Sweet Potato Pie with Whipped Cream

Tested & Perfected Recipes

Fluffy and flavored with brown sugar and autumn spices — this is a wonderful Southern sweet potato pie.

This sweet potato pie recipe comes from Mable Smith, a wonderful lady who has been a part of my family for over (gulp!) 35 years. Mable helped take care of my sister and me when we were little, when my mom was starting her own business. She then helped me with my young kids when I went back to work. Originally from South Carolina, Mable is known for her sweet potato pie, which she bakes by the dozen to give away over the holidays. It’s a wonderful pie: fluffy, flavored with brown sugar and autumn spices — and, happily, easy to make.

The recipe calls for a store-bought frozen crust, which I think works perfectly well. In general  — and this is definitely something to keep in mind over the busy holidays — you don’t need to make homemade crust to make a good pie, but if you’d like to make your own, here’s my favorite pie crust recipe. The flavor of this pie improves over time, so go ahead and make it a few days ahead.

What You’ll Need To Make Sweet Potato Pie

sweet potato pie ingredients

How To Make Sweet Potato Pie

Step 1: Roast and Mash the Sweet Potatoes

Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them.

poked sweet potatoes on baking sheet

Simply poke the sweet potatoes with a fork five or six times and place them on a parchment-lined baking sheet. Roast until very tender, about 1 hour.

baked sweet potatoes

Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth. (Feel free to roast the sweet potatoes several days ahead of time and store the flesh in an airtight container in the refrigerator until needed.)

mashing sweet potatoes

Step 2: Blind Bake the Crust

Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy. Different crusts will have different instructions for blind baking, so follow the instructions on the package. Once the crust is blind baked, reduce the oven temperature to 350°F.

Step 3: Make the Sweet Potato Pie Filling

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.

butter and brown sugar in mixing bowl

Beat in the egg.

adding the egg to mixing bowl

Then add the yolks, one at a time, until the mixture is creamy and smooth, a few minutes.

adding the egg yolks one at a time

Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined.

adding spices and vanilla

Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard).

adding mashed sweet potato to mixing bowl

Mix to combine.

Finally, add the evaporated milk.

adding evaporated milk

Mix on low speed to combine.

finished sweet potato pie filling in mixing bowl

Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula.

Step 4: Fill and Bake the Piefilled sweet potato pie ready to bake

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.

baked sweet potato pie fresh out of the oven

Step 5: Whip the Cream and Serve

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.

whipping heavy cream in mixer

Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

Make-Ahead/Freezing Instructions

The pie can be made up to two days in advance, covered with with plastic wrap, and stored in the refrigerator. The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

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Sweet Potato Pie with Whipped Cream

Fluffy and flavored with brown sugar and autumn spices — this is a wonderful Southern sweet potato pie.

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 2-1/4 pounds)
  • 4 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons packed light brown sugar
  • 1 large egg
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 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

Instructions

  1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil.
  2. Poke each sweet potato with a fork five or six 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.
  3. Follow the instructions on the package (or homemade recipe) for blind baking the crust.
  4. Reduce the oven temperature to 350°F.
  5. 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.
  6. 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

  1. 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.
  2. Make-Ahead Instructions: The pie can be made up to two days in advance, covered with with plastic wrap, and stored in the refrigerator. Let the pie sit out on the counter for a few hours to come to room temperature before serving.
  3. Freezer-Friendly Instructions: The baked 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

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 371
  • Fat: 17 g
  • Saturated fat: 10 g
  • Carbohydrates: 50 g
  • Sugar: 33 g
  • Fiber: 3 g
  • Protein: 5 g
  • Sodium: 167 mg
  • Cholesterol: 126 mg

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.

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Reviews & Comments

  • Officially has taken me from Pumpkin Pie fan to a Sweet Potato Pie Fan! This recipe is Amazing😍

    • — Monica on November 29, 2019
    • Reply
  • Made this pie and the pie crust recipe here this weekend. Both are really good!

    • — Jamie on November 25, 2019
    • Reply
  • Could I robot coupe the sweet potato? Or will that make it gummy…? Going to make this tomorrow 🙂

    • — Eirene on November 24, 2019
    • Reply
    • Hi Eirene, As long as you don’t overmix, it should be just fine. Hope you enjoy the pie!

      • — Jenn on November 25, 2019
      • Reply
  • Jenn,

    I’m not a fan of deep dish sweet potato pie. Could I use a regular frozen pie crust with these same measurements? Thank you in advance.

    • — B.R. on November 24, 2019
    • Reply
    • Hi B.R., You could but you definitely won’t be able to fit all of the filling in the pie shell. If you go that route, the cooking time will be less; I’m not exactly what it would be so just keep an eye on it.

      • — Jenn on November 25, 2019
      • Reply
  • I made the Sweet Potato Pie for my husband today
    He enjoyed it very much “ It’s a winner”
    My question has anyone made this pie with a graham cracker crust?
    If so what were the results?
    All the Best
    Gracie

    • — Gracie Swarts on November 23, 2019
    • Reply
  • the recipe sounds wonderful and I want to try it. I have a garden full of very large butternut squash waiting to be cooked. Can I substitute the butternut squash? Thanks! beautiful website!The step-by-step photos are lovely!!!

    • — jano nightingale on November 21, 2019
    • Reply
    • Hi Jano, While I think it should work, I can’t say for sure as I haven’t tried it. I’d love to hear how it turns out if you make it this way! 🙂

      • — Jenn on November 22, 2019
      • Reply
  • Hi, Love all of your recipes! They always come out great!

    When you say sweet potatoes do you use the pale colored ones or the orange potatoes. I saw both at the store ~ both say sweet potatoes but when I asked the clerk he said the dark skinned ones were yams and would be orange inside. Does it matter which ones you use?

    • — Ina on November 21, 2019
    • Reply
    • Hi Ina, Yes, often times the names are used interchangeably, but they are different. You’ll want to stick with sweet potatoes (so the ones with the orange flesh). Hope that helps! 🙂

      • — Jenn on November 22, 2019
      • Reply
  • I am surprised you do not give a weight or measurement for the sweet potatoes. The size can vary greatly. Given this is a dessert and not a savory dish, the amounts usually are more important to the success of the dish. That being said, I love your site and have been cooking so many of your recipes with great success.

    • — Claire Van Konynenburg on November 21, 2019
    • Reply
    • Hi Claire, I agree — I just added the weight to the ingredients. Hope you enjoy the pie if you make it!

      • — Jenn on November 21, 2019
      • Reply
      • Thanks Jenn! I will give it a try! I love your site and I got your cook book too!

        • — Claire Van Konynenburg on November 21, 2019
        • Reply

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