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Sweet Potato Pie


Sweet Potato Pie is a beloved dessert in Southern cuisine, known for its rich, spiced filling and creamy texture. This classic pie is perfect for holiday gatherings or any special occasion. In this blog post, we’ll guide you through the step-by-step process of making Sweet Potato Pie, provide helpful cooking notes, and offer variations to suit different tastes.



For the Filling:

  • 1 9-inch pie crust (store-bought or your favorite recipe)
  • 2 large sweet potatoes
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter (about 1/2 stick)
  • 1 1/4 cups 2% evaporated milk, divided (about 10 ounces)
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened coconut flakes (optional, for serving)

For the Whipped Cream:

  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 (7-ounce) jar marshmallow cream (for marshmallow variation only)


Step 1: Prepare the Sweet Potatoes

  1. Cook the Sweet Potatoes:
    • Preheat your oven to 375°F (190°C). Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
  2. Cool and Peel:
    • Allow the sweet potatoes to cool slightly. Once they are cool enough to handle, peel off the skins and place the flesh in a large mixing bowl.

Step 2: Make the Filling

  1. Mash the Sweet Potatoes:
    • Mash the sweet potatoes until smooth. You can use a potato masher, a fork, or a hand mixer for this step.
  2. Combine Dry Ingredients:
    • In a separate bowl, combine the light brown sugar, ground cinnamon, ground ginger, allspice, and kosher salt. Mix well.
  3. Combine Wet Ingredients:
    • In a small saucepan over medium heat, melt the unsalted butter. Add 1 cup of the evaporated milk, granulated sugar, and the brown sugar mixture. Stir until the sugars are dissolved and the mixture is smooth.
  4. Add Eggs and Vanilla:
    • Beat the eggs in a small bowl, then gradually add them to the sweet potato mixture, stirring continuously to avoid cooking the eggs. Add the melted butter mixture, remaining 1/4 cup of evaporated milk, bourbon (or additional vanilla extract), and pure vanilla extract. Mix until well combined.

Step 3: Assemble the Pie

  1. Prepare the Pie Crust:
    • Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
  2. Pour the Filling:
    • Pour the sweet potato filling into the prepared pie crust, spreading it evenly.

Step 4: Bake the Pie

  1. Bake:
    • Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  2. Cool:
    • Allow the pie to cool completely on a wire rack before serving.

Step 5: Make the Whipped Cream

  1. Whip the Cream:
    • In a large mixing bowl, beat the cold heavy whipping cream and pure vanilla extract until soft peaks form.
  2. Marshmallow Variation:
    • For a marshmallow variation, gently fold in the marshmallow cream until well combined.

Step 6: Serve

  1. Serve the Pie:
    • Serve slices of Sweet Potato Pie with a dollop of whipped cream or marshmallow cream. Garnish with unsweetened coconut flakes if desired.

Cook Notes and Variations

Cook Notes:

  • Sweet Potatoes: Baking the sweet potatoes enhances their natural sweetness. Alternatively, you can boil or microwave them.
  • Spices: Adjust the spices to your taste preference. Nutmeg and cloves can also be added for extra flavor.


  • Pecan Topping:
    • Add a pecan streusel topping by combining chopped pecans, brown sugar, and melted butter. Sprinkle over the pie before baking.
  • Maple Syrup:
    • Substitute the granulated sugar with pure maple syrup for a different flavor profile.
  • Coconut Sweet Potato Pie:
    • Add 1/2 cup of unsweetened coconut flakes to the filling for a tropical twist.

Frequently Asked Questions (FAQs)

1. Can I make this pie ahead of time?

Yes, Sweet Potato Pie can be made up to 2 days ahead of time. Store it in the refrigerator and bring it to room temperature before serving.

2. How do I store leftover pie?

Store any leftover pie in an airtight container in the refrigerator for up to 4 days.

3. Can I freeze Sweet Potato Pie?

Yes, you can freeze Sweet Potato Pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.


4. What can I serve with Sweet Potato Pie?

Sweet Potato Pie pairs well with whipped cream, ice cream, or a drizzle of caramel sauce.

5. Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes. Make sure to drain them well before mashing.

Sweet Potato Pie is a classic and comforting dessert that’s perfect for any special occasion or holiday gathering. With its rich, spiced filling and creamy texture, this pie is sure to become a favorite in your household. Whether you’re making it for Thanksgiving, Christmas, or just because, this recipe is easy to follow and full of delicious flavors. Give this Sweet Potato Pie recipe a try and enjoy a comforting and delightful treat. Happy baking!