Brown Sugar Sweet Potato Pie

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The most flavorful brown sugar and cinnamon spiced sweet potato pie! Easy homemade pie recipe on

I’m so excited to announce that this week is…

PIE WEEK. (Also, happy halloween!)

I have 5 new pie recipes to share with you this week. I was brainstorming Thanksgiving recipes for this year and all that kept coming to the forefront of my pie-loving brain was… pie. Nothing beats it, so I decided to dedicate an entire week to this magical dessert. It was an obvious and easy decision. 🙂

The most flavorful brown sugar and cinnamon spiced sweet potato pie! Easy homemade pie recipe on

These 5 new pie recipes are all perfectly acceptable Thanksgiving dessert options, while each is irresistibly unique in their own way. Maybe you’ll make all 5 for your Thanksgiving spread. And if that is the case, I truly wouldn’t judge you. Also, can I come over for Thanksgiving?

Btw, Sally’s Baking Addiction is a judgement free pie zone.

So let’s begin our pie journey with sweet potato pie; a true Southern favorite and a recipe I’ve never shared on SBA before. I wanted to begin pie week with something completely new, while still sticking to a traditional Thanksgiving favorite. Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. (♥ respect.)

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 sweet potato pie that sits on a buttery homemade pie crust, sweetened solely with dark brown sugar, and flavored with our favorite fall spices. Who’s been stocking up on cinnamon and nutmeg lately?

How to make brown sugar sweet potato pie on

I did a little research on sweet potato pie the other week, which really just means asking some friends their thoughts on the dessert. What do you like about sweet potato pie? What do you not like? How weird are these questions? How weird am I?


I got some wonderfully entertaining feedback (mostly referring to those last two questions), which jumpstarted my sweet potato pie mission: make the best sweet potato pie around!

The recipe is similar to my great pumpkin pie recipe. A lot of the same ingredients here like eggs, heavy cream, sugar, spices– but this sweet potato pie is a lot less custard and a lot more texture. I hate to compare it to, like, smooth mashed potato pie– but it kind of is! Though a little more sturdy. Obviously no place for gravy, but you get the point.

Pumpkin pie = pudding/custard-y.

Sweet potato pie = denser.

Oh and obviously sweet potato pie tastes like sweet potatoes, not pumpkins.

How to make brown sugar sweet potato pie on

You’ll begin with sweet potatoes, about 1 lb total. This was 2 medium sweet potatoes for me, but definitely weigh them at the store or at home. Boil them until the skins are loose, peel off, mash potatoes until smooth. 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 strings!

The rest: flour for thickening, spices for added flavor, 2 eggs for structure, heavy cream and softened butter for that creamy factor, and the best part of all: brown sugar. I tested a few different methods, mostly sweetening the pie with white granulated sugar. Delicious, but I knew we could get it over the top with brown sugar. Brown sugar is always the best.

How to make brown sugar sweet potato pie on

Beat until smooth, spread into prepared pie crust. No need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Pie tasted the same even without this extra step.

How to make brown sugar sweet potato pie on

The most flavorful brown sugar and cinnamon spiced sweet potato pie! Easy homemade pie recipe on

It’ll take about 1 hour in the oven, just until the center is *mostly* cooked through with just a teeny wiggle jiggle. (Lol) Let it cool for a bit so you can easily cut through.

You can decorate the pie with super cute little pie crust acorns (I’ll explain those in the recipe notes) or dollops of whipped cream. I’ve been working on my dollops! I used a piping bag/tip here for these and they look slightly less horrifying.

The most flavorful brown sugar and cinnamon spiced sweet potato pie! Easy homemade pie recipe on

This brown sugar sweet potato pie is buttery and mega flavorful; standing tall against the typical favorite pumpkin pie. And that first bite is always the best. Welcome to recipe #1 in pie week!

PS: how much do you love this adorable pie dish? My new favorite. I got it from Pier 1 the other week. Only $20!

Brown Sugar 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
  • 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 9x2 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.

Make ahead tip/Freezing: 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.

Recipe Notes:

For the 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Happy halloween from this little hot dog and hamburger! Jude seems to love his, but Franklin’s a little unsure.

Jude and Franklin Halloween 2016


Here are some items I used to make today’s recipe.

Kitchenaid Hand Mixer | Pastry Blender | Rolling Pin | Pastry BrushHarvest Pie CuttersAdorable Easy as Pie Dish | Pie Crust Baking ShieldAnthropologie Plates | Eat Dessert First Fork

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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


All Comments

  1. I just sampled sweet potato pie at Costco and fell in love!  Would you say this is still a traditional take, as in will it taste similar (but better, being homemade), or is yours a different kind of take?  I only ask because this is called brown sugar sweet potato pie, so is it much different?  I love all of your recipes, so I’d like to make one from a trusted source, but would like to get a similar product.  Thanks!

      1. I have been looking for a recipe similar to this . I believe besides Brown it had pecans ground up and whipped cream like yours, but I do not know about the it also having condensed milk. It tasted like it had a sweet potato pecan taste. Delicious..will try your recipe. Any suggestions for add g Kato oand condensed milk with brown sugar.

  2. I’m trying out this recipe for the first time; I noticed on step 6- it states “down to the egg wash, don’t add that!” Are we suppose to add it or no?

  3. Your recipes are amazing and I can’t wait to try this one. I’m making it for Thanksgiving…specifically for my stepdad,  who is a sweet potato pie lover! H will be the true test. Lol. I have a question: if I want to make it the day before, would you recommend baking it, putting in the fridge, and then just bringing to room temp before serving?  Also, would you place the acorn and leaf pieces on the day before also, or wait until serving? Thanks for your help…and the recipe. 🙂

    1. Hi Kara! That’s exactly what I recommend. Bake on Wednesday, allow to cool, cover and refrigerate, bring to room temperature on Thursday. I would place the acorns and pie crust cut-outs on Thursday before serving.

      1. Thanks so much for the quick reply! You’re amazing. 🙂 I appreciate the help. I’m so excited to try it! I’m also making your pecan pie.  Thanks again. 

      2. This was absolutely FABULOUS!!! I baked it on Wednesday and then served it at room temp on Thanksgiving. I had never made a sweet potato pie before. This was an easy recipe to follow and tasted perfect! EVERYONE raved about it and said it was the best sweet potato pie they had ever had. Thanks for another great recipe!!

  4. LOVE LOVE LOVE this pie. I think the heavy cream makes the texture and taste of the pie filling especially yummy. It is a nice change from the standard pumpkin pie. For the sake of complete honesty, I do admit substituting a 1/4 cup of lard for a 1/4 cup of the shortening in the pie crust. Pie crust is usually a challenge for me but this recipe worked very well. Thanks for all your wonderful recipes and have a happy Thanksgiving!

  5. I’m Southern. GA born and bread and if sweet potatoe pie isn’t in the table during holidays life is not right! I wanted to find a different recipe than the one we always have during Thanksgiving and I think I may have found it!!! Thank you!!!!

  6. I just made this for Thanksgiving; it was my first time making sweet potato pie. OH MY GOODNESS! Definitely not the last time. Thanks for an amazing recipe! 

  7. I made this for Thanksgiving and it was delicious!  I’ve never had sweet potato pie but it tasted similar to pumpkin pie which I love. It was so easy to make and so delicious. Thanks Sally!

  8. Hi Sally, what variety of sweet potato did you use? There are a few varieties where I’m from so I’m not sure which is best to use!

  9. Hi Sally! Could you use frozen pie crust and maybe let it thaw out some before adding the filling and then baking? The kneading and rolling out would be difficult for me. Love so many of your recipes!

  10. This was an excellent pie! I don’t care for sweet potatoes, but I know they are so nutritious. I’ve made your recipe about four times and is been absolutely superb everytime. I used coconut sugar and all the spices I use for pumpkin pie; cinnamon, nutmeg, ginger, allspice and cloves. I made it gluten-free and no one guessed. Next time I’m going to try for a sugar-free version using maple syrup. Thank you!

  11. Dear Sally,
    I just discovered your site a few days ago and I love it. As a Southern cook who has been making sweet potato pies for over 50 years may I humbly suggest that baking the potatoes instead of boiling will give you a more flavorful pie. Also I always taste each potato before using in a pie because sometimes the potatoes have been harvested after an early frost and can be very bitter. Thank you again for a wonderful site, I have learned a few new things already.
    P.S. a little orange zest also works great in a sweet potato pie.

  12. My first pie that I’ve ever made ! And love it! Thank you for the  recipe . If I want to make more then 1 pie, do I double the ingredients?

  13. Sally – Would it be okay to bake the potatoes instead (until they are fork-soft)? The pie looks delish and I’ve never made a sweet potato pie before.

  14. I make sweet potato pie like this but I add a can of crushed pineapple (after draining the juice off) to the mix . Yummy !

  15. Twice now I’ve had a problem with the batter separating, then it doesn’t set up and is very custardy.  I followered the directions other than I roasted the potatoes. Could that be it?  I did have it turn out the first time I made it so I’m not sure what’s going on. I’m going to try try again because that one was very good!

    1. Were you sure to use heavy cream and not milk or half-and-half? And the butter– perhaps it was too soft? And it IS possible that roasting the potatoes made them too soft as well.

      1. Thanks for your reply! I tried it again this morning, only went about it a little different and it seems like it may have worked! I boiled the potatoes, and let the butter sit out, but didn’t let it get as soft. I also beat the potatoes in a separate bowl, and slowly mixed up the other ingredients before adding the potatoes. It looked completely different this time so I’m feeling pretty confident I know there’s a reason I saved this recipe, and wrote “GOOD!” on the paper!!

  16. This sounds amazing,i can’t wait to make this pie.I was just curious-could i use canned sweet potatoes to make this pie? I love your recipe but i’m always looking for short cuts.Thanks!

  17. How much in volume is the sweet potato content? Like 2 cups? I’m in the Philippines, and the sweet potatoes here are much smaller. But I have a ton of mash prepped!

  18. Hi Sally,

    can the I use heavy whipping cream for the heavy cream? Second question, instead of using the pie crust above, can I use the crust on “easy pumpkin pie bars” recipe? Which has graham crackers and pecans? Please let me know. Thanks!

  19. Made this pie for TG this year with 2 changes – made the crust out of cinnamon gram crackers and browned the butter. Delish! Great flavor using brown sugar. Thank you Sally!

  20. Hi Sally!

    I haven’t made this yet but plan to for Christmas.  Do you think it would be good if I did a marshmallow meringue topping?  If so, do you have a recipe you recommend?

    Thank you!

      1. Perfect, thank you!  I love baking and always go to your blog first when looking for new recipes – happy holidays!

  21. Hi! I made this pie again for Thanksgiving….and, again, it got rave reviews! One family member said that all he wants for Christmas is this pie. 🙂 So, I’d like to make it for him. Do you think it would be okay to make it a few days in advance? Thanks for your help…and the amazing recipe!

    1. Absolutely– a couple day sin advance is perfectly fine. Keep it covered in the fridge and you can set it out to warm up to room temperature or serve cold.

  22. Hi Sally,
    I plan on trying this tomorrow but my question is in regards to the 2 tblspoons of flour. Do you put flour in your potatoe mixture? Or was that just for the crust?




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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally