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. Served with fresh whipped cream, this dessert definitely deserves a spot on your Thanksgiving menu.
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 haven’t had the chance to publish until now.
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 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.
- Sweet Potatoes: Can’t have sweet potato pie without sweet potatoes! Use about 1 pound.
- Heavy Cream + Butter: Both butter and cream add flavor and guarantee a smooth and creamy texture. Make sure your butter is proper room temperature.
- Brown Sugar: Brown sugar sets this pie apart from other sweet potato pies and pairs perfectly with the natural sweetness of sweet potatoes. It’s what I use to sweeten my bourbon sweet potato pie too. (A fun variation on this recipe!)
- Flour: A touch of flour thickens the filling.
- Eggs: Eggs provide the pie’s structure.
- Fall Spices: The cozy combination of cinnamon, nutmeg, cloves, and ginger creates an elevated flavor profile. What a line-up of ingredients!
- Vanilla Extract: Vanilla is a must in sweet potato pie! Try using homemade vanilla extract.
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.
- 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?)
- Boil potatoes. Boil the sweet potatoes until the skins are loose and the potatoes are super soft, about 45-50 minutes.
- Roll out pie dough. Roll out the pie dough, then carefully tuck into your pie dish. Trim the excess dough, then flute the edges.
- 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!
- 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.
- 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.
- Serve. Top with homemade whipped cream, pie crust acorns (see recipe note), or even salted caramel.
Sweet Potato Pie Video Tutorial
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.
This brown sugar sweet potato pie is buttery and mega flavorful, holding it’s own on the dessert table.
More Non-Pumpkin Thanksgiving Desserts
- Brown Butter Pecan Pie Bars
- Maple Brown Sugar Cookies
- Salted Caramel Apple Pie Bars
- Cranberry Orange Bundt Cake
- Brown Butter Apple Blondies
- Dark Chocolate Pecan Pie
- Cinnamon Apple Pear Crisp
- Cranberry Almond Apple Pie
The most flavorful brown sugar and cinnamon spiced sweet potato pie!
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
- 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
- 1/8 teaspoon salt
- optional for serving: whipped cream
- 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).
- 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.
- 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.
- Preheat oven to 350°F (177°C).
- 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.
- 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.
- 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).
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
- 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.
- 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.
- 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