If you’re looking for a cozy, comforting dessert that feels like a warm hug from the inside out, this Sweet Potato Pie Recipe is exactly what you need. With its perfectly smooth, creamy filling infused with just the right balance of spice and a hint of citrus brightness, each bite bursts with rich flavors and luscious texture. This recipe brings together simple, wholesome ingredients to create a timeless classic that’s both incredibly satisfying and beautifully nostalgic. Whether it’s a holiday table star or an anytime treat, the Sweet Potato Pie Recipe never fails to delight and impress.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Pie Recipe plays a crucial role in making the pie irresistibly flavorful and velvety smooth. The combination of spices, butter, and fresh orange zest lifts the humble sweet potato to a new level of indulgence.
- 3 medium sweet potatoes: The heart of the pie, providing natural sweetness and creamy texture when baked and mashed.
- 2 large eggs: They bind the filling together, giving the pie its perfect custard-like consistency.
- ¾ cup sugar: Sweetens the filling just enough, balancing the earthiness of the sweet potatoes.
- 2 tsp pumpkin pie spice: This warming mix of cinnamon, nutmeg, and cloves adds signature autumnal flavor.
- ½ tsp kosher salt: Enhances and rounds out all the sweetness and spices.
- 2 tsp vanilla extract: Adds a gentle floral aroma that deepens the overall taste.
- ¾ cup heavy cream: Makes the filling luxuriously creamy and smooth.
- 1 tsp orange zest: Gives a pop of freshness and a subtle citrus brightness that takes the pie to the next level.
- ½ cup unsalted butter (softened): Adds richness and helps achieve that melt-in-your-mouth texture.
How to Make Sweet Potato Pie Recipe
Step 1: Bake the Sweet Potatoes
Begin by preheating your oven to 400ºF. Give the sweet potatoes a good scrub to remove any dirt, then place them on a baking sheet. Bake for 40 to 50 minutes until they are fork tender—this step softens the potatoes perfectly for a silky filling. Once baked, let them cool completely, then peel off the skins. This slow roasting enhances their natural sweetness and makes the filling incredibly smooth.
Step 2: Prepare the Sweet Potato Filling
Next, puree your peeled sweet potatoes in a food processor until completely smooth. Measure out exactly 2 cups for the pie, saving any extras for another delicious use. With the oven now lowered to 350ºF, move to mixing: combine the mashed potatoes with eggs, sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, orange zest, and softened butter. An electric stand mixer helps get everything well incorporated and fluffy, ensuring a luscious texture that’s rich but light.
Step 3: Assemble and Bake Your Pie
Pour the velvety filling into a frozen pie crust—this shortcut helps keep your crust crisp and perfectly textured. Bake at 350ºF for about 1 hour. You’ll know it’s ready when the center is just set and slightly puffed. Don’t worry if it jiggles a little; it will firm up as it cools. Allow the pie to cool to room temperature on a wire rack before chilling in the refrigerator. Chilling intensifies the flavors and keeps slices neat when serving.
How to Serve Sweet Potato Pie Recipe
Garnishes
To elevate your slice of sweetness, try garnishing with a dollop of freshly whipped cream or a sprinkle of toasted pecans for crunch. A tiny dusting of cinnamon or pumpkin pie spice on top adds a beautiful aroma that will draw everyone to the table. You could also add a drizzle of maple syrup or a few fresh orange zest curls to highlight the citrus notes.
Side Dishes
Sweet potato pie pairs brilliantly with simple sides like vanilla ice cream or a scoop of cinnamon-spiced Greek yogurt. For a savory contrast, try serving it alongside roasted meats or a salad with tangy citrus vinaigrette—the pie’s sweetness balances savory flavors perfectly, making it a delightful finale to your meal.
Creative Ways to Present
For a fun twist on tradition, consider serving your Sweet Potato Pie Recipe in individual ramekins or mini tart shells. Layering it with caramel sauce and chopped nuts in a parfait glass creates an elegant dessert treat. Alternatively, use a lattice or decorative crust to add an eye-catching homemade touch.
Make Ahead and Storage
Storing Leftovers
Sweet potato pie keeps beautifully in the refrigerator for up to 4 days. Store it covered loosely with foil or in an airtight container to preserve moisture and prevent the crust from getting soggy. Chilling the pie allows the flavors to meld even more, making leftovers just as wonderful as fresh slices.
Freezing
If you want to enjoy this Sweet Potato Pie Recipe later, it freezes well. Wrap the fully cooled pie tightly in plastic wrap and then aluminum foil to protect against freezer burn. It can be frozen for up to 2 months and thawed overnight in the fridge before reheating.
Reheating
Reheat slices gently in a warm oven at 300ºF for about 10-15 minutes to restore softness and warmth without drying out the filling. Avoid microwaving if possible, as this can make the crust mushy. A quick oven reheat preserves the perfect texture and flavor.
FAQs
Can I use canned sweet potatoes for this Sweet Potato Pie Recipe?
While fresh baked sweet potatoes provide the best flavor and texture, canned sweet potatoes can be used in a pinch. Make sure to drain any excess liquid before mashing to avoid a watery filling.
Is pumpkin pie spice the same as cinnamon?
No, pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, and sometimes ginger. It adds a warm, layered flavor that complements sweet potatoes better than cinnamon alone.
Can I make this pie dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or another creamy non-dairy alternative, and replace butter with a plant-based spread. The texture might vary slightly but will still be delicious.
Do I have to use a store-bought pie crust?
Not at all! Feel free to make your own pie crust from scratch for an extra homemade touch. A flaky, buttery crust pairs wonderfully with the creamy filling.
How do I know when the pie is done baking?
The center should be just set and slightly puffed, with maybe a tiny jiggle remaining. Overbaking can dry it out, so aim for a custard-like firmness rather than a hard set.
Final Thoughts
This Sweet Potato Pie Recipe is a total winner when it comes to comfort food that doubles as a festive crowd-pleaser. Rich, smooth, and bursting with nostalgic spice, it’s one of those dishes that invites smiles and seconds all around. Don’t hesitate to give it a try—you’ll quickly see why it’s become a beloved staple in my kitchen and could easily become a favorite in yours too!
Print
Sweet Potato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Pie recipe features a creamy, spiced filling made from baked sweet potatoes blended with eggs, sugar, pumpkin pie spice, and vanilla, baked to perfection in a flaky pie crust. The addition of orange zest and heavy cream enhances the rich, comforting flavors, making it a perfect dessert for holidays or any cozy occasion.
Ingredients
Pie Filling
- 3 medium sweet potatoes
- 2 large eggs
- ¾ cup sugar
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
- 2 tsp vanilla extract
- ¾ cup heavy cream
- 1 tsp orange zest
- ½ cup unsalted butter, softened
Other
- 1 frozen pie crust (9-inch)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400ºF. Scrub the sweet potatoes thoroughly and place them on a baking sheet. Bake for 40 to 50 minutes until the sweet potatoes are fork-tender and cooked through. Remove from the oven and allow them to cool enough to handle.
- Prepare Sweet Potato Filling: Peel the cooled sweet potatoes and place the flesh into a food processor. Blend until smooth. Measure out 2 cups of the mashed sweet potatoes for the pie filling, reserving any extra for other uses.
- Adjust Oven Temperature: Lower the oven temperature to 350ºF to prepare for baking the pie.
- Mix Filling Ingredients: In a stand mixer bowl, combine the 2 cups of mashed sweet potatoes with eggs, sugar, pumpkin pie spice, kosher salt, vanilla extract, heavy cream, orange zest, and softened butter. Beat together until the mixture is smooth and well incorporated.
- Fill Pie Crust: Pour the prepared sweet potato filling into the frozen pie crust, spreading it evenly.
- Bake Pie: Bake the pie at 350ºF for 1 hour, or until the center is slightly puffed and set, indicating it is fully cooked.
- Cool and Chill: Remove the pie from the oven and cool it to room temperature on a wire rack. Once cooled, store the pie in the refrigerator until ready to serve. Slice and enjoy chilled or at room temperature.
Notes
- Use a frozen pie crust for convenience, or make your own homemade crust for extra flavor.
- The pie can be stored in the refrigerator for up to 3-4 days.
- For an extra touch, serve with whipped cream or a sprinkle of cinnamon.
- Ensure sweet potatoes are fully cooked and soft for the smoothest filling texture.
- Leftover sweet potatoes can be saved for soups, casseroles, or breakfast hash.
