Sweet Potato Pie

Savor the rich, creamy sweetness of homemade Sweet Potato Pie, spiced just right and nestled in a flaky, golden crust. Perfect for holiday dinners, family gatherings, or any time you want a comforting, crowd-pleasing treat.

5 from 1 vote

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Prep Time 55

Cook Time 45

Total Time 1 40

Course Dessert

Cuisine American

Servings slices

Calories 327 kcal

Equipment

Ingredients

3 sweet potatoe scrubbed and cut in half lengthwise
2 large egg
1 x 9-inch frozen pie shell
1 teaspoon cinnamon
2 tablespoons unsalted butter melted
1 teaspoon ground ginger
½ cup packed dark brown sugar
¾ teaspoon salt
1½ cups half and half
½ teaspoon nutmeg ground or freshly grated
whipped cream cool whip, or ice cream (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Place the sweet potatoes cut-side down on the baking sheet, then prick the skins a few times with a fork or paring knife so steam can escape as they bake.
Prepare the frozen pie crust for a quick blind bake. Line the inside of the frozen pie shell with parchment paper, then fill it with dry beans or uncooked rice to weigh it down. Set the pie crust on the same baking sheet beside the sweet potatoes.
Bake for 45–50 minutes, turning the sweet potatoes halfway through so they cook evenly. The sweet potatoes are done when a fork slides in easily. Carefully remove the baking sheet from the oven, then transfer the pie crust to a wire rack to cool. Remove the beans/rice and parchment once it’s cool enough to handle.
Let the sweet potatoes cool until they are safe to touch, then peel off the skins. Transfer the flesh to a large mixing bowl and mash until mostly smooth.
Add the eggs one at a time, whisking well after each addition until fully incorporated. Then whisk in the melted butter, cinnamon, brown sugar, ginger, nutmeg, salt, and finally the half and half, mixing until the filling is smooth and well combined.
Pour the sweet potato filling into the pre-baked pie crust. Bake for 45–55 minutes, or until the edges look slightly puffed and set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove the pie from the oven and place it on a wire rack to cool. Once cooled, slice and serve with whipped cream, Cool Whip, or ice cream if you’d like.

Notes

Pick the best sweet potatoes: Choose fresh, orange-fleshed sweet potatoes for their rich flavor and vibrant color. These will give your pie the best results.
Spice it right: Adjust the spices to your liking. Start small and add more if needed. Spices like cinnamon and nutmeg can vary in strength.

Nutrition

Serving: 1sliceCalories: 327kcalCarbohydrates: 43gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 70mgSodium: 401mgPotassium: 407mgFiber: 3gSugar: 19gVitamin A: 12340IUVitamin C: 2mgCalcium: 100mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Classic Sweet Potato Pie Recipe, Homemade Sweet Potato Pie, Sweet Potato Pie