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!
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Bold statement: sweet potato pie is better than pumpkin.
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.
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
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!
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.
Sweet Potato Pie
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Ingredients
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
Instructions
- 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.
Video
Notes
- *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.
Nutrition
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Pie oh my! Here are some of my favorite special pie recipes.
My siblings usually hate sweet potatoes, so happy that they like this one! I made it two times already and I can’t stop eating it all alongside my sister. Definitely a hit!
Hooray! So glad it was a hit Lina!
Love this simple recipe. The sweet potato does shine. Made it for my friend’s birthday.
Yay! Thank you Lucy!
Totally love this recipe! Especially since we have tons of sweet potatoes coming from the farm. So easy and so delicious. I’m excited to make this again for Thanksgiving this year.
So happy to hear it Lorna!
5 stars! My hubby said I did it right this time. We moved away from our family and have been missing so much. With the holidays here, I had to be a one woman show and get it right. Your recipes mean more to me than I can really express.
This note means so much to me Dahlia. THANK YOU!
YUM! I am new to baking and this recipe was easy to follow, my husband and kids enjoyed it. I do add more cinnamon and vanilla for my taste.
Yay! Thank you Danielle!
First time making it and my husband and children love it!! Only thing is it took longer than an hour but it was definitely worth the wait! I will definitely make this for Thanksgiving.
I just whipped this recipe up and put in the oven a few seconds ago. I tasted the remaining mix left over in the bowl and it’s AMAZING. I am so happy to have found this recipe.
Enjoy! Thank you Tanya!
I’m trying to get the information to make it
Hi Renee! The full recipe in located in the recipe card of this post. It’s above the area where you commented or you can click the “jump to recipe” button at the top of the screen and it will take you directly there. Hope this helps!
My family was mad that I didn’t make pumpkin pie but they LOVED this sweet potato pie! Phew!
Great recipe…thank you!
YES! Sweet potato pie for the win. Thanks Cheryl!
This pie turned out delicious! I did not have bourbon but did have Rum, so I used rum instead. I topped with regular whip cream and candied pecan pieces.
Delish, thanks Linda!
I am. going to make this for Christmas. My Grandson says he loves sweet potato pie. Not pumpkin. So I will print this receipe and get the ingredients to make him smile and enjoy.
That’s so sweet Theresa, hope you both love it!
Can I use a premade deep dish pie crust?
Hi Robbie, you can use premade pie crust, but the deep dish crust would be too large for the filling. Enjoy!
I am excited to try this recipe! I did have a question though. is the purpose of simmering the mixture to better meld the flavors? is this a step that can be skipped if short on time, using a hand mixer instead? thank you for sharing!
Hi Veronica, I do not recommend skipping this step but you can meal prep this by making some of the steps ahead of time: 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.
Hope this helps!
I usually buy sweet potato pies because I didn’t think I could make one as good at home, but this one proved me wrong. The filling was so creamy, and the spices were spot-on. It smelled amazing while it was baking, and it tasted even better! I’m already planning to make another one this weekend because my family loved it so much. Thank you for sharing such a fantastic recipe!
Yay! So glad to hear it, Chelsea! Thank you!
So this is the first pie I have ever tried to make. Followed the directions exactly as written with no exceptions additions or substitutions. Turned out absolutely perfect and delish. So easy and will definitely be made again. Thank you for sharing.
Makes me so happy to hear, thank you Caitlyn!
I made this pie for Thanksgiving, and it was hands down the best dessert on the table. The recipe was so easy to follow, and the results were amazing. It was sweet but not overly so, and the spices made it taste like fall in every bite. My guests couldn’t stop complimenting it. Thank you so much!
So glad to hear, thank you Rhian!
I came across a sweet potato pie that had 3 tablespoons of bourbon. Can you add more bourbon to this recipe? How will it affect taste & texture?
Hi Sheila, I haven’t tested it so can’t say for sure how it would affect the texture but the taste would make it more prominent. Let us know how it goes if you give it a try!