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. Served with fresh whipped cream, this dessert definitely deserves a spot on your Thanksgiving menu.

slice of sweet potato pie with whipped cream

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

This is our take on sweet potato pie. This pie is a Southern classic and for a true Southern sweet potato pie recipe, I encourage you to check out the Homemade Sweet Potato Pie on Divas Can Cook.

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

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, more substantial

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 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.

sweet potato pie filling in a glass bowl

Overview of the Steps

  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.

Video Tutorial

sweet potato pie filling in pie crust

How to Freeze This 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

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slice of sweet potato pie on a white plate

Brown Sugar Sweet Potato Pie

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes (includes pie dough chilling)
  • Cook Time: 1 hour
  • Total Time: 7 hours (includes cooling)
  • Yield: one 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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




  • 1 lb sweet potatoes (about 2 medium)
  • 6 Tablespoons (85g) 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 (15g) 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
  • 1/8 teaspoon salt
  • optional for serving: whipped cream


  1. Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
  2. As the pie dough chills, start the sweet potatoes: 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. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). 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-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.
  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. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
  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. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns (see note).
  8. 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 because the flavors are even better on day 2– after it cools, cover the pie tightly and store at room temperature until ready to serve the next day. If prepared 2 days ahead of time, cover and refrigerate the pie then bring to room temperature before serving. The pie dough can also be prepared ahead of time. Store 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 at room temperature before using.
  2. Sweet Potatoes: 1 pound is usually 2 medium sweet potatoes. After pureeing or beating until mashed, you’ll have about 1 and 3/4 – 2 cups to use in the recipe. Anywhere around this amount is fine. You can use plain baked sweet potatoes if that’s easier, just make sure they’re soft enough to mash into a puree.
  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. I’m going to make this the day before. Should I make it, let it cool and cover it and store it at room temperature or make it, wait until it cools and then cover it and store in the fridge?

    1. Hi Laura! I recommend letting the pie cool completely before covering it. Store at room temperature overnight and until ready to serve the next day.

      1. I loved this receipe

  2. Can I use a premade pie crust with this recipe?

    1. Definitely!

    2. Thelma Beckham says:

      Can I use deep dish pie crust? Bought wrong sizes!!

  3. Great recipe. The first ones I made, I used pumpkin pie spice and a little cloves. It was awesome . I am now trying it with the original spices in the recipes.

  4. Filling is very thick. Is this right?

  5. My son is allergic to dairy. I already purchased a frozen crust that is dairy free, but I’m wondering if I can I substitute coconut oil for the butter and coconut cream or evaporated coconut milk for the heavy cream?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kim, We haven’t tried either of those substitutes so I’m unsure of the results other than the obvious flavor change. Let us know if you try it!

  6. At what point do you put the brown sugar in it

  7. I’m using frozen pie crust. Should they be room temperature before I fill them?

    1. Hi Cliff, yes, I recommend thawing the pie crust first. Pie dough is more successful when it’s cold, so thaw in the refrigerator before filling and baking.

  8. Does this pie need to be refrigerated after it cools?

    1. Hi Patti, I usually serve it at room temperature. Cover it after it cools and leave it at room temperature for up to 1 day. If you made it more than 1 day in advance, I would refrigerate it then bring to room temperature before serving. I have all this in the instructions if that’s helpful too.

  9. Shannon B Self says:

    I over whipped my filling. It baked all airy and fluffy, but my crust was still blonde.

  10. I have some already baked and strained sweet potato. Approximately how much of this do I use to make this recipe?

    1. Hi Melissa! See recipe note. 1 pound is usually 2 medium sweet potatoes. After pureeing or beating until mashed, you’ll have about 1 and 3/4 – 2 cups to use in the recipe. Anywhere around this amount is fine. You can use plain baked sweet potatoes if that’s easier, just make sure they’re soft enough to mash into a puree.

  11. Hi – and Happy Thanksgiving! Is the filling supposed to be thick? I just made this recipe & wanted to be sure I didn’t do something wrong. Smells amazing as I’m scooping it into the shells and I’m hoping that I didn’t screw it up somehow. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      The filling is slightly thick. For a good visual you can see the video above (the filling being poured into the crust is right at the 40 second mark).

  12. Hi Sally, made the pie for Thanksgiving. Made two one for my family and a friend. Turned out really good. Everyone loved it, even my uncle who’s not big on desserts. The whole house smelled divined as it was baking in the even. And all the ingredients married together beautifully which made the pies taste wonderful. Can’t wait to make it again. Thank you so much! I enjoyed it.

  13. Priscela Perez says:

    Hi Sally,

    My batter looks curdled due to the butter. There’s small pieces of butter that won’t blend the way yours look. I hope it still bakes properly

  14. Robin Stockfelt says:

    The recipe calls for two eggs, and egg wash is used. Is one egg for the wash, or do both go in the filling? This recipe is unique and I plan to make it tomorrow!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Robin, you’ll need three eggs total for this recipe — 1 for the egg wash + 2 for the filling. Let us know how you like it!

  15. I’ve never used brown sugar before, but I will from now on. This pie was so delicious that it was gone in less than an 30 minutes and there were only two people for dinner. It was wonderful. Thanks

  16. Hello I would like to know if you can omit salt from this recipe as I am on a restricted salt diet . Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily, the flavor may be less well rounded without the salt but it should turn out ok. Would love to hear how it goes for you!

  17. Absolutely delicious! We baked our potatoes so they got some caramelization and made our own crust. We added a touch of cardamom since it is a household favorite. My daughter and I have now made this recipe 4x and have given some of them away as gifts, it’s always an absolute hit. Thank you!

  18. Gloria Atkins says:

    I made the pie and crust for Thanksgiving and it was Delicious. My husband hauled sweet potatoes right before the holidays. Even my cats ate some. First time for everything! Making another pie tonight. A good friend said it was the best pie and crust. thanks Sally

  19. I made this and was told it was restaurant quality.

  20. Do you blind bake the crust before adding the filling? Sometimes I use pre-made crusts and sometimes I make my own.

    1. Hi Lauren, par-baking the crust isn’t required for this recipe.

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