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!

sweet potato pie

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 pictures

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

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

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 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. Wow, maybe it’s just me, but I totally did not know that sweet potato pie could be dessert! I’ve never had it, but whenever I’ve heard it mentioned, I’ve always imagined it as a savoury dish much like your (a-MAY-zing) sweet potato casserole with the pecan topping. Mind. Blown. Can’t wait for days 2-5 of pie week!!! This should totally be an annual (and international) thing. Thanks for sweetening my Monday!

    1. Planning to make it an annual thing!

      1. Yay!!! 🙂

  2. I’ve never had sweet-potato pie (it’s never been my first choice when there’s apple or something also), but if I’m ever going to try it, I certainly have faith in your version! Did you see Cakespy’s post a week or so ago about adding white chocolate between the crust and filling of pumpkin pie? I bet that would be similarly good here!

    1. I didn’t! Checking it out now… delicious.

      1. Awesome idea!!!!

  3. Definitely trying this recipe! Jude and Franklin look adorable! 🙂

  4. Patricia @sweet and Strong says:

    I have never had sweet potato pie, but I do love sweet potatoes.  Actually I don’t think I’ve ever baked anything with them.  So I need to get on that.  And loving that pie dish, I need to visit Pier 1 this weekend, forgot how much I love that store!

  5. Marina @ A Dancer's Live-It says:

    Um, BEST. WEEK. EVER. I absolutely love sweet potato pie, maybe even a little more than pumpkin pie! 😉 Jude and Franklin also win for best Halloween costumes.

  6. Michelle @ Brown Butter and Biscuits says:

    I’ve never tried sweet potato pie, but I love the sound of brown sugar as a main ingredient! I’ll have to try it sometime, thanks for the recipe! Also I love your “easy as pie” dish 🙂

  7. Dawn - Girl Heart Food says:

    Pie week? Yes, please. The perfect excuse to eat pie all week long 🙂 I’ve never had sweet potato pie, but I’m sure I’d love it ’cause I love me some sweet potatoes. I’ll take a slice….or 2 😉 Your dishes are just adorable too, by the way 🙂 And you fur babies? How sweet!!

    1. Thanks Dawn!

  8. My family loves sweet potatoes but I’ve never baked a sweet potato pie so I’ll have to try this! Also, just a note: it says yield: 8-10 servings, 1 cup sugared cranberries. I’m so looking forward to the rest of pie week!!

    1. Thanks Gabby! I meant to fix that earlier 🙂

  9. Tori//Gringalicious says:

    Ahhhh, talk about perfection! What a great version of a sweet potato pie!

  10. Hey Sally, so happy you posted a sweet potato pie recipe! I am definitely going to give yours a try! Looks delicious, and how cool that you added ginger….yum!! LOL and yes, I’ve been going through brown sugar and cinnamon like it’s nobody’s business and the holidays haven’t even begun!!

    1. I love the flavor of ginger in it!

  11. I’ve definitely heard of, but never had, sweet potato pie before. I think living up in Canada a lot of these Southern desserts get missed; we’re all about pumpkin pie for Thanksgiving up here. Even though Thanksgiving’s over, I’m still down to make another pie or two! Can’t wait for the pies you’ll post for the rest of the week Sally, you must have been working hard the past couple weeks. And once, again, super jealous of your pretty bakeware (I saw that pie dish the other day too but I bought it as Christmas present). Anyways, Happy Halloween 🙂

    1. Next year I should post more pie recipes before Canadian thanksgiving!

  12. Pies are my very favorite dessert!!! So…….I can’t wait for all your recipes this week! I always make a sweet potatoe casserole for Thanksgiving, but have never made a sweet potatoe pie, so I really need to give this a try. As I’m always trying to eat just a bit healthier and cut down on the refined sugar, I wonder if honey would work as a substitute? Also, I have put ripe bananas along with the honey in my sweet potatoe casserole for added sweetness as well. Could be interesting in this pie. I’ll let you know if my substitutions work! Thanks Sally!

    1. Worth some testing for sure! Please let me know how it all goes. Curious to see!

  13. I am ashamed to admit I’ve never had sweet potato pie…but I sense that is about to change. This sounds incredible!! And hurrah for pie week!

    1. Definitely let me know if you try it.

  14. Wow, this looks amazing, definitely have to make it. I have never tried anything sweet made with pumpkin or sweet potato…. I also have a gorgeous pie dish 🙂

    1. Give it a try! You should also try this sweet (and savory!) sweet potato casserole too 🙂

  15. Demeter | Beaming Baker says:

    Happy Pie Week! Seriously the easiest decision there ever was… haha. I’ve been stocking up! So interesting to read people’s feedback. Love the dish, and I especially love that gold-edged plate! Such a gorgeous shot, Sally. SO looking forward to all the pies this week! And OH MY GOSH on your lil hot dog and hamburger! I hope they got all the extra PB treats they wanted this year. Have a safe and wonderful Halloween, Sally! xo

    1. They got plenty of treats this weekend. 🙂 HAHA! Happy Halloween to you too!

  16. I LOVE the new (?) section of the blog with links to the baking supplies that you used! I see lots of ordering in my future.. already onto that pie dish 🙂 I am so excited for pie week!!

    1. I’m so glad you find that section helpful, thank you! I get a lot of questions about the tools I use, so this seemed like the easiest way for us all.

  17. I saw on Instagram that you didn’t like your whipped cream blobs. Have you ever tried putting it in a pastry bag with a 1M star tip? It would be a little loose obviously, but I think it could help make them look neater! But just to clarify, I think your pies and your pictures are beautiful! 

    1. Haha thank you! I did that with these dollops actually, but the whipped cream was a teensy bit too soft. Oh well, at least it tasted good 😉

  18. Sara @ Last Night's Feast says:

    This looks delicious! I actually like sweet potato pie better than pumpkin pie.

  19. I cannot wait to try your sweet potato pie Sally!!!! Love SBA!!! Especially your recipe for classic chocolate chip cookies!!!! It’s hands down the best!!!! On the whipped topping dollops….I started using a cookie scoop and I love it….it still looks a bit rustic but it works for me

    1. Thanks Sylvia! Great tip, I’ll try the cookie scoop!

  20. I’ve never had sweet potato pie but this looks great! I’m looking forward to the rest of pie week!

  21. Brooklyn Murtaugh says:

    I have never had sweet potato pie before, but considering my deep love for sweet potatoes, I think I would love this!

    1. Brooklyn, you have to try it if you love sweet potatoes!

  22. Jeannie Chavez says:

    Try your sweet potato pie without cream/milk, you will never confuse it with pumpkin pie! Love your recipes and cookbooks. Thanks

  23. Shelby @ Go Eat and Repeat says:

    Your post is hysterical! Definitely love your no judgement zone here. I’m all for a Thanksgiving table with 5 pies! Life is short, eat dessert first =)
    PS LOVE that pie pan. Where’s it from?

  24. Oh my gosh I am LOVING pie week! Please do it every year! I don’t judge on how the dollops look, because they look delicious. Will definitely be giving this sweet potato pie a go this autumn!

    1. I want to make pie week an annual thing!! Thanks for the reassurance on the dollops 😉

  25. Stella @ Stellicious Life says:

    Boyfriend is a huuge sweet potato lover, he eats it daily. So when I saw a teaser of this sweet potato pie on IG one evening I showed it to him, and he drooled with dreamy eyes. So I guess I’ll be making it very soon 😉

    Jude and Franklin are so adorable in their costumes 😀
    ps. And that pie dish is so cute! I love it!!

    1. Thanks Stella! Hope you both LOVE this pie!

  26. Iga @ Dietmap says:

    I have never used sweet potato like here, but i have already write down the potato brownie recipe before! definitely trying this!

  27. I just bought the pie dish on Pier 1’s web site 🙂 FYI now it’s only $15!!!!!! SO EXCITED.

  28. My cousin, who has passed away, was the baker of sweet potato pie for our family on Thanksgiving . His sweet potato pie tasted like you were eating a sweet potato custard inside a pie shell of deliciousness. I have never had sweet potato pie like his since he has been gone. Every sweet potato pie recipe that I have tried adds too many spices which make it taste like a pumpkin pie but made with sweet potatoes instead. My cousin’s pie didn’t have those spices in it so it truly tasted like you were eating a baked sweet potato inside of a pie crust. Would you happen to have a recipe like that?

    1. Try the old favorite recipe by Jeff Smith- The Frugal Gourmet.

  29. This pie was wonderful!  This was my inaugural sweet potato pie and we all loved it!  This pie is not overly sweet, which we all found remarkably delicious.  Thank you!

    1. I’m so glad you tried the pie!

  30. Sally, if I make this a day in advance, do I store it in the fridge?  

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