This Sweet Potato Pie recipe is a delicious fall pie recipe that is super easy to make. It tastes similar to pumpkin pie, but has a heartier texture that is perfectly spiced. This pie tastes like the comfort of fall in every bite.
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If you are looking to make a baked Sweet Potato Pie, this recipe is perfect for you. It is a quick sweet potato pie because we use store-bought refrigerated crust and steamed sweet potatoes.
What does sweet potato pie taste like?
Years ago, a neighbor would always bring her famous sweet potato pie to functions. At first thought, I was a bit weirded out by this pie until I tasted it. I mean, I am sure we can all agree sweet potatoes + pie don’t seem as if they go hand in hand.
However, Sweet Potato Pie really does taste extremely similar to a fresh-baked pumpkin pie made from scratch. It has a super thick, hearty texture, but the flavor of the potatoes truly does remind me of freshly spiced pumpkin which is also slightly fibrous.
If you love candied sweet potatoes, this really does taste very similar, but in a neat pie form.
Ingredients for Sweet Potato Pie
You will need some easy to find ingredients to make this harvest pie. Perfect for Thanksgiving, this pie can double as a side or a dessert.
1 1/2 (3 medium sized potatoes) pounds of sweet potatoes, refrigerated pie crust, salted butter, evaporated milk, light brown sugar, eggs, spices (cinnamon, nutmeg, ginger) kosher salt, vanilla extract.
Best Sweet Potatoes for Pie
For this particular pie, we used Jewel Sweet Potatoes. These have a copper colored skin, and peachy flesh. These are what are most commonly used in sweet potato casseroles, and baked sweet potato dishes.
How to prepare potatoes for pie
Some people prefer to bake their sweet potatoes with the skin-on until they are fork-tender. Then, they remove the skin and mash the flesh. This method takes a good hour at when baking potatoes at 350 degrees Fahrenheit.
We peeled these potatoes, and carefully sliced them into 1″ discs. These potatoes are really thick and tough to cut so be careful when using your knife. Make sure you are using a safe area with a cutting board, and sharpened knife.
Best Size Pie Dish for Store-Bought Crust
For this potato pie, I used a 9-inch ceramic stoneware pie dish. This dish can hold 36 ounces, and is considered a deep dish pie dish. You want to use a deep dish pie dish because this pie has a lot of filling and would not work out well with a shallow pie dish.
I also prefer to use a 9-inch pie dish or plate with store-bought crust because when you unroll refrigerated pie crust dough the disc size is relatively smaller these days. When using a larger sized 11-inch pie dish the crust tends to get lost.
A quick egg white wash will ensure a crisp, nicely browned crust.
Best Pie Shield to Protect Pie Crust
When baking this sweet potato pie, you do not want the crust to burn or overbrown before the filling is thoroughly cooked. While you can use foil strips to protect your pie, I love this silicone pie crust shield. This is the exact protector I use. It is super helpful that it can be adjusted to fit a small or large pie crust diameter.
How to Make Sweet Potato Pie
Find everything you need to make this pie in the printable recipe card below. Here is a brief summary of the steps to make the BEST sweet potato pie possible.
Peel, slice, and steam your sweet potatoes. You will steam them for 12-15 minutes. To steam potatoes, add a steam basket to your 16-quart stockpot. Add about 2 cups of water, and place sliced potato discs on the steamer basket. Cover the pan, and turn the stovetop heat up to high.
When checking potatoes to test for doneness, wear an oven mitt to prevent any steam burns. Check potatoes with a fork to make sure they are tender and ready to be cooled before mashing. You want them to cool before adding the eggs so they do not “cook” them.
Once potatoes are cooled, preheat your oven to 350 degrees Fahrenheit. In a large bowl mash sweet potatoes with room temperature butter. I used a hand mixer to ensure a creamy, even consistency.
Add in sugar, milk, eggs, spices, and extract, and combine until creamy. Pour filling into your egg washed, unbaked pie crust.
Bake for 55-60 minutes, or until a butter knife inserted gently into the center of the pie comes out clean. At first touch the pie will have a stiff, slightly firm outer layer. The pie should not feel super jiggly.
This pie can be made with canned sweet potatoes or yams. You will need 1 1/2 cups if you use this method.
You can add whipped cream, mini marshmallows, or whipped topping to this pie. If you want to add mini marshmallows, I suggest adding them to the top of the pie during the last 5 minutes of baking so they do not burn.
If you are looking to add real whipped cream, ensure the pie is fully cooled before adding.
Storing Sweet Potato Pie Tips
If you plan on freezing your pies, I always suggest using frozen pie crust shells that come in throwaway pans, or use disposable aluminum pie dishes. This prevents any cracks or mishaps with temperature change that can happen with ceramic stoneware pans or glass.
Once your pie has completely cooled (do not add toppings) wrap it in several layers of plastic wrap. Then, cover the pie with an additional layer of aluminum foil to prevent freezer burn. Thaw pie for 1 1/2 hours before serving. You can also toast it up in the oven for 15 minutes or so (once thawed) at 350 degrees Fahrenheit. A frozen pie will last up to 30 days for best taste.
Overall, you will LOVE this pie! Check out some of our other favorites you might want to check out below!
More Yummy Pie Recipes
Best Sweet Potato Pie Recipe
- 9" pie dish
- Hand Mixer
- 16-Quart stockpot
- Steamer basket
- Pie Crust Shield
- large mixing bowl
- Potato peeler
- 1 1/2 lbs sweet potatoes Jewel variety (cooper skin, peachy flesh)
- 1 unbaked refrigerated pie crust shell
- 1/2 cup butter softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup whole milk *can also use evaporated milk
- 2 large eggs room temperature
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 egg white *to brush pie crust
- Peel sweet potatoes, and slice them into 1" discs. Add 2 cups of water to a 16-quart stockpot and add the steamer basket to the bottom of the pan. Place the sweet potato discs on top and cover the pan. Steam for 13-15 minutes or until potatoes are fork tender. Be sure to cool potatoes before preheating oven (about 30 mins).
- Preheat oven to 350°f.
- Line your pie dish with refrigerated pie crust dough. The crust should be centered in the middle of the dish. Carefully tuck over about 1/2" of crust and crimp by gently pinching dough with your fingers. Coat crust in an egg white wash.
- Add cooled potatoes to a large bowl and mix with softened butter, eggs, spices, milk, and extract. Batter will be thick and slightly lumpy from the potato fibers.
- Add pie crust shield and place pie on the center oven rack to bake for 55-60 minutes. A knife inserted into the center of the pie should come out clean when done. Pie top will also feel firm at first touch.
- Allow pie to cool before adding topping (optional).