Sweet Potato Pie Recipe – The Cozy Dessert That Warms Your Heart

There’s something incredibly special about the smell of sweet potatoes roasting in the oven, filling your home with a warm, earthy aroma that invites everyone to gather in the kitchen. This Sweet Potato Pie recipe has been a comforting staple in my family for as long as I can remember. With its rich, creamy filling and flaky crust, it always brings back memories of laughter and joy shared around our dining table.

Every bite of this Sweet Potato Pie fills you with warmth, reminding you that true happiness often lies in the simplest of pleasures. Let’s dig in and create this delightful dessert together!

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 9-inch pie crust, homemade or store-bought
• 1 1/2 pounds sweet potatoes, about 2 cups mashed after roasting
• 6 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1/2 cup evaporated milk, room temperature
• 1/2 cup heavy cream, room temperature
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh orange juice
• Whipped cream, for serving

(Note: The unsalted butter allows you to control the saltiness, and fresh orange juice adds a bright note that enhances the flavors beautifully.)

How to Make It

1. Preheat your oven to 400°F (205°C). It’s time to awaken those sweet potatoes!
2. Pierce the sweet potatoes several times with a fork. This lets steam escape while they roast. Pop them in the oven for about 50-60 minutes until they’re fork-tender.
3. Meanwhile, chill your pie crust in the refrigerator for 20-30 minutes. This helps it stay nice and flaky.
4. After the sweet potatoes are done, increase the oven temperature to 425°F (220°C).
5. Line your chilled crust with foil and weights (or dried beans) and bake for 15 minutes. Remove the weights and bake for another 5 minutes until it’s slightly golden. Let it cool.
6. Now, lower the oven temperature to 325°F (163°C).
7. Once your sweet potatoes have cooled a bit, peel the skins off and blend them with the melted butter until smooth.
8. Stir in the sugars until everything is well combined. Add the eggs one at a time, mixing well after each addition.
9. Mix in the evaporated milk, heavy cream, vanilla, and all those delightful spices. The smell is going to be heavenly!
10. Pour the filling into your cooled crust and bake for 65-80 minutes. You want those edges to be set and slightly puffy.
11. Cool the pie for 2-3 hours at room temperature, then refrigerate for at least 2 hours before serving. It’s worth the wait!
12. When ready to serve, top each slice with a generous dollop of whipped cream, and watch the smiles light up the room.

Kitchen Tips

• Save time: Roast sweet potatoes the night before and store them in the fridge.
• Avoid a soggy crust: Make sure to cool your crust completely before adding the filling.
• Get creative: Add a pinch of cayenne pepper for a surprising twist that complements the sweetness perfectly!

Serving Ideas

This Sweet Potato Pie shines at every occasion! Whether it’s a family dinner, a cozy night in, or a holiday feast, it’s the perfect comforting dessert. I love to serve it warm with a generous swirl of whipped cream on top. Pair it with a steaming cup of coffee or tea, and it’s pure bliss on a plate. For extra cheer, sprinkle some candied pecans on top and let the crunch surprise your guests!

Storing & Leftovers

• Store any leftovers in the refrigerator for up to a week.
• To reheat, slice a piece and warm it gently in the microwave for about 15-20 seconds. This keeps its texture just right!
• If you have leftovers, try making sweet potato pie parfaits by layering chunks of pie with whipped cream and maybe some granola for breakfast the next day.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day due to the flavors melding together.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. For instance, a mix of regular milk and cream works if you’re out of evaporated milk.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is always a winner.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

Making this Sweet Potato Pie is not just about cooking; it’s about creating memories filled with warmth and love. Every time I bake this pie, I’m reminded of family gatherings and the joy that food brings us. I invite you to try this recipe, share it with those you love, and make it your own. Let the Sweet Potato Pie become a cherished part of your home, just as it is in mine. Happy baking!

Sweet Potato Pie

This Sweet Potato Pie features a rich, creamy filling and a flaky crust, making it a comforting and crowd-pleasing dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 pieces

Course: Dessert, Pastry

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1 9-inch pie crust, homemade or store-bought Chill before adding filling.

For the filling

• 1.5 pounds sweet potatoes, about 2 cups mashed after roasting Pierced and roasted.
• 6 tablespoons unsalted butter, melted Allows control over saltiness.
• 1 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1/2 cup evaporated milk, room temperature
• 1/2 cup heavy cream, room temperature
• 1 tablespoon vanilla extract
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh orange juice Enhances flavors.
• to taste whipped cream, for serving Generous dollop.

Method

 

Preparation

1. Preheat your oven to 400°F (205°C).
2. Pierce the sweet potatoes several times with a fork and roast for about 50-60 minutes until they’re fork-tender.
3. Chill your pie crust in the refrigerator for 20-30 minutes.
4. After the sweet potatoes are done, increase the oven temperature to 425°F (220°C).
5. Line your chilled crust with foil and weights (or dried beans) and bake for 15 minutes.
6. Remove the weights and bake for another 5 minutes until it’s slightly golden. Let it cool.

Filling

1. Lower the oven temperature to 325°F (163°C).
2. Peel the skins off the cooled sweet potatoes and blend them with the melted butter until smooth.
3. Stir in the granulated sugar and brown sugar until fully combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the evaporated milk, heavy cream, vanilla, and spices.
6. Pour the filling into your cooled crust and bake for 65-80 minutes until edges are set and slightly puffy.
7. Cool the pie for 2-3 hours at room temperature, then refrigerate for at least 2 hours before serving.

Serving

1. Top each slice with a generous dollop of whipped cream before serving.

Notes

To save time, roast sweet potatoes the night before. Make sure to cool the crust completely before adding the filling to avoid a soggy crust. For a creative twist, add a pinch of cayenne pepper.