Sweet Potato Pie

This homemade sweet potato pie is always a welcome fall tradition with a tender flaky crust and the perfect balance of autumn spices.

Southern sweet potato pie is similar to pumpkin pie.  Enjoy this silky-smooth pie any time of the year, but it’s the perfect dessert recipe for Thanksgiving or any holiday!

There are gluten-free and dairy-free options in the post.

How to make sweet potato pie:

1. Gather and measure the ingredients.
2. Preheat the oven to 300 degrees F.

Ingredients:  Sweet potato puree, sugar, milk, eggs, vanilla, spices, butter, or shortening and salt.

Sweet Potato Puree:

This recipe starts with sweet potato puree.  You can either make your own or use canned puree.  

Pick out the orange sweet potatoes or yams.  I have not tried this recipe with purple sweet potatoes.

Roasted Sweet Potatoes:

This is my preferred method. I usually like to bake some sweet potatoes for this recipe. Once they have baked and cooled, scoop out the sweet potato flesh and it’s ready for this recipe.  You can make the sweet potatoes days in advance.

Boiled Sweet Potatoes:

Sometimes I will boil them by removing the skins and dicing the sweet potatoes. I then boil them until the sweet potatoes are tender, drain and let cool.  Then they are ready for this recipe.

3.  Place all the ingredients into the bowl of a food processor except 1/8 cup of sugar (will be sprinkled on the pie before it goes in the oven).  You can also mix the ingredients using an electric mixer.

4.  Blend the ingredients until smooth and creamy.

5.  Pour the sweet potato pie filling into the prepared pie crust.  

6.  Using the remaining 1/8 cup sugar, sprinkle and spread it over the pie before baking.

6.  Bake the pie for about an hour until a toothpick inserted in the center comes out clean.  Cool before serving.

7.  Store in the refrigerator for up to 5 days, wrapped in clear plastic wrap.

Recipe Tips:

• Use homemade sweet potato puree or canned.
• Once pie bakes, let it chill overnight in the fridge before slicing and serving.
• Use a premade pie crust, or make your pie crust ahead of time.  Optional:  use a gluten-free and dairy-free pie crust.
• As a substitute for milk, use dairy-free milk.  I like to use coconut milk, either the refrigerated version or the canned.
• For the sugar, use all white sugar, 1/2 white, and 1/2 brown sugar or even coconut sugar.
• Pie may puff a bit while baking but will sink back down as it cools.
• Let the pie cool completely before serving.  Let it rest for at least 5 hours and 24 hours is better.
• Top with fresh whipped cream and a sprinkle of nutmeg.
• It’s the perfect make-ahead holiday dessert!
• The pie is done when the center is just about set.

Is it better to peel sweet potatoes before boiling?

• Yes, if you want to boil to cook your sweet potatoes, peel and dice them first.

Other recipes you might like to try:

• Slow Cooker Mashed Sweet Potatoes
• Sweet Potato Casserole
• Sweet Potato Hash
• Sweet Potato Brownies
• Sweet Potato Casserole with Marshmallows

Pie Recipes:

• Maple Pecan Pie
• Healthy Pumpkin Pie

Hope you enjoy this easy sweet potato pie recipe!

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Sweet Potato Pie!

Prep Time

10 mins

Cook Time

1 hr

 

This homemade sweet potato pie is always a welcome fall tradition with a tender flaky crust and the perfect balance of autumn spices. Southern sweet potato pie, similar to pumpkin pie.  Enjoy this silky-smooth pie any time of the year, but it's the perfect dessert recipe for Thanksgiving or any holiday! There are gluten-free and dairy-free options in the post.

Course: dairy-free, Dessert, gluten-free, holiday dish, Thanksgiving

Cuisine: American, Dessert

Calories: 1734 kcal

Author: Christine Galvani

Ingredients

• 1 1/2 cups sweet potato puree (You can use canned or baked. For baked use about 2 sweet potatoes and then puree).
• 2 eggs (large)
• 1/4 butter (or for dairy-free palm oil shortening).
• 1/4 cup milk (for dairy-free I use coconut milk).
• 1 teaspoon vanilla extract
• 1/2 cup sugar (For recipe)
• 1/8 cup sugar (For sprinkling on top of pie prior to baking.)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon sea salt
• 1 unbaked pie shell (9 inch, store-bought or homemade, gluten-free and dairy-free if desired).

Instructions

1. Preheat the oven to 300 degrees F.

2. Using a food processor, place all the ingredients except the 1/8 cup sugar and pie shell into the bowl and blend for several minutes until smooth.

3. Pour mixture into the prepare pie shell. I place my pie shell on a baking sheet for easier grip when putting the pie in and taking out of the oven.

4. Sprinkle the pie with 1/8 cup of sugar all over the top.

5. Bake the pie for about an hour until toothpick comes out clean.

6. Cool before serving. Top with whipped cream.

7. Store in the refrigerator for about 4-5 days covered with plastic wrap.

Recipe Notes

Recipe Tips:

• Use homemade sweet potato puree or canned.
• Once pie bakes, let it chill overnight in the fridge before slicing and serving.
• Use a premade pie crust, or make your pie crust ahead of time.  Optional:  use a gluten-free and dairy-free pie crust.
• As a substitute for milk, use dairy-free milk.  I like to use coconut milk, either the refrigerated version or the canned.
• For the sugar, use all white sugar, 1/2 white, and 1/2 brown sugar or even coconut sugar.
• Pie may puff a bit while baking but will sink back down as it cools.
• Let the pie cool completely before serving.  Let it rest for at least 5 hours and 24 hours is better.
• Top with fresh whipped cream and a sprinkle of nutmeg.
• It's the perfect make-ahead holiday dessert!
• The pie is done when the center is just about set.

Is it better to peel sweet potatoes before boiling?

• Yes, if you want to boil to cook your sweet potatoes, peel and dice them first.

Nutrition Facts

Sweet Potato Pie!

Amount Per Serving

Calories 1734 Calories from Fat 558

% Daily Value*

Fat 62g95%

Saturated Fat 22g110%

Cholesterol 359mg120%

Sodium 1343mg56%

Potassium 1384mg40%

Carbohydrates 262g87%

Fiber 11g44%

Sugar 146g162%

Protein 33g66%

Vitamin A 29077IU582%

Vitamin C 8mg10%

Calcium 433mg43%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.