This sweet potato pie recipe is made with fresh sweet potatoes, warm spices, and a creamy custard filling baked in a classic pie crust. It's a familiar dessert that works well for the Thanksgiving table, holiday gatherings, or anytime you want a homemade sweet potato pie that feels traditional and comforting.
Using baked sweet potatoes instead of canned puree gives the pie a richer sweet potato flavor and a smooth texture that sets up nicely after cooling. The toasted marshmallow topping adds a simple finish without taking away from the pie itself.
Why You'll Love This Recipe
- Made with fresh sweet potatoes and simple ingredients
- Smooth, creamy sweet potato filling
- Easy to prepare with a store-bought or homemade pie crust
- A classic sweet potato pie that fits right in with traditional recipes
- Works well as a make-ahead dessert
Ingredients You'll Need
- store-bought or homemade 9-inch pie crust
- fresh sweet potatoes (about 2 cups mashed)
- butter, room temperature
- granulated sugar
- packed light brown sugar
- eggs, beaten, room temperature
- evaporated milk, room temperature
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- salt
- Mini marshmallows, for topping
How to Make Sweet Potato Pie
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and poke each one several times with a fork. Bake for 50-60 minutes, or until tender.
- Let the sweet potatoes cool until they're easy to handle. Slice them open, peel away the skins, and add the flesh to a food processor, immersion blender, or blender. Purée until completely smooth.
- Reduce the oven temperature to 350°F.
- In a large mixing bowl, combine the mashed sweet potatoes and butter. Mix until smooth. Add the granulated sugar and brown sugar and stir to combine.
- Beat in the eggs, followed by the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the sweet potato filling is smooth and well combined.
- Place the pie crust on a baking sheet. Pour the sweet potato filling into the crust and smooth the top.
- Bake for 50-60 minutes, until the center of the pie is mostly set with just a slight jiggle. Remove from the oven and let cool for at least 30 minutes.
- Preheat the broiler on high. Spread mini marshmallows evenly over the top of the pie.
- Broil for 1-2 minutes, watching closely, until the marshmallows are lightly toasted.
- Let the pie cool to room temperature, then refrigerate for 1-2 hours for best slicing.
Tips for Best Results
- Baking the sweet potatoes first is the best way to control moisture and get a smooth filling.
- The filling should be thick enough to spread, not pour.
- Letting the pie cool fully helps the custard filling set properly.
- Store leftover pie covered or in an airtight container in the refrigerator.
Serving Ideas
Sweet potato pie is best served chilled or at room temperature. It's delicious on its own or with a simple topping like whipped cream. This pie works well as a holiday dessert or anytime you want a classic southern pie.
MORE PIE RECIPES
📖 Recipe
Sweet Potato Pie
Equipment
Ingredients
- 1 9 inch pie crust
- 3 medium sweet potatoes - about 2 cups mashed
- ¼ cup butter - room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs - room temperature
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- Mini marshmallows
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and poke each one several times with a fork. Bake for 50-60 minutes, or until tender.
- Let the sweet potatoes cool until they're easy to handle. Slice them open, peel away the skins, and add the flesh to a food processor, immersion blender, or blender. Purée until completely smooth.
- Reduce the oven temperature to 350°F.
- In a large mixing bowl, combine the mashed sweet potatoes and butter. Mix until smooth. Add the granulated sugar and brown sugar and stir to combine.
- Beat in the eggs, followed by the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the sweet potato filling is smooth and well combined.
- Place the pie crust on a baking sheet. Pour the sweet potato filling into the crust and smooth the top.
- Bake for 50-60 minutes, until the center of the pie is mostly set with just a slight jiggle. Remove from the oven and let cool for at least 30 minutes.
- Preheat the broiler on high. Spread mini marshmallows evenly over the top of the pie.
- Broil for 1-2 minutes, watching closely, until the marshmallows are lightly toasted.
- Let the pie cool to room temperature, then refrigerate for 1-2 hours for best slicing.
Notes
- Baking the sweet potatoes first is the best way to control moisture and get a smooth filling.
- Letting the pie cool fully helps the custard filling set properly.
- Store leftover pie covered or in an airtight container in the refrigerator.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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