Sweet potato pie is a beloved Southern classic that combines the rich, earthy flavor of sweet potatoes with warm, comforting spices. This delectable dessert features a smooth, creamy filling made from roasted sweet potatoes, sugar, and spices like cinnamon and nutmeg, all nestled in a buttery, flaky pie crust. The result is a pie that’s both sweet and spiced to perfection, offering a cozy, homemade touch to any meal. Whether you’re celebrating a holiday or simply indulging in a seasonal treat, sweet potato pie brings a deliciously nostalgic flavor that’s sure to please everyone at the table.

Sweet Potato Pie

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Course: Dessert

Cuisine: American

Keyword: dessert, pie, sweet potatoes

Prep Time: 1

Cook Time: 1 15

Total Time: 2 15

Servings: people

Ingredients

2 medium sweet potatoes
1/2 cup butter (salted/softened) 1 stick
1 large egg
¼-½ cup granulated sugar
¼-½ cup brown sugar
8 oz sweetened condensed milk
1 teaspoon vanilla
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
1 9-inch deep dish frozen pie crust https://www.pillsbury.com/products/pie-crust/pet-ritz-deep-dish-pie-crust

Instructions

Roasted Sweet Potatoes

Preheat the oven to 400°F.
Place the sweet potatoes onto a cookie sheet lined with aluminum foil.
Bake for one hour or until tender. Check by piercing with a fork. Once done, peel the skins off the potatoes and add the pulp into a mixing bowl.

Assemble Pie

Line one cookie sheet with aluminum foil. This helps in case there's any spillage.
Place frozen pie pan onto cookie sheet. Thaw for 10 mins.
Using a fork, poke the bottom of the pie crust 4-5 times. Bake for 10 minutes and remove from the oven. This helps the pie crust from becoming soggy when adding the filling.
After baking, lightly sprinkle the bottom of the pie crust with cinnamon or cinnamon sugar.
Reduce the temperature of the oven to 350°F.
Using an electric mixer, on SLOW setting, beat the sweet potatoes until creamy. Next add the butter, condensed milk, vanilla, cinnamon, nutmeg, salt, sugars, and egg until well mixed.
NOTE: The amount of sugar used depends on size and quantity of the potato pulp. I prefer to use 1/2 cup for both brown and white sugars. However, you can start off with 1/4 cups of sugar each, taste it and adjust to your liking BEFORE adding eggs.
Pour the filling into the pie pan. Optional: lightly sprinkle cinnamon on top.
Bake the sweet potato pie for 30 minutes.
Lightly cover the pie with aluminum foil to keep the crust from burning.
Bake the sweet potato pie for an additional 30 minutes.
Check that the filling is not "jiggly". If it is, bake for another 10-20 mins.
On a cooling rack, let sit for 1-2 hours to allow for easy and even slicing. You can also place in the refrigerator.
When ready to eat, heat in the microwave for 30 seconds and serve with a scoop of vanilla ice cream and a dash of cinnamon.
If there's any pie left, store in a refrigerator.

Notes

You can "roast" the sweet potatoes in an air fryer at 400 degrees F for 45 minutes.
Be sure to poke holes in the potatoes at least 4 times on each side of the potato.
Turn over the potatoes midway during cooking.