Sweet Potato Pie

This Sweet Potato Pie features a buttery, flaky pie crust filled with a creamy, smooth sweet potato filling and topped with clouds of brown sugar whipped cream. No condensed milk or evaporated milk!

Course Dessert

Cuisine American

Keyword sweet potato pie

Prep Time 30

Cook Time 1 30

Resting time 2

Total Time 4

Servings Servings

Calories 233kcal

Author Maria Doss

Equipment

Ingredients

2 pounds sweet potatoes (900 gms)
1 (9-inch) unbaked pie crust (click link for recipe)
2 large eggs
½ cup whole milk
½ cup white sugar
¼ cup packed light brown sugar
4 tablespoons unsalted butter melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon salt

Instructions

Bake the sweet potatoes. Preheat the oven to 400°F. Wash the sweet potatoes and prick each one 4–5 times with a fork. Place them on a foil-lined baking sheet and roast for 45–50 minutes, or until a knife slides easily into the center. Remove from the oven and let them cool until warm or at room temperature before handling.
Chill the pie crust. Prepare the homemade pie crust according to the recipe instructions or use store-bought crust. Roll it into about 13-inch diameter and transfer to a 9-inch pie dish.Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the photo, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Use your fingers to flute the edges. Place the pie dish in the fridge while you make the filling.
Mash the sweet potatoes. Peel the skin off the roasted sweet potatoes and place them in a food processor. Blend until completely smooth, then transfer to a large bowl — you should have about 2 ½ cups of puree.
👉 Alternatively, mash the sweet potatoes by hand using a potato masher until very smooth. Make sure there are no lumps, as they can affect the creamy, velvety texture of the sweet potato pie filling.
Finish filling. Add 2 eggs, ½ cup milk, ½ cup white sugar, ¼ cup packed brown sugar, 4 tablespoon melted butter, 2 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg and ⅛ teaspoon salt into the bowl. Whisk until very smooth and creamy.
Fill and bake. Preheat the oven to 350°F. Pour the prepared filling into the chilled pie crust, spreading it out evenly and smoothing the top. Bake for 45–50 minutes, or until the filling is set. Let the pie cool completely on a wire rack before serving.
Serving. The pie can be served at room temperature or refrigerated for up to 24 hours before serving. Serve with whipped cream, if desired.

Video

Notes

Mash by Hand: Skip the food processor — just mash the roasted sweet potatoes with a potato masher until smooth. It won’t be completely silky, but that bit of texture adds to the pie’s homemade charm.

Chill the Crust: Let the shaped pie crust rest in the fridge for a few hours before filling and baking. This helps prevent shrinkage and ensures a beautifully flaky crust.

Cool Overnight: Allow the baked pie to chill in the refrigerator overnight. It slices cleanly the next day and is perfect for making ahead — especially for Thanksgiving!

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