Go Back
Slice of sweet potato pie on a plate with a fork.

Sweet Potato Pie

By Jennifer Segal
Bring a slice of the South to your kitchen with this classic sweet potato pie, a holiday favorite richly flavored with brown sugar and warm spices.
Servings: 8 to 10
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

For the Pie

  • 2 large sweet potatoes (about 2¼ lb/1 kg)
  • 4 tablespoons unsalted butter, softened
  • 1 cup + 2 tablespoons (packed) light brown sugar
  • 1 large egg, at room temperature
  • 3 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 1 cup evaporated milk
  • 1 (9-in) deep-dish frozen pie crust (no need to thaw) or homemade pie crust

For the Whipped Cream

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons confectioners' sugar
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil.
  • Poke each sweet potato with a fork 5 or 6 times and place them on the prepared baking sheet. Roast until very tender, about 1 hour. Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth.
  • Follow the instructions on the package (or homemade recipe) for blind baking the crust.
  • Reduce the oven temperature to 350°F (175°C).
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute. Beat in the egg and yolks, one at a time, until the mixture is creamy and smooth, a few minutes. Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined. Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard) and mix until incorporated. Finally, add the evaporated milk and mix on low speed to combine. Don't worry if the mixture has a grainy or slightly curdled appearance; that's normal.
  • Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula. Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours. Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

For the Whipped Cream

  • Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the Confectioners' sugar. Continue to whip until it forms stiff peaks. Cover with plastic wrap and store in the refrigerator until ready to serve.

Notes

Make-Ahead/Freezing Instructions: The baked pie can be made up to two days in advance, covered with plastic wrap, and stored in the refrigerator. Let the pie sit out for a few hours to come to room temperature before serving. The pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Nutrition Information

Per serving (10 servings)Calories: 371kcalCarbohydrates: 50gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 126mgSodium: 167mgFiber: 3gSugar: 33g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.