Classic Sweet Potato Pie Recipe

Do not overbake the pie. Remove it from the oven while the center still has a slight wobble and let it cool on a rack to prevent the surface from cracking.

A Southern classic, sweet potato pie offers a soulful, comforting flavor with a silky-smooth custard and a delicate blend of warm spices. It’s a beloved alternative to pumpkin pie, perfect for holiday tables and cozy evenings.

Prep Time: 25 minutes (plus cooling time for potatoes)

Cook Time: 70-85 minutes

Total Time: 1 hour 35 minutes (plus cooling)

Yield: 8 servings

Ingredients:

For the Filling:

2 pounds sweet potatoes (about 2-3 medium)

1/2 cup unsalted butter, melted (113g)

1/2 cup packed light brown sugar (110g)

1/4 cup granulated sugar (50g)

1/2 cup evaporated milk (120ml)

2 large eggs, lightly beaten

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Crust:

1 single 9-inch unbaked pie crust (store-bought or homemade)

Instructions:

Cook the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45-60 minutes, or until very tender. (Alternatively, you can peel, chop, and boil the potatoes in water for 15-20 minutes until fork-tender).

Prepare the Potato Pulp: Once the roasted potatoes are cool enough to handle, scoop the flesh from the skins and discard the skins. You should have about 2 cups of mashed sweet potato.

Lower Oven Temperature: Reduce the oven temperature to 350°F (175°C). Prepare your pie crust on a 9-inch pie plate.

Mix the Filling: In a large bowl, mash the sweet potato flesh until smooth. For an extra silky texture, you can press it through a fine-mesh sieve or use an electric mixer.

Combine Ingredients: Add the melted butter, brown sugar, and granulated sugar to the mashed sweet potato and mix until well combined. Stir in the evaporated milk, lightly beaten eggs, cinnamon, nutmeg, salt, and vanilla extract until the mixture is smooth and homogenous.

Fill and Bake: Pour the filling into the prepared pie crust. Bake at 350°F (175°C) for 55-65 minutes. The pie is done when the edges are set and the center has a slight jiggle.

Cool Completely: Let the pie cool completely on a wire rack for at least 3 hours. The filling will continue to set as it cools.

Notes:

Crust Guidance: For an extra-crisp bottom crust, you can par-bake (blind bake) your pie shell for 10 minutes at 375°F (190°C) before adding the filling.

Texture Tips: For a perfectly silky custard, mix the filling until very smooth. If you prefer a more rustic, slightly fibrous texture, simply mash the potatoes well with a fork and don’t worry about any small lumps.

Evaporated Milk vs. Cream: Evaporated milk creates a classic, traditional texture. For a richer, denser pie, you can substitute it with an equal amount of heavy cream.

Avoiding Cracks: Do not overbake the pie. Removing it from the oven while the center still has a slight wobble and letting it cool slowly on a rack are the best ways to prevent the surface from cracking.

Make-Ahead: The pie can be made up to 2 days in advance. Cool completely, cover loosely with plastic wrap, and store in the refrigerator.

Storage and Freezing: Store leftovers covered in the refrigerator for up to 5 days. To freeze, wrap the fully cooled pie tightly in plastic wrap and then foil. It freezes well for up to 2 months. Thaw overnight in the refrigerator before serving.