Homemade Sweet Potato Pie Recipe

There are so many ways to incorporate sweet potatoes into your meal besides Sweet Potato Fries. You can make Maple Sweet Potato Pancakes for breakfast, Sweet Potato Cake for dessert, or Sweet Potato Rolls to pair with soup.

Homemade Sweet Potato Pie

Sweet potato pie is a traditional Southern dessert, and usually served during the holidays like Thanksgiving and Christmas. But between you and me, I will gladly eat this pie all year round. It is creamy with a cheesecake like quality and decadence. The filling is spiced with cinnamon, nutmeg and ginger for that holiday vibe. And let’s not forget about the buttery pie crust that encases this creamy filling. For this particular recipe, you will need to par-bake the pie crust before adding the filling so it doesn’t get soggy since our pie filling is liquidy. I would par-bake both homemade and store bought pie crust, whichever one you decide to use.

How to Prepare the Pie Crust

The pie crust is made up of 5 ingredients if you want to count water, and is very simple to make. But you do have the option to use store bought pie crust to save some time.

Flour: A MUST obviously! Sugar: Little more than a typical pie crust recipe because I like mine sweet. Salt: To enhance the flavor. Butter: For the best tasting pie crust. You could use shortening or a mixture of butter or shortening. Water: Just enough for the dough to bind.

Ingredients for Southern Sweet Potato Pie

The ingredients for the sweet potato pie filling are also quite simple.

Sweet potatoes: This is the star of the recipe. The recipe calls for 15 oz by weight, so you can purchase about 1 pound of potato or 1 can of sweet potato. However, I highly recommend roasting your own sweet potato for that caramelized flavor from roasting. Cream cheese: The key to making a cheesecake like sweet potato pie. Condensed milk: Use sweetened condensed milk for the sugar and added creaminess. Eggs: This is a custard base pie filling, so we use egg to thicken. Vanilla extract: For flavoring! Spices: I used a mixture of cinnamon, nutmeg and ginger for a traditional holiday vibe. Feel free to substitute or add other spices that you love.

How to Make the Best Sweet Potato Pie

The recipe calls for roasting the sweet potato while par-baking the pie crust. But it will take longer for the potatoes to cook, 45 minutes to 1 hour depending on the size of your potatoes. If you want to cut down on waiting time while making the pie, you can roast the sweet potatoes ahead of time. Once you have roasted and cooled the potatoes, making the pie filling is super easy. You don’t even need a stand mixer for this part. If you have excess batter, fill small ramekins and bake the ramekins along with the pie. Small ramekins filled half way will complete baking around 15 – 20 minutes. Be patient and wait for the pie to cool completely, then chill it in the fridge, preferable overnight, before slicing to ensure the filling is set completely. Serve with plenty of whipped cream.