This sweet potato pie is a southern classic that leans on simple pantry staples and lets the natural sweetness of the sweet potatoes shine through.
I used my own homemade pie crust for this recipe, but you can make it with either a homemade or store bought crust. If you’d like to try making your own, I’ve linked my homemade pie crust recipe so you can follow along.
👉 Looking for pie crust recipe instructions?
Check out my Homemade Pie Crust Recipe
Whether you prefer to boil your sweet potatoes or roast them in the oven, the filling comes together beautifully and bakes into a smooth, custard-like layer that’s just right for holidays, gatherings, or an everyday treat.
Notes & Tips
- To boil the sweet potatoes: Boil whole, unpeeled potatoes in a pot of water for about 40-50 minutes until fork-tender.
- To bake the sweet potatoes: Roast whole, unpeeled potatoes at 400°F until soft, usually 45-60 minutes.
- Mash until smooth: For the creamiest texture use a fork, potato masher, or even a hand mixer.
- Make ahead to bake later: Wrap the unbaked pie in several layers of plastic wrap, then wrap with a layer of aluminum foil. This will help protect the pie from freezer burn. Place the pie in the freezer.
Sweet Potato Pie
Ingredients Needed:
Instructions
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To make the mashed sweet potatoes, boil or bake them whole in skin until tender. Let cool, then remove the skin. Mash the sweet potatoes until smooth.
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Preheat oven to 350°F (175°C). In a mixing bowl, use a hand mixer to combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat on medium speed until smooth.
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Pour the sweet potato filling into a unbaked pie crust. Bake at 350°F for 50-60 minutes, or until the center is set and crust edges are lightly golden. Let cool completely before slicing.
