Brown Sugar Sweet Potato Pie

This homemade sweet potato pie is sweetened solely with dark brown sugar and flavored with warm fall spices, so you already know it’s good! It sits atop a buttery homemade pie crust and is a true Southern favorite. This definitely deserves a place on your Thanksgiving menu!

slice of sweet potato pie with whipped cream

I’m thrilled to introduce pie week and I have so many new pie recipes to share! Let’s dive right in, beginning with my best sweet potato pie– a recipe I’ve never shared on Sally’s Baking Addiction, until now. sweet potato pie

The Best Sweet Potato Pie Around

This is the most flavorful, tender, and delicious sweet potato pie I’ve ever had. I hate to say it’s “mashed potato pie”… but it kind of is! Obviously there’s no place for gravy, but you get the point. 🙂

Here’s Why I Love It (and why you will too)

  • Similar to my pumpkin pie recipe (and we all know how good that is!) but a lot more texture
  • Creamy, rich, and dense sweet potato filling
  • Solely sweetened with dark brown sugar
  • Packed with flavor thanks to butter, vanilla extract, and our favorite fall spices
  • Baked in my flaky pie crust
  • Perfect make ahead dessert, freeing precious oven and counter space

Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially this sweet potato pie.

sweet potato pie filling ingredients and sweet potato pie filling with a hand mixer

Sweet Potato Pie Vs Pumpkin Pie

If you’ve ever made my pumpkin pie, you’ll notice we use many of the same ingredients in this pie, but varying quantities of each. Why? To obtain a slightly different texture.

  • Pumpkin pie = pudding/custard-y.
  • Sweet potato pie = denser.

Ingredients in Sweet Potato Pie

Let’s review the power players in homemade sweet potato pie.

  1. Sweet Potatoes: Can’t have sweet potato pie without sweet potatoes! Use about 1 pound.
  2. Heavy Cream + Butter: Both butter and cream add flavor and guarantee a smooth and creamy texture. Make sure your butter is proper room temperature.
  3. Brown Sugar: Brown sugar sets this pie apart from other sweet potato pies and pairs perfectly with the natural sweetness of sweet potatoes.
  4. Flour: A touch of flour thickens the filling.
  5. Eggs: Eggs provide the pie’s structure.
  6. Fall Spices: The cozy combination of cinnamon, nutmeg, cloves, and ginger creates an elevated flavor profile. What a line-up of ingredients!
  7. Vanilla Extract: Vanilla is a must in sweet potato pie! Try using homemade vanilla extract.

sweet potato pie filling in a glass bowl

How to Make Sweet Potato Pie

Easy, I swear. There’s no need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Most of your effort is spent preparing the filling, especially if your pie crust is prepared ahead of time.

  1. Make pie dough. I recommend preparing your pie crust ahead of time. When wrapped tightly, you can refrigerate it for up to five days and freeze it for up to three months. Having pie crust ready to go is a huge time saver around the holidays! (And any time, who am I kidding?)
  2. Boil potatoes. Boil the sweet potatoes until the skins are loose and the potatoes are super soft, about 45-50 minutes.
  3. Roll out pie dough. Roll out the pie dough, then carefully tuck into your pie dish. Trim the excess dough, then flute the edges.
  4. Prepare potatoes. Peel off the skin– which slides right off because the potatoes have boiled, then cut into large chunks and place into mixing bowl. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally smooth and creamy base. No lumps, no stringiness!
  5. Make filling. Add remaining filling ingredients to the sweet potatoes. Beat until smooth, spread into prepared pie crust, and brush the edges of the crust with egg wash.
  6. Bake. This pie will take about 1 hour in the oven, until the center is *mostly* cooked through– it will jiggle a little in the center. Cool for at least one hour before serving– this makes it easy to cut through and gives the flavors more time to mingle.
  7. Serve. Top with homemade whipped cream, pie crust acorns (see recipe note), or even salted caramel.

Sweet Potato Pie Video Tutorial

sweet potato pie filling in pie crust

How to Freeze Sweet Potato Pie

Sweet potato pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.

sweet potato pie slice

sweet potato pie slice on a white plate

This brown sugar sweet potato pie is buttery and mega flavorful, holding it’s own on the dessert table!

More Non-Pumpkin Thanksgiving Desserts

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slice of sweet potato pie on a white plate

Brown Sugar Sweet Potato Pie

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours (includes cooling)
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


The most flavorful brown sugar and cinnamon spiced sweet potato pie!


  • homemade pie crust (full recipe makes 2 crusts– see note)
  • 1 lb sweet potatoes (about 2 medium)
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 1/2 (120ml) cup heavy cream
  • 2 large eggs
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • pinch of salt
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: whipped cream


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Set aside.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Allow to cool until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the potatoes on medium-high speed until smooth. Add the remaining ingredients (down to the egg wash, don’t add that!) and beat on high speed until smooth and combined. Spread filling into prepared pie crust. Brush the edges of the crust with egg wash.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. After 30 minutes and if desired, place a pie crust shield on top of the pie to prevent the edges from over-browning.
  8. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance; the flavors are even better on day 2– cover tightly and store in the fridge. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
  2. Special Tools: KitchenAid Hand Mixer, Pastry Blender, Rolling Pin, Pastry Brush, Pie Crust Shield, Eat Dessert First Fork
  3. Pie Crust Acorns: Since the pie crust recipe makes 2 crusts, you can use 1 for the pie and 1 for the decorative pie crust acorns. On a floured work surface, roll out one of the discs of chilled dough. Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using an acorn cookie cutter, cut into shapes. Brush each lightly with the egg wash. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.

Keywords: sweet potato pie

Homemade sweet potato pie! Made with dark brown sugar, 2 sweet potatoes, and cinnamon spice. Thanksgiving pie recipe on


  1. Hi…
    This looks fantastic. I was wondering if evaporated milk would work instead of heavy cream. Would the amount change if so?


    1. Hi Tyra, no I don’t recommend evaporated milk for this recipe. You are more than welcome to try it, but I can’t guarantee the results. I recommend sticking with heavy cream for a thick filling that sets.

      1. Thank you so much for your quick reply! I’ll stick to the heavy cream then.

      2. Just add extra T flour. It works

    2. I use the evaporated milk, and it turns out great!

    3. Hi I never made sweet potato Pie. I will be making this and excited about it. Quick Question. Can I bake the sweet potato’s instead of boiling them. Thank you in advance.

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Roy, Yes you can bake the potatoes instead. Enjoy!

  2. This is by far the best pie I have made. I followed the directions and it is delicious. Thank you for the recipe.

  3. Excellent recipe! I followed instructions to the tee… with the exception of a little more of the spices that were mention in the recipe. It was a hit!

  4. Love this recipe! This was my first time making a pie from scratch and I followed the recipe for the crust and the filling – no substitutions. It came out perfect – taste and texture were amazing. Sweet potato pie is my husband’s favorite pie and he couldn’t get enough of this one. Thanks for sharing this great recipe. Muah! Looking forward to more great recipes.

  5. I wanted to try my hand at something new for Thanksgiving. My partner and I prefer sweet potato pie to pumpkin pie, so this seemed like a no-brainer. I ended up using THREE of your recipes (pie, pie crust, and salted caramel) for the final pie and all three of them were amazing. Not only did he eat HALF the pie on his own, but I got teased about taking the leftovers home with me instead of leaving them at my mother-in-laws. Perfection!

  6. Thank you so much for making a recipe with grams and mills and Celsius and cream instead of condensed milk! I’m in Australia and it is everything I needed!

  7. Hi Sally, I made your sweet-potato casserole a few years ago and it was absolutely delicious. I thought I’d try my hand at this pie for Christmas but it sounds like it would be very sweet in comparison to the casserole. Would reducing the sugar content ruin the texture of the pie? How much would you recommend reducing with at first?

    Thank you for publishing such wonderful recipes!

    1. Hi Sara! I always recommend following the recipe as written for best results. However, you can try reducing the brown sugar down to 2/3 cup total.

      1. Thank you for your reply, I’ll give that a go 🙂

  8. I made this for thanksgiving and it was delicious. Today I’m making it with an Oreo crust ( we couldn’t decide if we wanted chocolate or pumpkin so we decided to do both, sort of, but better).

  9. I have made it 2 days ago, here in the Netherlands. It was PERFECT. Such a beautiful recipe. Thank you!

    1. I’m so happy you enjoyed it, Lolita!

  10. Been baking your recipes for years- all tried and true. Thanks Sally!

    We have a loved one who is gluten-free. Curious if the flour in this could be replaced? I hate the after taste that GF all-purpose flour leaves, but thinking to give it a try with almond flour… hoping it won’t ruin the texture!

    1. Hi Sarah, I’m so happy to hear that you have been using my recipes for so long!! Unfortunately I don’t have much experience with gluten free flour and haven’t tested this recipe with any flour alternatives. Let me know if you try it!

  11. absolutely delicious…even those that didn’t care for pumpkin pie, loved this pie!

  12. How long can i keep the pie for? Do i store it in the fridge?

    1. Hi Kristine, Cover leftovers tightly and store in the refrigerator for up to 5 days. Baked pie also freezes well for up to 3 months. See recipe notes for details!

  13. This was the best sweet potato pie our family and friends have ever eaten. Doubled the recipe for 2 pies, not a crumb left. I’m using those extra NC sweet potatoes to put 4 pies in the freezer.

    1. I’m thrilled that your family enjoyed it so much, Marla!

  14. That was the best I’ve ever made. I made 2 of them and both were eaten quickly. Yay Thanks Sally

  15. Laurie A Jenkins says:

    I’ve made this pie several times; my grandson asks for it every time he is coming over. I challenge you to try these two adjustments. Bake the potatoes until tender instead of boiling; the caramelization is next level. Use a graham cracker crust. Sally’s recipe is the perfect for everything else, as usual.

    1. Can this be made into a slab pie?

  16. Amanda Clements says:

    I made this for a friend of mine for his birthday. His grandmother used to make him and his brothers sweet potato pie and he hadn’t had one in years. I was very short on time when I made it so I did use canned sweet potatoes and store bought crust. EVERYONE at the party LOVED it!!! My husband and I had never had a sweet potato pie before and we decided we like it much better than pumpkin pie! Next time I am going to use your pie crust and fresh sweet potatoes. Thank you for sharing your wonderful recipes with us. I have already picked out about a dozen (more like three dozen) more recipes that I will try next!

  17. I made this recipe the other night ( sweet-tooth cravings) and it was a big hit with the family! Seems to be a ‘forgiving’ recipe also because I ‘eyeballed’ a couple of the ingredients and it was still perfect! Oh I used a graham cracker crust because that’s what I had on hand and it was delish. I was worried about baking that type of crust so I lowered the temp just a bit and covered the edges with aluminum foil and it was fine. I think I’ll try baking the sweet potatoes next time! But the recipe is a keeper!

  18. Took the recipe and turned it on its head. The best part of the pie is the filling by far the pastry is a vessel to hold the goodness. I roasted the potatoes for maximum sweetness thus cutting the sugar in half, used the evaporated milk as it is tradition. The spices were the same, fresh ground.
    Here comes the twist, i added some flour, baking powder and soda. I now have a stiff batter almost like a cookie dough but half as firm. I have a cast iron pan that has 8 small semicircle cutouts in it. Oiled them up baked them in the oven and BOOM… Sweet potato fritter things. Delish, your recipe was a good inspiration for innovation

  19. Th steenkamp says:

    My first pie ever and it was great! Thank you Sally! Your pie crust recipe worked great!

    1. You are welcome! I’m so happy you enjoyed it 🙂

  20. Sari Colbry says:

    My family LOVES your sweet potato pie recipe! I baked the potatoes, they were so sweet. It seems the butter content is fairly high. I will try it again with a little less butter.

  21. Amaya Braganza says:

    Can I substitute pumpkin spice as the seasoning instead of buying all those spices? Thanks, the recipe looks great!

    1. I haven’t tested it, but I can’t see why not!

  22. Instead of boiling the potatoes, I bake them to retain the sugar in then as well as the nutrients and I’ve used evaporated carnation milk and it turns out great. Thanks for sharing.

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