Sweet Potato Pie Recipe

Perfect for the holidays, our sweet potato pie recipe will have you wanting more and more. It is a wonderfully creamy pie and has the best mix of spices to create that traditional sweet potato pie taste.

Prep Time15

Cook Time1 40

Cooling Time1

Total Time2 55

Course: Dessert, Side Dish

Cuisine: American

Keyword: easy sweet potato recipe, easy thanksgiving recipe, sweet potato pie, Thanksgiving Side Dish

Servings:

Calories: 613kcal

Equipment

Large Mixing Bowl
Hand mixer
spatula

Ingredients

1½ 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 degrees F.
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

You can also cook the sweet potatoes in the Instant Pot

Nutrition