Sweet Potato Pie Recipe (original) (raw)

This post may contain affiliate links.

Pinterest Hidden Image

This old-fashioned Southern Sweet Potato Pie recipe has a silky sweet potato filling, warm spices, and a buttery, flaky crust. Top it off with marshmallow whipped cream for a pie that’s perfect for Thanksgiving!

a slice of Grandma's old fashioned sweet potato pie with marshmallow whipped cream

Bold statement: sweet potato pie is better than pumpkin.

cookbook author erin clarke of well plated

THERE. I said it. While some pumpkin recipes are dynamic and delish (like this Pumpkin Pecan Cobbler), most traditional, back-of-the-can pumpkin pie recipes are rather meh.

Sweet potato pie, on the other hand, is exquisite. It has a creamier texture and a more complex flavor than pumpkin pie. And yet the ingredients are simple! The custard filling is made of freshly cooked sweet potatoes (no cans here!), evaporated milk, eggs, butter, and basic spices. Top it with my homemade marshmallow whipped cream and it is absolutely incredible.

You can make this sweet potato pie recipe a day or two in advance, making it perfect for Thanksgiving and other busy holidays.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

Pie Crust. A buttery, flaky, and perfectly golden pie crust is an essential part of a delicious pie. (This Darn Good Whole Wheat Pie Crust is my go-to recipe; make Chocolate Pecan Pie with the extra pie crust!)
Sweet Potatoes. Their natural sweetness is well suited to desserts and they make the pie filling rich and velvety. Use classic orange sweet potatoes, not the purple or white varieties, which are less sweet and more starchy.
Spices. A blend of cinnamon, allspice, and ginger—the perfect sweet potato spice trifecta.
Evaporated Milk. For an extra creamy texture, this recipe includes evaporated milk. While many sweet potato pies call for condensed milk, the two are not the same, so be sure to pick up a can of evaporated milk!
Bourbon. The secret ingredient for sweet potato pie! Its smooth, buttery flavor is lovely with sweet potato pie. If you prefer to make your pie without bourbon, simply use extra vanilla extract.

Dietary Note

For a gluten-free version, omit the crust like in Crustless Pumpkin Pie, or use your favorite gluten-free pie crust.

5 Star Review

“We loved this even more than pumpkin pie! It’s so silky and the spices are perfect! This will be a tradition for us now on.”

— Maggie —

How to Make Sweet Potato Pie

Sweet potatoes in a pot with water

mashing together wet ingredients for sweet potato pie

blending sweet potato pie filling

sweet potato pie baked

Cook the Sweet Potatoes. Cut the sweet potatoes into chunks. Simmer until tender, drain, then mash the potatoes. Measure 2 cups of the mashed sweet potatoes—that’s what you need for the recipe. (You can add the extras to smoothies!)

Make It Delicious. Add the brown sugar, spices, salt, butter, and half of the evaporated milk. Mash to combine and cook on the stove until dark and fragrant.

Mix. Meanwhile, whisk together the remaining wet ingredients in a bowl.

Finish the Filling. Whisk the wet ingredients into the sweet potato filling. To make the pie super smooth, use an immersion blender to puree the filling (you can do this now, or earlier in the recipe).

Finish. Bake the sweet potato pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. When your pie is ready, it should wiggle slightly in the center (a little like Jell-O). If it swooshes or moves like a wave, your pie needs more time in the oven. Serve at room temperature with whipped cream. ENJOY!

A slice of sweet potato pie on a plate with whipped cream and toasted coconut shavings

Meal Prep Tip

Cook the sweet potatoes, mash them, and measure out the two cups needed for the recipe up to 3 days in advance. You can also add the butter, sugar, spices, and evaporated milk to the potatoes. Refrigerate the mixture in an airtight container before you’re ready to finish and bake the pie.

This old-fashioned sweet potato pie recipe has a modern twist: marshmallow whipped cream on top! It's a holiday crowd-pleaser for sure.

Email Me the Recipe!

From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

For the Filling:

1 9-inch pie crust Store-bought or your favorite recipe (try my Whole Wheat Pie Crust)
2 large sweet potatoes
¾ cup light brown sugar packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon kosher salt
¼ cup unsalted butter (about 1/2 stick)
1 ¼ cups 2% evaporated milk, divided (about 10 ounces)
⅓ cup granulated sugar
3 large eggs
1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
1 teaspoon pure vanilla extract
½ cup unsweetened coconut flakes optional, for serving

For the Whipped Cream:

1 cup cold heavy whipping cream
1 teaspoon pure vanilla extract
1 (7-ounce) jar marshmallow cream for marshmallow variation only

Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold them under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
Place a rack in the center of the oven and preheat to 375 degrees F.
To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks. Place chunks in a large pot and cover with cool water. Bring the pot to a boil, then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of evaporated milk. Place the pot on the stove and cook on low for about 5 minutes, mashing the potatoes further as they cook.
To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) of evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl until totally smooth.
Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
Finally, prepare the whipped cream (see notes for marshmallow variation). Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low, then slowly increase the speed to high, beating just until soft peaks form. Add the vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks. Serve the pie at room temperature, with whipped cream.
* TIP: To test a sweet potato pie for doneness, lightly wiggle the baking sheet. If the center of the pie has a pronounced, wavy jiggle, it needs additional time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done. Remove from the oven, place the pie dish on a wire rack, and let cool.
** TIP: When whipping cream, put your mixing bowl and beaters in your freezer or refrigerator first; the colder they are, the fluffier the cream.
FOR MARSHMALLOW WHIPPED CREAM: Beat the cream in a cold mixing bowl until soft peaks form. Beat in the marshmallow cream and vanilla and continue beating on medium-high speed, scraping down the bowl a few times, until a soft, fluffy mixture forms (it won’t be as stiff as stiff peaks). Serve with pie.
TO STORE: Gently cover your pie and store it in the refrigerator for up to 5 days. Let come to room temperature prior to serving.
TO FREEZE: Bake your pie as directed in a disposable aluminum pie pan (leaving your pie dish available for other recipes). Tightly wrap your cooked and cooled pie in plastic wrap or aluminum foil, and store in a freezer-safe storage container or ziptop bag for up to 3 months. Let the pie thaw for at least 12 hours in the refrigerator before serving.

Serving: 1(of 10) without coconut or whipped toppingCalories: 331kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgPotassium: 296mgFiber: 3gSugar: 29gVitamin A: 9864IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Pie oh my! Here are some of my favorite special pie recipes.