Introduction
There’s something magical about a Sweet Potato Pie fresh from the oven.
I still remember my grandma’s kitchen filling with that rich, cinnamon-scented warmth. Every fall, she’d roast the sweet potatoes until caramelized, mash them with a splash of vanilla, and pour the silky mixture into her buttery crust.
Today, I’m sharing my modern spin on that nostalgic pie — just as creamy and comforting, but easy enough for a weeknight bake. Whether it’s your first time making one or your hundredth, this version promises that perfect balance of spice, sweetness, and soul right in every slice.
What Makes This Recipe Special
- Unbeatable Flavor: Roasted sweet potatoes bring natural caramel notes you’ll taste in every bite.
- Quick & Easy: No complicated steps — mix, pour, bake, done.
- Versatile: Great for holidays, potlucks, or just a cozy Sunday treat.
- Trending Again: Sweet potato desserts are going viral on TikTok, and this one deserves the spotlight.
Ingredients You’ll Need
For the Pie Filling:
- 2 cups (480 g) mashed cooked sweet potatoes (about 2 large)
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk
- 2 large eggs
- 1 stick (½ cup / 115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Crust:
- 1 (9-inch / 23 cm) unbaked pie crust (store-bought or homemade)
Optional Topping:
- Whipped cream or a sprinkle of cinnamon sugar
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- 9-inch pie dish
- Spatula
- Measuring cups and spoons
- Cooling rack
How to Make Sweet Potato Pie
- Preheat the oven to 350°F (175°C).
- Prepare the sweet potatoes: Roast or boil them until fork-tender, then mash until smooth.
- Mix the filling: In a bowl, combine mashed sweet potatoes, sugar, butter, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Beat until creamy.
- Assemble the pie: Pour the filling into the unbaked crust, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until the center is just set and a knife comes out clean.
- Cool completely on a rack. This helps the texture set into that signature silky smoothness.
- Slice and serve with whipped cream, caramel drizzle, or toasted pecans for flair.
Quick Ingredient Swap Table
| Ingredient | Swap Option | Note |
|---|---|---|
| Evaporated milk | Half-and-half or coconut milk | For creamier texture or dairy-free twist |
| Granulated sugar | Brown sugar | Adds deeper caramel flavor |
| Butter | Coconut oil | Light coconut aroma pairs beautifully |
| Vanilla extract | Maple syrup | For a cozy fall twist |
What to Serve With It
- Pecan praline topping: Crunchy meets creamy — irresistible.
- Vanilla bean ice cream: Classic Southern pairing.
- Cinnamon whipped cream: Adds that warm bakery touch.
You can even serve this pie alongside our Pumpkin Spice Cheesecake Bars or Brown Sugar Glazed Carrots from Easy Meals to Prep for a full autumn menu.
Tips for Perfect Results
- Bake until just set. The center should jiggle slightly — that’s your cue for perfect texture.
- Use roasted sweet potatoes. They’re sweeter and richer than boiled ones.
- Chill before slicing. It keeps the filling clean and custardy, not crumbly.
Storage Instructions
- Refrigerate: Up to 4 days, covered loosely with foil or plastic wrap.
- Freeze: Wrap slices individually for up to 3 months.
- Reheat: Warm in the oven at 300°F for 10–15 minutes — never microwave (it ruins the crust’s crispness).
FAQ
1. Can I make sweet potato pie ahead of time?
Yes! Bake it a day in advance and chill overnight. It tastes even better the next day.
2. Why is my pie filling runny?
It may have needed a few more minutes of baking. The center should look firm and slightly puffed.
3. Can I use canned sweet potatoes?
Sure, just drain and mash well to remove excess liquid.
4. How do I make it dairy-free?
Swap butter for coconut oil and milk for almond or oat milk.
5. Can I use yams instead of sweet potatoes?
They’re not the same! True yams are starchier. Stick with orange-fleshed sweet potatoes for the best texture.
6. What spices work best?
Cinnamon and nutmeg are classics, but a pinch of allspice or ginger adds depth.
Conclusion
Every bite of this Sweet Potato Pie feels like a warm hug from home. It’s the kind of dessert that gathers family around the table and sparks those “remember when” stories.
Try this recipe, snap a pic, and share it on TikTok or Instagram — tag @EasyMealsToPrep so we can see your masterpiece! And if you love comforting bakes like this, join our newsletter for fresh, cozy recipes every week.
Sweet Potato Pie Recipe – The Ultimate Southern Classic You’ll Crave Again
Equipment
- Mixing Bowls
- Hand or stand mixer
- 9-inch Pie Dish
- Spatula
- Measuring cups and spoons
- cooling rack
Ingredients
- 2 cups mashed cooked sweet potatoes (about 2 large)
- 1 cup granulated sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 9-inch unbaked pie crust (store-bought or homemade)
- to serve Whipped cream or cinnamon sugar (optional topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Roast or boil sweet potatoes until fork-tender, then mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes, sugar, butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until creamy.
- Pour filling into the unbaked pie crust and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is set and a knife comes out clean.
- Cool completely on a rack to allow texture to set.
- Slice and serve with whipped cream, caramel drizzle, or toasted pecans if desired.
