Sweet Potato Pie
Sweet Potato Pie That’ll Totally Steal Your Heart
Because let’s be real — sometimes you just need a dessert that’s cozy, creamy, and makes your kitchen smell like straight-up happiness.
Babe, hear me out…
I was having one of those lazy afternoons when all I wanted was something warm, sweet, and a little nostalgic. I stared at my pantry, spotted some sweet potatoes, and thought, “Hmm… could this be a pie situation?” Next thing I knew, I was peeling, mashing, and whispering to myself, “Okay, magic, please happen.” And y’all, magic definitely happened.
Why I Love This Sweet Potato Pie Recipe
This isn’t just a pie. It’s comfort in a golden-brown crust. Creamy, sweet filling with that soft, slightly spiced warmth that makes you go, “Whoa, I made this?! Yes girl, yes you did.” I love this recipe because it’s simple but feels fancy. Perfect for holidays, cozy weekends, or literally any day you deserve a little indulgence.
It’s forgiving, too. Overbake a tad? Still dreamy. Underbake? Still dreamy. And the aroma? Girl, your whole house will smell like cinnamon, nutmeg, and straight-up home vibes.
Ingredients You’ll Need
Sweet Potato Pie Ingredients
- 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger (optional, but cozy vibes)
- 1/4 tsp salt
- 1 unbaked 9-inch pie crust
Optional Decorations
- Whipped cream
- Cinnamon or nutmeg sprinkle on top
- Chopped pecans if you’re feeling extra fancy
Step-by-Step Instructions
1. Prep the Sweet Potatoes
Peel and boil or bake the sweet potatoes until soft. Mash them until smooth. I literally danced in my kitchen while mashing — there’s something so satisfying about watching the creamy texture come together.
2. Make the Filling
In a large bowl, beat butter and sugar together until fluffy. Add the mashed sweet potatoes, then mix in milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Keep mixing until silky and smooth. Taste a little — it’s basically dessert by the spoonful at this stage.
3. Assemble the Pie
Pour the filling into your unbaked pie crust. Smooth the top with a spatula. Admire it. This is pre-bake perfection, people.
4. Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and bake for 55–60 minutes, until a knife inserted in the center comes out clean. The pie should be slightly puffed and lightly golden on top. Resist cutting too early — patience is your friend.
5. Cool & Serve
Let the pie cool at room temperature for at least an hour. Serve with whipped cream, a sprinkle of cinnamon, or a handful of chopped pecans. Then take a bite, close your eyes, and let it hit you — yes, you made this.
Tips for the Perfect Sweet Potato Pie
- Smooth filling: Mash sweet potatoes well to avoid lumps.
- Spice it up: Cinnamon + nutmeg is classic, but a pinch of ginger elevates it.
- Don’t overbake: Filling should be set but slightly jiggly in the center.
- Let it rest: Cooling helps the flavors settle and makes slicing easier.
Variations You’ll Love
- Maple Sweet Potato Pie: Swap half the sugar for maple syrup.
- Nutty Crust Pie: Add crushed pecans to the crust for crunch.
- Mini Pies: Bake in muffin tins for personal-sized treats.
- Vegan Twist: Swap butter for plant-based spread and milk for oat milk — still dreamy.
Serving Suggestions
Pair this pie with:
- A scoop of vanilla or cinnamon ice cream
- Warm chai tea or coffee
- A drizzle of caramel for extra indulgence
Babe, take a forkful and feel that creamy, spiced goodness. It’s the kind of dessert that makes you sigh, maybe do a little happy dance, and text everyone you know, “You need this in your life.”
This sweet potato pie isn’t just dessert — it’s cozy vibes, little celebrations, and proof that sometimes simple ingredients make the most magical dishes.
Love you long time,
Maria
Sweet Potato Pie
Ingredients
Sweet Potato Pie Ingredients
- 2 cups mashed sweet potatoes about 2–3 medium sweet potatoes
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger optional, but cozy vibes
- 1/4 tsp salt
- 1 unbaked 9-inch pie crust
Optional Decorations
- Whipped cream
- Cinnamon or nutmeg sprinkle on top
- Chopped pecans if you’re feeling extra fancy
Instructions
Prep the Sweet Potatoes
- Peel and boil or bake the sweet potatoes until soft. Mash them until smooth. I literally danced in my kitchen while mashing — there’s something so satisfying about watching the creamy texture come together.
Make the Filling
- In a large bowl, beat butter and sugar together until fluffy. Add the mashed sweet potatoes, then mix in milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Keep mixing until silky and smooth. Taste a little — it’s basically dessert by the spoonful at this stage.
Assemble the Pie
- Pour the filling into your unbaked pie crust. Smooth the top with a spatula. Admire it. This is pre-bake perfection, people.
Bake to Golden Perfection
- Preheat your oven to 350°F (175°C) and bake for 55–60 minutes, until a knife inserted in the center comes out clean. The pie should be slightly puffed and lightly golden on top. Resist cutting too early — patience is your friend.
Cool & Serve
- Let the pie cool at room temperature for at least an hour. Serve with whipped cream, a sprinkle of cinnamon, or a handful of chopped pecans. Then take a bite, close your eyes, and let it hit you — yes, you made this.
Notes
- Bake the sweet potatoes instead of boiling if you want deeper flavor.
- The filling can be made a day ahead and stored in the fridge until ready to bake.
- This pie freezes beautifully — just wrap tightly and thaw in the fridge before serving.
- Add a sprinkle of cinnamon sugar on the crust edges before baking for an extra touch of magic.
