Sweet Potato Pie is a holiday classic, and this recipe is our FAVORITE!

Made with fresh sweet potatoes and a delicious blend of fall spices, it makes a perfect addition to any holiday dessert table. It's packed with flavor, perfectly creamy, and has just the right amount of sweetness.

Serve it straight out of the pan or with a dollop of whipped cream and a sprinkle of cinnamon. Either way, this pie is sure to be new favorite!

When it comes to potatoes, I'm a sweet potato girl all the way. I like them savory (sweet potato fries, anyone?), I like them sweet, and I especially like them in Sweet Potato Pie.

To be honest, I tried it for the first time just recently. But one taste was all it took for me to know that this is the pie for me. Do I like pumpkin? Yes. But I like this even more. They have a similar texture and flavor to one another, but sweet potato pie is a bit milder and slightly less sweet. Which leaves more room for whipped cream, if you know what I mean.

You can make it with either fresh or canned sweet potatoes (I used fresh)... and either way, the prep could not be easier. I made mine extra easy by using a store-bought pie crust, but that's entirely up to you.

The true test, though? I took this pie to a family gathering the other day and everyone agreed they liked it even more than pumpkin! Which, in my book, is a clear win.

What is Sweet Potato Pie?

Sweet Potato Pie is a traditional dessert originating in the Southern United States. It's often served during the holiday season as an alternative to pumpkin pie.

Ingredients:

• 3 medium sweet potatoes (or one 17 oz. can sweet potatoes)
• 1 single pie crust
• ½ c. sugar
• ½ tsp. cinnamon
• ¼ tsp. allspice
• ¼ tsp. ginger
• ¼ tsp. nutmeg
• ⅛ tsp. salt
• 3 eggs
• 1 c. sour cream

How to Make Sweet Potato Pie:

1. Prepare pie crust by lining a 9 inch pie plate with the pastry dough. Bake at 450° for 10 minutes. Remove from oven and set side.
2. Bake sweet potatoes until tender; remove flesh from skins and scoop into a large mixing bowl.
3. Mash sweet potato, then add sugar, spices, and eggs. Mix.
4. Add sour cream and mix well.
5. Pour filling into pre-baked pie crust.
6. Bake at 375° for 50 minutes.

How to Bake a Sweet Potato:

• Scrub them to remove any dirt; pat dry.
• Prick each potato several times with a fork.
• Bake in a 450° oven 40-50 minutes.
• Remove from oven and set aside until potatoes are cool enough to handle.

Can I use canned sweet potatoes?

Yes. This recipe can be made with either fresh or canned sweet potatoes. To use canned, simply drain them and follow the recipe instructions. You do not need to make any other adjustments.

What can I use instead of sour cream?

You can substitute the sour cream with 1 c. plain Greek yogurt or 1 c. buttermilk.

How to store it:

After removing it from the oven, you'll want to cool it on a wire rack at room temperature for 30 minutes. It should be refrigerated within 2 hours of baking, and can be stored in the refrigerator, covered, for 2-3 days.

How to serve it:

This pie can be served either straight from the pan or with whipped cream and a sprinkle of cinnamon. It can also be served slightly warm with a scoop of ice cream.

More holiday desserts recipes:

• Pumpkin Cake
• Mini Pecan Pies
• Mini Pumpkin Cheesecakes
• Mini Amaretto Cherry Cheesecakes
• Pumpkin Pecan Pie Bars
• Cherry Cheesecake Gingerbread Trifle
• Maple Streusel Pumpkin Cake
• Salted Caramel Pumpkin Pecan Pie
• Baileys Chocolate Mousse