Homemade Sweet Potato Pie Recipe: The Only One You’ll Ever Need

Picture this: a dessert so creamy, so spiced, so downright irresistible that your grandma might ask you for the recipe. Sweet potato pie isn’t just a Southern staple—it’s a flex. Why settle for store-bought when you can make a pie that’ll have your friends begging for seconds?

No fancy skills required, just a fork, an oven, and the willingness to become everyone’s favorite chef. Ready to upgrade your dessert game? Let’s go.

Why This Recipe Works

This isn’t just a sweet potato pie—it’s the sweet potato pie.

The filling is velvety, not gloopy. The spices? Balanced, not overwhelming.

And the crust? Flaky, not cardboard-like. We skip the canned stuff and roast fresh sweet potatoes for depth of flavor.

Plus, a splash of bourbon (optional, but highly recommended) takes it from “good” to “where has this been all my life?”

Ingredients You’ll Need

2 cups mashed sweet potatoes (about 2 medium potatoes, roasted)
1/2 cup unsalted butter, melted
3/4 cup brown sugar (packed, because we’re not monsters)
1/2 cup heavy cream (or evaporated milk for a lighter option)
2 large eggs, beaten
1 tsp vanilla extract
1 tbsp bourbon (optional, but why wouldn’t you?)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 unbaked pie crust (homemade or store-bought—we won’t judge)

Step-by-Step Instructions

Roast the sweet potatoes. Poke holes in them, bake at 400°F for 45–60 minutes until tender, then scoop out the flesh. Pro tip: roasting > boiling for flavor.
Mash the potatoes. Use a fork or blender for ultra-smooth filling. No lumps allowed—this isn’t mashed potato pie.
Mix the filling. Combine mashed sweet potatoes, melted butter, brown sugar, cream, eggs, vanilla, bourbon (if using), and spices.
Whisk until smooth.
Pour into the crust. Use a spoon to spread evenly. Tap the pan to release air bubbles—unless you want a pie with craters.
Bake at 350°F for 50–60 minutes. The center should jiggle slightly but set as it cools. Overbaking = sad, cracked pie.
Cool completely. Seriously, wait at least 2 hours.
Cutting into a hot pie is a one-way ticket to Soggy Crust Town.

How to Store Your Pie

Cover leftovers with plastic wrap or foil and refrigerate for up to 4 days. For longer storage, freeze slices wrapped in plastic and foil for 2 months. Thaw in the fridge overnight.

Reheat slices in the oven (not the microwave—unless you enjoy rubbery pie).

Why This Recipe Is a Game-Changer

Sweet potato pie is packed with vitamin A, fiber, and antioxidants. It’s dessert that (almost) feels like a health food. Plus, it’s naturally sweet, so you can cut back on sugar without sacrificing flavor.

And let’s be real: nothing impresses a crowd like a from-scratch pie. Mic drop.

Common Mistakes to Avoid

Using canned sweet potatoes. The texture is off, and the flavor is flat. Roast fresh—it’s worth it.
Overmixing the crust. Tough crust = bad day.
Handle it as little as possible.
Skipping the cooling step. Patience is a virtue, especially in pie-making.
Overbaking. The pie continues to set as it cools. Pull it out when the center wobbles slightly.

Ingredient Alternatives

No heavy cream? Use evaporated milk or even coconut milk for a dairy-free twist.

Out of bourbon? Try rum or skip it entirely. For a gluten-free version, use a almond flour crust.

Sweeteners like maple syrup or honey can sub for brown sugar, but adjust quantities—they’re sweeter IMO.

FAQs

Can I use canned sweet potato puree?

Technically, yes. But the flavor and texture won’t be as good. Fresh roasted sweet potatoes are the MVP here.

Why is my pie cracking?

You overbaked it or cooled it too fast.

Next time, pull it out earlier and let it cool gradually on the counter.

Can I make this ahead of time?

Absolutely. Bake it 1–2 days before serving and store it in the fridge. The flavors actually improve over time.

Is this pie vegan-friendly?

Not as written, but swap butter for coconut oil, eggs for flax eggs, and cream for coconut milk.

FYI, the texture will be slightly different.

Final Thoughts

This sweet potato pie recipe is the culinary equivalent of a standing ovation. It’s simple, foolproof, and guaranteed to steal the show at any gathering. Whether it’s Thanksgiving or a random Tuesday, this pie deserves a spot on your table.

Now go forth and bake like a boss.