Sitting right on the border between savory and sweet, this rich Sweet Potato Pie will bring real sweet potato and warm fall flavor to your table this autumn. A flaky, golden-brown crust and silky-smooth filling offer the perfect balance of textures, with a dollop of whipped topping to bring it all together.
Creamy Southern Sweet Potato Pie
The Southern cousin to pumpkin pie, this smooth custard-based sweet potato pie is full of warm fall flavor. It’s a staple in Thanksgiving spreads all across the American South. But you don’t have to wait for a holiday to enjoy this flaky, savory-sweet dessert.
The magic of this recipe is in its simplicity. The real sweet potato in the filling makes it healthier than a lot of other dessert options. Plus, it’s super easy to make. With its rich filling and warm hints of nutmeg, this pie tastes like pure Southern comfort.
What You’ll Need
You might recognize some popular holiday dessert ingredients from this list. Scroll down to find the exact amounts for everything in the recipe card.
- Sweet Potatoes: Cut into 1-inch squares.
- Butter: I use salted since there’s no added salt in the recipe.
- Eggs: Bring to room temperature.
- Pie Crust: You can buy store-bought or make this Easy No-Roll Pie Crust.
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla: Use natural vanilla for the best flavor.
How to Make Sweet Potato Pie
With only 5 steps, this sweet potato pie couldn’t get much easier. Use a prepared pie crust or make the crust in advance to save on time.
Prep Your Ingredients: To start, add the peeled and cubed sweet potatoes to a pot filled with water and boil them over the stove for about 20 minutes, or until they turn fork-tender. Preheat the oven to 350°F while the potatoes are boiling.
Make the Filling: Put the butter and marshmallows into the pot with the potatoes and mash them together until they reach a smooth consistency. Mix in the sugar, nutmeg and salt, then stir to combine everything. Add the eggs and beat them into the mixture until they’re fully incorporated and the filling turns creamy.
Assemble and Bake: Place the pie crust into a 9-inch pie dish, then pour the prepared batter into the crust. Pop the pie in the oven for 35-40 minutes, or until the pie rises, turns golden and sets. Let the pie cool out on the counter while you make the topping.
Make the Topping: Add the heavy cream, powdered sugar and vanilla into a mixing bowl and beat the mixture until stiff peaks form. If the pie is still warm, keep the whipped cream in the refrigerator.
Top and Serve: Once the pie is cooled, either spoon or pipe the whipped cream on top. Cut the pie into 10 equal slices, so that each one has a dollop or floret of whipped cream on top, and serve them.
Tips for Success
This recipe comes together so well every time I make it. Follow these quick tips for a perfectly-cooked sweet potato pie.
- Golden Brown Edges: If you notice the crust browning too fast, you can use a pie shield or some tin foil to cover the edges.
- Check for Doneness: It can be tricky to check the doneness of a sweet potato pie. The filling continues to cook after you take it out, so you want the center to be slightly jiggly. If you have an instant-read thermometer, it makes it a little easier: just make sure it hits 175°F. If you don’t have a thermometer, insert a knife around an inch away from the center, and if it comes out clean, then the pie is ready.
- Consider Par-Baking: If you want to keep the crust from getting soggy on the bottom, consider par-baking it. Just weigh it down with pie weights or beans and pop it in the oven for around 15 minutes while you make the filling.
This sweet potato pie is a classic Southern holiday dessert, but that doesn’t mean you can’t jazz it up! Here are a few ideas to help get your creative juices flowing.
- Pecan Topping: Crush up some sugared or praline pecans and sprinkle them over the top of this pie. You can also whip together a quick pecan streusel and sprinkle it on top before your pie goes in the oven.
- Marshmallow Topping: What’s a more classic sweet potato pairing than marshmallows? Sprinkle some mini marshmallows on top, or mix up a whipped marshmallow topping.
- Cinnamon Streusel Topping: If you aren’t a fan of pecans, you can go for a classic cinnamon sugar streusel instead! The cinnamon really helps bring out the sweet potato flavor.
- Decorations: Some people like the taste of sweet potato pie just the way it is, with no add-ins. If that’s the case, you can use a second crust to make cut-out fall designs for the top of your pie.
Sweet potato pie can be left at room temperature if you plan on eating it within a few hours, after which it should move to the fridge. Either way, make sure you pop it into an airtight container. If any of this pie actually makes it into the fridge, it will keep there for up to 3 days.
Can I Freeze This?
If you know you won’t be getting around to finishing your pie within a few days, go ahead and stick it in the freezer. Baked pies still taste good after thawing, but the crust texture might be off.
Once it’s wrapped in a layer of plastic and a layer of foil, you can freeze a baked pie for up to 2 months and an unbaked pie up to 3 months. Whether or not it’s already been baked, thaw your pie completely in the fridge. Bake an unbaked pie as you normally would. If it’s already been baked, serve it cold from the fridge or warmed in the oven or microwave.
More Crowd-Pleasing Sweet Potato Recipes
- Cinnamon Roll Sweet Potato Pie
- Chocolate Sweet Potato Pie
- Sweet Potato Casserole
- Maple Sweet Potato Bread
Sweet Potato Pie
For the Pie
- 3 medium sweet potatoes peeled and cut into 1” squares
- 1 stick salted butter
- 14 marshmallows
- ¾ Cup granulated Suga
- 1 Teaspoon nutmeg
- 3 large eggs
- 1 refrigerated pie crusf
- Boil sweet potatoes until tender (about 20 minutes).
- Preheat oven to 350°F.
- Add butter and marshmallows to sweet potatoes and beat until melted and well combined.
- Add sugar, nutmeg, and salt, mix well.
- Add the eggs and beat until well mixed and creamy.
- Line a 9” pie dish with the refrigerated pie crust then take the sweet potato mixture and fill the pie crust.
- Bake until the pie rises, browns, and firms up. This is usually about 35-40 minutes. If needed, use a pie crust shield if it looks like the crust is browning too fast.
- Allow the pie to cool completely. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks are formed. Use this as a topping for your sweet potato pie (if desired).
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- To Store: Can be left at room temperature if eaten within a few hours, or kept in an airtight container in the fridge for up to 3 days.
- To Freeze: Wrap in a layer of plastic and a layer of foil. Freeze baked pies up to 2 months and unbaked pies up to 3 months. Let thaw completely in the fridge. Bake unbaked pie as normal. Serve pre-baked pie cold from the fridge or warmed in the oven or microwave.