Last Thanksgiving, our house was bustling from morning to night. The grandkids were running in and out of the kitchen, their little hands sneaking tastes of whatever they could grab, and the aroma of roasted turkey drifted through every corner.
In the middle of the chaos, my youngest granddaughter tugged on my apron and asked, “Grandma, can we make pie together?” I had already planned on baking a sweet potato pie, a recipe my mother taught me, but hearing her ask turned it into something more than dessert—it became a little memory stitched into the fabric of our family.
We set up stools so she could reach the counter, and she mashed the sweet potatoes with all the concentration in the world, her small hands gripping the spoon like it was the most important job she’d ever done. Flour dusted the table, the dog lay curled under our feet, and for a moment, time slowed down. Baking that pie wasn’t just about tradition; it was about connection.
As the pie baked, its sweet, spiced aroma filled the house, mingling with laughter and chatter. When we finally sliced into it later that evening, surrounded by family, it wasn’t just dessert—it was a little slice of love on a plate.
Short Description
This creamy sweet potato pie is smooth, lightly spiced, and perfectly sweetened, baked in a buttery crust that makes it an ideal holiday centerpiece or everyday comfort dessert.
Key Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Tools Needed
- 9-inch pie dish
- Large mixing bowl
- Whisk or electric hand mixer
- Measuring cups and spoons
- Wire rack for cooling
Cooking Instructions
Step 1: Prepare the Oven and Crust
Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and set aside.
Step 2: Combine the Base Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar until smooth and well blended.
Step 3: Add Wet Ingredients
Mix in the milk, melted butter, eggs, and vanilla extract until fully incorporated. The mixture should be creamy and slightly thick.
Step 4: Spice It Up
Stir in cinnamon, nutmeg, and salt, making sure the spices are evenly distributed throughout the batter.
Step 5: Fill the Crust
Pour the mixture into the unbaked pie crust, spreading evenly with a spatula to smooth the top.
Step 6: Bake the Pie
Bake for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The edges should be golden, and the center should no longer jiggle.
Step 7: Cool and Serve
Allow the pie to cool completely on a wire rack before slicing. This helps the filling firm up and makes cleaner slices.
Troubleshooting tip: If the crust browns too quickly, cover the edges loosely with foil during baking.
Why You’ll Love This Recipe
Comforting Flavor: The sweet potatoes bring natural sweetness and a creamy texture, while cinnamon and nutmeg add warm, cozy spice.
Simple Ingredients: Everything is pantry-friendly and easy to find at any grocery store.
Holiday Ready: Perfect for Thanksgiving, Christmas, or any special family gathering.
Make-Ahead Friendly: You can prepare it the day before and chill it overnight.
Kid-Friendly: It’s sweet, smooth, and mild enough for little taste buds to love.
Mistakes to Avoid & Solutions
Overbaking the Pie: This can cause cracks in the filling. Check for doneness at the 50-minute mark, and remove once the center is set.
Skipping the Cooling Step: Cutting into the pie too soon will make it fall apart. Always let it cool fully before slicing.
Using Stringy Sweet Potatoes: Mash them thoroughly or use a hand mixer for a silky-smooth texture.
Too Much Spice: Stick to the measurements; a heavy hand can overpower the sweet potatoes.
Burning the Crust: Shield the edges with foil if they brown faster than the filling sets.
Serving and Pairing Suggestions
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Pair with a cup of hot coffee, spiced chai, or even a glass of sweet dessert wine.
Present it family-style on the table, or cut into neat slices for a buffet spread.
Add toasted pecans on top for extra crunch when serving.
Storage and Reheating Tips
Store leftovers covered in the refrigerator for up to 4 days.
To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat slices in the oven at 300°F for 10 minutes, or microwave for 20–30 seconds.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes, but make sure to drain them well and mash until smooth.
2. Can I make this pie ahead of time?
Absolutely. Bake the day before, cool completely, and refrigerate until ready to serve.
3. Can I use a different milk?
Yes, evaporated milk, half-and-half, or even almond milk can be used.
4. Why did my pie crack on top?
It was likely overbaked. Cover cracks with whipped cream or powdered sugar—it will still taste delicious.
5. Can I reduce the sugar?
Yes, you can cut the sugar by ¼ cup each (granulated and brown) without affecting texture too much.
Tips & Tricks
Roast the sweet potatoes instead of boiling for a richer flavor.
Add a pinch of ginger or allspice for extra depth.
Brush the crust with beaten egg white before adding the filling to keep it from getting soggy.
Use a glass pie dish if possible, it helps monitor how well the crust is browning.
Recipe Variations
Pecan-Topped Sweet Potato Pie: Sprinkle chopped pecans mixed with a little brown sugar and butter on top before baking.
Coconut Sweet Potato Pie: Replace ½ cup of the milk with coconut milk and stir in ¼ cup shredded coconut for tropical flavor.
Maple Sweet Potato Pie: Swap ½ cup of sugar for pure maple syrup and reduce the milk slightly to keep the filling from getting too loose.
Spiced Rum Sweet Potato Pie: Add 1 tablespoon spiced rum to the filling for a grown-up twist.
Mini Sweet Potato Pies: Divide the filling into small tart shells and bake for 25–30 minutes for single-serve portions.
Final Thoughts
Sweet potato pie has always felt like more than dessert to me, it’s a gentle reminder that food connects generations. I think of my mother when I stir in the spices, of my grandchildren when I slice it at the table, and of the countless holidays when one simple pie managed to bring everyone together. The warmth of the cinnamon and nutmeg seems to echo the warmth of laughter around the table, and the creamy filling always draws a satisfied smile.
Sharing this recipe with you feels like passing along a piece of my family’s story, one that I hope brings as much joy to your kitchen as it does to mine. Life has a funny way of tying memories to flavors, and in this case, every bite of sweet potato pie tastes like home.
Sweet Potato Pie
Ingredients
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup milk
- ½ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust store-bought or homemade
Instructions
- Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch dish and set aside.
- In a large bowl, mix mashed sweet potatoes with granulated and brown sugar until smooth. Stir in milk, melted butter, eggs, and vanilla until creamy and slightly thick.
- Add cinnamon, nutmeg, and salt, blending well. Pour the filling into the crust and spread evenly.
- Bake for 55–60 minutes, until the center is set and edges are golden. Cool completely on a wire rack before slicing and serving.
