Sweet Potato Pie Recipe

filledpies2 Sweet Potato Pie Recipe

A few years ago I started a tradition of making sweet potato pies instead of pumpkin for Thanksgiving and Christmas dinners.  I can’t remember my reasoning behind the decision except for a deep desire to go against the “traditional” favorite.  After all, my brother is the one usually assigned to bring a pie and its a well known fact this means “Costco”.  And for the record… I think Costco pies are not bad – just over played.

This sweet potato pie taste very similar to pumpkin except the texture is slightly denser and the flavor richer.  Because  sweet potatoes are already naturally sweetened, this recipe uses less than a cup of brown sugar.  As a result the pie filling is not overly sweet – instead I find the sweetness just perfect. This pie is a family favorite – from ours to yours – Enjoy!

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Sweet Potato Pie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
A great Thanksgiving sweet potato recipe.
  • 2 cups sweet potatoes, mashed (* approx. 1.5 big sweet potatoes cubed & boiled for 15 minutes)
  • ¼ cup (4 tablespoons butter), softened
  • ¾ cup packed brown sugar
  • 2 eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup evaporated milk (half of a 12 oz. can)
  • 3 tablespoons heavy cream
  • 1 - 9 in" unbaked pie crust
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix sweet potatoes, butter, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
  3. Add eggs, evaporated milk, and heavy cream.
  4. Mix everything until completely smooth and all the ingredients have come together-approx. 5 minutes using a Kitchenaid.
  5. Pour mixture into an unbaked pie shell all the way to the top leaving about ¼" space from the top edge of the crust.
  6. Bake for 15 minutes and then reduce heat to 350 degrees F and bake for an additional 30 minutes or until done. Enjoy!

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  1. LaTonia Tweedy says

    This was my first time making a pie….ever! The recipe was very easy follow and the pie turned out just delicious! I did make a few modifications, I added 3 additional spoons of heavy whipping cream, 3 spoons of buttermilk, and a little vanilla.

    It was a big Thanksgiving hit, my family ate every bit!!!!!

  2. Kim Wyatt says

    Wow, this is a delicious pie. I put some chopped pecans in the bottom before putting the filling in & added some candied chopped pecans on top.

    I will be making this a lot! Thank you!

  3. Shelley says

    I just tried this recipe but substituted 1 cup soymilk for the dairy and used 1/2 cup brown sugar and 1/2 cup agave syrup, baked in a gluten free crust from whole foods..It’s the MOST delicious pie i’ve ever made…even my husband agrees and that’s saying a lot@ Thanks for the recipe and inspiration!

  4. Rene Roberts says

    I am diabetic and this recipe is a perfect dessert for me, it uses much less sugar than regular pies and I also added pumpkin pie spice to it. I used real 2% milk instead of evaporated which I didn’t have. It’s in the oven now, but I tasted it and yum! Can’t wait to serve it to friends tomorrow.. thank you so much for the recipe!

  5. Melanie says

    Your pies are beautiful! I think I need some new pie pans now:) My mom makes the best ones ever, and I MUST suggest her secret ingredient: lemon extract. It is life changing.

  6. Gayla says

    I have stopped by your blog sporadically but never commented until now. I tried the Sweet Potato Pie recipe last week, filling only (I have failed repeatedly at pie crust, and now I must be gluten-free). The verdict: ABSOLUTELY DELICIOUS. WINNER!!! The recipe is perfect and when I make it again I will make it exactly as the recipe is written. Wait–I almost forgot: I substituted Trader Joe’s Coconut Cream straight across for the evaporated milk. I will use whichever I happen to have on hand. I plan to put a pecan/brown sugar/butter topping on it.

    Thank you for this recipe. It is, indeed, perfect sweet potato pie. :)

  7. Angela says

    I made this recipe except instead of 3/4 cup brown sugar, I used 3/4 cup coconut palm sugar which states on the package use equal amounts of whatever sugar the recipe calls for. The pie looks great, but is way too sweet for me. In fact, by taste alone, you wouldn’t know it’s a sweet potato pie. All you taste is sugar. It’s a throw away. I’m going to try the recipe again using only 1/4 cup of the coconut palm sugar.

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