Sweet potato pie recipe – such a classic for this time of the year. It is the perfect dessert recipe. I know it’s not true, but since it’s made with a potato I tell myself its kind of healthy. Right?
Healthy or not, it will not stop me from coming back for a another slice or two. It is dangerously delicious and a tried and true recipe that you will use year after year.
Make sure that you save this one so you can make it again next year, because I can promise you if you make this recipe for a get-together this season, they will ask you to make it again next year. Or even ask for the recipe to make for themselves.
Recipe Ingredient Notes
To bake this sweet potato pie, you will need the following ingredients:
- Sweet potato (with skins on)
- Butter, softened
- Brown sugar
- White granulated sugar
- Milk
- Eggs
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Vanilla extract
- Unbaked pie crust
- Heavy cream
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Our Sweet Potato Pie
- Start by filling a large pot with water and then place the washed sweet potatoes into the water whole, with the skins still on.
- Make sure that the potatoes are completely covered with water so that they cook evenly.
- Bring the water to a boil and let the potatoes cook for 40-50 minutes or until the sweet potatoes are tender enough to puncture with a fork.
- While those are cooking, preheat the oven to 350 degrees fahrenheit.
- Carefully drain the sweet potatoes from the water when they are done and then run them under cold water.
- Next, you will need to remove the skins from the sweet potatoes, but they should come off pretty easily.
- After all the skins have been remove, place the tender sweet potatoes in a large mixing bowl and smash them with a fork.
- Next, add the butter and mix it together with a hand mixer until it is well combined.
- Then add in the brown sugar, granulated sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla extract and beat it on medium all together until it is nice and smooth.
- Now pour the sweet potato pie filling into the unbaked pie crust and then place it into the oven and bake it for 55-60 minutes.
- The pie will be done when you can insert a knife into the pie and have it come out clean.
- Remove the pie from the oven and let it cool completely.
- While the pie cools down you can make some homemade whipped cream to put on top.
- In another large mixing bowl combine the heavy cream, powdered sugar, and vanilla extract and beat it all together until the mixture forms soft peaks.
- Place the whipped cream in the fridge for up to 30 minutes before you are going to serve the pie.
- When you are ready to serve the pie, pull out the whipped cream and whisk it again to aerate it and create the soft peaks again.
- Now simply slice up the pie, top it with a dollop of the homemade whipped cream, and sprinkle on some ground cinnamon and enjoy!
Frequently Asked Questions
Is there a difference between a sweet potato and a yam? Some people seem to think they can be used interchangeably, especially when in conversation, but they are not the same thing. A sweet potato is sweet, and have a softer, more buttery texture than that of a yam as well as have an orange flesh color. Yams are harder and taste more like a russet potato, as well as white flesh. Bon Appetit has a great article that goes over the difference between a sweet potato and a yam. Check it out, it has a lot of interesting information.
There are eggs in the sweet potato pie. Eggs are essential for the pie to hold its more gelatinous texture. They are great for a combining component for this pie recipe.
When you think about autumn seasonings, those are the ones you are going to use – ground cinnamon, nutmeg, cloves, and ginger.
Storage Suggestions
Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Enjoy More Delicious Thanksgiving Dessert Recipes
Cap off a wonderful Thanksgiving dinner with a a delicious dessert or sweet treat. Check out our comprehensive collection of Thanksgiving recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Chocolate Pecan Pie
- Double Layer Pumpkin Pie
- Dutch Apple Pie
- Easy Pecan Pie
- Homemade Fresh Pumpkin Pie
- Mini Pumpkin Pies
- No Bake Pumpkin Pie
- Pumpkin Spice Cheesecake
- Simple Pumpkin Pie
- Thanksgiving Turkey Cupcakes
Sweet Potato Pie Recipe
Ingredients
Pie Filling
- 1 ½ pounds sweet potatoes, with skins on
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 unbaked pie crust, (9 inch)
Optional Whipped Topping
- 2 cups heavy cream
- 2 Tablespoons powdered sugar
- 2 teaspoons vanilla
Instructions
- Fill a large pot with water and place sweet potato in the water whole. Make sure that the sweet potato is completely covered with water. Bring water to a boil and let the sweet potato cook for 40-50 minutes or until it’s tender when you pierce it with a fork. (If you want to take less time to cook the sweet potatoes, you can cut them into pieces and it will take only 15-20 minutes. You could also cook them in your Instant Pot).
- Preheat the oven to 350℉.
- Remove sweet potato from the pot and run under cold water. Remove the skin (it should peel off very easily).
- Place the sweet potato in a large mixing bowl and roughly smash it using a fork. Add butter and mix with an electric mixer until well combined. If you want your pie filling to be extra smooth, you could combine all the ingredients in a blender. Add in sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
- Let pie cool and then serve with a dollop of homemade whipped cream on top.
- To make whipped topping, combine heavy cream, powdered sugar, and vanilla in a mixing bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
- Top whipped cream with a sprinkle of cinnamon and enjoy!
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This pie recipe was a big hit with our guests!