Sweet potato pie is a traditional dessert, especially popular in the American South. It features a smooth and creamy custard filling made from mashed sweet potatoes, milk, and warm spices like cinnamon and nutmeg, all baked in a single pie crust.
This recipe is straightforward and comes together in about an hour and a half. The process involves boiling and mashing the potatoes, mixing the filling, and baking until set. It’s a comforting and satisfying dessert for any occasion, especially holidays.
Why You’ll Love Sweet Potato Pie
- Boiling the sweet potatoes until very soft is the key to a lump-free, silky-smooth filling.
- Using evaporated milk gives the pie a classic creamy texture and rich flavor that is distinct from using regular milk or cream.
- Letting the pie cool completely is a crucial step. This allows the custard filling to set fully, ensuring clean slices.
Sweet Potato Pie Ingredients
- Sweet Potatoes: Orange-fleshed varieties like Garnet or Jewel work well for their color and natural sweetness. You can also use about 2 cups of canned sweet potato puree.
- Evaporated Milk: This is traditional for its concentrated flavor. In a pinch, you could use heavy cream, which will result in a slightly richer filling.
- Brown Sugar: Light brown sugar adds a gentle molasses note. Dark brown sugar can be used for a deeper, more robust flavor.
- Pie Crust: A store-bought refrigerated or frozen deep-dish crust is a great time-saver. If you have a favorite homemade crust recipe, feel free to use it.
Exact quantities are in the recipe card below.
How to Make Sweet Potato Pie
Step 1: Cook the Sweet Potatoes
First, prepare the sweet potatoes. After peeling and chopping them, place them in a saucepan with water. Boil them until they are very soft and can be easily mashed, which usually takes 20 to 30 minutes. Drain them well to remove excess water.
Step 2: Prepare the Filling
While the potatoes are still warm, mash them in a large bowl until you have a smooth puree. Add the melted butter, evaporated milk, brown sugar, eggs, and all the spices. Whisk everything together until the mixture is uniform and smooth.
Step 3: Bake the Pie
Pour the sweet potato filling into your unbaked pie crust. Bake it in a preheated 350°F oven for about 40 to 45 minutes. The pie is ready when the filling is set around the edges but still has a slight wobble in the very center. It’s important to let the pie cool completely on a wire rack before cutting into it.
Storage Tips for Sweet Potato Pie
Store leftover pie covered in the refrigerator for up to 4 days. The pie can also be frozen for up to 3 months; wrap it tightly in plastic wrap and then foil. Thaw it overnight in the refrigerator before serving.
Expert Tips for Sweet Potato Pie
- For food safety, egg-based custard pies should be cooked to an internal temperature of 160°F (71°C).
- To prevent the crust edges from browning too quickly, you can cover them with a pie shield or strips of aluminum foil for the last 15-20 minutes of baking.
- Ensure your sweet potatoes are well-drained after boiling to avoid a watery filling. You can let them sit in the colander for a few minutes to steam dry.
- The pie is best served after it has fully cooled and set. It can be served at room temperature or chilled.
What to Serve with Sweet Potato Pie?
Serve slices of sweet potato pie at room temperature or chilled. It is wonderful on its own or with a spoonful of whipped cream.
Sweet Potato Pie Recipe FAQs
Can I use canned sweet potato puree?
Yes, you can substitute about 2 cups (15 ounces) of canned sweet potato puree. Be sure to use 100% pure puree, not pre-sweetened pie filling.
Why did my sweet potato pie crack on top?
Cracking is often a sign of overbaking or cooling the pie too quickly. To avoid this, bake just until the center is almost set and allow the pie to cool gradually at room temperature.
Is sweet potato pie supposed to be served warm or cold?
Sweet potato pie is typically served at room temperature or chilled. This allows the custard filling to set properly for clean slices. It can be gently warmed if you prefer, but it’s not traditional.
Sweet Potato Pie
Ingredients
- 2 lbs sweet potatoes peeled and cut into 1-inch cubes, about 900g
- 1/2 cup unsalted butter melted, 113g
- 1 can evaporated milk 12 oz / 354 ml
- 1/4 cup packed light brown sugar 55g
- 3 large eggs lightly beaten
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 unbaked deep-dish pie crust 9-inch
Instructions
- Place the peeled and cubed sweet potatoes in a medium saucepan and add enough cold water to cover them by an inch. Bring to a boil over high heat.
- Reduce the heat to medium-low, cover, and let simmer for 20 to 30 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes thoroughly.
- Preheat your oven to 350°F (175°C).
- Transfer the hot, drained sweet potatoes to a large bowl. Mash them with a potato masher or an electric mixer on low speed until smooth.
- Add the melted butter, evaporated milk, brown sugar, beaten eggs, cinnamon, vanilla, and nutmeg to the mashed sweet potatoes. Mix until the filling is smooth and well combined, but do not overmix.
- Pour the filling into the unbaked pie crust and smooth the top with a spatula.
- Bake for 40 to 45 minutes, or until the edges are set and the center jiggles only slightly. A thermometer inserted in the center should read 160°F (71°C).
- Let the pie cool completely on a wire rack for at least 2 hours. This allows the filling to set properly before slicing and serving.
