This incredibly delicious and easy Sweet Potato Pie is a fantastic addition to your dessert table this holiday season! Perfectly sweetened with a few smart short cuts, this simple and yummy Sweet Potato Pie recipe will be your new favorite recipe to make for the holidays!
Looking for more holiday desserts? You won’t want to miss my show stopping Pumpkin Cake with Salted Caramel Frosting and this easy Pumpkin Cheesecake Trifle!
Homemade Sweet Potato Pie Recipe
Sweet Potato Pie is certainly high up on my list when it comes to dessert choices for Thanksgiving and the holiday season as a whole!
It’s a delicious and refreshing dessert pie alternative to the classic pumpkin pie. It has a full-bodied pie filling texture just like you’d expect from pumpkin pie while the sweet potato isn’t overpowering in flavor at all. In fact, it’s incredibly subtle with an added natural sweetness to it.
Using pumpkin spice in this easy Sweet Potato Pie recipe offers a delicious warmth to this pie – perfect as a comforting sweet treat for your special Thanksgiving dinner. Serve it plain or get a little fancy and add some whipped cream or vanilla ice cream!
More Holiday Desserts and Treats To Love
There is nothing better than the dessert table at the holidays! Here are some more of our favorites to delight friends and family during the holiday season:
- Caramel Apple Cheesecake
- Pumpkin Cake with Salted Caramel Frosting
- Apple Cobbler with Caramel Sauce
- Homemade Pecan Turtles
- Chocolate Peppermint Bundt Cake
Ingredients for Sweet Potato Pie
This Sweet Potato Pie recipe is a breeze to make! It takes just minutes to prepare and then gets popped in the oven to cook up to golden perfection. Let’s take a quick look at what you’ll need to make this pie and, as always, you can find the full, printable recipe card at the end of this post.
- light brown sugar – You can replace this with all white granulated sugar or dark brown sugar, though the consistency and color may change.
- salted butter – Unsalted butter can be used, but add an extra pinch of salt for extra flavor.
- eggs – this recipe calls for four eggs which makes for a nice, rich pie.
- half and half – Replace this with equal parts heavy cream and milk if you have them. If not, you can use all milk or heavy cream instead, though the texture may be slightly different.
- canned sweet potato – Feel free to use fresh, cooked sweet potato if you prefer. Use about 1 ½ cups.
- pumpkin pie spice
- refrigerated pie crust – Make a homemade pie crust if you feel so inclined.
Recipe Notes:
I particularly love making this pie with canned sweet potatoes because it’s so easy but if you want to make it extra special, use fresh sweet potatoes. Peel and cook the sweet potatoes before beginning on your pie. Don’t overcook them though or your pie may end up watery.
How To Make Sweet Potato Pie
- Preheat the oven to 350°F.
- Beat the sweet potatoes with a mixer or blend with an immersion blender until they are creamy or smooth.
- Beat in the brown sugar, butter, eggs, half and half and pumpkin pie spice.
- Line a 9-inch pie tin with the unbaked pie crust and pour the sweet potato mixture into the pie crust.
- Cover with foil and bake for one hour.
- Remove foil and bake for an additional 10 to 20 minutes.
- Cool completely before cutting and serving.
An immersion blender will make quick work of the sweet potatoes if you prefer to use that. It will eliminate any small pieces that might remain with the mixer.
Storage Information
You can store this homemade sweet potato pie (either whole or leftover slices) in the refrigerator for up to 4 days, covered with plastic wrap. Make sure that your pie has completely cooled before storing in the refrigerator.
You also have the option of freezing this pie once baked and cooled for up to 1 month although the crust doesn’t thaw that well. I recommend storing an unbaked pie in the freezer, wrapped in plastic and foil and placed in a freezer safe airtight container. Thaw overnight and bake just prior to serving – that way you can ensure that your crust is crisp and delicious.
What Can I Serve With Sweet Potato Pie?
While this pie can easily be enjoyed as is, why not pair it with freshly whipped cream, ice cream, marshmallows, or a tall glass of milk?!
Can I Make My Own Pie Crust?
Yes, you can! I used pre-made pie crust for my sweet potato for convenience and to cut down recipe time but you could definitely make your own crust from scratch if you’d prefer to and you have the time!
Trish’s Tips and Tricks
- The pie should be stored in the refrigerator whenever not served or enjoyed. It shouldn’t sit out at room temperature for longer than 2 hours at a time.
- You can either serve up leftover sweet potato pie chilled from the refrigerator or you can reheat it in the oven for about 10 to 15 minutes, covered with aluminum foil so the exposed crust doesn’t burn.
- I love making this pie with canned sweet potatoes for its simplicity but you can certainly go the extra mile and make this pie with fresh sweet potatoes – it’ll add great flavor! If you do use fresh sweet potatoes, make sure to peel and cook the sweet potatoes before beginning on your pie. Don’t overcook them though or your pie may end up watery.
More Holiday Dessert Recipes
- Pumpkin Cake with Salted Caramel Frosting
- Butter Pecan Bundt Cake
- Gingerbread Loaf
- Mini Pumpkin Cheesecake
- Apple Crisp
How To Make Sweet Potato Pie
Easy Sweet Potato Pie Recipe
Ingredients
- 1 cup light brown sugar lightly packed
- ½ cup salted butter 1 stick, softened
- 4 large eggs
- ¼ cup half and half
- 29 ounces sweet potato 1 can, drained
- 1 teaspoon pumpkin pie spice
- 1 unbaked pie crust 9-inch, refrigerated
Instructions
- Preheat the oven to 350°F.
- In a medium sized bowl use a mixer to beat the drained sweet potatoes until they are creamy or smooth. An immersion blender will make quick work of the sweet potatoes if you prefer to use that. It will eliminate any small pieces that might remain with the mixer.
- Beat in the brown sugar, butter, eggs, half and half and pumpkin pie spice until well incorporated.
- Line a 9-inch pie tin with the unbaked pie crust and pour the sweet potato mixture into the pie crust.
- Cover the pie with foil and bake in the oven for one hour.
- Remove foil and bake for an additional 10 to 20 minutes or until the pie is no longer jiggly (a little wobble is okay, but it shouldn’t be loose at all).
- Cool completely before cutting and serving. Top with whipped cream and a dusting of pumpkin pie spice if you like.
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