Creamy Sweet Potato Pie Recipe

Creamy sweet potato pie is a smooth, spiced dessert that’s rich with flavor and wrapped in a buttery crust. I love how the naturally sweet potatoes blend with warm spices and creamy filling to create a silky, custard-like pie that feels both nostalgic and indulgent. It’s a must-have for holidays, but I enjoy it any time I want a cozy, homemade dessert.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and always delivers a luscious texture with just the right amount of spice. The sweet potatoes provide natural sweetness and a beautiful color, while the creaminess comes from milk, butter, and eggs. It’s one of those desserts that feels like a hug in every bite, and it pairs perfectly with whipped cream or a scoop of vanilla ice cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (baked or boiled and mashed)

• Unsalted butter (softened or melted)

• Granulated sugar

• Brown sugar

• Eggs

• Evaporated milk or half-and-half

• Vanilla extract

• Ground cinnamon

• Ground nutmeg

• Salt

• Unbaked pie crust (store-bought or homemade)

directions

1. I start by preheating the oven to 350°F (175°C).

2. In a large bowl, I combine the mashed sweet potatoes with butter and mix until smooth.

3. I add in both sugars, then beat in the eggs, milk, vanilla, cinnamon, nutmeg, and a pinch of salt. I mix until the filling is creamy and well combined.

4. I pour the filling into an unbaked pie crust and smooth the top with a spatula.

5. I bake the pie for 50–60 minutes, or until the center is set and a knife inserted comes out clean.

6. I let it cool completely on a wire rack before slicing, which helps it set up properly.

7. I serve it chilled or at room temperature, often with whipped cream on top.

Servings and timing

This pie serves about 8 people. It takes 20 minutes to prep, 50–60 minutes to bake, and about an hour to cool and set fully.

Variations

• I’ve added a splash of bourbon or maple syrup for a deeper flavor.

• Topping it with pecan streusel adds a little crunch and contrast.

• For a dairy-free version, I use coconut milk and vegan butter.

• I’ve also used a graham cracker crust for a sweeter, more casual twist.

storage/reheating

I store leftover pie in the refrigerator, covered, for up to 4 days. To serve warm, I reheat individual slices in the microwave for 20–30 seconds. It can also be frozen after baking—just wrap it tightly and thaw in the fridge overnight before serving.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes in a pinch. I drain them well and mash until smooth before adding to the filling.

Do I need to blind-bake the pie crust?

Not for this recipe. The filling bakes long enough to cook the crust through, but I do prick the bottom lightly with a fork to help prevent bubbling.

How do I know when the pie is done?

The center should be set and not jiggly. A knife inserted near the center should come out clean or with just a few moist crumbs.

Can I make this pie ahead of time?

Yes, I often bake it the day before and let it chill overnight. The flavors deepen, and the texture becomes even smoother.

What’s the best way to mash sweet potatoes?

I bake or boil them until tender, peel, and mash with a fork or potato masher. For extra smoothness, I sometimes blend them before adding to the filling.

Conclusion

Creamy sweet potato pie is a comforting, spiced dessert that brings homemade warmth to any table. I love how easy it is to make and how impressive it looks and tastes once sliced. Whether I’m baking it for Thanksgiving or just because, this pie always hits that sweet spot between simple and special.