Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed; 1/3 cup butter, softened; 1/2 cup sugar; 2 large eggs, room temperature, lightly beaten; 3/4 cup evaporated milk; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt

71 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

8 servings

Updated: Dec. 18, 2022

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission

Ingredients

Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Sweet Potato Pie Tips

How do you make pie crust from scratch?

To make a pie crust recipe from scratch, combine 1 cup of all-purpose flour and 1/4 teaspoon of salt; cut in 1/3 cup of shortening until crumbly. Sprinkle with 1-1/2 teaspoons of white vinegar. Gradually add 2 to 3 tablespoons of 2% milk, tossing with a fork until a ball is formed. Then, wrap in plastic wrap and refrigerate for 30 minutes before rolling out the crust.

Should you refrigerate sweet potato pie?

Sweet potato pies are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for 2 to 4 hours. Loosely cover the pie with aluminum foil before refrigerating it for up to 4 days.

Can you freeze sweet potato pie?

Yes, you can freeze sweet potato pie. Keep in mind that the texture may change slightly. To freeze a pie, let it cool completely before tightly wrapping it in a few layers of plastic wrap. Then, wrap it in foil or place the pie in an airtight freezer container. You can freeze this sweet potato pie for up to 3 months. To thaw the pie, place it in the refrigerator overnight.

How do you reheat sweet potato pie?

If reheating the pie directly from the freezer, place the frozen pie on a baking sheet (brush off any frost) and heat at 300°F for 40 to 50 minutes. If your sweet potato pie has thawed from frozen in your refrigerator, place the chilled pie on a baking sheet and bake at 300° for about 30 minutes. In both cases, insert the tip of a knife into the center of the pie to see if the pie has warmed through.

What toppings can you put on sweet potato pie?

This sweet potato pie is more than satisfying on its own. But the addition of a topping can really take this dessert to the next level! For something simple, try a scoop of vanilla ice cream or homemade whipped cream. If you want a little texture and extra burst of sweetness, sprinkle on candied pecans or other sugar-coated nuts.

—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester and Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

1 piece: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.