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Sweet Potato Pie

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    8 servings


  • Dough for single-crust pie
  • 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs at room temperature, lightly beaten
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling
  • Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
  • In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Sweet Potato Pie Tips

How do you make pie crust from scratch?

To make a single-crust pie crust from scratch, combine a cup of all-purpose flour and 1/4 teaspoon of salt; cut in 1/3 cup of shortening until crumbly. Sprinkle with 1-1/2 teaspoons of white vinegar. Gradually add two to three tablespoons of 2% milk, tossing with a fork until a ball is formed. Then, wrap in plastic wrap and refrigerate for 30 minutes. Watch us make this sweet potato pie!

Do you refrigerate sweet potato pie?

Sweet potato pies are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for two to four hours. Loosely cover the pie with aluminum foil before refrigerating for up to four days.

Can you freeze sweet potato pie?

Yes, you can freeze sweet potato pie. Do keep in mind that the texture may change slightly. Once your pie has completely cooled, tightly wrap it in a few layers of plastic wrap. Then, wrap in foil or place in an airtight freezer container. You can freeze this recipe for up to three months. To thaw, place in the refrigerator overnight.

Can you reheat sweet potato pie?

Yes, you can reheat this yummy sweet potato pie recipe. If reheating directly from the freezer, place frozen pie on a baking sheet (brush off any frost) and heat at 300° for 40-50 minutes. If your sweet potato pie has thawed from frozen in your refrigerator, place the chilled pie on the baking sheet and bake at 300° for less time, for about 30 minutes. In both cases, insert the tip of a knife into the center of the pie to see if the pie has warmed up.

Research contributed by Julie Schnittka, Taste of Home Senior Editor
Nutrition Facts
1 piece: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.


Click stars to rate
Average Rating:
    Feb 11, 2021

    I think it's a winner just like grandma makes...

  • Channel
    Jul 13, 2020

    At ma new ?? it's gonna be fun & exciting to make

  • RUBY
    Jun 12, 2020

    Absolutely the best sweet potato pie since my moms. Love the creamy goodness and light great texture. I let the butter and eggs come to room temperature and I bake my potatoes. Love it. Thanks

  • Patriica
    May 30, 2020

    Disappointing texture. Easy to make. (I nuked the sweet potatoes.) Great taste. (I added some ginger.) I sliced the cooked potatoes thin before mashing, so there weren't any strings. But the texture was too solid -- almost dry. I think a pie like this ought to be more custard-like. This wasn't custard-y at all. Next time I'll try a recipe that's more like Libby's pumpkin pie, with more milk.

  • Olga
    May 10, 2020

    Easy to follow Recipe. Great flavor

  • Peggy
    Mar 8, 2020

    Easy and good. I baked the sweet potatoes in the microwave skins on, let them cool and peeled them. Much easier then peeling and boiling. Skins just pull off after starting top with a knife.

  • Marlene
    Dec 29, 2019

    Years - YEARS - ago I made a sweet potato pie and it was delicious. Unfortunately I don't remember what recipe I used. So, thanks to the internet, I found this recipe. Rated @ 4 1/2 stars I was sure it would be a winner. Was I WRONG! I followed the instructions to the letter an was astounded that this recipe had so many positive reviews! It was tasteless, flavorless, and much like a bland sweet potato muck in a pie crust. After one taste, I tossed mine in the garbage! Simply awful!

  • Rebecca
    Nov 29, 2019

    I’ve never made or tasted sweet potato pie before but decided to make this. It was sooooo good! I did add a little extra sugar but that was based on another recipe that I was considering....this will be my go to from now on.

  • Ursula
    Nov 27, 2019

    OMG - this was AMAZING. It was the first time I EVER made a Sweet Potato pie and I brought it to two separate places and BOTH times it was a hit~it's so easy and soooooo delicious.

  • Donna
    Nov 7, 2019

    Really easy pie filling and whipped topping,remember to chill beaters and bowl for creamy whipped cream. 425F since this is a USA recipe. If in doubt just look at another recipe. Most will bake the same length of time. No worries. Be happy!!