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Sweet potato pie on plate.

Sweet Potato Pie

  • Author: Megan
  • Total Time: 1 hour 45 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian


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.


  • 1 - 1.5 pounds sweet potatoes (about 2 medium potatoes)
  • ⅓ cup salted butter, melted
  • ⅓ cup pure maple syrup
  • ½ cup milk
  • 2 eggs
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 (9 inch) unbaked pie crust


  1. Bake the potatoes: preheat the oven to 425°F. Poke holes in the sweet potatoes using a fork and bake them for 40 - 50 minutes, until very tender when pierced with a fork. Remove the potatoes from the oven, split them open and let them cool slightly.
  2. Mix potatoes & butter: peel the sweet potatoes and add them to a bowl with the melted butter. Stir a few times to mix.
  3. Prepare pie crust: remove your pie crust from the fridge or freezer if the package recommends bringing it to room temperature.
  4. Make the filling: add the remaining ingredients to the bowl with the sweet potatoes: syrup, milk, eggs, flour, vanilla, nutmeg, cinnamon and salt. Use a handheld mixer or blender to mix the filling. A blender (or food processor) is best for a smooth filling.
  5. Pour filling: pour the filling into the crust until it is full (the pie will not rise in the oven). You may have some filling leftover.
  6. Bake: bake the pie at 350°F for 55 - 60 minutes, or until a knife poked into the center comes out clean. Let the pie cool before slicing.
  • Prep Time: 50 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Keywords: sweet potato pie, thanksgiving, Christmas, holidays, dessert, fall