Easy Sweet Potato Pie

Overhead view slice of pie on white plate beside a fork.

4.80 from 67 votes

This Easy Sweet Potato Pie is a simple to prepare, homemade version of a classic southern treat. It's sweet, creamy, and full of flavor. Make this recipe soon, you won't be disappointed!

Prep Time15

Cook Time1 10

Resting Time15

Course: Dessert

Cuisine: American

Keyword: sweet potato pie

Servings:

Calories: 286kcal

Author: LaKita Anderson

Ingredients

4 large sweet potatoes
½ cup butter, softened
1 cup granulated sugar
½ cup milk
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 large eggs
2 frozen prepared pie crusts

Instructions

Begin the recipe by preheating the oven to 350 degrees F. If you are using frozen pie crust remove now is the time to remove them from the freezer and allow them to sit at room temperature while preparing the sweet potato pies. You will need two pie crust for this recipe.
Clean the 4 large sweet potatoes, peel off the skin, and cut them into large chunks. Place in a large pot and cover with water. Bring the sweet potatoes to a boil over high heat and allow them to cook until fork-tender, about 10 minutes.
Drain the water off the sweet potatoes and add them into a stand mixer bowl or large bowl to use a hand mixer. Add the ½ cup butter and mix on medium speed until combined.
Adjust the mixer speed to low and add in the 1 cup granulated sugar, ½ cup milk, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 teaspoon vanilla extract.
Mix until combined. Add in the 2 large eggs and turn the mixer speed back on medium and mix until smooth. If there is still a few chunks of potato in the mixture, it is fine.
Turn the mixer off and slowly add the filling evenly into the two pie crust. Place into the oven to bake at 350 degrees F. for 55 to 60 minutes or until lightly browned.
Allow the pies to cool before serving. Serve and Enjoy!
Store any leftover pie in an airtight container up to 4 days. This pie may also be frozen up to 1 month.

Notes

Make sure the pie crust is at least 9 inches in size. This recipe yields 2 pies.
You may prepare the sweet potatoes a day in advance.
Be sure to use whole milk for this pie recipe or you can also use canned evaporated milk.
Try tasting the pie filling before adding it to the pie dish. Don't be afraid to adjust the sugar, ground cinnamon, and ground nutmeg according to your preference.
Be careful not to over-mix or overbake your pies.
To keep this recipe simple, I use frozen pie crust or refrigerated pie crust, but you can also make your own for a completely homemade pie version.
If you notice your pie crust is browning faster than the pie baking, cover the pie crust with aluminum foil or use a pie crust shield.

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