Try This Simple Sweet Potato Pie Recipe Tonight

The Best Sweet Potato Pie Recipe

Try something warm and comforting this holiday season: an easy sweet potato pie. As temperatures drop and the days shorten, many of us turn to baking and cozy kitchen projects. This sweet potato pie fills the house with inviting aromas of cinnamon, vanilla, nutmeg, ginger, and cloves, and because it uses sweetened condensed milk instead of granulated sugar, it has a perfectly balanced sweetness that many prefer over pumpkin pie.

Start with a nine-inch deep-dish pie crust made from your favorite recipe, or use the simple Patty Cake Pie Crust included below if you’d like a quick no-roll option. If you prefer convenience, a good store-bought crust works fine for this recipe.

You will need about two cups of cooked, mashed sweet potatoes. There are several ways to prepare them: peel and boil until tender, bake or microwave whole sweet potatoes and scoop out the flesh (pierce the skins before baking), or use frozen peeled and cubed sweet potatoes—one pound usually yields about two cups mashed. Canned sweet potato puree is the quickest option and works well if you’re short on time.

In a large mixing bowl, combine the mashed sweet potatoes, softened butter, and a 14-ounce can of sweetened condensed milk. Beat or stir until smooth. Add two lightly beaten large eggs, cinnamon, nutmeg, ginger, cloves, salt, vanilla, and optional orange zest. Mix until everything is fully incorporated, then pour the filling into the unbaked pie shell.

Bake the pie uncovered on the center rack: preheat the oven to 425°F and bake for 15 minutes, then lower the temperature to 350°F and continue baking for 30–40 minutes or until the filling is set and the crust is golden. If the crust edges begin to brown too quickly, protect them with a pie shield or wrap the edges in foil partway through baking. Allow the pie to cool completely before slicing so the filling sets properly.

You Should Consider Trying Easy Sweet Potato Pie

Sweet potato pie offers a rich, slightly earthy sweetness with a smooth, custard-like texture that sets it apart from fruit pies. Sweet potatoes are nutrient-dense—high in vitamin A, fiber, and other vitamins and minerals—making this dessert feel a little more wholesome while still indulgent.

This pie is ideal for holiday tables, family gatherings, or any time you want a comforting dessert. Customize the spice blend or add a touch of orange zest to make the pie your own. Toppings like whipped cream, ice cream, caramel, or toasted nuts add texture and flavor that complement the custard filling.

The History Of Sweet Potato Pie

Sweet potato pie has deep roots in the Southern United States and is closely associated with African-American culinary traditions. Its origins reflect a blending of influences: Native American cultivation and use of sweet potatoes, African flavor traditions, and European pie-making techniques. The abundance of sweet potatoes in the region and their versatile flavor helped the pie become a cherished Southern classic, especially during holidays and family celebrations.

Sweet potato pie shares similarities with pumpkin pie—both are spiced custard-style pies—but the sweet potato’s natural flavor gives this version a distinctive depth and warmth. If you enjoy pumpkin pie, you’ll likely appreciate the subtle differences that make sweet potato pie special.

Top Off Your Yummy Pie With One Of These

These topping ideas enhance texture and presentation and pair beautifully with the spices in the filling.

1. Whipped Cream: Freshly whipped cream lightly sweetened and dusted with cinnamon or nutmeg.
2. Ice Cream: A scoop of vanilla or cinnamon ice cream served slightly warm for a delightful contrast.
3. Caramel Sauce: A drizzle of caramel adds a rich, buttery sweetness—try it with ice cream for extra decadence.
4. Nuts: Chopped pecans or walnuts sprinkled on top before baking or added as a garnish for crunch.

Personally, I’ll choose pie over cake any day. This recipe is a favorite in my kitchen, and I hope it becomes one of yours. Below you’ll find a straightforward recipe for a patty-cake style pie crust that you can press into the pan—no rolling required—and the complete sweet potato pie recipe card that follows gives ingredient amounts and step-by-step instructions.

Yield: One single layer 9″ pie crust

Patty Cake Pie Crust

Super easy, flaky pie crust you pat in place with your fingers—no cold butter or rolling pin required.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 Tbsp powdered sugar (helps with browning)
• 2 drops yellow food coloring (optional)

Instructions

1. Combine all ingredients in a bowl and mix until evenly moistened and the flour is fully incorporated.
2. Roll the dough into a ball.
3. Place the dough ball in the center of a 9-inch pie plate.
4. Use your fingers to pat and push the crust into shape.
5. Flute the edges if desired.
6. For cream pies, prick the crust all over with a fork to prevent shrinking.
7. To blind bake, bake at 375°F for about 12–16 minutes until golden brown.
8. Set the crust aside to cool before filling, unless making a fruit or custard pie (do not prick the crust for those).

Yield: 8 servings

Easy Sweet Potato Pie

A perfectly spiced custard-style pie made with mashed sweet potatoes and sweetened condensed milk, offering balanced sweetness and warm flavor—ideal for holiday baking.

Prep Time
15 minutes

Cook Time
55 minutes

Total Time
1 hour 10 minutes

Ingredients

• One 9 inch-deep dish pie crust, unbaked
• 2 cups mashed sweet potatoes
• 1/4 cup butter, softened
• One 14-ounce can sweetened condensed milk
• 2 large eggs, lightly beaten
• 1 tsp orange zest (optional)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/4 tsp salt
• 1 tsp vanilla

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, beat the mashed sweet potatoes with the sweetened condensed milk and softened butter until smooth.
3. Add the eggs, vanilla, salt, and spices; mix until well combined. Stir in orange zest if using.
4. Pour the filling into the unbaked pie shell and bake uncovered on the center rack at 425°F for 15 minutes.
5. Reduce the oven temperature to 350°F (175°C) and bake another 30–40 minutes, until the filling is set and the crust is golden brown.
6. If the crust edges brown too quickly, use a pie crust shield or cover the edges with aluminum foil partway through baking.
7. Cool the pie on a wire rack and allow it to cool completely before slicing.

If you enjoyed this recipe, feel free to share it on your social channels. I post easy, family-friendly recipes regularly and love seeing how readers make them their own.

Love, GB (Betty Streff)

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