Creamy Sweet Potato Pie Recipe – Irresistible 2-Step Magic

There’s nothing quite like the warm, spiced aroma of sweet potato pie filling the house—especially when it’s my grandma’s recipe. This isn’t just any pie; it’s the kind that brings everyone to the table, with its creamy, velvety filling and flaky, buttery crust. I’ve been making it for years, tweaking and perfecting each step, and now it’s the star of every holiday gathering. The secret? A perfect balance of cinnamon, nutmeg, and just a hint of cloves, all wrapped up in a crust that shatters at the first bite. Trust me, once you try this sweet potato pie, you’ll never go back to store-bought.

What makes this recipe special isn’t just the taste—it’s the memories. I remember standing on a stool in my grandma’s kitchen, watching her mash the sweet potatoes by hand, her wooden spoon moving with a rhythm that felt like magic. She’d always say, “The best pies come from the heart,” and I’ve carried that with me. This version stays true to her roots but adds a few modern touches (like using evaporated milk for extra creaminess). Whether it’s Thanksgiving or just a cozy Sunday dinner, this sweet potato pie is the ultimate comfort food. And the best part? It’s surprisingly simple to make, even for beginners.

Why You’ll Love This Sweet Potato Pie

This isn’t just another pie recipe—it’s the one you’ll reach for every time you want to impress or just treat yourself. Here’s why it’s a keeper:

• Creamy, dreamy texture: The filling is like velvet, thanks to mashed sweet potatoes and evaporated milk. No lumps, no grit—just smooth, spiced perfection.
• Flavor that sings: Cinnamon and nutmeg are the stars, but that hint of cloves? It’s the secret whisper that makes this sweet potato pie unforgettable.
• Easier than you think: No fancy techniques here. Mix, pour, bake—done. Even if you’ve never made a pie before, you’ve got this.
• Versatile for any occasion: Holiday centerpiece? Check. Weeknight dessert? Absolutely. Breakfast (no judgment)? You bet.
• Leftovers that actually last: Unlike some pies that dry out, this one stays moist for days. If it even lasts that long.

And let’s be real—nothing beats the smell of this sweet potato pie baking. It’s like a hug for your whole kitchen.

Ingredients for Sweet Potato Pie

Gathering the right ingredients is half the battle when it comes to making the perfect sweet potato pie. Here’s what you’ll need, and trust me—every single one matters:

• 2 cups mashed sweet potatoes: Freshly cooked and peeled (none of that canned stuff—it changes everything!). I like to bake mine for extra sweetness.
• 1 cup granulated sugar: Just regular white sugar does the trick here, giving that classic sweetness.
• 1/2 cup brown sugar: For depth and that subtle molasses kick. Pack it tight in your measuring cup!
• 1/2 cup unsalted butter, melted: Real butter only—margarine won’t give you the same rich flavor.
• 2 large eggs: Room temperature, please! They blend into the filling much smoother that way.
• 1/2 cup evaporated milk: The secret to that creamy texture. Don’t substitute regular milk—it’s not the same.
• 1 teaspoon vanilla extract: Pure vanilla, if you have it. The good stuff makes a difference.
• 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves: This spice trio is magic. Freshly ground if possible!
• 1/4 teaspoon salt: Just a pinch to balance all that sweetness.
• 1 unbaked 9-inch pie crust: Homemade or store-bought—I won’t judge. Just make sure it’s chilled before filling.

See? Nothing too fancy, but each ingredient plays a crucial role. Now let’s make some pie!

How to Make Sweet Potato Pie

Alright, let’s get that sweet potato pie in the oven! Don’t worry—I’ll walk you through each step like I’m right there in the kitchen with you. This isn’t complicated, but a few little tricks make all the difference.

Preparing the Filling

First things first: preheat your oven to 350°F (175°C). Trust me, you don’t want to realize it’s not hot enough when your pie’s ready to go in!

Grab a big bowl—I like to use my trusty glass mixing bowl because it feels like my grandma’s. Add your mashed sweet potatoes (make sure they’re smooth, no lumps!), both sugars, and that melted butter. Stir it all together until it’s glossy and well combined. This is where the magic starts—you’ll already smell the caramel-like sweetness.

Now, crack in those eggs one at a time, mixing well after each. This keeps the filling silky. Pour in the evaporated milk and vanilla, then sprinkle in your spices—cinnamon, nutmeg, cloves, and that pinch of salt. Stir until everything’s perfectly blended. Taste a tiny bit (chef’s privilege!) and adjust the spices if needed. You want it warmly spiced but not overpowering the sweet potatoes.

Baking the Sweet Potato Pie

Take your unbaked pie crust (homemade or store-bought, no shame!) and place it on a baking sheet—this makes it easier to handle and catches any spills. Pour that gorgeous orange filling right into the crust, smoothing the top with a spatula.

Slide it into the preheated oven and set your timer for 55 minutes. The waiting is the hardest part! Around the 50-minute mark, peek through the oven window. The edges should be set, and the center should have just a slight wobble—like firm Jell-O—when you gently shake the pan. If it’s still too jiggly, give it another 5-10 minutes.

When it’s done, pull it out and let it cool completely on a wire rack. I know, I know—resisting the urge to slice into it warm is tough, but trust me, letting it set makes for cleaner slices and deeper flavor. The wait is worth it!

Tips for Perfect Sweet Potato Pie

Want your sweet potato pie to turn out just like Grandma’s? Here are my tried-and-true secrets for pie perfection:

• Use fresh sweet potatoes: Skip the canned stuff—roasting your own makes all the difference. The natural sugars caramelize, giving deeper flavor.
• Check early: Start testing at 50 minutes. Overbaking is the #1 pie killer! The center should wiggle slightly when nudged—it’ll set as it cools.
• Cool completely: I know it’s hard, but let it rest at least 2 hours. Cutting too soon makes a mess of that beautiful filling.
• Spice wisely: Freshly ground cinnamon and nutmeg taste brighter. Smell them first—if they don’t make you smile, they’re too old!
• Crumb-proof crust: Brush the unbaked crust with egg wash before filling to prevent sogginess.

Follow these, and you’ll have a pie that disappears faster than you can say “seconds please!”

Sweet Potato Pie Variations

Once you’ve mastered the classic sweet potato pie, it’s time to play! Here are some of my favorite twists—because sometimes you gotta shake things up:

• Marshmallow cloud: Sprinkle mini marshmallows on top during the last 5 minutes of baking. They’ll toast into gooey perfection. My nephew calls this the “campfire pie.”
• Bourbon kiss: Swap 1 tbsp evaporated milk for bourbon. It adds a warm, grown-up note that pairs beautifully with the spices.
• Coconut dream: Use coconut milk instead of evaporated milk and add 1/2 cup toasted coconut to the filling. Tropical vibes in every bite!
• Chocolate swirl: Melt 1/4 cup chocolate chips and drizzle over the filling before baking. The marbled effect is gorgeous.
• Ginger zing: Add 1 tsp grated fresh ginger to the filling for a bright, spicy kick that cuts through the sweetness.

The best part? Even with variations, it’s still that comforting sweet potato pie we all love—just with a little extra personality!

Serving Suggestions for Sweet Potato Pie

Listen, this sweet potato pie is amazing all by itself—but why stop there? Here’s how to take your slice from great to “can I have your recipe?” territory:

• Cloud of whipped cream: A dollop of freshly whipped cream with a dash of cinnamon is my go-to. For extra flair, add a sprinkle of orange zest.
• Melty vanilla ice cream: Warm pie + cold ice cream = happiness. The vanilla plays off those warm spices like they’re old friends.
• Candied pecans: Toss a handful on top for crunch. Bonus points if you cook them with a bit of brown sugar and butter first.
• Caramel drizzle: Just a zigzag of store-bought or homemade caramel takes it over the top. (My aunt calls this “fancy pants” mode.)
• Breakfast treatment: No judgment if you eat it cold with coffee the next morning—it’s basically a vegetable, right?

Honestly? The only wrong way to serve it is… not serving it at all!

Storing and Reheating Sweet Potato Pie

So, you’ve made the sweet potato pie, devoured half of it, and now you’re wondering what to do with the rest. No worries—I’ve got you covered! Once it’s completely cooled, cover the pie loosely with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay fresh for up to 4 days. If you’re planning to keep it longer, wrap individual slices tightly in plastic and freeze for up to 2 months. To reheat, let frozen slices thaw in the fridge overnight, then warm them in the oven at 300°F for about 10 minutes. Pro tip: avoid the microwave unless you want a soggy crust. Trust me, a little patience keeps that perfect texture intact!

Sweet Potato Pie Nutritional Information

One slice of sweet potato pie (about 1/8 of a 9-inch pie) packs around 320 calories, with 14g of fat, 4g of protein, and 45g of carbs. It’s got a touch of fiber (2g) and, let’s be honest, a fair bit of sugar (25g). Keep in mind, these values can vary depending on the brands of ingredients you use and any tweaks you make to the recipe. So, enjoy that slice—just maybe skip the second helping if you’re counting calories!

Frequently Asked Questions About Sweet Potato Pie

I’ve been making this sweet potato pie for years, and along the way, I’ve heard all sorts of questions from friends and family. Here are the ones that pop up most often—along with my tried-and-true answers!

Can I use canned sweet potatoes instead of fresh?
Technically? Yes. Should you? Not if you want the best flavor! Fresh sweet potatoes roast up sweeter and creamier than canned. But hey—if you’re in a pinch, drain and mash canned yams thoroughly, then reduce the sugar slightly since they’re often packed in syrup.

Why did my pie crack?
Usually means it baked too long or too hot. That center wobble I mentioned? Crucial! Also, letting it cool gradually (not straight from oven to fridge) helps prevent cracks. A few cracks won’t ruin the taste—just cover ’em with whipped cream!

Can I make this ahead?
Absolutely! Bake it 1-2 days before serving and keep it refrigerated. The flavors actually deepen overnight. Just hold off on toppings until you’re ready to serve.

What’s the difference between sweet potato pie and pumpkin pie?
Texture and taste! Sweet potato pie is creamier with earthy sweetness, while pumpkin pie leans spicier and lighter. Both are delicious—but I know which one my family fights over!

Help—my crust is soggy!
Try blind-baking (pre-baking) the crust for 10 minutes before adding filling. Or brush the unbaked crust with egg wash—it creates a moisture barrier. And always bake on the bottom rack!

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