This is an easy way to make a classic, southern sweet potato pie with a traditional creamy, sweet filling. It's full of the best fall flavors in every bite: sweet potato, maple syrup, nutmeg and cinnamon.
About This Recipe
If you've never had sweet potato pie before, it's similar to a pumpkin pie (similar spices and methods). And if you have had it before: this will be your new favorite recipe!
The best part of this recipe is the fall flavors: sweet potato, maple syrup, nutmeg and cinnamon give you a taste of fall in every bite.
This is a classic, easy way to make sweet potato pie. It's sure to be a hit at your next part, family get together, or on your Thanksgiving table.
How to Make Sweet Potato Pie
Making sweet potato pie is easy: simply bake the potatoes, mix the filling, pour it into a store-bought pie crust and bake.
Depending on personal preference, there's also a few variations that you can follow:
- Boil or bake the potatoes: you can use either method to cook your potatoes, but baking them will result in a sweeter pie.
- Blend or mash the filling: you can use a potato masher or hand mixer for the filling or use a blender. I like to use a blender to make the filling smooth.
- Pie crust: any kind of crust is tasty for this recipe! Use your favorite type of store-bought or homemade crust.
- Maple syrup: swap out syrup for your preferred sweetener. Brown sugar is the most popular alternative, but white, cane, or coconut sugar would also work.
- Spices: this recipe calls for nutmeg and cinnamon but you could also add ginger. Dial up the spices (or down) depending on how much flavor you like.
- Milk: you can make this recipe dairy-free by using an alternative milk. Just note that it may change the consistency of the filling and you will likely want to add less than called for.
Frequently Asked Questions
The traditional pie crust for sweet potato pie is a pastry style crust (this is the most common type of pie crust); but you could use any type of crust (store-bought or homemade).
The recipe calls for 1 - 1.5 pounds of sweet potatoes, which is about 2 medium potatoes. If you aren't sure how much to use, it's better to use too much than too little so that your pie will be full.
To thicken your filling, add an additional tablespoon of flour or pour in less milk.
You'll know your pie is done when a knife poked into the center comes out clean. The edges of the pie should also look set.
Leftovers: store your leftover pie in the fridge wrapped in an airtight container or wrapped in plastic wrap or foil for up to 3 - 4 days. Before storing your pie, let it cool completely.
Make it ahead of time: you can make this pie up to 3 days ahead of time and keep it in the fridge until it's ready to serve. Let it cool completely and then store it in the fridge and cover it in plastic wrap or foil.
Reheat: to reheat your pie, let it thaw for about an hour until it comes to room temperature. You could also heat it for 15 - 20 minutes in the oven, covered in foil, at 250°F.