Introduction

Sweet Potato Pie is a timeless Southern classic that brings warmth and comfort to any table. With its silky-smooth filling made from roasted or boiled sweet potatoes, warm spices, and a touch of vanilla, this pie is a beautiful balance of earthy sweetness and creamy texture. Nestled in a buttery, flaky pie crust and topped with a generous swirl of whipped cream, it’s a dessert that captures the spirit of fall just as much as pumpkin pie — maybe even more.

Traditionally served during Thanksgiving and Christmas in many Southern homes, sweet potato pie has a depth of flavor that’s slightly caramelized, rich, and gently spiced. One slice, and you’ll understand why this dessert has been cherished for generations.

Why I Love This Recipe

I love this sweet potato pie recipe because it’s authentic, velvety, and incredibly flavorful. The sweet potatoes are roasted to bring out their natural caramel notes, and the custard filling bakes up smooth and firm without being heavy. The combination of cinnamon, nutmeg, and vanilla creates a nostalgic aroma that fills your home while baking.

Unlike pumpkin pie, sweet potato pie has a slightly denser, creamier texture and a natural sweetness that doesn’t need to be masked by sugar. It’s beautifully simple, yet the end result feels luxurious.

Why It’s a Must-Try Dish

• Rich, Natural Flavor: Sweet potatoes give a deeper, earthier sweetness than pumpkin.
• Classic Southern Comfort: A cherished dessert that feels like a warm hug.
• Perfect for Gatherings: Ideal for Thanksgiving, Christmas, or fall dinner parties.
• Easy to Make Ahead: Tastes even better the next day, making it stress-free for entertaining.
• Crowd-Pleaser: Even pumpkin pie fans fall in love with this silky, spiced filling.

Preparation and Cooking Time

• Preparation Time: 25 minutes (plus time to cook sweet potatoes)
• Cooking Time: 50–60 minutes
• Cooling Time: 2–3 hours
• Total Time: 3½–4 hours (including cooling)

Servings and Nutritional Info

• Servings: 8 slices
• Calories: Approximately 350–380 kcal per slice (including whipped cream)

Course & Cuisine

• Course: Dessert
• Cuisine: Southern American

Ingredients

For the Pie Filling:

• 1 lb (about 2 medium) sweet potatoes
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup evaporated milk (or heavy cream for richer texture)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• Pinch of salt

For the Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Optional: Blind bake the crust slightly for a crisper bottom.

For the Whipped Cream Topping:

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Cooking Directions (Overview)

1. Cook and mash sweet potatoes until smooth.
2. Make the filling by mixing potatoes, sugar, butter, milk, eggs, and spices.
3. Pour into unbaked crust and bake until set.
4. Cool completely, then top with whipped cream.

Step-by-Step Preparation Method

Step 1: Prepare the Sweet Potatoes

1. Roasting Method (Best Flavor):
   • Preheat oven to 400°F (200°C).
   • Pierce sweet potatoes with a fork and bake on a lined tray for 45–50 minutes until tender.
   • Let cool slightly, peel, and mash until smooth.
   ORBoiling Method (Quicker):
   • Peel and cut sweet potatoes into chunks.
   • Boil in water for 15–20 minutes until tender. Drain well.
   • Mash until smooth.

Aim for 1½ cups of smooth mashed sweet potato.

Step 2: Make the Filling

1. In a large mixing bowl, beat the mashed sweet potatoes and softened butter together until creamy.
2. Add sugar, cinnamon, nutmeg, ginger (if using), salt, vanilla, and evaporated milk. Mix well.
3. Beat in eggs one at a time until the mixture is smooth and silky.

Step 3: Fill and Bake

1. Preheat oven to 350°F (175°C).
2. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
3. Bake for 50–60 minutes, or until the center is set and a knife inserted comes out clean.
4. If the crust browns too quickly, cover edges with foil halfway through baking.

Step 4: Cool the Pie

1. Remove pie from the oven and cool on a wire rack for 2–3 hours.
2. The filling will set further as it cools.
3. Once completely cool, cover and refrigerate until ready to serve.

Step 5: Make the Whipped Cream

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Top the cooled pie with whipped cream just before serving, or serve on the side.

How to Serve

Serve Sweet Potato Pie chilled or at room temperature, with a generous dollop of whipped cream or a swirl piped on top. Sprinkle a touch of cinnamon or nutmeg for an elegant finish.

It pairs beautifully with hot coffee, spiced chai, mulled cider, or a glass of dessert wine. For a holiday table, garnish with toasted pecans or a drizzle of caramel for extra flair.

Recipe Tips

• Roasting = Best Flavor: Roasting brings out natural sweetness and caramel notes.
• Blind Bake the Crust: Optional, but helps prevent a soggy bottom. Bake for 10 minutes before adding filling.
• Adjust Spices to Taste: You can make it spicier or milder depending on preference.
• Cool Fully Before Slicing: This helps the pie set perfectly.
• Smooth Texture Hack: Run mashed potatoes through a sieve for extra silky filling.

Variations

• Brown Sugar Sweet Potato Pie: Replace white sugar with light or dark brown sugar for a deeper molasses flavor.
• Maple Sweet Potato Pie: Substitute part of the sugar with pure maple syrup for a warm, rich sweetness.
• Chocolate Sweet Potato Pie: Stir ½ cup melted chocolate into the filling for a chocolatey twist.
• Dairy-Free Version: Use coconut milk or almond milk and vegan butter — still creamy and flavorful!
• Mini Pies: Bake in muffin tins for adorable individual pies (reduce baking time to 25–30 minutes).

Freezing & Storage

• Refrigeration: Store the cooled pie (without whipped cream) in the fridge for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thawing: Thaw overnight in the fridge, then bring to room temperature before serving.
• Whipped Cream: Add just before serving for best texture.

Special Equipment Needed

• 9-inch pie pan
• Mixing bowls
• Electric mixer (optional, for smooth filling)
• Potato masher or ricer
• Wire rack for cooling
• Piping bag (optional, for whipped cream garnish)

FAQ

Q1: Can I use canned sweet potatoes or yams?
Yes, but drain and mash well. Fresh gives the best flavor, though.

Q2: How do I know when the pie is done baking?
The center should be set but still slightly jiggly. A knife inserted should come out mostly clean.

Q3: Can I make this pie ahead of time?
Yes! Sweet potato pie tastes even better the next day. Bake, cool, and refrigerate overnight. Add whipped cream just before serving.

Q4: Is this pie similar to pumpkin pie?
Yes, but sweeter, creamier, and with a more pronounced flavor. Sweet potato pie tends to have a denser custard and less spice-forward taste.

Conclusion

This Sweet Potato Pie with Whipped Cream is more than just a dessert — it’s a tradition, a taste of home, and a celebration of fall’s bounty. With its silky filling, warm spices, and buttery crust, it strikes the perfect balance between rustic comfort and elegant indulgence. Whether you serve it at Thanksgiving, Christmas, or a cozy fall dinner, this pie is guaranteed to steal the spotlight and warm hearts with every slice.