Easy Sweet Potato Pie

 A classic Southern sweet potato pie with a smooth, warmly spiced filling and a tender, buttery crust.
This straightforward version uses cooked mashed sweet potatoes, evaporated milk, and simple pantry spices
for a reliable, creamy result that’s perfect for holidays, weekend baking, or any time you crave something
comforting and lightly spiced.

Yield: 1 (9-inch) pie (8 servings)
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes (including cooling)

Table of Contents

    Recipe Details
    Ingredients
    Instructions
    Tips for the Perfect Sweet Potato Pie
    Storage & Make-Ahead
    Flavor Variations & Serving Ideas
    FAQ
        Final Notes
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Recipe Details

Author: Recipe Contributor

Cuisine: Southern

Category: Dessert, Pie

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Keywords: sweet potato pie, southern dessert, holiday pie

Ingredients

    1 unbaked 9-inch pie crust (store-bought or homemade)
    1½ cups cooked and mashed sweet potatoes (about 2–3 medium sweet potatoes; ~340 g mashed)
    3/4 cup (150 g) granulated sugar
    1/4 cup (57 g) unsalted butter, softened
    2 large eggs
    1/2 cup (120 ml) evaporated milk
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon fine salt

Instructions


    Preheat the oven.
    Position a rack in the lower third of the oven and preheat to 350°F (175°C).
    Prepare the sweet potatoes.
    If you haven’t already, bake or boil sweet potatoes until very tender. Peel and mash until smooth, removing any fibrous strands. Measure 1½ cups of the mashed sweet potatoes for the filling.
    Cream the base.
    In a large bowl, use a sturdy whisk or electric mixer on low speed to cream together the mashed sweet potatoes, granulated sugar, and softened butter until well combined and relatively smooth.
    Add eggs and flavorings.
    Add the eggs one at a time, beating slightly after each addition. Stir in the evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until the filling is fully incorporated and silky, but avoid overbeating which can incorporate too much air.
    Fill the crust.
    Pour the sweet potato filling into the unbaked 9-inch pie crust and smooth the top with a spatula or offset spatula so the filling is level.
    Bake.
    Bake in the preheated oven for 50–60 minutes, or until the filling is set at the center and the crust is golden brown. The center should no longer be liquid but may still have a slight wobble; it will finish setting as it cools.
    Cool.
    Remove the pie from the oven and transfer it to a wire rack. Allow to cool for at least 30 minutes before serving to let the filling fully set and to develop the best texture.
    Serve.
    Serve slices at room temperature or slightly warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

Tips for the Perfect Sweet Potato Pie

    Use smooth mashed sweet potatoes: For the creamiest filling, press cooked sweet potatoes through a fine-mesh sieve or use a high-speed blender if needed to remove strings and lumps.
    Avoid overmixing: Overbeating the filling adds air, which can cause the surface to crack as it bakes. Mix just until ingredients are combined and smooth.
    Test for doneness: The pie is done when the edges are set and the center registers about 175–180°F (79–82°C) on an instant-read thermometer, or when the center no longer appears wet or jiggly.
    Prevent a soggy crust: Blind-bake the crust for 8–10 minutes if you prefer a crisper bottom, or brush the pre-baked crust lightly with beaten egg (egg wash) before filling.

Storage & Make-Ahead

Room temperature: Once cooled completely, the pie may sit at room temperature for up to 2 hours for safe serving.

Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm briefly in a low oven before serving.

Freezing: You can freeze a fully cooled pie wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving and reheat gently if desired.

Make-ahead: Prepare the filling a day ahead and keep it covered in the refrigerator. Pour into the crust and bake the next day; allow extra time for the chilled filling to come up to baking temperature.

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Flavor Variations & Serving Ideas

    Maple & Pecan: Stir 1–2 tablespoons maple syrup into the filling and top the baked pie with toasted chopped pecans and a light drizzle of maple syrup.
    Ginger Spice: Replace 1/4 teaspoon nutmeg with 1/2 teaspoon ground ginger and add a pinch of ground clove for a warm, aromatic twist.
    Brown Sugar: Replace half the granulated sugar with dark brown sugar for a deeper, caramel-like flavor.

FAQ

Can I use canned sweet potatoes?
    Yes — use the drained, mashed equivalent (about 1½ cups). Fresh cooked sweet potatoes typically yield the best flavor and texture.
Why did my pie crack?
    Cracking is usually caused by overbaking or baking at too high a temperature. Bake until just set, and allow the pie to cool gradually on a wire rack.
How do I avoid a soggy bottom crust?
    Blind-baking the crust briefly or brushing the pre-baked crust with a thin layer of beaten egg will help seal it and keep the bottom crisp.

Final Notes

This easy sweet potato pie balances smooth, sweet filling with classic warm spices for a dessert that is reliably comforting and crowd-pleasing.
Serve with whipped cream or a scoop of ice cream for a traditional finish, and be sure to taste and adjust spices based on your sweet potatoes and personal preference.