Sweet Potato Pie

Y’all, this Sweet Potato Pie is smooth, spiced, and so comforting! 🧡 If Thanksgiving at your house isn’t complete without a sweet potato pie on the table, this one is for you.

Mashed cooked sweet potatoes get whisked with brown sugar and melted butter until smooth, then evaporated milk, eggs, vanilla, cinnamon, nutmeg and a pinch of salt go in. Pour it into a refrigerated pie crust and bake until the center is set but still has a little jiggle.

Using a store-bought refrigerated crust keeps it simple. Serve it plain or with a big dollop of whipped cream.

Why You’ll Love It

• Holiday classic. A Southern favorite for Thanksgiving and Christmas.
• Simple to make. Everything is just whisked together.
• Shortcut crust. A refrigerated pie crust saves time.
• Warm spices. Cinnamon and nutmeg make it taste like the holidays.
• Smooth and creamy. Evaporated milk gives it a silky filling.

Ingredients You’ll Need

• Refrigerated pie crust: Fit into a 9-inch pie plate with crimped edges.
• Mashed cooked sweet potatoes: Two cups. Mash them nice and smooth.
• Brown sugar and melted butter: Whisked into the sweet potatoes first.
• Evaporated milk and eggs: Make the filling creamy and help it set.
• Vanilla, cinnamon, nutmeg and salt: The cozy flavor.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Heat the oven, then fit the refrigerated pie crust into a 9-inch pie plate and crimp the edges however you like. In a big bowl, whisk the mashed sweet potatoes, brown sugar and melted butter until smooth. Then whisk in the evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt until everything is well blended. Pour the filling into the crust and bake until the center is set but still has a slight jiggle. The hardest part is waiting! Let it cool for at least 2 hours before you slice it, so every piece comes out clean and creamy. Serve it just like that, or with whipped cream on top. It’s a beautiful pie to set out on the Thanksgiving table next to the turkey and all the fixings.

Tips for the Best Sweet Potato Pie

• Whisk until smooth. Whisk the sweet potatoes, brown sugar and butter first, then add the rest so the filling is well blended.
• Watch the center. Bake 50 to 55 minutes, until the center is set but still jiggles slightly.
• Let it cool. Cool at least 2 hours before slicing so it sets up and slices cleanly.
• Top it off. It’s great plain or with whipped cream.

Smooth, spiced, and so comforting! 🥧