Name: Sweet Potato Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 uncooked 9 inch pie shell (store bought or homemade ); 1 large egg; 1 1/4 cups cooked mashed sweet potatoes (1 large or 2 small fresh sweet potatoes); 2/3 cup granulated sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 1/4 cup evaporated milk

Sweet Potato Pieis like a cousin to the ever popular pumpkin pie. This pie is an old fashioned classic that is made with cooked mashed sweet potatoes instead of pumpkin!

Top view of a sweet potato pie topped with whipped cream with serving utensils and slices of sweet potatoes.

Sweet Potato Pie doesn’t get the same attention aspumpkin pieand I’m here to change that! This pie has a richer taste and the spices really hit different. If autumn had a taste- it would be sweet potato pie.

For this recipe I recommend using fresh sweet potatoes. This will kick up the flavor considerably than if use a canned variety. I like to bake instead of boil the sweet potatoes for a few reasons. First, the sweet potatoes stay more moist than if they are boiled. Next, they have more flavor when baked due to the sugars caramelizing. Finally- one less dish to clean. Just cover your baking dish with foil and you are set.

A slice of sweet potato pie with whipped cream on top with the rest of the pie in the background.

Why You’ll Love This Recipe

With simple ingredients and straightforward instructions, this recipe is accessible for bakers of all skill levels, and cooks in just over an hour!
The combination of cooked mashed sweet potatoes and evaporated milk creates a silky, smooth filling that melts in your mouth.
The cinnamon, ginger, and cloves offer a comforting and aromatic flavor profile perfect for fall and holiday gatherings.
You can customize the texture and flavor by choosing to boil, roast, or mash your sweet potatoes, ensuring the pie suits your personal taste preferences.

🍠Streusel topped sweet potato casseroleis another indulgent sweet potato dish, perfect for a holiday meal or just a regular weeknight dinner!

Recipe Ingredients

Pie shell– store bought orhomemade
Egg
Sweet Potatoes– I prefer fresh sweet potatoes
Sugar
Spices– salt, cinnamon, ground ginger, and ground cloves
Evaporated milk

See the recipe card below for full information on ingredients and quantities

How to Make Sweet Potato Pie

Step 1.Preheat the oven to 425°F and prepare the pie crust in a pie tin.

Step 2.In a large bowl, beat the egg, then mix in the cooked mashed sweet potatoes, sugar, salt, cinnamon, ginger, cloves, and evaporated milk until well combined.

Step 3.Pour the mixture into the prepared pie shell and bake for 15 minutes at 425°F.

Step 4.Reduce the oven temperature to 350°F (without opening the door) and bake for an additional 35 minutes, then cool completely before serving.

Recipe FAQs

Is sweet potato pie supposed to be refrigerated?

Sweet potato pie contains dairy products so it will stay the most fresh when refrigerated. I prefer to serve this pie at room temperature so you can take it out of the fridge about 30 minutes before serving.

Do I need to wash sweet potatoes before baking?

It is a good habit to always wash your sweet potatoes before cooking them. Scrubbing the skins will ensure that you get any residual dirt off of the potato.

Do you eat sweet potato pie hot or cold?

You can serve sweet potato pie at room temperature or chilled. It is up to you and your preferences. It tastes divine with a dollop of whipped cream on top or served a la mode.

Sweet potato pie with a dollop if whipped cream.

Expert Tips

For anultra-smooth pie filling, blend the roasted sweet potatoes in afood processorbefore mixing with the other ingredients. This will eliminate any lumps and provide a silky texture.
Toavoid a soggy bottomcrust, consider pre-baking the pie shell for about 10 minutes before adding the filling. This helps to set the crust and keep it crispy.
Keep anoven thermometerhandy toensure the temperatureis accurate, especially when lowering from 425°F to 350°F. This helps to avoid over or under-baking the pie.
Allow the pie tocool completelybefore serving toensure the filling sets properly. This makes slicing easier and helps maintain the pie’s structure.

top view of a slice of sweet potato pie with whipped cream next to a sweet potato pie

How to Serve and Store Sweet Potato Pie

Sweet potato pie is typically served around Thanksgiving and Christmas and goes great with your typical holiday sides such asgreen bean casserole,dinner rolls,mashed potatoes, andcranberry sauce.

This sweet potato pie can be enjoyed at room temperature or cold, making it versatile for any occasion. Serve each slice with a generous dollop ofwhipped creamor a scoop of vanilla ice cream to complement the warm spices and creamy texture of the pie. For an added touch, dust the top of the pie with a light sprinkle of cinnamon or powdered sugar just before serving.

Keep the pie covered at room temperature for up to 2 days if you plan to consume it quickly. Store the pie in an airtight container or cover it with plastic wrap and refrigerate for up to 5 days. This helps maintain freshness and flavor. To freeze, wrap the entire pie or individual slices tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before serving.