This Easy Sweet Potato Pie is more than just dessert, it's a tradition. This creamy, spiced pie is a staple on Southern holiday tables, especially at Thanksgiving and Christmas. With simple ingredients like fresh sweet potatoes, warm cinnamon, and nutmeg baked into a flaky crust, this recipe brings pure comfort with every slice.
Updated August 2025: This sweet potato pie has been updated with new tips, FAQs, and step-by-step guidance. It was originally posted on November 26, 2020.
Here's what readers have to say about this recipe:
Reader Hayley, commented: "I prepared this sweet potato pie for thanksgiving potluck and not a single piece left. Everyone at the table enjoyed it and asked for the recipe 🙂 ★★★★★"
Another reader Mandy, commented: "Such a delicious pie! We had them growing up and I was thrilled to find this recipe! ★★★★★"
Jump to:
I first learned to make this pie by watching my mom in the kitchen. For years, it was her specialty, and I was convinced it had to be complicated. But once I tried it myself, I realized how simple and soul-satisfying it is to bake at home. Now, I'm sharing the exact recipe I use year after year so you can carry on this tradition in your own kitchen.
Before You Bake, Read This!
- Use a 9-inch pie crust (deep dish works too).
- Prepare the sweet potatoes ahead of time, boil and mash a day early if you like.
- Whole milk or evaporated milk gives the best creamy texture.
- Always taste the filling before baking, adjust sugar and spices to fit your preference.
Ingredients You'll Need
- Sweet Potatoes (about 4 cups mashed) - orange-flesh varieties work best.
- Butter - softened, salted or unsalted.
- Granulated Sugar - or cane sugar.
- Whole Milk - or evaporated milk.
- Eggs - room temperature.
- Ground Cinnamon
- Ground Nutmeg
- Pure Vanilla Extract
- Pie Crusts - frozen, refrigerated, or homemade. Get my Homemade Buttery Pie Crust Recipe if you'd like to make it from scratch!
👉🏾 See the recipe card below for exact quantities and full instructions.
Step-by-Step: How to Make Sweet Potato Pie
Cook the Sweet Potatoes - Peel, chop, and boil until fork tender (about 10 minutes). Drain well.
Mix the Filling - In a mixing bowl, combine the hot potatoes with butter. Beat until smooth. Add sugar, milk, cinnamon, nutmeg, and vanilla. Finally, add eggs and mix until creamy.
Assemble & Bake - Pour filling evenly into the two pie crusts. Bake at 350°F for 55-60 minutes, until the center is set and the tops are lightly browned.
Cool & Serve - Allow the pies to cool before slicing. Serve warm or at room temperature.
LaKita's Expert Tips
- Don't over-mix the filling, small bits of potato add great texture.
- If the crust browns too quickly, cover the edges with foil or a pie shield.
- This recipe makes two pies, perfect for sharing or freezing one for later.
- For a classic finish, top slices with whipped cream or vanilla ice cream.
Storage & Freezing
- Refrigerator: Cover and store for up to 4 days.
- Freezer: Wrap cooled pies in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the fridge before serving.
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FAQs
Yes, but fresh sweet potatoes give the best flavor. If using canned, drain and mash well before using.
Absolutely! Bake the day before, cool completely, then refrigerate until ready to serve.
Sweet potato pie is denser, naturally sweeter, and has a deeper earthy flavor, while pumpkin pie is lighter and more spiced.
What to Serve with Sweet Potato Pie
Pair this pie with other holiday classics like:
If you love sweet potato desserts, try my Sweet Potato Casserole or Sweet Potato Pound Cake.
Tried this Classic Sweet Potato Pie? Leave a ⭐⭐⭐⭐⭐ rating below or tag @simplylakita so I can see your tasty pie creations!
💌 From my kitchen to yours, happy baking!
📖 Recipe
Easy Sweet Potato Pie Recipe
Video
Equipment
- 1 large pot or saucepan
- 1 stand mixer or hand mixer
- 1 large mixing bowl
Ingredients
- 4 large sweet potatoes (about 4 cups mashed)
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup whole milk or evaporated milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 frozen prepared 9-inch pie crusts (frozen, refrigerated, or homemade)
Instructions
- Preheat oven to 350°F. If using frozen crusts, allow them to thaw slightly at room temperature.
- Peel and chop 4 large sweet potatoes. Place in a large pot, cover with water, and boil until fork tender, about 10 minutes. Drain well.
- Add hot potatoes to a mixing bowl with ½ cup butter and beat until smooth.
- Mix in 1 cup sugar, ½ cup milk, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and 1 teaspoon vanilla. Add 2 eggs last and beat until creamy. Small bits of potato are fine.
- Divide filling evenly between 2 pie crusts. Place on a baking sheet and bake 55-60 minutes, until the center is set and tops are lightly browned.
- Cool before slicing. Serve plain or topped with whipped cream or vanilla ice cream.
Notes
- Recipe yields 2 pies, perfect for freezing one.
- Cover edges with foil if the crust browns too quickly.
- Store leftovers covered in the refrigerator up to 4 days, or freeze up to 1 month.
Sean says
This recipe brings back so many memories of eating my grandma's sweet potato pie.
LaKita says
Thank you so much Sean! It is a classic pie recipe for sure 🙂
Dianne Nickerson says
thank you. These are the only ingredients my mother used.
LaKita says
Thank you Dianne, same here, just like how my mom makes it 🙂
Bernice says
This is kind of embarrassing but would you believe I've never had a sweet potato pie? They're not really a thing up here in Canada even though we do eat a lot of sweet potatoes. I am in charge of bringing pie to our Friendsgiving this weekend and I'm going to swap sweet potato for the pumpkin and see what they all think!
Kevin Richardson says
Hey Bernice, so I really hope you finish this story, I would love to hear how it turned out. I also want to make a recipe suggestion, so instead of adding the 1/2 t of cinnamon and nutmeg, do 1/4 t & also add ground cloves & ginger. It really wakes up the flavor. You can also try using purple sweet potatoes (found at Asian market or a whole foods.) Those would really grab their attention. Be blessed 🙌.
LaKita says
Thank you Kevin for those tips and I agree that when I can find purple sweet potatoes, I love using them 🙂
LaKita says
Thank you Bernice! I did not know that it isn't popular in Canada, but I do hope that you get a chance to try it and enjoy it 🙂
Marta says
We love sweet potato pie so I made this recipe for a Friendsgiving get together and have no regrets. It was so simple following your recipes, but tastes like it was an advanced recipe.
LaKita says
Thank you Marta! Glad to hear it was a success at the Friendsgiving get together 🙂
Yu says
Sweet potato pie has always been my favorite pie, a "must-have food" for the fall! This recipe turns out as good as it looks! Thank you for sharing.
LaKita says
Thank you Yu, it's definitely a must-have in my book as well!
Lauren Vavala Harris says
Oh I just love sweet potato pie. We tried this one and it was so good we are making it again for Thanksgiving - great recipe!
LaKita says
Thank you Lauren! I'm so glad to hear that you enjoyed the sweet potato pie recipe!!
Lily Cunard says
It look so good
LaKita says
Thank you so much Lily!
Tam Win says
Do you use regular or deep dish frozen pie crust?
LaKita says
I prefer to use regular frozen pie crust.
WANDA says
What is the best milk to use
LaKita says
Use canned evaporated milk or whole milk.
Amy says
This had such a delicious flavor and texture! Cooking the sweet potatoes was easier than I expected and I loved how quickly it came together!
LaKita says
Thank you Amy! So happy to hear!!
Debbie says
I grew up eating sweet potato pies during the holiday , my family didn't eat pumpkin. I have been trying to find the perfect sweet potato pie recipe since I never got my grandmothers recipe . This looks like it is it , I can't wait to try it .
LaKita says
Thank you Debbie! I prefer sweet potato pie over pumpkin pie as well!
silvia says
Two of my faves, sweet potato and pie. So easy, satisfying and delicious!
LaKita says
Thanks Silvia, same here!
Katie Crenshaw says
This sweet potato pie turns out perfect. I like making it for a fall dessert. I also like making it for a sweet treat to have in the morning with my coffee rather than donuts or muffins... It is so easy to make.
LaKita says
Thank you Katie!! Great way to start the day.
Amy Liu Dong says
Such an easy and delicious pie recipe. I will def make this for my family, and I am sure they will love it.
LaKita says
Thank you Amy! It is definitely a favorite for my family.
Annie says
This was so good and delicious! I made it for a family gathering and everyone loved it.
LaKita says
Thank you Annie! Glad you enjoyed it.
Farrukh Aziz says
Great recipe, LaKita! I never knew 9 ingredients made such a delicious pie! This recipe is definitely my favorite sweet potato dish!
LaKita says
Thank you! So simple but delicious.
veenaazmanov says
Looks soft, moist, sweet and delicious. Perfect as a snack or Tea Time Treat option.
LaKita says
Thank you and I agree!
ClairG says
Can you provide how many cups 4 large sweet potatoes would be?
LaKita says
This is a complete guess, but about 4 to 5 cups of sweet potato puree.
Sandra K Parks says
Can you freeze this pie unbaked
LaKita says
Hi Sandra! I've never frozen the unbaked sweet potato pie, but I have the cooked pie.
Allyssa says
Super tasty and really delicious! Will surely make this amazing recipe! Thank you so much for this! Highly recommended!
LaKita says
Thank you so much Allyssa!
Linda says
I'm dreaming of this pie especially since you have sweet potatoes and not a can version. Yum!
LaKita says
Thank you Linda! Fresh sweet potatoes work best 🙂
Deborah says
Very good:)
LaKita says
Thank you so much Deborah!
Valentina says
This looks great! Do you think it would come out ok if I halve the sugar? My son is obsessed with pie (he's 2, idk), but he doesn't like sweets except for pound cake and sugar cookies, just like his father lol, so I was thinking I could serve it as a side dish.
LaKita says
Thank you Valentina! Reducing the sugar to half shouldn't be a problem with this pie recipe 🙂
Maxwell says
I added about an ounce of spiced dark rum and it made it super decadent. Great recipe even without the rum.
LaKita says
Sounds perfect, thank you for sharing Maxwell!
Maxwell says
No, thank you, LaKita!
Alexis says
This is my go-to pie recipe it's simple and delicious!
LaKita says
Thank you Alexis! Glad to hear that you enjoyed the pie recipe 🙂
Carla C. says
Excellent pie!!
LaKita says
Thank you so much Carla!!
L Nino says
I never use the measurements I season as I go I also use sweetened condensed milk it's thick and smooth makes the sweet potato filling so rice and smooth that way I don't have to use so much sugar
LaKita says
Thank you for sharing Linda! I provide exact measurements to make it easier for anyone to be able to recreate my recipes and I prefer to use canned evaporated milk.
Maxwell says
Oh, and I make my own pie crusts. I'll put my buttery flaky crust up against any store bought "crust" any day. The crust makes the pie. Labor intensive, but oh so delicious. My grandma said if it's worth doing, do it right. She couldn't make pie crust though.
Ceona Clerveau says
If I was to do three sweet potatoes for each pie (2 pies) would that be too much in the pie? and how many eggs would I use all together for 6 sweet potatoes?
LaKita says
Hi Ceona! It should not be too much unless they're really large sweet potatoes. I will be sure to make a note of the exact measurement needed. To make 6 sweet potato pies you will need 6 large eggs, 1 per pie, the recipe makes enough to fill two regular (not deep dish) pie shells. Hope this helps.