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.
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.
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!
- 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.
- Assemble. Transfer the filling to the pie crust, taking care to avoid overfilling.
- Bake. Arrange the pie crust on a rimmed baking sheet and bake briefly before reducing the oven temperature and continuing to bake.
- Cool. When the center of the pie is set, open the oven door, turn off the oven, and let the pie cool.
- 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.
- 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
Sweet potato pie is a combination of sweet potatoes or yams, evaporated milk, sweetener, vanilla, spices, and pie crust.
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.
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!
Sweet Potato Pie
Ingredients
Sweet Potato Pie:
- 15 ounces canned yams
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon coarse kosher salt
- 1 1/4 cups evaporated milk
- 2 eggs , lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 9- inch deep dish frozen pie crust
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste
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
Nutrition
