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whipped cream topped sweet potato pie in a glass pie dish.
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Sweet Potato Pie

The Sweet Potato Pie features a buttery, flaky crust filled with an ultra-creamy, smooth sweet potato filling and topped with clouds of brown sugar whipped cream. It is bursting with flavor, not overly sweet, and doesn't crack as it cools!
Course Dessert
Cuisine American
Keyword sweet potato pie
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting time 2 hours
Total Time 4 hours
Servings 12 Servings
Calories 219kcal
Author Maria Doss

Ingredients

Filling

  • 2 cups mashed sweet potato puree about 2 medium to large sweet potatoes
  • ½ cup unsalted butter, room temperature 1 stick
  • ½ cup sugar, white
  • ¼ cup packed brown sugar
  • 2 eggs, large
  • 1 tablespoon flour
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Whipped cream (optional)

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 pinch salt

Instructions

  • As per instructions, prepare, chill, roll out, and shape into a 9-inch pie plate and place in the refrigerator until you make the filling. Do not bake.

Cook sweet potatoes

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Prick the sweet potatoes in a few places with a fork for the steam to escape.
  • Place on a foil lined baking sheet and bake for 40 to 55 minutes, depending on the size, until it feels soft to touch. Cool for at least one to two hours.
  • Slit open the cooled sweet potatoes, scoop out the flesh a wide bowl and mash using a potato masher until very smooth and lump free. Measure two cups for the recipe, packing firmly while measuring.

Make filling

  • Preheat oven to 350°F.
  • Add butter and both sugars into a large bowl, and cream using an electric beater until creamy, for about 30 seconds.
    Tip: Don't cream more than 30 seconds. It may introduce excess air and potentially result in cracks.
  • Add mashed sweet potato, eggs, milk, vanilla, cinnamon and salt. Beat until it is very smooth and creamy.
  • Transfer into the prepared pie crust, spread evenly and bake until the filling is set, 40 to 50 minutes and the pie crust is golden brown.
  • Let pie cool completely, decorate with whipped cream, if using.

Brown sugar whipped cream

  • Pour cold heavy whipping cream, brown sugar, cinnamon and salt into a large bowl. Beat using an electric beater, on high speed until medium to stiff peaks form, about 1 minute. Transfer to a piping bag and pipe swirls on the pie or simply spread with a spoon.

Video

Notes

Cook your sweet potatoes until thoroughly cooked until they are soft and easily mashable.
Mash until very smooth and lump free. You can also use a food processor or blender to puree them to help break down any fibrous texture and result in a smoother consistency.
 
 

Nutrition

Serving: 1Serving | Calories: 219kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 135mg | Potassium: 123mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3438IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg