There’s something magical about a homemade Sweet Potato Pie—it’s the kind of dessert that fills your kitchen with warmth and comfort. This Southern classic has been loved for generations, often served at holiday tables alongside family stories and laughter. Imagine the creamy filling, gently spiced with cinnamon and nutmeg, nestled in a buttery crust. It’s not just a pie—it’s a piece of tradition. Whether you’re baking for the holidays or simply craving a slice of cozy sweetness, this pie is approachable for beginners and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Sweet Potato Pie will win you over for so many reasons:

Deliciously spiced – Creamy filling kissed with cinnamon, nutmeg, and vanilla.
Beginner-friendly – Easy steps that don’t require fancy equipment.
Budget-friendly – Simple pantry staples keep costs low.
Versatile – Works as a holiday showstopper or a casual weeknight dessert.

You’ll find it’s one of those recipes you’ll come back to again and again, because it’s both comforting and easy to share.

The Story Behind Sweet Potato Pie

The history of Sweet Potato Pie is rich and deeply rooted in Southern cooking traditions. Here are a few fun facts:

It has origins in West African cooking, where yams were often mashed and sweetened.
Sweet potatoes became a staple crop in the American South, leading to this iconic dessert.
This pie often replaced pumpkin pie at Southern holiday gatherings.
Passed down through generations, it remains a symbol of family, comfort, and heritage.

Ingredients for Sweet Potato Pie

1 unbaked pie crust
3 medium sweet potatoes, baked and peeled
½ cup salted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
½ cup milk (whole or evaporated)
2 large eggs, beaten
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
Whipped cream, for serving

How to Make Sweet Potato Pie

Roll out the crust: On a floured surface, roll the pie dough to ⅛–¼-inch thick. Transfer carefully to a pie pan and crimp edges with your fingers or press with a fork.
Prep the oven: Preheat to 350°F (175°C). Place the pie pan on a baking sheet for easy transfer and to catch drips.
Make the filling: In a large bowl, mash 3 baked sweet potatoes with ½ cup softened butter until smooth. Mix in granulated sugar and brown sugar with a mixer on low until combined. Add milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
Assemble the pie: Pour the sweet potato filling into the unbaked crust. Smooth the top with a spatula.
Bake: Bake for about 1 hour, until the center is set. If the crust browns too quickly, cover edges with foil during the last 20 minutes.
Cool completely: Let the pie rest on a wire rack for about 3 hours. This helps the filling set properly.
Serve and enjoy: Add whipped cream before serving. Don’t forget to leave a comment and rating after you make the recipe!

Sweet Potato Pie Tips and Twists

Use roasted sweet potatoes for a deeper, caramelized flavor.
Don’t overmix the filling—too much air can cause cracks.
For extra smoothness, blend the filling with a hand mixer.
Cover the crust edges with foil if they brown too quickly.
Always let the pie cool fully before slicing.

Variations:

Add a splash of bourbon for warmth.
Swap the pie crust for a graham cracker base.
Stir in shredded coconut for a tropical twist.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep your Sweet Potato Pie covered in the refrigerator for up to 4 days.
Reheating: Warm slices in the microwave for 20–30 seconds, or heat the whole pie in a 300°F oven until just warmed.
Make-Ahead: Bake the pie a day before serving—it tastes even better the next day. You can also freeze it for up to 3 months.

Serving Suggestions

Sweet Potato Pie shines on its own, but you can make it extra special:

Add whipped cream or vanilla ice cream.
Pair with hot coffee, chai tea, or spiced cider.
Garnish with candied pecans or a drizzle of caramel sauce.
Serve alongside savory holiday dishes for balance.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, just drain them well before mashing.

Can I make it dairy-free?
Swap butter for vegan margarine and use almond or oat milk.

Can I freeze Sweet Potato Pie?
Absolutely—wrap tightly and freeze up to 3 months.

What if I don’t have brown sugar?
Use white sugar plus a spoonful of molasses.

How do I know when it’s done?
The center should jiggle slightly but not look wet, and a knife should come out clean.

Enjoy Your Sweet Potato Pie

Baking your own Sweet Potato Pie is more than just making dessert—it’s creating a moment of joy. The silky filling, flaky crust, and warm spices make it a recipe worth repeating. Whether you serve it during the holidays or surprise your family on a weeknight, it’s a slice of love that everyone can appreciate. Take that first bite and savor the sweet, spiced perfection—you’ll see why it’s a timeless classic.

Explore More Recipes

If you loved this Sweet Potato Pie, you’ll enjoy pairing it with these cozy recipes:

Start your morning sweetly with Cinnamon Swirl Pancakes.
Balance dessert with savory Grilled Chicken Wraps for lunch or dinner.
Brighten your table with a citrusy Key Lime Pie that contrasts beautifully with sweet potato.
Cozy up with a bowl of Butternut Squash Soup for a fall-inspired pairing.

Sweet Potato Pie Recipe – Easy & Creamy Classic

This Sweet Potato Pie is a Southern classic made with baked sweet potatoes, warm spices, and a flaky crust. It’s creamy, comforting, and easy for beginner home cooks. Perfect for holidays or cozy family nights.

Course Dessert

Cuisine American, Southern

Keyword creamy sweet potato, easy pie recipe, holiday dessert, southern pie recipe, sweet potato pie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 8 servings

Calories 320kcal

Author Abby Marlow

Ingredients

1 unbaked pie crust
3 medium sweet potatoes baked and peeled
½ cup salted butter softened
¾ cup granulated sugar
¼ cup brown sugar
½ cup milk whole or evaporated
2 large eggs beaten
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
Whipped cream for serving

Instructions

Roll out the unbaked pie crust on a floured surface to ⅛–¼-inch thick. Place in a pie pan and crimp edges.
Preheat the oven to 350°F. Place the pie pan on a baking sheet.
Mash baked sweet potatoes with butter until smooth.
Add granulated sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix with an electric mixer until combined.
Pour filling into the prepared crust. Smooth the top.
Bake for 1 hour, covering crust edges with foil during the last 20 minutes to prevent over-browning.
Cool on a wire rack for 3 hours.
Serve with whipped cream and enjoy your homemade Sweet Potato Pie.

Notes

For extra flavor, roast your sweet potatoes instead of boiling to give the Sweet Potato Pie a deeper, caramelized taste. Variation: add a splash of bourbon or swap the crust for a graham cracker base.