Homemade Sweet Potato Pie

slices of sweet potato pie topped with dollops of whipped cream on small white places on a dark teal towel on a wood surface with a fork laying beside the pie on the middle plate

5 from 3 ratings

Get ready to wow family and friends with the best sweet potato pie recipe! With just 25 minutes of prep and simple ingredients, just writing about this pie makes my mouth water. You just have to try it! Plus, this pie can be made with my homemade flaky pie crust or a store bought crust, you choose!

Prep Time25

Cook Time55

Course: Dessert

Cuisine: American

Keyword: sweet potato pie

Servings:

Author: Beth

Equipment

Ingredients

Homemade Pie Crust
or store bought pie crust

Pie Filling

2 cups (480g) mashed sweet potatoes 1.5 lbs, equal to about 3 large sweet potatoes
½ cup (113g) unsalted butter 1 stick, softened
1 cup (198g) granulated sugar
½ cup (118ml) milk I used whole milk
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp salt
1 tsp vanilla extract
2 large eggs

Instructions

Pie Crust

Follow our pie crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place it in the refrigerator while you prepare the pie filling.
Homemade Pie Crust, or store bought pie crust
Prep the Sweet Potatoes
Preheat the oven to 400ºF. Wash the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork or knife. This helps steam escape while they roast. Place the sweet potatoes on a baking sheet lined with aluminum foil. This will make cleanup easier. Roast the sweet potatoes in the oven for about 45-60 minutes, or until they are tender. You can check for doneness by inserting a fork or knife into a sweet potato; it should go in easily.
Remove the roasted sweet potatoes from the oven and allow them to cool for a bit until they are comfortable to handle. Once the sweet potatoes are cool enough to handle, peel off the skin. The skin should easily come away from the flesh. Measure out about 2 cups of sweet potatoes and place in the food processor.

Filling

Position your oven rack in the bottom ⅓ of your oven and preheat the oven to 425º.
Process the sweet potatoes until they are smooth and free of lumps, scraping down the sides of the bowl as needed to ensure even blending. Add the softened butter, granulated sugar, milk, nutmeg, cinnamon, salt and vanilla extract to the food processor and pulse until creamy and well combined.
2 cups (480g) mashed sweet potatoes, 1/2 cup (113g) unsalted butter, 1 cup (198g) granulated sugar, 1/2 cup (118ml) milk, 1/4 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1 tsp vanilla extract
Add in the eggs, process everything until the mixture is smooth.
2 large eggs
Pour the filling into the unbaked pie crust.
Place the pie in the oven and bake for 15 minutes. Then turn the temperature down to 350ºF and bake for 30-40 minutes. To determine if the sweet potato pie is done, use one of these methods.
Visual Inspection: Look at the pie's appearance. The edges of the pie should be set and slightly browned, while the center should be firm but not overly jiggly. It's okay if the center has a slight wobble as it will continue to set as it cools.
Knife or Toothpick Test: Insert a clean knife or toothpick into the center of the pie. If it comes out clean with no wet batter sticking to it, the pie is done. If there's still wet batter on the knife or toothpick, it needs more time in the oven.
Temperature Check: Use an instant-read thermometer to check the internal temperature of the pie. The sweet potato pie is done when its internal temperature reaches about 175-180°F (80-82°C). This method provides a precise way to ensure the pie is fully cooked.
Shake Test: Gently shake the pie. If the center jiggles excessively, it may need more time in the oven. A slight jiggle is okay, but it should be mostly set.
Allow the sweet potato pie to cool on a wire rack for a few hours or until it reaches room temperature. Refrigerate before serving for the best flavor.

Video

Nutrition