The Daily Plate

Sweet Potato Pie

The South's silky answer to pumpkin pie: roasted sweet potatoes whipped with butter, brown sugar, and warm spice in a flaky crust. It's smoother, deeper, and — dare we say — better than its orange cousin. A must next to our classic pumpkin bread on the Thanksgiving table.

Sweet potato pie slice with silky orange filling in a flaky golden crust, whipped cream dollop
Prep time20 min
Cook time55 min
Total1 hr 15 min
Yield8 slices
CuisineAmerican
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🧺Ingredients

  • 2 cups roasted mashed sweet potatoes (2-3 medium)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 1 unbaked 9-inch pie crust

👩‍🍳Instructions

  1. Roast the potatoes. Heat the oven to 400°F (200°C). Prick the sweet potatoes and roast 45-50 minutes until completely soft. Scoop out 2 cups of flesh. Reduce the oven to 350°F.
  2. Beat the base. Beat the warm sweet potato flesh with the softened butter and both sugars until completely smooth — use a blender or food processor for true silkiness.
  3. Add the custard. Beat in the eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until silky.
  4. Fill and bake. Pour into the unbaked pie crust and bake 55-60 minutes, until the edges are set and the center jiggles slightly.
  5. Cool and serve. Cool at least 2 hours so the custard sets. Serve at room temperature with whipped cream.

💡 Sweet potato smarts

Roast, don't boil, the sweet potatoes — roasting concentrates their sugars and keeps the filling from going watery. Blend the filling until truly silky; even small lumps ruin the signature texture. Serve at room temperature with barely-sweet whipped cream and let the pie be the star.

❓Common questions

Can I use canned sweet potatoes?

Yes — use plain canned sweet potatoes (not pie filling), drained very well. You'll need about 2 cups.

Sweet potato pie vs. pumpkin pie — what's the difference?

Sweet potato pie is silkier, naturally sweeter, and more delicately spiced; pumpkin pie is earthier with bolder spice. The South has opinions.

Can I make sweet potato pie ahead?

Yes — bake it a day ahead and refrigerate. Serve at room temperature or gently warmed.

How do I avoid a soggy bottom crust?

Blind-bake the crust 10 minutes before filling, and bake the pie on a preheated sheet pan.

Sweet potato pie slice with silky orange filling in a flaky golden crust, whipped cream dollop
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