I love this recipe because it delivers a classic, nostalgic flavor with very little effort. The sweet potatoes blend beautifully with butter, warm spices, and vanilla, creating a smooth filling that bakes up perfectly in an unbaked pie crust. I also appreciate that the pie uses simple, familiar ingredients, yet the result tastes incredibly special. It’s the kind of dessert I feel proud to share at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (1-pound) sweet potato, with skin 1/2 cup butter, softened 1 cup white sugar 1/2 cup milk 2 large eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 (9-inch) unbaked pie crust
Directions
I place the whole sweet potato in a pot, cover it with water, and bring it to a boil. I cook it until tender when pierced with a fork, about 40 to 50 minutes.
I preheat the oven to 350°F (175°C). I remove the sweet potato from the pot, run it under cold water, then peel and discard the skin. I break apart the cooked flesh into a bowl.
I add the softened butter and use an electric mixer to blend the sweet potato and butter until well combined.
I add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. I beat the mixture on medium speed until the filling becomes completely smooth.
I pour the filling into the unbaked pie crust.
I bake the pie for 55 to 60 minutes, or until a knife inserted in the center comes out clean. I let it cool completely before serving so the filling can set.
I sometimes swap nutmeg for a bit of allspice or add extra cinnamon when I want a warmer, cozier flavor. If I feel like making it extra decadent, I add a splash of heavy cream or top the cooled pie with whipped cream. For a deeper flavor, I occasionally use brown sugar in place of half the white sugar.
Storage/Reheating
I store the pie in the refrigerator, covered, for up to 4 days. If I want to serve it warm, I reheat individual slices in the microwave for about 15 to 20 seconds. The pie also freezes well; I wrap it tightly and freeze it for up to 2 months, thawing it in the refrigerator before serving.
FAQs
Why is my sweet potato pie filling lumpy?
I make sure the sweet potato is fully tender and blend it thoroughly with the butter before adding the other ingredients. Using a food processor gives an extra-smooth texture.
Can I use canned sweet potatoes?
I can, but I prefer fresh because they give the pie a richer, more natural flavor.
How do I keep the pie from cracking?
I avoid overbaking and remove it from the oven as soon as a knife inserted in the center comes out clean. Cooling it slowly also helps prevent cracks.
Can I make the pie ahead of time?
Yes, I often bake it a day in advance. It sets beautifully overnight and the flavor deepens.
Do I need to blind-bake the crust?
No, this recipe works perfectly with an unbaked pie crust. The filling cooks evenly without pre-baking.
Conclusion
I love how this Sweet Potato Pie brings comfort and tradition to the table with simple, reliable ingredients. It’s smooth, warmly spiced, and always a crowd-pleaser. Whether I make it for a holiday dinner or just because I feel like baking something special, it never disappoints.
