This easy homemade sweet potato pie recipe It’s really one of the most incredible pies I’ve made. It has a flaky buttery crust with creamy, light pink potatoes. I can’t wait for you to try!
We learned how to make sweet potato pie from our friend Richard. He was an incredible chef who grew up in the South, so I knew he was the right person to talk to. Richard’s sweet potato pie is not outside the world. So lightweight, delicious and creamy!
If you are familiar with our pumpkin pie, this homemade sweet potato pie is similar, but it is more delicious, less fragrant, and has a lighter and fluffy filling. I really like it!
Key Ingredients
- Pie crust: I use this flaky butter pie crust. Here is a homemade crust we recommend for all pie recipes about inspiration flavors. To make sweet potato pie crustless, pour the filling into a baking tray and bake it until the toothpick is inserted about 2 inches.
- sweet potato: I use fresh sweet potatoes, sometimes sold in yam. As long as you buy medium to large potatoes with orange meat, it doesn’t matter whether the sweet potato or yam on the label is. Looking for Beauregard, Jewelry and Garnet Sweet Potatoes. Tips for canning sweet potatoes are under the recipe.
- sugar: This pie is not as good as the other pies I’ve tried. We use brown sugar in the filler, which sweetens and adds caramel flavor.
- Butter and Milk: Unlike my pumpkin pie recipe (using cream in the filling), this sweet potato pie requires a mix of melted butter and milk. They make our pies lighter and more fluffy.
- egg: I used 2 eggs to help fill the pumpkin pie. They also add a rich flavor you will love.
- spices: I love the combination of vanilla, cinnamon, nutmeg, ginger and salt in this pie. You taste the spices, but they are not overwhelming.
How to make sweet potato pie
Sweet potato pie is as simple as homemade pumpkin pie. You need cooked sweet potatoes, not pumpkin puree. I made them flourish according to Richard’s advice. This is easier and faster than baking. Steaming will also prevent our potatoes from becoming flooded. Another option is to bake them (baking tips are below the recipe). We do not recommend boiling sweet potatoes.
When the potatoes cool, I will scoop out the meat and whisk them with melted butter, brown sugar, milk, eggs and our spices. A hand-held mixer can solve the problem or use a stand mixer.
When it is well mixed, I insert the filling into my crust and bake the pie!
I bake sweet potato pies in a 350°F oven for about 50 minutes. Depending on your oven, it may take longer.
It then needs to be cooled to room temperature and, if time is available, cool in the refrigerator overnight. Cool overnight helps with a shiny top and smooth cream filling.
For edible, I love this traditional southern pie with our less traditional sour cream cream (phenomenon) and dust from chopped pecans. Even though I love pumpkin pie, we’re bringing the sweet potato pie to Thanksgiving this year, and I think you should do the same.
For more Thanksgiving recipes, see my favorite Thanksgiving Turkey, these incredible candied pecans, this fresh mung bean casserole and our homemade apple pie.
Simple sweet potato pie
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We love this simple sweet potato pie recipe! It’s very fragrant, creamy and has cute whipped cream on it. We keep it more traditional by rejecting spices. You will love how the sweet potato flavor is popular.
We prefer steamed sweet potatoes for this. Steaming is also easy and a little easier when making sure the whole potato is cooked but not caramelized. If you wish to bake them, we provide tips below.
1 (9 inches) pie, 8 portions
Watch us make recipes
You will need
Sweet potato pie
Homemade pie crust, our recipe makes two crusts and you will need one
2 large sweet potatoes or yam (orange meat), 1½ lbs
8 tablespoons (115g) unsalted butter, melted
3/4 cup (150g) brown sugar
1/2 cup (120 ml) whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt, if using salty butter, omit
Sour cream cream
1½ cups (355 ml) refrigerated cream
1 tablespoon powdered sugar, or more
6 tablespoons (90g) sour cream
direction
- Boiled sweet potatoes
1Fill a large pot with 2 to 3 inches of water and bring to a boil. Insert a steam basket into the pan. Put the sweet potatoes in a steamer, lower the heat to cook on a steady low heat, and cover the pan with a lid.
2Steam until pierced with a fork for 35 to 45 minutes, until the sweet potatoes are tender. Let the sweet potatoes cool completely.
3Approved: Pack and store steamed sweet potatoes in the refrigerator for up to 2 days.
- Get out of the shell
1Gentle grease 9-inch pie plate (pie plate).
2Roll out the dough two inches larger than your pie (I use an 8-inch or 9-inch pie dish). Press the dough gently down the plate to arrange on the bottom and sides. (Please be careful not to pull or stretch the dough). Trim the dough within 1/2 inch of the edge of the dish.
3Fold the edges of the dough under itself to form a thicker 1/4-inch border that sits on the plate. Crimp edges. (We do this in the pie shell video). Refrigerate until you are ready to bake the pie.
- Making pie filling
1After cooling, remove the skin from the sweet potato. You will need 20 ounces of sweet potato meat in the pie. Save unused sweet potatoes as another dish.
2Place the sweet potatoes in a large mixing bowl and use a hand mixer to stir for one minute at medium-high speed. Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger and salt.
3Mix at low speed until mixing, then increase the speed to medium-high, and mix for two minutes. The mixture may appear to be granular, but this is OK.
- Bake pie
1Preheat the oven until 350°F (176°C).
2Place the pie and crust on a baking sheet. Scroll the batter into the prepared pie crust and smooth the top. Bake until the filling is filled, then insert a toothpick or thin knife into the pie, about 2 inches from the edge, mostly clean. Rotate once or twice during baking. The pie will be baked for 55 to 60 minutes.
3Let cool to room temperature and then refrigerate overnight. When cooled, the middle of the pie would fall slightly. Do your best to cool the pie to room temperature – One way to do this is to place the pie in the oven and the door opens.
- Buttercream topping
1Pour frozen cream with powdered sugar into a large mixing bowl. Start hitting the cream at low speed using a manual blender. As the cream starts to foam and bubble, gradually increase the speed to medium and high.
2Continue to stir the cream at medium-high speed until a soft peak forms – this happens when lifting the stirrer, with the cream peak gently flipped.
3Once soft peaks are formed, add the sour cream to the mixing bowl. Continue to beat the cream at medium-high speed until the cream thickens and firmly high as you lift the mixer. Spread whipped cream onto the pie. If there are any cracks between the shell and the filling, cover them with whipped cream.
Adam and Joanne’s Tips
- Roasted sweet potatoes For sweet potato pie, scrub, pierce and bake at 400°F (205°C) for 45-50 minutes until tender.
- Can I use canned sweet potatoes? You can make sweet potato pie from canned sweet potatoes. If you do use canned food, use pureed sweet potatoes. For our recipes, you will need 20 ounces or two spacious cups.
- storage: The sweet potato pie will last 3 days in your refrigerator and 3 months in the refrigerator. Place the whip filling on the pie until served. The whipped topping should last longer, but we recommend adding it for up to 24 hours before serving. If you are freezing the pie, wrap it in foil before freezing. Thaw frozen sweet potato pie in the refrigerator overnight.
- The nutrition facts provided below are estimates. We did not include the whipped cream filling.
Nutrition per serving
Service size
1 piece, total 8
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Calories
407
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Total fat
24.9 grams
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Saturated fat
15.1g
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cholesterol
109.1mg
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sodium
196.8mg
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carbohydrate
41.8 grams
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Dietary fiber
1.6 g
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Total sugar
21.3g
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protein
4.9g
