Looking for the ultimate comfort dessert for the holidays or your next family dinner? This Creamy Sweet Potato Pie is a soul-warming Southern favorite made with rich mashed sweet potatoes, warm spices like cinnamon and nutmeg, and a buttery crust that brings it all together. Unlike pumpkin pie, this version is naturally sweeter, creamier, and irresistibly smooth.
If you love classic Southern desserts, this pie is a must-bake for your next gathering. It’s simple enough for beginner bakers and delicious enough to be the centerpiece of your Thanksgiving dessert table or any holiday party.
Evaporated Milk: A pantry staple that gives the filling a rich, silky consistency.
Granulated Sugar: Sweetens and balances the earthy tones of the sweet potatoes.
Melted Butter: Adds richness and enhances the overall flavor.
Eggs: Help the pie set into a custard-like filling.
Vanilla Extract: Deepens flavor and rounds out the spices.
Ground Cinnamon & Nutmeg: Classic warming spices that make this pie sing.
Pinch of Salt: Balances all the sweet flavors and enhances depth.
Step-by-Step Instructions
Preheat the Oven: Set your oven to 350°F (175°C). If using a store-bought crust, place it into a standard 9-inch pie dish.
Make the Filling: In a large bowl, whisk together the mashed sweet potatoes, evaporated milk, sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
Fill the Crust: Pour the creamy sweet potato pie filling into the crust. Use a spatula to smooth out the top evenly.
Bake the Pie: Place the pie in the center of the oven and bake for 55–60 minutes, or until the filling is set and lightly browned around the edges.
Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. The filling will continue to firm up as it cools. Slice and serve chilled or at room temperature.
Pro Tips
Roast sweet potatoes for extra depth—skip boiling for a richer flavor.
Don’t overbake—remove when the center is just slightly jiggly.
Use room-temperature eggs and butter for a smoother filling.
Blend the filling in a food processor for ultra-silky texture.
Protect the crust with a foil ring if it starts to brown too quickly.
Ingredient Swaps & Variations
Use brown sugar instead of white for a deeper molasses flavor.
Add a pinch of clove or allspice for extra spice.
Make it dairy-free with coconut milk and vegan butter.
Try a graham cracker or gingersnap crust for a twist.
Top with meringue or pecan streusel for added flair.
Serving Suggestions
Top with whipped cream and a dash of cinnamon
Serve with a scoop of vanilla bean ice cream
Pair with spiced chai tea, apple cider, or coffee
Add a drizzle of maple syrup or caramel sauce
Make Ahead + Storage Tips
Make ahead: Bake the pie up to 2 days in advance. Refrigerate once cooled.
Store: Keep leftovers in the fridge, covered, for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm individual slices in the microwave for 15–20 seconds.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes? Yes—just make sure they’re not packed in syrup. Drain and mash well before using.
Is this pie better than pumpkin pie? Many say yes! Sweet potato pie is naturally sweeter, fluffier, and has a more vibrant flavor.
Can I make it crustless? Absolutely. Pour the filling into a greased pie dish and bake. Texture will be slightly softer but still delicious.
Can I make it gluten-free? Yes! Use a gluten-free pie crust or bake the filling crustless in a greased pan.
Why is my pie cracking? Overbaking or cooling too quickly can cause cracks. Let the pie cool slowly at room temp.
