The longest journey to simple sweet potato pie you’ll likely ever take
I love sweet potato pie! I mean honestly – a dessert so humble and unassuming, yet delicious AND healthy? Sign me up! Sweet potato pie is brimming with a nostalgic richness that makes you feel like you’ve stepped right into THAT Norman Rockwell painting.
This simple family recipe has been passed down from my grammy who for the longest time was the ONLY one allowed to make it. But after sweetly interrogating her for the recipe, and with her blessing to share it, we can all be a little more indulgent around the holidays at the end of an exciting baking adventure.
This simple sweet potato pie recipe is so simple to make, but it can take years to perfect. So let’s dig in!
Why is Sweet Potato Pie Better Than Pumpkin Pie?
Let’s settle this once and for all: sweet potato pie is better than pumpkin pie. Why? For starters it has sweet in the name for crying out loud! Plus, sweet potatoes are just so naturally creamy, sweet, and packed with flavor. They’ll go to work for you even without a whole lot of sugar and spices. To quote my niece, sweet potato pie is bussing. Let’s be honest pumpkin –– everything good about pumpkin pie comes from a can. Sweet potatoes are chalk full of vitamins A and C, so this pie basically counts as a health food.
How to make the best sweet potato pie
Sweet potato pie is so easy to make, but it will take a few key ingredients, a little bit of time, and a whole lot of love. It’s so fast to make, and it goes great with any holiday dish. Here’s what you’ll need to make the best sweet potato pie of your life.
Let's cover what you'll need!
- Sweet Potatoes: Sometimes I’ll go to a restaurant and there’ll be a menu item like “Potato Pizza”. It's got potato in the name but the toppings in the description don’t actually list “potatoes”. So I think I'm safe. But when the pizza comes out it has potatoes on it. Who wants a pizza with potatoes on it!? So even if it might’ve gone without saying, and to avoid any confusion, you will need sweet potatoes for this recipe.
- Large eggs: As someone with goats (more on that later 😉) I have great concern for animals to be treated right, so I try to buy eggs that are “pasture raised”. Let those chickens strut their stuff! Of course the question of chicken safety comes to mind. We have a beautiful Great Pyrenees named Guy who watches the goats and would do a beautiful job watching some chicks if it ever came to that.
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Granulated sugar: It’s got to be granulated! I’ve tried brown sugar as a substitute in the past but the result was too bitter. I always buy two bags of granulated sugar when I go to the store because you never want to plan a bake and find out you don’t have enough sugar!
Life Hack: Did you know you can make brown sugar with granulated sugar and molasses. All the more reason to buy granulated sugar!
- Unsalted (sweet) butter: Are unsalted butter and sweet butter the same? Yes they are! Sweet butter is just another name for unsalted butter. Pro tip! If you need to quickly thaw your butter, try rolling it with a rolling pin. The movement of the butter creates just enough energy to soften it and it’s more reliable (and safer!) than a microwave.
- Nutmeg and Cinnamon: Mmm! I love nutmeg and cinnamon. There’s something so autumnal and delicious about these spices. Nutmeg and cinnamon are my favorite spices to slowly roll into the Christmas and winter season. We also put a dash of nutmeg over eggnog or my famous porto flips! Just be careful! Some say that too much nutmeg can be hallucinogenic.😉
- Evaporated milk and a pie shell: These are simple items you can find at any grocery store. If you’re feeling especially creative you could even make your own crumbly and yummy pie crust. But we won’t cover that here.
Helping Hooves!
You were asking about the goats! So, let’s take a quick detour to my backyard to meet them.
I love my goats. They’re not just any goats—they are miniature Nigerian Dwarf goats. I’ve named them Cinnamon and Nutmeg (I told you I love Cinnamon and Nutmeg!). And boy oh boy do these ladies love their sweet potato skins. When I first started playing with this recipe, I realized that peeling potatoes wasn’t a chore anymore; it was a bonding moment. Watching Cinnamon nibble at a discarded skin while Nutmeg bleats impatiently until she gets her share is pure joy in my baking experience.
Is it weird to say that these goats taught me about gratitude? Probably! But that’s where we’re at. Now that you know all of that we can proceed with the baking!
Simple Sweet Potato Pie Instructions Step by Step:
1. Preheat the magic!
Start your engines early by smashing that preheat button on the oven!
2. Boil with Love
Remember that a watched pot never boils! So close your eyes and get a pot with water up to a rolling boil. Then, toss those little orange spuds in and boil your sweet potatoes until tender. You’ll know they’re ready when the skins practically leap off, and a knife slides through like butter.
3. Cool and Share
Now, I’ve burned myself countless times on a steamy potato, so before you finish the sweet potatoes off by removing the skin, let them cool! Once they’ve cooled enough to handle, remove the skins. This is a great opportunity to take those peels and bring them to the goats — or, if you don’t have goats, compost them and imagine what life would be like with goats.
4. Whip it! Whip it good!
In a mixing bowl, combine sweet potatoes, eggs, butter, some cinnamon, nutmeg, and some sugar. Be sure to leave some leftover milk, cinnamon, and sugar for the glaze later! Whip the filling until it’s smooth and inviting for you to dive in. Mmm! So good!
5. Milk it for all it’s worth
Gradually add evaporated milk while mixing until the filling becomes silky and loose. Pour this mixture into your pie shell. Be careful not to spill any of that orange goodness! Lick the bowl if you’re into that sort of thing 😉
6. Glaze for days
In a saucepan, combine the saved evaporated milk, cinnamon, and sugar. Heat until the sugar dissolves, then brush this magical ooey gooey glaze over the top of your pie filling.
7. Bake to perfection and serve
Pop the pie into the oven for about 50 minutes, or until it feels right. Let it cool before slicing — if you can wait that long — and serve that deliciousness with a glass of milk.
When that pie comes out of the oven, something magical truly happens. Whether you’re hosting a crowd or just indulging in a slice by yourself, this simple sweet potato pie is more than a dessert — it’s a love letter to tradition, nostalgia, and did I mention goats!
A Sweet Potato Pie Tip!
This simple sweet potato pie recipe is perfect for potlucks, family reunions, or any occasion where you want to win over a crowd. But don’t skimp on the butter! A full stick might seem overly decadent, but the holidays really aren’t the right time to try your own creative spin on a tried and tested recipe. People WILL talk about you after, and NOT in a good way. Top with cinnamon-sugar glaze for a melty, creamy, and simply legendary pie.
Sweet Potato Pie FAQs
How to Make Southern Sweet Potato Pie?
Sweet potato pie is so southern, but you probably wouldn’t have guessed that my grammy was actually Polish! It really is a dish that can bring anyone from anywhere together. Even our goats benefit from making sweet potato pie!
When it comes to traditional Southern desserts, sweet potato pie reigns supreme. But how do you nail that authentic flavor and texture? The key is boiling the sweet potatoes until they’re tender, creamy, and can’t wait to slip out of their work clothes. Then, whip them up with just the right balance of spices and evaporated milk.
Can I use canned sweet potatoes instead of fresh?
You can, but fresh sweet potatoes will always taste better. If you’re in a pinch, canned will work—just make sure to drain them thoroughly and skip adding extra sugar.
Can I store sweet potato pie?
Short-term storage:
Cover your pie with plastic wrap or foil and keep it in the fridge. It’ll stay fresh for 3–4 days (if it lasts that long!).
Freezing sweet potato pie:
Did you know you can freeze sweet potato pie too? Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It’ll keep for up to 3 months (if it lasts that long!)
Pro tip: Thaw your frozen pie in the fridge overnight when you’re ready to enjoy. Warm your slice in the oven for a few minutes before serving for fresh-baked flavor.
Sweet Potato Pie Recipe
Intelligent capture could scan holiday recipe blogs like this one to pull out the very small amount of essential information. Imagine what else it could do.
Happy Thanksgiving!
Cook Time:
60 Minutes
Prep Time:
5 Minutes
Servings:
8
Ingredients
- 3 large sweet potatoes
- 2 large eggs
- 1.5 cups granulated sugar
- 1 stick room temp unsalted sweet butter
- 1 can evaporated milk
- 1.5 teaspoons cinnamon
- 0.25 teaspoon nutmeg
- 1 9-inch pie shell
Instructions
- 1.) Preheat oven to 350.
- 2.) Boil sweet potatoes until tender and skin can be removed easily.
- 3.) In a mixing bowl, add potatoes, eggs, butter, nutmeg, 1 teaspoon of cinnamon, and 1.25 cups of sugar.
- 4.) Pour the mixture into a pie shell.
- 5.) Heat the remaining evaporated milk, cinnamon, and sugar in a saucepan until dissolved.
- 6.) Brush the mixture over the pie filling.
- 7.) Bake for 50 minutes or until it is firm to the touch.
- 8.) Cool and serve.
