Sweet Potato Pie Recipe

This Sweet Potato Pie is a creamy and spiced recipe, which is made with fresh sweet potatoes and dark brown sugar. It’s the perfect Thanksgiving dessert, ready in about 2 hours, plus chilling and cooling time.

Jump to Recipe

Sweet Potato Pie Ingredients

For the Pie:

• 1 all-butter pie crust
• 1 1/2 lb. sweet potatoes
• 2 Tbsp. unsalted butter, softened
• 1 (5-oz.) can evaporated milk
• 3 large eggs
• 2 large egg yolks
• 2 Tbsp. bourbon (optional)
• 2 tsp. vanilla extract
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. kosher salt

For the Bourbon Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 to 2 Tbsp. bourbon
• 1/2 tsp. vanilla

How To Make Sweet Potato Pie

1. Prep and blind bake the crust: Preheat the oven to 400°F. Roll out the pie dough and fit it into a 9-inch pie plate. Crimp the edges, prick the bottom and sides with a fork, and freeze for 30 minutes. Line the frozen crust with parchment paper, fill with pie weights, and bake for 18 to 22 minutes. Remove the weights and parchment and bake for another 10 to 12 minutes, until the crust is fully golden brown. Let it cool completely.
2. Cook the sweet potatoes: While the crust bakes, prick the sweet potatoes all over with a fork. Microwave on high for about 10 minutes, flipping halfway through, until the potatoes are very tender. Let them cool, then scoop the flesh into a food processor.
3. Make the filling: Add the softened butter to the sweet potatoes and pulse until pureed. Add the evaporated milk, eggs, egg yolks, bourbon (if using), and vanilla, and process until smooth. Add the brown sugar, granulated sugar, all the spices, and the salt; process again until completely smooth.
4. Bake the pie: Reduce the oven temperature to 350°F. Pour the sweet potato filling into the cooled, baked crust. Bake for 45 to 55 minutes, until the filling is set on the edges but still has a slight jiggle in the very center.
5. Cool and make whipped cream: Let the pie cool completely on a wire rack for at least 2 hours. For the whipped cream, beat the heavy cream, powdered sugar, bourbon, and vanilla in a stand mixer until stiff peaks form.
6. Serve: Serve slices of the cooled pie with a dollop of the bourbon whipped cream.

Recipe Tips

• How to prevent a soggy crust? “Blind baking” the crust before adding the filling is the most important step. This fully bakes the pastry, creating a crisp, sealed barrier that won’t get soggy from the wet sweet potato filling.
• Can I use canned sweet potato puree? Yes, for a shortcut you can use about 2 cups of canned sweet potato puree. However, roasting or microwaving fresh sweet potatoes will provide a deeper, more caramelized flavor.
• How do I know when the pie is done? The center of the pie should be mostly set, but it should still have a slight jiggle to it when you gently shake the pan. It will continue to firm up as it cools.
• Can I make this without bourbon? Yes, the bourbon is optional in both the filling and the whipped cream. You can simply omit it for a non-alcoholic version.

What To Serve With Sweet Potato Pie

This classic holiday pie is a showstopper on its own, especially with its signature topping.

• The homemade Bourbon Whipped Cream
• A scoop of vanilla bean or cinnamon ice cream
• A drizzle of warm caramel sauce

How To Store Sweet Potato Pie

• Refrigerate: Due to the custard filling, this pie must be stored in the refrigerator. Keep it covered with plastic wrap or foil, and it will stay fresh for up to 4 days.

Sweet Potato Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 480 kcal
• Fat: 25g
• Carbohydrates: 55g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Cinnamon Roll Apple Pie Recipe
• Cranberry Apple Crumb Pie Recipe
• Shoofly Pie Recipe