Sweet Potato Pie Recipe

There’s just something about a slice of homemade sweet potato pie—warm, smooth, and gently spiced—that feels like a hug from the inside out.

I love how it brings that cozy southern flavor to the table without being too heavy or cloyingly sweet.

This simple sweet potato pie recipe walks you through making a creamy, flavorful dessert that really tastes like home.

You’ll see how easy it is to put together the filling, bake it just right, and serve it with a dollop of whipped cream if you’re into that.

I’ll lay out the equipment, ingredients, and steps so you can make your own southern sweet potato pie without any fuss.

Once it’s out of the oven, I’ll get into the tasting notes—the texture, the spice, that buttery crust that makes each bite feel special.

Sweet Potato Pie Recipe

I usually bake this pie when I want something warm and comforting. The filling comes out rich and smooth from mashed sweet potatoes, spices, and vanilla.

The crust bakes up crisp and golden, holding everything together with just enough sweetness and spice.

Equipment

• 1 medium saucepan for boiling sweet potatoes
• 1 mixing bowl for combining ingredients
• 1 hand mixer or whisk to blend the filling until smooth
• 1 measuring cup and spoons for accuracy
• 1 9-inch pie pan for baking
• 1 potato masher or fork for mashing
• 1 rubber spatula for scraping the bowl
• 1 oven thermometer if your oven runs hot or cold

I keep my tools simple. Clean tools just make everything go smoother.

A sturdy pie pan helps the crust bake up evenly.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup evaporated milk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 unbaked 9-inch pie crust
• Pinch of salt

I like using fresh sweet potatoes—they just taste better and give a smoother texture. Balancing white and brown sugar keeps things sweet but not too much.

The spices? They add warmth and depth you can’t really fake.

Instructions

• Preheat your oven to 350°F (175°C).
• Peel and chop the sweet potatoes into chunks. Boil them until soft, which takes about 15 minutes.
• Drain and mash until smooth.
• In a bowl, mix the mashed sweet potatoes, melted butter, sugars, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
• Beat everything together until the mixture turns creamy and even.
• Pour the filling into your unbaked pie crust.
• Bake for 55–60 minutes or until a knife inserted in the center comes out clean.
• Cool on a rack for at least 30 minutes before you slice it.

Letting it cool really helps the filling set up. I actually prefer chilling it a bit before serving, but that’s just me.

Notes

Sometimes I bake the sweet potatoes instead of boiling them. Baking brings out their sweetness and keeps the filling from getting watery.

If you want a lighter texture, add a little more evaporated milk. Prefer it thicker? Just use a bit less.

Store leftovers in the fridge for up to four days. Warm up slices in the oven at 300°F for about 10 minutes if you want that fresh-baked vibe.

A well-balanced sweet potato pie tastes mildly spiced, creamy, and not too sweet. I honestly think it’s best served plain or with a little whipped cream on top.

Tasting Notes

When I take that first bite of sweet potato pie, the smooth and creamy texture jumps out at me. The filling feels soft—definitely not mushy—and then the crust adds this satisfying little crunch.

The flavor? It’s mildly sweet with a warm spice from cinnamon and nutmeg swirling through. Honestly, the natural sweetness of the sweet potatoes shines more than the sugar, which just makes the whole thing feel cozy and straightforward.

I usually toss a small spoon of whipped cream on top. That cool, airy cream contrasts so well with the warm pie. Its light sweetness just melts right into the earthy filling.

Every bite leaves behind a gentle trace of vanilla and butter. I think the pie hits its stride when it’s a bit warm—those spices and sweet potato flavors really pop.

If I stash it in the fridge overnight, the flavors get deeper and the texture firms up. Both warm and cold slices have their own appeal, honestly. It just depends on what I’m in the mood for.

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