Classic Sweet Potato Pie

Few desserts capture the warmth and comfort of home like a Classic Sweet Potato Pie. This beloved Southern dessert combines creamy mashed sweet potatoes, cozy fall spices, and a buttery pie crust for a flavor that’s timeless and heartwarming. It’s the perfect pie for Thanksgiving, Christmas, or Sunday dinner—simple to prepare, beautifully golden, and irresistibly rich.

If you’ve never made sweet potato pie from scratch, you’re in for a treat. The filling is smooth, spiced just right, and gently sweetened for a natural flavor that outshines even pumpkin pie. Serve it chilled or at room temperature with a dollop of whipped cream, and watch it disappear in no time.

Why You’ll Love This Recipe

This homemade sweet potato pie has been passed down through generations for a reason—it’s easy, comforting, and full of flavor. Here’s what makes it special:

• Classic Southern flavor: Made with cinnamon, nutmeg, ginger, and cloves for authentic warmth.
• Smooth and creamy filling: Perfectly balanced texture that melts in your mouth.
• Simple ingredients: You likely have most of them in your pantry already.
• Great make-ahead dessert: Stays fresh and delicious when made a day before serving.
• Perfect for holidays: A must-have addition to Thanksgiving or Christmas dessert tables.

Ingredients Breakdown

Here’s what you’ll need and why each ingredient matters:

• Sweet potatoes: The star of the show. Use fresh, baked or boiled sweet potatoes for natural sweetness and depth.
• Granulated sugar: Adds just enough sweetness without overpowering the earthy potato flavor.
• Spices (cinnamon, nutmeg, ginger, cloves): These warm spices bring that signature holiday aroma and taste.
• Salt: Balances sweetness and enhances the pie’s richness.
• Eggs: Provide structure and help create a smooth, custard-like texture.
• Evaporated milk: Gives the pie a creamy, silky consistency without being heavy.
• Vanilla extract: Adds warmth and depth to the overall flavor.
• Unbaked pie crust: The crisp, flaky foundation that holds the creamy filling together.

Tips and Tricks for Perfect Sweet Potato Pie

• Use freshly cooked sweet potatoes: They offer better flavor and color than canned. Roast or boil them until fork-tender.
• Mash thoroughly: For an ultra-smooth texture, use a food processor or press the potatoes through a fine sieve.
• Don’t overmix: Stir the filling just until combined to avoid excess air, which can cause cracks while baking.
• Check for doneness: Insert a knife near the center; if it comes out clean, the pie is ready.
• Cool completely: The filling continues to set as it cools. Cutting too early may cause it to collapse.

Variations and Customizations

This traditional pie is endlessly adaptable. Try these simple twists:

1. Brown Sugar Sweet Potato Pie: Substitute half the granulated sugar with brown sugar for a richer, caramel flavor.
2. Pecan-Topped Sweet Potato Pie: Add a pecan streusel topping for extra crunch.
3. Maple Sweet Potato Pie: Replace some of the sugar with pure maple syrup for a deeper, earthy sweetness.
4. Coconut Sweet Potato Pie: Mix in shredded coconut or coconut milk for a tropical Southern twist.
5. Mini Sweet Potato Pies: Make individual servings using muffin tins—perfect for parties or portion control.

Pairing Suggestions

Serve your sweet potato pie with these complementary treats and drinks:

• Whipped Cream: Lightly sweetened and freshly whipped for a creamy contrast.
• Vanilla Ice Cream: Melts beautifully over a warm slice.
• Pecan Pie: A classic pairing for holiday dessert tables.
• Hot Coffee or Chai Latte: Balances the sweetness with warm spice notes.
• Cinnamon-Spiced Tea: A cozy, caffeine-free option for evening gatherings.

Storage Instructions

This pie stores well, making it a great dessert to prepare in advance.

• Refrigerate: Once cooled, cover tightly and refrigerate for up to 4 days.
• Freeze: Wrap the pie securely in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or serve cold.

Popular Questions

Can I use canned sweet potatoes?

Yes, canned sweet potato puree works if you’re short on time—but make sure it’s pure sweet potato, not pre-sweetened pie filling.

Why is my pie cracked on top?

Overbaking or mixing too much air into the filling can cause cracks. To prevent this, bake until just set and allow to cool slowly.

Can I make this pie ahead of time?

Absolutely! This pie actually tastes better after resting overnight in the fridge. The flavors develop and the texture becomes even creamier.

Can I use pumpkin instead of sweet potato?

Yes, you can substitute an equal amount of pumpkin puree for a flavor similar to pumpkin pie, but slightly lighter and less dense.