This classic sweet potato pie recipe is a Southern holiday staple that deserves a spot on your Thanksgiving table. Made with fresh sweet potatoes, butter, warm spices, and two types of sugar, this homemade sweet potato pie has a silky smooth filling that’s perfectly spiced and not too sweet. If you’ve never made sweet potato pie from scratch, this easy recipe will make you a believer!
Why You’ll Love This Sweet Potato Pie Recipe
This homemade sweet potato pie is the dessert that converts people. Trust me—I’ve witnessed it firsthand. When I brought this to a work potluck years ago, I discovered most of my coworkers had never even tried sweet potato pie. Can you believe that? I genuinely thought it was a joke at first. Sweet potato pie was as essential to my holiday table growing up as turkey and stuffing, so learning it wasn’t universal blew my mind.
After that potluck, I made it my mission to share this recipe with anyone who’d listen. This is the pie my family requests every single holiday. One year I made both a pumpkin pie and two sweet potato pies—guess which one had leftovers? (Spoiler: not the sweet potato pies.)
What makes this pie recipe so special is the combination of fresh sweet potatoes with the perfect blend of warm spices. Unlike pumpkin pie which can sometimes taste one-note, sweet potato pie has depth and complexity. The natural sweetness of the sweet potatoes means you don’t need excessive sugar, and the spices—cinnamon, nutmeg, ginger, and cloves—create this warm, cozy flavor that tastes like a hug from your grandma.
What You’ll Need
For the Filling:
- Fresh sweet potatoes – You’ll need 2 large sweet potatoes (about 1 pound). Fresh is key here! Canned sweet potatoes don’t have the same texture or flavor.
- Butter – Melted butter adds richness and creates that silky texture.
- Brown sugar and white sugar – The combination gives you depth of sweetness. Brown sugar adds a subtle molasses note.
- Eggs – Three large eggs help set the filling and create that custard-like texture.
- Warm spices – Cinnamon, ground cloves, ginger, and nutmeg. This is what makes sweet potato pie taste like the holidays.
- Salt – A little salt balances the sweetness and enhances all the flavors.
- Milk – Whole milk creates the creamiest filling, but 2% works too.
For the Crust:
- Deep dish pie crust – You can use a store-bought pie crust or make your own. I won’t judge—we’re keeping this accessible!
How to Make This Pie From Scratch
Making homemade sweet potato pie is easier than you think! The key is properly cooking your sweet potatoes until they’re soft and mashable. Here’s how to do it:
Step 1: Roast Your Sweet Potatoes
Preheat your oven to 350°F. Rub your sweet potatoes with a little oil and place them directly on the oven rack (or on a baking sheet if you prefer). Bake for 30-40 minutes until they’re fork-tender. You want them soft enough to mash easily. Let them cool slightly, then peel off the skins—they should slip right off.
Pro tip: You can do this step a day ahead! Store the cooked, peeled sweet potatoes in the fridge overnight.
Step 2: Prepare Your Pie Crust
If you’re using a premade refrigerated pie crust, lightly flour your work surface and roll the dough out about 1/2 inch larger on all sides. Carefully transfer it to your pie dish, press it in, and crimp the edges. Pop it in the freezer while you make your filling. This helps prevent a soggy bottom crust!
If you’re using a frozen pre-formed crust, you’re already ahead of the game—just keep it frozen until ready to fill.
Step 3: Make the Pie Filling
Place your cooked sweet potatoes in a large mixing bowl. Using a hand mixer or stand mixer, blend them until completely smooth—no lumps! Add the melted butter, brown sugar, and white sugar, and mix until combined.
Add your eggs one at a time, mixing after each addition. This ensures everything incorporates evenly. Then add all your spices (cinnamon, nutmeg, ginger, cloves) and salt. Finally, pour in your milk and mix until the filling is silky smooth.
Step 4: Bake Your Sweet Potato Pie
Pour the filling into your prepared pie crust. Before sliding it into the oven, wrap the edges of your crust with aluminum foil or a pie shield. This prevents the crust from over-browning while the filling bakes.
Bake at 350°F for 45 minutes to 1 hour. Your pie is done when the center is set but still has a slight jiggle—like Jell-O. It will continue to set as it cools. If the center is too jiggly, give it another 5-10 minutes.
Step 5: Cool and Serve
Let your pie cool completely on a wire rack—at least 2-3 hours. This is the hardest part because it smells amazing, but patience pays off! The filling needs time to fully set. Serve it at room temperature or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for the Best Sweet Potato Pie
Use fresh sweet potatoes, not canned. Fresh sweet potatoes have better flavor and texture. The extra step of roasting them is worth it!
Don’t overmix your filling. Once you add the eggs, mix just until combined. Overmixing can create a dense, heavy pie.
Protect your crust. That aluminum foil shield is crucial. Nobody wants a burnt crust with an undercooked filling.
Let it cool completely. I know it’s tempting, but cutting into a warm pie will result in a soupy mess. Let it cool for at least 2-3 hours, or make it the day before.
Taste your filling before baking. Since you’re using fresh sweet potatoes, their sweetness can vary. Taste your filling and adjust sugar or spices if needed. (Yes, it has raw eggs, but just a tiny taste is fine.)
Sweet Potato Pie vs. Pumpkin Pie
Look, I love pumpkin pie—it’s actually almost tied with sweet potato pie in my book. But here’s what makes this pie different:
Texture: Sweet potato pie is denser and creamier than pumpkin pie. It has a more custard-like consistency.
Flavor: Sweet potatoes have a naturally sweeter, more complex flavor than pumpkin. The earthiness pairs beautifully with warm spices.
Color: Sweet potato pie is a gorgeous golden-orange, while pumpkin pie is lighter.
Regional tradition: Sweet potato pie is a beloved Southern dessert, while pumpkin pie is more universal across the U.S.
Honestly? You should make both and let your guests decide. (Though I’m pretty confident about which one will disappear first.)
What to Serve with Sweet Potato Pie
This classic sweet potato pie is perfect on its own, but here are my favorite ways to serve it:
Candied pecans – For extra crunch and Southern flair
Vanilla ice cream – The cold creaminess against the spiced filling is perfection
Whipped cream – A classic pairing that never disappoints
Bourbon whipped cream – If you want to get fancy for the adults
Commonly Asked Questions
Sweet potato pie has a denser, creamier texture and a naturally sweeter, more complex flavor than pumpkin pie. Sweet potatoes provide an earthier taste that pairs beautifully with warm spices like cinnamon and nutmeg. Pumpkin pie tends to be lighter and more uniform in flavor. Both are delicious, but sweet potato pie is a cherished Southern tradition!
While you technically can use canned sweet potatoes, I highly recommend using fresh sweet potatoes for the best flavor and texture. Fresh sweet potatoes create a smoother, more flavorful filling. Roasting them concentrates their natural sweetness and gives you better control over the consistency of your pie filling. The extra 30 minutes of roasting time is absolutely worth it!
Your sweet potato pie is done when the edges are set and the center has a slight jiggle—similar to Jell-O. Insert a knife about 1 inch from the edge; it should come out mostly clean. The center will continue to set as it cools, so don’t wait for it to be completely firm. If you overbake it, the filling can crack. Baking time is typically 45 minutes to 1 hour at 350°F.
Yes! Sweet potato pie is actually better when made ahead. You can bake it 1-2 days before serving and store it covered in the refrigerator. This gives the flavors time to develop and ensures the filling is completely set for clean slices. You can also freeze baked sweet potato pie for up to 2 months—just thaw it overnight in the fridge before serving.
A watery pie usually means the filling wasn’t cooked long enough or the pie was cut before it fully cooled. Make sure to bake until the center is just slightly jiggly and the edges are set, then let the pie cool completely (2-3 hours minimum) before slicing. Also, ensure your roasted sweet potatoes aren’t too wet—if they seem watery after roasting, let them drain in a colander before using.
Similar Recipes
If you enjoy holiday themed pie recipes like this, you will enjoy the ones below:
- Bourbon Butter Pie Recipe
- Sweet Potato Pecan Pie
- Bourbon Bacon Pecan Pie
- Pecan Pie Cheesecake Recipe
- Streusel Pumpkin Pie Recipe
- Pumpkin Pecan Pie Bars
Items You May Need
Classic Sweet Potato Pie Recipe (Easy and Homemade!)
- Total Time: 2 hours 5 mins
- Yield: 8–10 1x
Description
This classic sweet potato pie recipe uses fresh sweet potatoes, warm spices, and creates the most delicious Southern holiday dessert!
Ingredients
- 1 Deep Dish Pie Crust or premade Pie crust
- 2 large sweet potato, baked
- 6 tbsp. butter, melted
- 1/2 c. brown sugar
- 1/2 c. sugar
- 3 large eggs
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 + 1/8 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 c. milk
Instructions
- Preheat oven to 350 Degrees, rub the sweet potatoes with oil, and bake for 30-34 minutes.
- *If you are using a premade crust to place in your own pie dish, lightly flour the surface and roll out the crust on the surface. Roll the pie crust about 1/2 inch longer on all sides. Transfer the pie crust on top of your pie crust. Press the pie crust into the pie dish and pinch the edges. Discard the excess pie crust. Set in the freezer until ready to use.
- Remove the skin from the sweet potato after it has been baked. Place the sweet potatoes inside a large bowl. Using a mixer, blend the sweet potatoes smooth. Add the melted butter, brown sugar, white sugar and mix. Add the eggs one at a time, add the spices ( cinnamon, nutmeg, ginger, and cloves), and the salt. Finally, add the milk and mix until smooth.
- Pour the pie mixture into a prepared pie pan and bake for 45 minutes to 1 hour until pie is set. Before placing the pie into the oven, place aluminum foil around the edges of the crust so the crust is light and flaky. Allow the pie to cool and serve with ice cream or whipped cream.
- Prep Time: 20 mins
- Cook Time: 1 hour 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
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