Don’t let the demure looks or unassuming name of this old fashioned Sweet Potato Pie fool you. This pie is deeply spiced, silky smooth, and topped off with a homemade marshmallow whipped cream. If that idea alone doesn’t speak to your soul, then the toasted coconut flakes scattered over the top will.

Old fashioned sweet potato pie recipe on a plate topped with whipped marshmallow cream

It might be one of the great losses of our time that pumpkin pie is the one who stole the Thanksgiving spotlight. Where traditional, back-of-the-can pumpkin pie can be rather meh—its spice level is weak, and its texture always seems a little too (what’s the word I want?) damp—sweet potato pie is exquisite.

I’m going to go ahead and put this out there: sweet potato pie is declaratively more interesting, delicious, and food-coma worthy than pumpkin pie.

A sweet potato pie tastes like wonderful warm spices, cozy notes of vanilla, and, of course, sweet potatoes. Its texture is firm and luscious, and its flavor confidently autumn.

Unlike a canned sweet potato pie, this homemade version takes advantage of the natural sweetness and smooth texture of fresh sweet potatoes. It’s the dessert your friends will still be talking about long after the festivities have ended.

A slice of pie on a plate with whipped cream

History of Old Fashioned Sweet Potato Pie

As far back as the 16th century, sweet potatoes were being shipped from South America (where they originated) to Western Europe and Africa. In Europe, sweet potatoes became increasingly popular, and locals created a dish known as “sweet potato tarts.” When colonists came to America, they continued to make this dish.

Over time, the sweet potato tart garnered the most fans in the American South (just like this Buttermilk Pie) because they were easier to grow than pumpkins (pumpkin pie became the preferred pie of the American North).

As stoves became more attainable to households around the nation, and processed ingredients like sugar became more accessible, the idea of making formal desserts (like pie) quickly spread, leading to the sweet potato pie that we know today.

So, while pumpkin pie may be the one that’s often considered traditional for Thanksgiving (or at least it is in my family), my theory that sweet potato pie deserves serious consideration for the T-Day spotlight does have some historical backing.

One of the best old fashioned sweet potato pie recipes served in pie dish

How to Make Sweet Potato Pie from Scratch

I first baked southern sweet potato pie for a Friendsgiving years ago, when Ben was in law school. A few of his classmates still bring it up when they see me. It was a spin on one called “grandma old fashioned sweet potato pie recipe” that I clipped from a Mississippi magazine, and I’ve been fine-tuning it sense.

Today’s version is a combination of that original recipe, one from Joy cookbook’s, and what I garnered from experimentation.

The Ingredients

  • Pie Crust. A buttery, flaky, and perfectly golden pie crust is an essential part of a delicious pie. Do yourself an enormous service: Bake the crust ahead and pop it into your freezer ASAP. Making homemade pie feels like far less trouble when the crust is ready to go. I always make my Darn Good Whole Wheat Pie Crust, which turns out great every single time, even if you don’t have much pie crust experience.
  • Sweet Potatoes. Give this pie undeniable autumn flavor right from the start. Their natural sweetness is well suited to desserts, and they make the pie filling rich and velvety. While it is a dessert, sweet potato pie isn’t unhealthy (as far as pies go). The sweet potatoes add oodles of fiber and vitamins.
  • Spices. This pie is marvelously spiced and anything but bland, but it won’t punch you in the face with too much cinnamon or nutmeg (a good thing). In fact, this sweet potato pie is made without nutmeg entirely! Instead, I used cinnamon, allspice, and ginger— for the perfect sweet potato spice trifecta.
  • Evaporated Milk. For an extra creamy texture, this recipe includes evaporated milk. Note: While many sweet potato pie recipes call for condensed milk, the two are not the same. If you turn this into a condensed milk sweet potato pie recipe instead, it will not turn out; condensed milk is much thicker and sweeter. Double-check the can (it will be clearly labeled).
    • I have not tried making this as a vegan sweet potato pie, but you could experiment with coconut milk or check out my Vegan Pumpkin Pie.
  • Bourbon. Anytime I have the option to add bourbon to a holiday recipe, I go for it (reference: Glazed Sweet Potatoes with whiskey pecans). Bourbon’s smooth, buttery flavor is meant to be with sweet potato pie. If you prefer to make your pie without bourbon, simply use extra vanilla extract.
  • Pure Vanilla Extract. Use the real deal for the best ever old fashioned sweet potato pie.

The Directions

  1. Roll out the pie crust, and transfer it to a pie dish. Trim, fold, and crimp the edges. Cover and refrigerate. The pie crust can hang out in your refrigerator for a full day and in the freezer for months.
    Sweet potatoes being chopped
  2. Scrub and peel the sweet potatoes.
    Sliced vegetables in a saucepan
  3. Dice them into big chunks, and simmer them in water until they are tender.
    Sweet potatoes in a pot
  4. Measure out two cups of sweet potatoes.
    Ingredients for sweet potato pie in a pot
  5. Add the ingredients for the filling.
    Sweet potatoes being pureed
  6. Cook on low, and continue to mash the potatoes. This toasts the spices and makes them all the more flavorful. Puree the filling.
    Wet ingredients in a bowl
  7. Whisk together the wet ingredients. Pour this mixture over the sweet potato mixture. Stir until smooth and combined.
    Unbaked old fashioned sweet potato pie in a pie dish
  8. Pour the filling into the pie crust. Place the pie dish on a baking sheet, and bake at 375 degrees F for 10 minutes. Then, reduce the heat and bake at 325 degrees F for about 50 minutes.
    Coconut in a skillet
  9. Toast the coconut.
    Whipped cream in a bowl
  10. Make the marshmallow whipped cream.
    One of the best old fashioned sweet potato pie recipes served in a pie dish
  11. Serve at room temperature with all the fixin’s. ENJOY!

How to Know When Sweet Potato Pie is Done

  • When your pie is finished, 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.
  • If the crust begins to brown more quickly than you would like, shield it with a pie crust shield, then keep on baking until the pie’s center is set.
  • I find sweet potato pie rarely cracks (unlike pumpkin). And if it does? That’s what the whipped cream is for!

One of the BEST old fashioned sweet potato pie recipes served on a plate

Marshmallow Whipped Cream – The Ultimate Topping

Since I can’t let well enough alone, I topped off the pie with a fluffy cloud of marshmallow whipped cream. It’s creamy, puffy, not-too-sweet, and puts marshmallows where they belong: on dessert.

Fans of the marshmallow-topped sweet potato casserole: I don’t get it. Those who agree with me, check out this best-ever Healthy Sweet Potato Casserole that’s beloved by readers. You can top it with marshmallows if you must; just don’t tell me.

Homemade Marshmallow Whipped Cream for Old Fashioned Sweet Potato Pie

Homemade whipped cream was my favorite food as a baby (my grammy used to feed it to me to stop my fussing), and I never lost my adoration for it. For this pie, instead of lightly sweetening the cream with sugar, I used a dollop of another of my childhood standbys: marshmallow fluff.

The marshmallow flavor here is subtle—the star of this recipe is truly the sweet potato itself—but it is an absolute delight and truly tastes wonderful with the pie.

Last, since I’m a bit of a texture freak, I couldn’t resist adding a little crunch. Toasted coconut flakes put this pie squarely over the top.

Old fashioned sweet potato pie without nutmeg served with whipped marshmallow cream

How to Store and Freeze

  • 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.

Old fashioned sweet potato pie without nutmeg served on a plate

More Thanksgiving Desserts (Other Than Pumpkin Pie!)

Recommended Tools to Make this Recipe

Final note: not sure if you were wondering (but I hope that you were): yes, yes this pie is fantastic leftover at breakfast…if you have any leftovers!

A slice of sweet potato pie on a white plate

Sweet Potato Pie

5 from 10 votes
The ultimate old fashioned sweet potato pie. Just like grandma made! Silky smooth with the perfect amount of spice, topped off with fluffy whipped cream.

Prep: 45 mins
Cook: 1 hr
Total: 2 hrs

Servings: 10 slices; 1 (9-inch) pie)


For the Filling:

  • 1 9- inch whole wheat pie crust or pie crust of choice
  • 2 medium/large sweet potatoes
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter (about 1/2 stick)
  • 1 1/4 cups 2% evaporated milk, divided (about 10 ounces)
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened coconut flakes optional, for serving

For the Whipped Marshmallow Cream:

  • 1 cup cold heavy whipping cream
  • 1 cup marshmallow creme (also called marshmallow fluff) (about half a 7-ounce jar)
  • 1 teaspoon pure vanilla extract


  • Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edge until it is almost even with the edge of the pan. Fold the edges under and crimp with your fingers or a fork. Cover it 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.
  • Prepare the filling: Scrub and peel the sweet potatoes. Dice into large, 3-inch chunks.
  • Place chunks in a large pot and cover with cool water. Bring the pot to a boil over medium-high heat. As soon as the water starts to boil, reduce the heat to medium. Let simmer until the potatoes are tender throughout and pierce easily with a thin knife, about 15 to 20 minutes. If the knife meets any resistance when you insert it, simmer the potatoes a few additional minutes, then retest.
  • 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. If there’s any extra, remove it from the pot and save for another use or snacking.
  • To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (½ cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, using a potato masher to mash the potatoes further as they cook. Simmer for about 5 minutes, continuing to stir and mash.
  • To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you can 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, in a medium mixing bowl whisk together the remaining ½ cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract until very smoothly combined. Keep going until you really have things nicely blended. Carefully pour the egg mixture into the warm sweet potato mixture. With a spatula, stir until evenly and smoothly combined.
  • Remove the crust from the refrigerator. Pour the prepared filling into the pie crust. Gently place the pie dish on a baking sheet and carefully set on the oven center rack. Bake the pie for 10 minutes at 375 degrees F. 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.
  • Test the 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.
  • Toast the coconut: Heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly. Continue to fold and turn until the coconut is a light, toasty brown and your kitchen smells incredible, 6 to 8 minutes (the amount of time will vary depending upon the sugar content of the coconut). Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
  • To make the marshmallow cream topping: Place the cream in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (TIP: put the bowl and beaters in your freezer or refrigerator first; the colder they are, the fluffier the cream.) Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. The whipped cream will be thickened slightly but will not stand up on its own when you dip a beater into it. Add the marshmallow creme and vanilla. Beat on high speed, 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 the marshmallow whipped cream dolloped generously on top, sprinkled with toasted coconut as desired.


  • TO STORE: Gently cover your pie and store in the refrigerator for up to 5 days. Let come to room temperature prior to serving.


Serving: 1slice (of 10)Calories: 281kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 5gCholesterol: 67mgPotassium: 144mgFiber: 1gSugar: 27gVitamin A: 3902IUVitamin C: 1mgCalcium: 46mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Is the sweet potatoes the red skinned,orange inside? The non starchy variety, unlike the tan colored skinned ones & yellow inside?

    1. Hi Helene! This recipes uses orange flesh sweet potatoes (like what you see in the photos) not the white potato variety. I hope you enjoy the recipe if you try it!

  2. 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.5 stars

  3. This was a big hit! My husband has always preferred sweet potato pie to pumpkin so I’ve been on a hunt for the right recipe for a few years now. I think I finally found it! Thank you!5 stars

      1. Hoping this turns out ..had way too much liquid for one pie and it was thin. Divided it out to two pie crusts (not deep dish). Hope we didn’t mess something up!

    1. Hi Faith! No, I do not recommend either of those; the condensed milk is thick and already sweetened, so it will throw off the texture of the pie; those are separate ingredients. The kosher salt is needed to make the other flavors pop. I definitely recommend trying this recipe as it is written, and I hope you enjoy it!

  4.  This recipe sounds delicious without the nutmeg, and using the other spices. I was wondering if I could substitute canned, drained yams in this instead of fresh. Just found it online, Thanksgiving is tomorrow, I don’t want to go out in the wind and cold, and it’s crunch time baby! I might give my idea a shot anyhow before you’ll even get back with me. 

    1. Mary, in times of desperation you can! I’ve actually done this, and I will tell you that the flavor and texture are not nearly as good (but they do in a pinch). Also canned yams always come sweetened (at least all the ones I’ve ever seen), so you’ll want to adjust the sweetness of the filling to taste; overall, the whole dish will probably be sweeter because of this tool I’m sorry I’m just now getting back to you (traveling out of the country!), but if you decided to try it out, I’d love to hear how it goes!

  5. The marshmallow topping was whipping up nicely until I added the vanilla and fluff. It was good, but the consistency was nothing like whipped topping. It was watery and almost chunky looking. Could you advise?

    1. Theresa, I’m afraid your whipped cream was overwhipped. YOu can try to save it by splashing in a bit more cream, but it’s hard to go back from that.

  6. Wow! This sweet potato pie is soooooo good! I have one question though. Recipe stated it is for one 9 ” pie. I had enough for 2 pies! Anyone else get 2 pies out of the recipe?5 stars

    1. I’m so happy to hear that this recipe was a hit, Jennifer! I only had enough for one pie, but extra filling is always a good thing! Thank you for taking the time to share this kind review!

  7. hi,  it may be because I am using a cell phone to look at this recipe, but I can’t seem to find a list of ingredients / measurements for your sweet potato pie 

    1. Hi Peppery! If you hit the “Jump to Recipe” button at the top of the page, it will take you right to the recipe card. I hope this helps!

  8. Making for the second time.  Didn’t have All Spice, had to use nutmeg and ground cloves.  Just smells so good.  My husband is so excited right now?. It’s just perfect.5 stars

  9. Sweet potato pie is definitely pumpkin to the 10th power. But do yourself a big favor and bake the potatoes until very well done and caramelized instead of boiling them. The flavor is unequaled because it accentuates the natural sweetness of the potato.

      1. Hi Kate! For this recipe, you’ll want to peel and boil the potatoes (if you are making baked potatoes for yourself, you can peel or not peel as you prefer).

  10. Planning ahead for  Thanksgiving and I’m researching sweet potato pie, which I  prefer to pumpkin. I plan to bake the potatoes. Do you foresee any changes to the proportions?

    1. Hi Carol! I haven’t tried making the recipe this way, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!

    2. I bake the potatoes until they are very well done, this makes the flavor so good! I let them cool. Take the skin off, you can just scoop them out and measure them the same as boiled, 2c. then proceed with the rest, so yummy with the baked version and easier, to me! I love the immersion blender it makes the filling so smooth5 stars

  11. Made this to celebrate Canadian Thanksgiving this weekend. My whole family loved it! I was impressed with the silky texture. I even won over my dad (who doesn’t like pumpkin pie) and my mom liked it MORE than pumpkin pie. Thanks again for a hit!5 stars

  12. People are consistently surprised when I make this pie. Like, they’re initially doubtful about it being sweet potato instead of pumpkin. But then they try it and realize their mistake!

    Served it with some veggie chili and cornbread today, and it was a fall-flavored hit!5 stars

  13. Hey, I will be making this for my husbands birthday in two weeks. What is the best bourbon to use? should I try a regular one or a spiced one?

    Thanx :)

    1. Hi Allison! Since the pie already has delicious spices, I used a regular bourbon. Any regular bourbon will work great. I hope the recipe is a hit!

  14. Just tried this recipe it was the best SPP my husband had ever had! Me too! Usually not crazy about it but this one, couldn’t stop eating it. By the way, i followed this recipe Exactly and it actually made filling for two 9 inch pies and they were both filled to the top … so just FYi for anyone trying this. Good thing I had bought two pie crust!5 stars

  15. I made this for Thanksgiving since I’m not a huge fan of pumpkin pie. Both my husband and I loved this and I will definitely make it again. It was very easy to make and the texture was so smooth and creamy! Delicious!5 stars