Homemade Sweet Potato Pie
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Homemade Sweet Potato Pie
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This recipe for sweet potato pie is rich and velvety, with roasted sweet potatoes adding extra warmth and depth. A classic Southern dessert perfect for any occasion!
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Ingredients
- 1 9-inch unbaked pie crust homemade or storebought
- 2 - 3 medium-large sweet potatoes baked, see note 1
- ½ cup butter softened or melted
- ⅓ - ½ cup granulated sugar take a taste before adding the eggs to determine if it needs more sugar.
- 1/2 cup brown sugar packed see note 2
- 2 teaspoons vanilla extract or try bourbon vanilla extract
- 2 large eggs lightly beaten, at room temperature; increase to 3 eggs for high altitudes
- 1/2 cup heavy cream See note 3
- 1 teaspoon ground cinnamon see note 4
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Whipped cream or marshmallow fluff optional, see note 5
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Instructions
- Bake the sweet potatoes: Preheat the oven to 400ºF (205ºC). Scrub the sweet potatoes and prick them 4–6 times with a fork. Place on a baking sheet and bake for 45–50 minutes until tender. You can also make them in an air fryer! Put in at 390°F (do not preheat) and bake for about 30-35 minutes. Let cool for 10-15 minutes; peel and scoop the flesh into a large bowl, removing any overly fibrous parts. Measure 2 ½ - 3 cups of mashed sweet potatoes, save the rest for a snack or your puppy!
- If you are making your pie crust (try my 3 ingredient pie crust), make it now while your potatoes bake. Whether you make it or use storebought, if it needs to be rolled, roll it to about a 12-14-inch diameter and place it into a 9-inch pie dish crimping the edges as desired. (Note: if using a deep-dish pie dish, the pie filling may not entirely fill it, but for me, that’s okay; more crust = more yum!). Place the crust in the freezer until ready to bake.
- Lower oven temperature: Reduce the oven to 350° F (175° C) or preheat oven if you made your sweet potatoes in the air fryer.
- In a large bowl mash the sweet potatoes with the soft or melted butteruntil smooth.
- Make the filling: Mix in both sugars, vanilla, heavy cream and eggs until well combined. If desired, add cinnamon, ginger, nutmeg, and cloves. Blender: In testing, this was my favorite way. After mashing the sweet potatoes and butter, add all ingredients in order listed to a blender and blend for a few seconds until smooth and creamy. By Hand: If you mix completely by hand, your mixture will be somewhat lumpy, which is fine—it tastes the same! Whisk until you get the liquids in to get the smoothest texture. Hand Mixer: Mix all ingredients until smooth. This still resulted in a slightly lumpy mixture in testing, but that's fine!
- Fill the crust: Pour the mixture into the unbaked pie crust. Optional: Brush with eggwash (one egg beaten with 1 tablespoon of water) if you desire a glossy crust.
- Bake: Place the pie on the baking sheet in the center of the oven and bake for 45-1 hour or until the center is set. Do not overbake the pie. The center should be a tinny bit little jiggly, when it’s cooked and be dry at the edges.
- Cool: Let cool for at least 40 minutes before slicing, but know that it will be really soft and not serve of a nice clean slice.
- For clean slices, cool completely (a couple of hours), then transfer to the fridge and chill for 4-6 hours or overnight, covered lightly with foil or plastic wrap. This pie is really best when made a day ahead of time. Slice and serve as desired. Serve warm or fully cooled with whipped cream or a marshmallow topping.
Equipments used:
Notes
- Try baking your sweet potatoes in the air fryer! It’s faster (about 30-35 minutes) and won’t take up the oven space! You want about 3 cups of mashed sweet potatoes. While you can peel and boil the sweet potatoes until soft, this old-fashioned recipe tastes much better when baked—with a more sweet-roasted flavor!
- : You can also use canned sweet potatoes (but please don’t). They are canned in a light syrup, so if you do use them, rinse them well and reduce the sugar, and note that they will taste different.
- You may use light or dark brown sugar here, I like dark with sweet potatoes. You may also use all brown sugar or all granulated sugar. If you know you don’t like overly sweet desserts, reduce the brown sugar to ⅓ cup. In fact, you can use ¼ cup, tasting the mixture (if you don’t mind raw eggs) to determine how sweet it is, mixing in more if needed.
- Whole milk or evaporated milk may also be used; do not use a lower percentage. Plant-based cream may work, but I’ve never tried it.
- If spreading on marshmallow topping, wait until the pie is completely cooled. Stir the fluff in the jar until smooth and easy to spread. Spread evenly over the top of the pie, adding some decorative peaks. Toast using a kitchen torch or under a 450°F (232°C) oven for 2–3 minutes. Cover the crust with foil to prevent burning, and watch closely if you are using the broiler.
- Storage Tips:
- Store covered in the fridge for up to 3-5 days. May be frozen, cover well in plastic wrap, then again in foil, freeze for up to 2 months. Thaw overnight in the fridge.
- See post for all sorts of success tips, variations and much more.
Try baking your sweet potatoes in the air fryer! It’s faster (about 30-35 minutes) and won’t take up the oven space! You want about 3 cups of mashed sweet potatoes. While you can peel and boil the sweet potatoes until soft, this old-fashioned recipe tastes much better when baked—with a more sweet-roasted flavor!
Note: You can also use canned sweet potatoes (but please don’t). They are canned in a light syrup, so if you do use them, rinse them well and reduce the sugar, and note that they will taste different.
- Note: You can also use canned sweet potatoes (but please don’t). They are canned in a light syrup, so if you do use them, rinse them well and reduce the sugar, and note that they will taste different.
- You may use light or dark brown sugar here, I like dark with sweet potatoes. You may also use all brown sugar or all granulated sugar. If you know you don’t like overly sweet desserts, reduce the brown sugar to ⅓ cup. In fact, you can use ¼ cup, tasting the mixture (if you don’t mind raw eggs) to determine how sweet it is, mixing in more if needed.
- Whole milk or evaporated milk may also be used; do not use a lower percentage. Plant-based cream may work, but I’ve never tried it.
- These spices give the sweet potato pie a more “pumpkin” pie taste and flavor. Use your preference for spices; if you don’t like one, leave it out, you may also use pumpkin pie spice (1-1 ½ teaspoons) in place of all the spices. Make it yours!!
- If spreading on marshmallow topping, wait until the pie is completely cooled. Stir the fluff in the jar until smooth and easy to spread. Spread evenly over the top of the pie, adding some decorative peaks. Toast using a kitchen torch or under a 450°F (232°C) oven for 2–3 minutes. Cover the crust with foil to prevent burning, and watch closely if you are using the broiler.
Nutrition Information
Show Details
Serving
11 serving
Calories
373kcal
(19%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
94mg
(31%)
Sodium
220mg
(9%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
677IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 220mg | 9% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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