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

Print

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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

189 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!

  2. If I make the filling a couple of days in advance, should I bring it to room temp before I fill the crust to bake?

    1. It doesn’t matter either way, actually. I’ve found it makes no difference at room temp or cold.

      1. Lynn Michaels fb says:

        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.

  3. 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?

    1. Don’t add the egg wash to the batter– it’s for brushing on the crust.

      1. Thank you! Makes sense now 🙂

  4. 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!!

  5. 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!

  6. 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!!!!

  7. Bless my heart… my typing is awful!! Please excuse the above typos!

  8. 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! 

  9. 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!

  10. 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!

  11. 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!

    1. You can use store-bought frozen, yes! Let it thaw in the refrigerator overnight before using.

  12. 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!

    1. If you’re using maple syrup, it won’t be sugar free.

  13. 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.

  14. I JUST MADE TWO PIES. I KNOW THEY WILL BE DELICIOUS.

  15. 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?

    1. Yes, I would double the ingredients for another pie.

  16. Jerry Gunsalus says:

    Hey, you want something really knock your socks off? Make a pecan pie on top of the sweet potato pie !

  17. 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.

    1. I can’t see why not.

  18. Jerry Gunsalus says:

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

  19. 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!!

  20. 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!

  21. 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!

    1. You’ll begin with 1 lb of sweet potatoes, so use however many. You’ll have maybe about 2 cups, give or take.

  22. 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!

    1. Heavy whipping cream is heavy cream. 🙂 And you can use the pecan/graham cracker crust from the pumpkin bars recipe for this, yes!

  23. My pie seems to be done baking in 30 minutes. Is this possible?

  24. 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!

    1. Glad you liked it!

  25. Hi Sally, 

    Is it possible to put your Apple Crumble Pie streusel on top of this? Im in love with your streusel! 

    1. I can’t see why not!

  26. 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. Hi Liz! I think it would taste fantastic with a marshmallow meringue on top. The “frosting” recipe in this cupcake recipe is marshmallow meringue. I suggest using that!

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

  27. 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.

  28. Looks yummy but can I make without using brown sugar and what would I use to rrmzcd the brown sugar?

  29. Sonya Caradine says:

    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?

    Sonya

    1. Yes, the flour goes into the sweet potato filling.

  30. Doris Mainville says:

    The recipe calls for 1 lb sweet potatoes but in one response to a question above, you say “you’ll start with 2 lbs and get approximately 2 cups.” Please clarify. So we want 2 cups of the sweet potatoes for the recipe?

    Thank you so much! I look forward to making this.

    1. Hi Doris! You need 1 lb of sweet potatoes– so, follow the recipe. My response was a typo! Let me fix that. Thanks for bringing to my attention.

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