You’ll Love This Fast, Easy, Sweet Potato Pie Recipe

Down here in the South, a good sweet potato pie is more than just a dessert, it’s a tradition.

I grew up on my grandmother’s sweet potato pie. Every holiday, there it was, sitting proudly on the dessert table. It was good, bless her heart, but it was always just… good. It had the classic warm spices and the smooth texture, but it never sang. It was missing that little something extra to make you close your eyes and savor the bite.

For years, I made it her way, following the recipe card she’d handwritten for me, the edges now soft and stained with vanilla. One Thanksgiving, with a house full of family and a little extra time on my hands, I decided to experiment. I thought about the flavors that complement sweet potatoes so well. A little warmth, a little brightness.

I reached for a bottle of good Kentucky bourbon we keep for special occasions and a fresh orange from the fruit bowl. Just a splash of the bourbon and the zest of that orange went into the filling. The aroma alone was incredible, a whole new level of delicious. That year, the pie wasn’t just eaten, it was devoured. People who normally passed on dessert were coming back for seconds. That little twist is what makes this the best sweet potato pie you’ll ever have. It’s still grandma’s pie, just with a little wink and a secret.

It’s that little something extra that takes a familiar classic and makes it truly unforgettable.

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Why This Sweet Potato Pie Recipe Works

Sweet potato pie has a soul. Its history is deeply woven into the fabric of Southern and African American cooking, a staple on holiday tables for generations. It represents comfort, family, and celebration. While it shares some spices with pumpkin pie, it’s a whole different dessert, with a richer, sweeter flavor and a denser, more luscious texture.

The foundation of a great sweet potato pie is, of course, the sweet potatoes. Roasting them instead of boiling is the first secret. This method concentrates their natural sugars and deepens their earthy flavor, preventing a watery filling which is the number one enemy of a good pie. When you boil them, you’re just adding water, which dilutes that beautiful flavor we’re trying so hard to feature.

This particular recipe works because it honors that classic foundation while elevating it with a couple of simple, yet powerful, additions. The splash of bourbon isn’t enough to make it taste boozy, but it adds a wonderful, smoky depth and a vanilla-caramel note that pairs perfectly with the sweet potato and spices. It adds a layer of complexity that makes people wonder what your secret is.

Then there’s the orange zest. It’s the bright, surprising counterpoint to the pie’s richness. The subtle citrus oil cuts through the sweetness of the filling and the richness of the butter and evaporated milk, making the whole pie feel lighter and keeping you coming back for another bite. It brightens all the other flavors, making the cinnamon warmer and the sweet potato taste even more like itself. This combination of deep, roasted flavor, smoky warmth, and bright citrus is what makes this sweet potato pie recipe truly special.

Ingredients for Sweet Potato Pie

For this recipe, we’re using simple, wholesome ingredients. The real magic comes from how we combine them and a couple of key players that truly make the flavors sing. Quality matters here, so use the best you can find.

Here’s what you’ll need to gather:

• Sweet Potatoes: 2 pounds of fresh sweet potatoes (about 3-4 medium ones). Look for ones with smooth, firm skin. Roasting them is non-negotiable for the best flavor!
• Unsalted Butter: ½ cup (1 stick), melted. This adds richness and a silky mouthfeel to the custard filling.
• Sugars: ½ cup of packed light brown sugar and ¼ cup of granulated white sugar. The combination gives you both moisture and a clean sweetness.
• Large Eggs: 2 large eggs, lightly beaten. They are the binder that helps our custard set up beautifully.
• Evaporated Milk: ¾ cup. Don’t confuse this with condensed milk! Evaporated milk provides a creamy texture without being overly sweet.
• Pure Vanilla Extract: 1 teaspoon. A baking essential that enhances all the other flavors in the pie.
• Spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. This is our classic, warm spice trio.
• Salt: ¼ teaspoon of fine sea salt. Salt is a flavor enhancer, and it balances the sweetness of the pie.
• The Twist Ingredients:
  • Good Quality Bourbon: 1 tablespoon. This is my secret weapon for adding a smoky, complex depth. You don’t need the most expensive bottle, but use something you’d enjoy sipping.
  • Fresh Orange Zest: 1 teaspoon. This provides a bright, fragrant lift that cuts through the richness and makes the pie feel fresh and exciting.
• Pie Crust: One 9-inch unbaked pie crust. You can use your favorite store-bought crust to save time, or a homemade all-butter crust if you’re feeling ambitious. Just make sure it’s a deep-dish crust to hold all that glorious filling.

Using fresh sweet potatoes instead of canned puree makes all the difference. The flavor is deeper and more authentic. And that little bit of bourbon and orange zest? That’s what will have everyone asking you for the recipe.

Step-by-Step Instructions For Making Sweet Potato Pie

Making this sweet potato pie is a labor of love, but the steps are simple and straightforward. Just follow along, and you’ll have a perfect pie to show for it. The most important tool you can have is a little patience, especially when letting it cool!

1. Roast the Sweet Potatoes: First things first, preheat your oven to 400°F (200°C). Wash and dry your sweet potatoes, then prick them all over with a fork. Place them on a baking sheet lined with foil for easy cleanup. Roast for 45-60 minutes, or until they are very tender and easily pierced with a knife. The skins will be wrinkly and some of the sugary juices might have oozed out and caramelized. Let them cool just enough so you can handle them.
2. Prepare the Potato Puree: Once the potatoes are cool enough to touch, peel the skins away. They should come off very easily. Place the warm potato flesh in a large bowl. For the smoothest possible filling, I highly recommend using a food processor or an electric mixer to puree the potatoes until completely smooth and free of any stringy bits. If you don’t have one, a potato ricer or a sturdy masher will work, just put in some extra effort. You should have about 2 cups of puree.
3. Mix the Filling: To the smooth sweet potato puree, add the melted butter and mix until well combined. In a separate, smaller bowl, whisk together the light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Add this sugar and spice mixture to the sweet potatoes and mix until everything is incorporated.
4. Combine Wet Ingredients: Add the lightly beaten eggs, evaporated milk, vanilla extract, bourbon, and fresh orange zest to the sweet potato mixture. A common mistake is overmixing at this stage. Mix on low speed or by hand with a whisk just until the batter is smooth and uniform in color. Overmixing can incorporate too much air, which can cause the pie to crack as it bakes.
5. Bake the Pie: Reduce your oven temperature to 350°F (175°C). Place your unbaked 9-inch pie crust on a baking sheet to catch any potential spills. Carefully pour the sweet potato filling into the crust, smoothing the top with a spatula.
6. Check for Doneness: Bake for 50-60 minutes. The pie is done when the edges are set and the center has a slight jiggle, like gelatin, when you gently nudge the pan. It should not be sloshy or liquid. A knife inserted near the center should come out mostly clean. If the crust edges are browning too quickly, you can cover them with a pie shield or strips of aluminum foil for the last 15-20 minutes of baking.
7. Cool Completely: This is a crucial step! Place the baked pie on a wire rack and let it cool completely to room temperature. This will take at least 2 to 3 hours. The custard filling will continue to set up as it cools. Rushing this step will result in a soupy slice of pie, and nobody wants that. Once cooled, you can serve it or chill it in the refrigerator.

How To Serve Sweet Potato Pie

Once your beautiful sweet potato pie has cooled and set, it’s ready for its moment in the spotlight. Serving this pie is just as much a part of the experience as baking it. You can keep it simple or dress it up a little, depending on the occasion. It’s perfectly delicious on its own, served either at room temperature or slightly chilled from the refrigerator.

I find that room temperature really lets the complex flavors of the bourbon and spices shine through, while a chilled slice is incredibly refreshing. If you want to add a little something extra, a beautiful topping can take it over the top. It’s all about adding a complementary texture or flavor that makes the pie feel even more special.

Here are some of my favorite ways to serve it up:

• A Dollop of Whipped Cream: You can’t go wrong with this classic. Make your own by whipping heavy cream with a little powdered sugar and vanilla. For a real treat, add a splash of bourbon to the cream before whipping to echo the flavor in the pie.
• Toasted Pecans: The crunchy, nutty flavor of toasted pecans is a perfect contrast to the smooth, creamy filling. Just toast some pecan halves or pieces in a dry skillet over medium heat for a few minutes until they are fragrant, then chop them and sprinkle over each slice.
• Vanilla Bean Ice Cream: For a truly decadent dessert, serve a slightly warm slice of pie with a scoop of high-quality vanilla bean ice cream. The combination of warm pie and cold, creamy ice cream is simply divine.
• Candied Ginger: If you love the spicy notes in the pie, a little bit of finely chopped candied ginger on top can add a sweet and zesty bite that is absolutely wonderful.

No matter how you choose to serve it, this sweet potato pie is meant to be shared with people you love. It’s the perfect ending to a holiday meal, a Sunday supper, or just a comforting treat with a cup of hot coffee on a quiet afternoon. The joy is in the sharing.

How To Store & Reuse Sweet Potato Pie Leftovers

If you’re lucky enough to have any sweet potato pie left over, storing it properly is key to enjoying it for days to come. Because it’s a custard-based pie, it must be stored in the refrigerator to keep it safe and fresh. Leaving it on the counter is a big no-no.

Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. You can also place it in an airtight pie container if you have one. Stored this way, the pie will stay delicious in the refrigerator for up to 4 days. I honestly think the flavor gets even better on the second day as the spices have more time to meld together.

You can also freeze sweet potato pie for longer storage. It freezes remarkably well!

• To Freeze: Let the pie cool completely, then chill it in the refrigerator for a few hours until firm. You can freeze the whole pie or individual slices. Wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It will keep in the freezer for up to 3 months.
• To Thaw: When you’re ready to enjoy it, simply transfer the frozen pie from the freezer to the refrigerator and let it thaw overnight. Don’t try to thaw it on the counter, as this can lead to a soggy crust.

Leftover pie is wonderful eaten cold straight from the fridge. If you prefer it warm, you can gently reheat individual slices in a 300°F oven for about 10-15 minutes. And if you want to get creative, you can even reuse the leftovers in a completely new treat. My favorite trick is to crumble a slice of leftover pie into a blender with a scoop of vanilla ice cream and a splash of milk to make an incredible sweet potato pie milkshake. It’s a dessert on top of a dessert!

Substitutions & Variations For Sweet Potato Pie

One of the things I love most about classic recipes is using them as a starting point. While this sweet potato pie is perfect as is, you can certainly tweak it to fit your tastes or what you have on hand in your pantry. Don’t be afraid to make it your own! The basic formula of roasted sweet potato, sugar, eggs, and milk is very forgiving.

Whether you need to accommodate a dietary restriction or just want to experiment with different flavor profiles, there are plenty of delicious possibilities. A simple swap can create a whole new dessert experience. Here are a few ideas to get you started on your sweet potato pie adventure.

• Flavor Swaps: If you’re not a fan of bourbon or don’t have any, you can substitute it with an equal amount of dark rum or brandy. For a non-alcoholic version, simply omit it or use 1 teaspoon of rum extract. You could also swap the orange zest for lemon zest for a brighter, tangier flavor.
• Spice It Up: Feel free to adjust the spice blend. If you love warm spices, you could add a pinch of allspice or ground cloves to the mix. A touch of cardamom can also add a lovely, complex floral note that works surprisingly well with sweet potato.
• Crust Variations: The filling is the star, but the crust plays an important supporting role. Instead of a traditional pastry crust, try a graham cracker crust or a spicy gingersnap crust for a different texture and flavor. A press-in crust is also a great option if you’re not comfortable making rolled pastry.
• Make it Dairy-Free: For a dairy-free version of this pie, you can easily substitute the evaporated milk with an equal amount of full-fat canned coconut milk. The coconut milk adds a wonderful richness. You will also need to use a dairy-free or vegan butter substitute in the filling and ensure your pie crust is dairy-free.
• Add a Topping: You can create a delicious pecan praline topping. About 15 minutes before the pie is done baking, combine brown sugar, melted butter, and chopped pecans, then carefully spoon it over the top of the pie. Return it to the oven to finish baking. The topping will become crunchy and caramelized.

Think of this recipe as a trusted guide. These variations are here to inspire you to create a pie that your family will love and remember for years to come.

5 FAQs About Sweet Potato Pie

Here are some straightforward answers to the most common questions I receive about this sweet potato pie recipe.

Why is my sweet potato pie runny?

A runny sweet potato pie is often the result of one of two things, underbaking or not allowing it to cool properly. This is a custard pie, which means the egg and milk filling needs to cook through and then cool completely to set up firm. The best way to check for doneness is the “jiggle test.” When you gently nudge the pie pan, the edges should be firm and set, but the very center, about a 2-inch circle, should still have a slight wobble like Jell-O. If the whole pie sloshes, it needs more time in the oven.

The second culprit is impatience. I know it’s hard to wait when that delicious aroma is filling your kitchen, but you must let the pie cool completely on a wire rack for at least two to three hours. During this cooling time, the pie continues to set. Cutting into a warm pie is a sure way to get a soupy slice. Finally, make sure you are using the correct amount of sweet potato puree. A filling that is too thin because of watery potatoes (from boiling instead of roasting) can also contribute to a filling that struggles to set.

Can I use canned sweet potatoes for this sweet potato pie recipe?

Technically, yes, you can use canned sweet potato puree, but I truly believe the results are far superior with fresh, roasted sweet potatoes. The flavor you get from roasting is incredibly deep, sweet, and caramelized in a way that canned puree just can’t replicate. Canned puree can sometimes be watery and may even have a slightly metallic taste, which can come through in the final pie. The natural sugars in the fresh potatoes are what make this pie so special.

If you are in a pinch and must use canned, be sure to buy 100% pure sweet potato puree, not “sweet potato pie filling,” which already contains sugar and spices. You may need to blot the puree with paper towels to remove some of the excess moisture before using it in the recipe. The texture and flavor will be different, but it will work. For the absolute best sweet potato pie, though, taking the extra time to roast fresh potatoes is worth every single minute.

What’s the difference between sweet potato pie and pumpkin pie?

This is a classic question, especially around the holidays! While they look similar and often use the same warm spices like cinnamon and nutmeg, they are distinct desserts with different origins and flavor profiles. Sweet potato pie is a cornerstone of Southern and African American cuisine. Its filling is typically denser, sweeter, and has a richer, more substantial texture thanks to the natural fibers and starch in the sweet potatoes. The flavor is deeply sweet and earthy.

Pumpkin pie, on the other hand, has a lighter, more delicate custard. The filling is smoother and has a more savory, squash-like flavor. Pumpkin itself has less natural sugar than sweet potatoes, so the final pie relies more on the added sugars and spices for its flavor profile. Think of it this way, sweet potato pie is the richer, sweeter, more soulful cousin to the lighter, more spiced pumpkin pie. Both are delicious, but they offer very different eating experiences.

How can I prevent the crust on my sweet potato pie from getting soggy?

A soggy bottom crust is a baker’s nightmare, but there are several tricks to ensure your crust stays crisp and flaky. The first line of defense is a thick filling. My method of roasting the sweet potatoes instead of boiling them is key here, as it removes moisture and concentrates the potato flavor, resulting in a less watery filling. A wet filling is the primary cause of a soggy crust.

Another fantastic technique is to partially “blind bake” your crust before adding the filling. Line the unbaked pie shell with parchment paper, fill it with pie weights or dried beans, and bake it at 400°F for about 15 minutes. Remove the weights and parchment and bake for another 5 minutes. This pre-baking creates a moisture-proof barrier. You can also brush the bottom of the unbaked crust with a lightly beaten egg white, which creates a seal when it bakes. Finally, always place your pie on a preheated baking sheet on the lower rack of the oven. The direct heat helps cook and crisp the bottom crust quickly before the filling has a chance to soak in.

How do I get a really smooth filling for my sweet potato pie?

A silky, smooth filling is the hallmark of a truly excellent sweet potato pie, and it all comes down to how you prepare the potatoes. Even after roasting, sweet potatoes can have some stringy, fibrous bits. Simply mashing them with a fork often isn’t enough to break these down. The absolute best way to guarantee a velvety texture is to use a food processor or a powerful blender. Puree the warm, roasted potato flesh with the melted butter until it’s completely smooth before you add any of the other ingredients.

If you don’t have a food processor, a food mill or a potato ricer are excellent alternatives. These tools are designed to push the potato through small holes, leaving any tough fibers behind. Your last resort, which requires a bit more elbow grease, is to press the hand-mashed potatoes through a fine-mesh sieve with the back of a spatula. It takes a few extra minutes, but this step is the secret to a professional-quality, lump-free filling every single time.

Try These Recipes Next

If you loved making this sweet potato pie, you know how satisfying it is to serve up a dish made with a little extra love. Here are a few more collections from my kitchen that I think you’ll enjoy exploring for your next meal or gathering.

• 25 Thanksgiving Dinner Ideas: Planning a holiday meal can be a big undertaking, but this list is full of my tried-and-true recipes to help you build the perfect festive menu, from the main course to all the best sides.
• 110 Easy Dinner Ideas: For those busy weeknights when you need something delicious without all the fuss, this collection has you covered. You’ll find plenty of simple, family-friendly meals to add to your rotation.
• 60 Easy Breakfast Ideas: Whether you need a quick bite on your way out the door or are planning a lazy weekend brunch, these breakfast recipes will help you start your day off right.