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Sweet Potato Pie

Sweet Potato Pie

A creamy, spiced Sweet Potato Pie that feels like a warm hug in dessert form. Perfectly smooth filling, buttery crust, and cozy flavors of cinnamon and nutmeg. Simple enough for beginners, but fancy enough to impress at holidays or family dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

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.
Keyword Sweet Potato Pie