Sweet Potato Pie

If you’re looking for a dessert that’s always a hit for special occasions, particularly during the holiday season, this classic Sweet Potato Pie might be just what you’ve been searching for.

overhead shot of whipped cream on sweet potato pie


 

For this recipe, I slash the typical time that it takes to make this traditionally southern dish by swapping out the fresh sweet potatoes for canned yams and using a store-bought pie crust. Creamy, sweet, and full of warm flavor, this may become your new favorite pie recipe!

Ingredients

These simple ingredients are all you need to make this incredibly easy recipe.

  • Canned Yams – Using canned yams keeps things easy since they’re already cooked and soft.
  • Sugar – White sugar sweetens the pie and balances out the spices.
  • Pumpkin Pie Spice – This blend adds the coziness of cinnamon, nutmeg, and other warm spices. You can buy it at the store or make your own homemade version.
  • Coarse Kosher Salt – Salt brings out all the other flavors. It deepens the sweetness and spices, rounding out the pie’s flavor.
  • Evaporated Milk – This milk adds creaminess and richness without watering down the filling. 
  • Large Eggs – These provide structure, binding the filling so it sets properly. Lightly beaten eggs help the pie rise just slightly, giving it a lovely, velvety texture.
  • Vanilla Extract – Vanilla complements the spices and brings out the warmth in the filling.
  • Sour Cream – This adds a slight tang that keeps the pie from feeling too sweet. It also makes the filling super smooth.
  • Deep Dish Frozen Pie Crust – A prepared crust is convenient and ensures you have a sturdy, flaky base to hold the creamy filling. 
  • Heavy Whipping Cream – The foundation of every good whipped cream, heavy cream creates soft, fluffy peaks that pair perfectly with the pie’s smooth texture.
  • Powdered Sugar – This fine sugar sweetens the whipped cream without adding grit, so it’s perfectly smooth and soft. 
  • Vanilla Bean Paste – This gives the whipped cream a more intense vanilla flavor.
overhead shot of sweet potato pie ingredients

Variations 

These easy variations can transform the flavor of your pie.

  • Maple Syrup – Swap some of the sugar for maple syrup for a deep, caramel-like sweetness.
  • Nuts – Just before baking, sprinkle chopped pecans and a pinch of light brown sugar on top for a crunchy, nutty finish and caramelized flavor. For even more molasses-like flavor, use dark brown sugar instead. 
  • Bourbon or Rum – Mix in a tablespoon or two of bourbon or dark rum to the filling for a hint of warmth and a depth of flavor that complements the spices.
  • Gingersnap Crust – Replace the traditional pie crust with a homemade or store-bought gingersnap cookie crust for a spicier, crunchier base that pairs perfectly with the sweet potato filling.
  • Spice – Add a dash of ginger to the filling to match the bold flavor of the crust.
  • Casserole – Skip the pie crust and spread the filling into a baking dish to make a sweet potato casserole.
  • Filling – Swap out some or all of the yams for pumpkin puree.

How to Make Sweet Potato Pie

Prep time for this sweet potato pie is minimal — the hardest part is waiting for it to bake and set in the fridge!

  1. Prepare the filling. Mash the yams in a large bowl with a fork or potato masher. Then, using a stand mixer fitted with a paddle attachment, combine them with the sugar, pumpkin pie spice, and salt. Next, add the remaining ingredients for the sweet potato pie filling and continue to mix until combined. 
  2. Assemble. Transfer the filling to the pie crust, taking care to avoid overfilling. 
  3. Bake. Arrange the pie crust on a rimmed baking sheet and bake briefly before reducing the oven temperature and continuing to bake. 
  4. Cool. When the center of the pie is set, open the oven door, turn off the oven, and let the pie cool. 
  5. Store. Once the pie has cooled to room temperature, cover it with plastic wrap and store it in the fridge for a couple of hours. 
  6. Serve. Use an electric mixer or a stand mixer to combine the cream and powdered sugar for the whipped cream and mix until stiff peaks can be formed. Then, mix in the vanilla. Once combined, slice the pie, top with the whipped cream, and serve.

Storage and Freezing

This pie can easily be stored in the fridge or freezer.

How to Store Sweet Potato Pie

Cover the pie loosely with plastic wrap or foil and store it in the fridge for 3-4 days. You can also store slices in an airtight container.

Can I Freeze Sweet Potato Pie?

Freeze the sweet potato pie for up to 1 month. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. 

Common Questions about Sweet Potato Pie

What are the ingredients in sweet potato pie? 

Sweet potato pie is a combination of sweet potatoes or yams, evaporated milk, sweetener, vanilla, spices, and pie crust.

Why is my sweet potato pie not sweet?

The most common reason for sweet potato pie not turning out sweet is not using evaporated milk. That is what gives the pie its signature flavor and creamier texture than recipes that use other types of milk.

Is eating sweet potato pie good for you?

While we can’t claim that pie is necessarily a health food, this one may be a little healthier than others since sweet potatoes and yams both have a number of vitamins and minerals. 

More Sweet Pies

If you’re searching for more desserts in pie form, we have plenty to choose from! 

overhead shot of slice of sweet potato pie with text overlay
overhead shot of whipped cream on sweet potato pie

Sweet Potato Pie

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Creamy, sweet, and full of warm flavor, this easy sweet potato pie may become your new favorite pie recipe for the holidays!
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Servings: 8

Ingredients

Sweet Potato Pie:

Whipped Cream:

Instructions

  • Preheat the oven to 425°F. Arrange the racks in the lower third of the oven.
  • In a large bowl, mash the canned yams using a fork or potato masher.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yams and mashed them using a fork or potato masher. Stir in the sugar, pumpkin pie spice and salt Mix until just combined.
  • Add the evaporated milk, eggs, vanilla and sour cream. The mixture will be blended, but soupy. This is normal.
  • Pour the filling into the pie crust, being careful to not overfill. You might not use all of the pie filling. Discard the rest.
  • Place the pie on a rimmed baking sheet. Bake for 15 minutes.
  • Lower oven temperature to 350°F, cook for another 40-50 minutes or until the center no longer jiggles, but before it starts to crack. Cracks will start to appear around the edges next to the crust, when this happens, immediately stop cooking and crack the door.
  • Leave the pie in the oven, turn off the heat and crack the door. Cool for 1-2 hours.
  • Cover and refrigerate for at least 2 hours before slicing and serving.
  • Top each slice with the fresh whipped cream and serve.

Whipped Cream:

  • When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric hand mixer with a whisk attachment, beat the heavy whipping cream with the powdered sugar until stiff peaks form, approximately 3-4 minutes.
  • When peaks form, whip in the vanilla bean paste until just blended. Do not over mix.

Notes

15 ounces canned yams equals 1.85 cups.

Nutrition

Calories: 1513 kcal, Carbohydrates: 160 g, Protein: 20 g, Fat: 89 g, Saturated Fat: 30 g, Polyunsaturated Fat: 10 g, Monounsaturated Fat: 41 g, Trans Fat: 0.004 g, Cholesterol: 88 mg, Sodium: 1114 mg, Potassium: 835 mg, Fiber: 6 g, Sugar: 26 g, Vitamin A: 684 IU, Vitamin C: 10 mg, Calcium: 194 mg, Iron: 6 mg
Author: Jessica Formicola
Calories: 1513
Course: Dessert
Cuisine: American
Keyword: sweet potato pie
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of sweet potato pie
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

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