There’s something magical about a homemade sweet potato pie. This Southern classic combines the earthy sweetness of roasted sweet potatoes with warm spices and a buttery crust to create a dessert that’s both comforting and elegant. Today, I’m sharing my foolproof recipe that will have your family begging for seconds.
Why This Recipe Works
Before we dive into the method, let’s talk about what makes this recipe special. The secret lies in roasting the sweet potatoes instead of boiling them. This concentrates their natural sugars and creates a deeper, more complex flavor that sets your pie apart from the rest.
For Preparation:
- Food processor (this is essential for achieving that silky-smooth filling). We recommend Ninja Blender and Food Processor Combo ( Review here )
- Large mixing bowl. We recommend The Cuisinart Mixing Bowl Set ( Review here )
- Measuring cups and spoons. Our favorite and to many others is the TILUCK Stainless Steel Measuring Cups & Spoons Set ( Review here )
- Fork (for pricking sweet potatoes)
- Peeler (for the sweet potatoes after roasting)
- Baking sheet or roasting pan (for roasting sweet potatoes)
Ingredients
For the Filling:
- 2 large sweet potatoes (about 2 pounds total)
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 9-inch unbaked pie crust
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Secret Tips for Success
- The Perfect Roast: Prick your sweet potatoes several times with a fork and rub them with olive oil before roasting. This ensures even cooking and helps develop caramelization.
- Temperature Matters: Let your eggs and cream come to room temperature before mixing. This creates a smoother, more uniform filling.
- Spice it Right: Toast your spices in a dry pan for 30 seconds before adding them to the mixture. This awakens their flavors and adds an extra dimension to your pie.
Instructions
- Prepare the Sweet Potatoes
- Preheat oven to 425°F (220°C)
- Wash and dry sweet potatoes, prick with fork
- Rub with olive oil
- Roast for 45-60 minutes until very tender
- Let cool completely
- Make the Filling
- Reduce oven temperature to 350°F (175°C)
- Peel cooled sweet potatoes and place in food processor
- Add sugar, cream, eggs, melted butter, vanilla, and spices
- Process until completely smooth (about 2-3 minutes)
- Pour into unbaked pie crust
- Bake the Pie
- Bake at 350°F for 45-55 minutes
- Pie is done when center is set but still slightly jiggly
- Cool completely on wire rack (at least 2 hours)
- Prepare Whipped Cream
- Whip cold heavy cream with powdered sugar and vanilla
- Beat until stiff peaks form
- Dollop on cooled pie just before serving
Storage and Make-Ahead Tips
- Pie can be made up to 2 days ahead and stored in refrigerator
- Let come to room temperature before serving
- Whipped cream is best made fresh
Serving Size and Yield
- One 9-inch pie serves 8-10 people
- Approximately 330 calories per slice (without whipped cream)
Troubleshooting Tips
- If crust browns too quickly, cover edges with foil
- For extra smoothness, strain filling through mesh sieve before baking
- To prevent cracks, don’t overbake – remove pie when center is still slightly jiggly
Variations
- Add 2 tablespoons bourbon for a grown-up twist
- Swap cream for coconut milk for a dairy-free version
- Include 1/2 cup chopped pecans in filling for added crunch
Seasonal Serving Suggestions
While perfect for Thanksgiving, this pie shines year-round. Serve warm in winter with coffee, or chilled in summer with iced tea. For special occasions, drizzle with caramel sauce or sprinkle with candied pecans.