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’s packed with flavor, perfectly creamy, and the perfect addition to any holiday table!
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 you’ll need for this recipe
Pie crust – I used one single pie crust (no top crust needed.)
Sweet potatoes – I used 3 medium sweet potatoes. You can also substitute one 17-ounce can, drained.
Sugar – I sweetened the filling with 1/2 cup granulated sugar.
Spices – I added a combination of 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt.
Eggs – I used 3 eggs for a rich, custardy filling.
Sour cream – I also added 1 cup sour cream for an extra creamy, delicious texture.
how to Make Sweet Potato Pie
Bake the sweet potatoes. Bake sweet potatoes until tender; remove flesh from skins and scoop into a large mixing bowl. Set aside to cool slightly.
Prepare the crust. 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.
Make the filling. Mash sweet potato, then add sugar, spices, and eggs. Add sour cream and mix well.
Assemble & bake. Pour filling into pre-baked pie crust. Bake at 375° for 50 minutes.
Cool & serve. 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.
How to Bake Sweet Potatoes
Scrub the potatoes to remove any dirt, then pat them dry. Prick each potato several times with a fork. Bake in a 450° oven 40-50 minutes, then remove from oven and set aside until cool enough to handle.
storage tips
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.
More Delicious Holiday Dessert Recipes
… because you can never have too many desserts on your holiday table!
Sweet Potato Pie
Ingredients
- 3 sweet potatoes medium
- 1 pie crust
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3 eggs beaten
- 1 cup sour cream
Instructions
- Prepare pie crust by lining a 9 inch pie plate with pastry dough. Crimp edges. Bake at 450° for 10 minutes; remove from oven and set side.
- Prick sweet potatoes with a fork; bake 45 minutes or until tender. Remove from oven and set aside until cool enough to handle.
- Cut potatoes in half; remove flesh from skins and scoop into a large mixing bowl.
- Mash sweet potatoes with a potato masher, then add sugar, spices, and eggs. Use a hand mixer to mix until combined.
- Add sour cream and mix until filling is smooth.
- Pour filling into pre-baked pie crust. Bake at 375° for 50 minutes.
- Remove from oven; cool on a wire rack for 30 minutes. Refrigerate within 2 hours.
Notes
How to Bake Sweet Potatoes
Scrub the potatoes to remove any dirt, then pat them dry. Prick each potato several times with a fork. Bake in a 450° oven 40-50 minutes, then remove from oven and set aside until cool enough to handle.Storage Tips
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.Nutrition
Jenn says
Cathy this looks so over the top AMAZING! Thanks for the recipe!
Sara Welch says
I love serving sweet potato pie versus pumpkin pie for Thanksgiving and this recipe is right up my alley! Looking forward to enjoying this this holiday!
Dorothy Reinhold says
Always a classic on our Thanksgiving menu! Who could turn a slice of this down?!
Erin | Dinners,Dishes and Dessert says
I know for sure this Sweet Potato Pie would be a huge hit in my house!
Lora says
Such a classic pie for the holidays and one of my favorite pies!
jade manning says
This looks simply decadent I cannot wait to try this!
Cheri Schaefer says
Could you also clean, peel, cut up & boil sweet potatoes instead of baking them? Just curious if it’s a good option or if flavor may be different (possibly too much moisture)?
Cathy Trochelman says
you can boil them too!
annie says
Yum! I think we are doing this for Thanksgiving!