Sweet Potato Pie with Whipped Cream is a classic Southern dessert that has graced holiday tables for generations. This pie is smooth, velvety, and perfectly spiced, highlighting the natural sweetness of roasted sweet potatoes while adding a comforting warmth with cinnamon, nutmeg, and a hint of vanilla.

The addition of freshly whipped cream elevates this dessert, providing a light, airy contrast to the rich, creamy filling. Sweet Potato Pie is often enjoyed during Thanksgiving, Christmas, or any fall gathering, offering a heartwarming and nostalgic flavor that evokes memories of family and tradition.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between sweetness and spice. The sweet potato filling is creamy yet light, and the spices—cinnamon, nutmeg, and a touch of ginger—bring that comforting warmth that makes fall and holiday desserts so special.

Adding whipped cream on top makes every bite luxurious and indulgent without being overly rich. It’s a dessert that is both nostalgic and sophisticated, perfect for sharing with family and friends.

Why It’s a Must-Try Dish

1. Classic Southern Flavor: Authentic sweet potato filling with warming spices.
2. Creamy and Smooth: Perfectly balanced texture that’s rich but not heavy.
3. Festive and Elegant: Ideal for holidays, family gatherings, or special occasions.
4. Simple Yet Impressive: Uses basic ingredients but looks and tastes gourmet.
5. Versatile: Topped with whipped cream, candied pecans, or a drizzle of caramel.

Course: Dessert

Cuisine: American / Southern / Holiday

Prep Time: 20 minutes

Cook Time: 55 minutes

Cooling Time: 2 hours

Total Time: 3 hours 15 minutes

Servings: 8–10 slices

Calories: Approximately 380 kcal per serving

Ingredients

For the Crust

• 1 9-inch (23 cm) unbaked pie crust (store-bought or homemade)

For the Sweet Potato Filling

• 2 cups cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• ½ cup evaporated milk (or regular milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

For the Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Ground cinnamon or nutmeg
• Candied pecans
• Caramel drizzle

Cooking Directions (Step-by-Step)

Step 1: Prepare the Sweet Potatoes

1. Peel and cube sweet potatoes.
2. Boil or steam until tender, about 15–20 minutes.
3. Mash until smooth and let cool slightly.

Step 2: Preheat Oven and Prepare Crust

4. Preheat oven to 350°F (175°C).
5. Place the pie crust in a 9-inch (23 cm) pie pan and crimp edges.

Step 3: Make the Filling

6. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and evaporated milk.
7. Beat in eggs one at a time.
8. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.

Step 4: Assemble and Bake

9. Pour the filling into the prepared pie crust and smooth the top with a spatula.
10. Bake at 350°F (175°C) for 50–55 minutes, or until the center is set and slightly jiggly.
11. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours for the best texture.

Step 5: Prepare Whipped Cream

12. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

How to Serve

• Slice pie into 8–10 pieces.
• Top each slice with fresh whipped cream.
• Optional: sprinkle with cinnamon or nutmeg, add candied pecans, or drizzle with caramel sauce.
• Serve chilled or at room temperature for the best flavor and texture.

Recipe Tips

• Sweet Potato Prep: Baking sweet potatoes instead of boiling can add extra depth of flavor.
• Smooth Filling: Mash sweet potatoes thoroughly to avoid lumps.
• Spice Adjustments: Add more cinnamon or nutmeg for a warmer flavor profile.
• Avoid Cracking: Do not overbake; the center should be just set.
• Whipped Cream: Make fresh before serving for best texture.

Variations

1. Ginger-Spiced Pie: Add extra ground ginger or a pinch of ground cloves.
2. Maple Sweet Potato Pie: Replace some sugar with pure maple syrup.
3. Pecan Topped Pie: Sprinkle chopped pecans on top before baking for a crunchy finish.
4. Mini Pies: Make individual pies using muffin tins or tart pans.
5. Chocolate Twist: Swirl melted chocolate into the filling for a dessert twist.

Freezing and Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Wrap pie tightly in plastic wrap and foil; freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.
• Tip: Add whipped cream just before serving, not before freezing.

Special Equipment Needed

• 9-inch (23 cm) pie pan
• Medium pot or steamer for sweet potatoes
• Mixing bowls
• Electric mixer or hand mixer
• Wire cooling rack
• Rubber spatula
• Whisk for whipped cream

Frequently Asked Questions (FAQ)

Q1: Can I use canned sweet potatoes?
Yes, drain thoroughly and mash before using, but fresh gives better flavor.

Q2: Can I make this pie ahead of time?
Yes, make ahead and refrigerate; flavors deepen after a few hours.

Q3: Can I use a store-bought pie crust?
Absolutely! A pre-made crust works perfectly for convenience.

Q4: How do I prevent cracks in the filling?
Avoid overbaking and allow the pie to cool gradually.

Q5: Can I add other spices?
Yes, nutmeg, allspice, or cloves can enhance the flavor. Adjust to taste.

Conclusion

Sweet Potato Pie with Whipped Cream is a timeless Southern dessert that combines creamy, spiced filling with a buttery crust and the lightness of fresh whipped cream.

It’s perfect for Thanksgiving, Christmas, or fall gatherings, offering rich, comforting flavors in every bite. Easy to prepare yet elegant in presentation, this pie is sure to become a family favorite and a centerpiece dessert that everyone will love.