My FAVORITE Sweet Potato Pie Recipe – Warm, Spiced, and Comforting

Introduction

There’s a moment in my kitchen when the house smells like cinnamon and butter — when I know My FAVORITE Sweet Potato Pie is baking and everyone will soon gather at the table. The sweet potatoes roast and perfume the air, and I remember family dinners on Sundays. Also, this recipe is simple enough to make after a busy day, yet special enough for guests. If you love cozy flavors, then try this while sipping a warm drink and browsing ideas like this crockpot sweet potato casserole for sides.

Why You’ll Love It

• Quick and easy to make, and therefore perfect for last-minute plans.
• Comforting homemade flavor with warm spices and a silky filling.
• Made with simple ingredients you probably already have in your pantry.
• Great for any occasion — from casual weeknights to holiday tables.
• Always a crowd-pleaser; friends ask for the recipe every time.

(Also check out a fun twist on the same flavors in these sweet potato pie bars.)

Ingredients You’ll Need

• 1 9-inch deep pie crust, partially blind-baked ((See note for the pie crust recipe I like to use))
• 2 lbs sweet potatoes ((2 cups mashed)) — I like orange-fleshed yams for sweetness and color. (See candied sweet potatoes for a similar flavor idea)
• 6 tablespoons Unsalted butter, melted — use unsalted so you control the salt.
• 1¼ cups granulated sugar
• 1½ tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• ⅛ teaspoon sea salt
• ½ cup whole milk
• 2 tablespoons heavy whipping cream
• ½ teaspoon Vanilla extract (I use Mexican vanilla) — Mexican vanilla adds depth and warmth.
• 2 large eggs

Note: Keep ingredients at room temperature for a smoother filling. Also, using real vanilla makes a surprising difference.

How to Make It

Bake the Potatoes

1. Preheat the oven to 400°F. Prick the sweet potatoes with a fork, then place them on a rimmed baking sheet. Roast for 45–60 minutes until tender and caramelized. Meanwhile, you’ll smell that caramel aroma fill the kitchen.
2. Let them cool slightly, then scoop out the flesh and mash until smooth. You want about 2 cups mashed.

Make the Filling

1. Lower the oven to 350°F. In a large bowl, whisk the melted butter with the sugar, then add the flour and warm spices. Next, stir in the mashed sweet potatoes. The mixture will look silky and gleam slightly.
2. Whisk the milk, cream, vanilla, and eggs in a separate bowl. Slowly pour the wet mix into the sweet potato blend, stirring until smooth and fragrant. You’ll notice the batter loosen and smell sweetly spiced.

Bake The Pie

1. Pour the filling into your partially blind-baked 9-inch deep crust. Smooth the top with a spatula, then place the pie on a baking sheet.
2. Bake at 350°F for 45–55 minutes, until the center is mostly set and the edges are golden. A toothpick in the middle should come out with just a few moist crumbs. The oven will smell like cinnamon and warm vanilla — that’s when you know it’s nearly ready.

Chill The Pie

1. Let the pie cool on a rack for at least 2 hours, then chill in the fridge for 4 hours or overnight. Chilling helps the filling set and slices cleanly.
2. Serve slightly chilled or at room temperature for the best texture and flavor.

(If you want to balance the sweetness, serve with a savory plate like this 30-minute falafel sandwich with sweet potato on the side.)

Kitchen Tips

• Time-saving trick: Roast sweet potatoes ahead and freeze the mashed flesh in a freezer bag. Thaw overnight before using.
• Fix for cracks: If the top cracks, don’t worry — a dusting of powdered sugar or a dollop of whipped cream hides it and tastes lovely.
• Flavor twist: Add a tablespoon of bourbon or a teaspoon of orange zest to the filling for a grown-up note I adore.

Serving Ideas

• Serve warm for dessert with a scoop of vanilla ice cream, or chilled with lightly whipped cream.
• Bring it to a holiday table, Sunday dinner, or a cozy night in. The aromas are welcoming and nostalgic.
• Garnish with toasted pecans, a sprinkle of cinnamon, or a drizzle of maple syrup.
• Pair with a spice-forward drink or try a creamy fall beverage like a creamy pumpkin pie smoothie for brunch.

Storing & Leftovers

• Refrigerate: Cover and keep in the fridge for up to 4 days. It stays moist and flavorful.
• Freeze: Wrap slices tightly in foil and freeze up to 2 months. Thaw in the fridge overnight.
• Reheat: Warm gently in a 300°F oven for 10–15 minutes so the filling doesn’t dry out.
• Leftover idea: Make a sweet potato pie sandwich — a slice between toasted brioche with whipped cream is surprisingly tasty.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors settle. My FAVORITE Sweet Potato Pie is forgiving and travels well.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap milk for half-and-half, or try a different sweetener. This recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, or chilled with a scoop of ice cream.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a center that’s mostly set with a slight jiggle — that fragrant smell of spices tells you it’s done.

Conclusion

Thanks for spending time with this recipe — I hope My FAVORITE Sweet Potato Pie becomes a warm addition to your table. For inspiration on similar classics, check out this detailed version at My FAVORITE Sweet Potato Pie and for a lovely southern take visit Southern Sweet Potato Pie Recipe – Add a Pinch.

Final Thoughts

This pie reminds me of quiet Sundays and chatty kitchens where laughter mixes with the scent of spices. Try it once, then make it your own with small tweaks. Mostly, enjoy the warmth and comfort — My FAVORITE Sweet Potato Pie always brings people together.

Sweet Potato Pie

A warm and comforting sweet potato pie filled with a silky texture and spiced flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the pie crust

• 1 9-inch 9-inch deep pie crust, partially blind-baked See note for pie crust recipe.

For the filling

• 2 lbs sweet potatoes 2 cups mashed, orange-fleshed yams are preferred.
• 6 tablespoons Unsalted butter, melted Use unsalted to control the salt.
• 1.25 cups granulated sugar
• 1.5 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground clove
• 0.125 teaspoon sea salt
• 0.5 cups whole milk
• 2 tablespoons heavy whipping cream
• 0.5 teaspoon Vanilla extract Use Mexican vanilla for added depth.
• 2 large eggs

Method

 

Bake the Potatoes

1. Preheat the oven to 400°F. Prick the sweet potatoes with a fork and place them on a rimmed baking sheet.
2. Roast for 45–60 minutes until tender and caramelized. Let them cool slightly, then scoop out the flesh and mash until smooth. You want about 2 cups mashed.

Make the Filling

1. Lower the oven to 350°F. In a large bowl, whisk the melted butter with the sugar, then add the flour and warm spices.
2. Stir in the mashed sweet potatoes until silky and gleaming.
3. Whisk the milk, cream, vanilla, and eggs in a separate bowl. Slowly pour the wet mix into the sweet potato blend, stirring until smooth.

Bake The Pie

1. Pour the filling into your partially blind-baked pie crust and smooth the top.
2. Bake at 350°F for 45–55 minutes until the center is mostly set and the edges are golden.

Chill The Pie

1. Let the pie cool on a rack for at least 2 hours, then refrigerate for 4 hours or overnight to help the filling set.
2. Serve slightly chilled or at room temperature for the best texture and flavor.

Notes

Keep ingredients at room temperature for a smoother filling. If the top cracks, cover with powdered sugar or whipped cream. Flavor can be enhanced with bourbon or orange zest.