy this pie, let me know how it turns out!
~Donya
Could you substitute spices for “pumpkin pie spice” to give it the same flavor?
Hey Meg.
You sure can make that sub. Let me know how the pie turns out.
Have a great day,
~donya
Donya,
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 baked my potatoes, the same as you, so you don’t lose any flavor by boiling them. Nicely done!
Thanks, Jackie!
It’s the simple things in life that make it extra sweet, right.
Happy Fall!
~Donya
This is the same recipe that my mother taught me to use however, we boil the potatoes I can’t wait to try them with microwaved or baked. Sounds like will have more flavor. Thanks for the advice, will be making soon
Hey there Maria!
Thank you so much for your interest in this recipe, it’s a classic! I am really happy to hear that you’re giving the microwaved potato version, it’s a lot faster and results in great flavors! Let me know what you think once you give the recipe a try, I’d love to hear what you think, I hope you enjoy!
~Donya
This sweet potato pie was a hit!! I just made this recipe for my family! Thank you soooo much ! It was very easy to make.
How long do you microwave your sweet potatoes?
Hey Bruce. Actually I just press the “potato” button on my microwave. If you don’t have one of those, no problem, just microwave 3 minutes then in 1 minute intervals until the potatoes are done. Hope that helps!
~Donya
I love sweet potato pie! One of my favorites since childhood.
Mine too, Julia! Thanks, sweet friend.
XO,
~Donya
I will be baking this pie.
That’s awesome, Deva!
Let me know how you like it.
Have a great day, Donya