This Easy Sweet Potato Pie is creamy and just the right amount of sweet, with warm spices throughout that make it perfect for fall, Thanksgiving, or anytime.
More of a pumpkin pie person? Don’t miss our Mini Pumpkin Pies – all the flavors of traditional pumpkin pie, but in mini form and individual servings!
The Best Sweet Potato Pie Recipe
This homemade sweet potato pie is one of my holiday must-bakes. It’s creamy and smooth with warm spices reminiscent of pumpkin pie. It’s not overly sweet, which is a nice change from the more decadent fall desserts and a lighter option when it comes to Thanksgiving desserts.
One thing I love about sweet potato pie is that it’s simple and straightforward to make. I like to use baked sweet potatoes as a base, though you can also use canned sweet potatoes and while I think homemade pie crust adds a nice touch, those short on time can easily use store-bought crust as well. Then it’s just a matter of combining the filling ingredients and baking!
What You’ll Need
Most of the ingredients for sweet potato pie are likely already in your pantry, especially if you’ve been baking lately.
(Scroll below to the printable recipe card for details and measurements.)
- Sweet potatoes: You’ll need a pound of sweet potatoes to bake, boil, or microwave. (To use canned, see notes below.)
- Unsalted butter: Use room temperature butter.
- Sugar: Equal amounts of brown sugar and granulated sugar are used to make this dessert sweet but not overly so.
- Eggs: This helps bind the filling.
- Heavy cream: For richness and creaminess. You can also use regular milk or evaporated milk.
- All-purpose flour: Used to thicken the pie filling.
- Lemon juice: Helps balance the richness of the other ingredients.
- Vanilla extract: For added flavor.
- Fine sea salt: This adds flavor and also enhances the other ingredients.
- Pumpkin pie spice: Use our homemade pumpkin pie spice recipe or purchase at the store.
- Refrigerated pie crust: I make my own homemade pie crust but you can use store-bought pie crust if preferred.
- Whipped cream: For serving, either homemade whipped cream or from the store.
- Nutmeg & cinnamon: To sprinkle on top before serving.
How to Make Sweet Potato Pie
This easy Thanksgiving dessert recipe comes together with just 15 minutes of prep and less than an hour in the oven!
(Scroll down to the printable recipe card for all the complete details.)
- Cook the sweet potatoes. You can make baked sweet potatoes, boil, or microwave them. Allow to cool to room temperature and remove the peel.
- Make the filling. Mash the sweet potatoes then whip until smooth. Mix in the butter, then add the sugars and eggs, mixing until smooth. Add the remaining ingredients, mixing until smooth and combined.
- Prepare the pie crust. Transfer the pie crust to a pie plate and crimp the edge.
- Bake. Add the filling to the pie crust. Bake for 45 to 50 minutes.
- Serve. Let the pie cool to room temperature before slicing. Add a dollop of whipped cream and a sprinkle of cinnamon and nutmeg.
Tips for Success
If this is your first time baking sweet potato pie, here are a few things to keep in mind.
- How long to bake sweet potato pie. The length of time needed to bake a sweet potato pie varies from oven to oven but it’s usually around 45 to 50 minutes. Keep an eye on it starting at 40 minutes. You’ll know it’s done when a butter knife inserted in the center comes out mostly clean or the internal temperature reaches 175F.
- Prevent the crust from burning. Keep an eye on the crust towards the end of baking and if it appears to be over-browning, use a pie shield or cover with foil so the center can continue cooking without burning the crust.
- Want to use canned sweet potatoes or yams instead? If you’re on a time crunch, you can use canned sweet potatoes or yams instead of cooking sweet potatoes for this recipe. Keep in mind that 1 pound of sweet potatoes is about 3 medium whole, 3 1/2 cups chopped, or 2 cups mashed, which is also the equivalent of using 1 can (29 ounce), fully drained.
Sweet potato pie makes a great addition to the holiday dessert table, in place of or next to mini pumpkin pies. I like to serve each slice with a big dollop of homemade whipped cream and a sprinkle of nutmeg or cinnamon for extra flavor.
You can either serve your sweet potato pie at room temperature or chilled, whichever you prefer. It’s important to wait until it has cooled before slicing, so the filling can solidify.
How to Freeze & Store
- How to store leftovers. Leftover sweet potato pie can last in the refrigerate for 4 or 5 days when tightly wrapped and covered. Bring to room temperature before serving.
- Can you freeze sweet potato pie? Yes, this pie can be frozen. Bake as directed then allow to cool completely. Cover tightly with plastic wrap and again in aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Holiday Pie Recipes:
Sweet Potato Pie
- 1 pound sweet potatoes (see note)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/4 teaspoon pumpkin pie spice
- 1 (9-inch) refrigerated pie crust (store bought or homemade)
- whipped cream , for serving
- cinnamon or nutmeg , for serving
- Preheat the oven to 350°F.
- You can bake, boil, or microwave your sweet potatoes (or even use canned) – whichever you prefer. Once cooked, cool to room temperature and remove the peels.
- Place potatoes in a large bowl. Mash them up with a potato masher, then whip with an electric hand mixer until smooth.
- Add in the butter and mix until combined. Add the brown sugar and granulated sugar, mix until smooth. Add the eggs and mix until smooth. Add the heavy cream, flour, lemon juice, vanilla, salt, and pumpkin pie spice. Continue mixing until smooth and combined, scraping down the sides of the bowl, as necessary.
- Place the pie crust into a pie plate and crimp the edge. Add the filling and smooth out the top.
- Bake for 45-50 minutes until set. It might be the slightest bit jiggly – it is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F. (Keep an eye on the crust and if it appears to be over-browning, use a pie shield or cover with foil toward the end of baking.)
- Let the pie cool to room temperature before slicing to serve, or chill first.
- Slice and top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, if desired.Using Canned Potatoes: If you would prefer to use canned sweet potatoes/yams, you will need 1 can (29 ounce), fully drained, which is the equivalent to 1 pound or 2 cups mashed.