Go Back
+ servings
Sweet potato pie sliced in a pie dish.

Homemade Sweet Potato Pie

Print Recipe
Grandma's old fashioned Sweet Potato Pie is your new favorite Thanksgiving dessert! A smooth, creamy blend of roasted sweet potatoes, evaporated milk and warm spices fill a flaky homemade crust, all baked to golden perfection. This is a classic recipe to make during the holidays, and this version is absolutely incredible! Top with whipped cream for the ultimate sweet treat!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 1 hour 30 minutes
Cook Time 1 hour
cooling time 1 hour
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 454
Author Kim

Ingredients

For the crust:

  • 1 1/2 cups (188g) all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 2 tablespoons milk

For the pie filling:

  • 1 lb sweet potatoes (about 2 medium)*
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar (I typically use dark)
  • 1/2 cup evaporated milk from a can**
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • optional: whipped cream or Cool Whip for topping

Instructions

  • Wrap sweet potatoes in foil and bake for about 65 minutes at 400ºF. Alternatively, you can boil potatoes in skin for 40 to 50 minutes. Once cooked, allow potatoes to cool until you can easily handle them. Run the potatoes under very cold water. The skin should peel off easily.
  • I like to make the crust while the sweet potatoes are cookng. For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, fluting edges if desired. Or use a store-bought pie crust.
  • Transfer sweet potatoes to a large mixing bowl. Add butter, sugar, milk, eggs, flour, vanilla, lemon extract, cinnamon, nutmeg, cloves, ginger and salt. Using an electric hand or stand mixer, beat on medium speed until mixture is smooth. Pour and spread filling into an unbaked pie crust.
  • Bake at 350ºF for 55 to 60 minutes, or until knife inserted in center comes out mostly clean. Pie will puff up like a soufflé, and then will sink down as it cools. After 30 minutes of cooking, you can place a pie crust shield on top of the pie to prevent the edges from over-browning. If using the pie crust in this recipe, you shouldn't need to.
  • Allow pie to cool on a cooling rack for at least 1 hour at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days. If you prefer a chilled pie, allow pie to cool completely and store (covered) in the fridge for about 2-4 hours or overnight. The flavors are even better the next day!

Notes

Frozen pie shell or another favorite homemade pie crust may be used instead of the one listed in this recipe.
*Peeled, cooked sweet potatoes measured about 1 3/4 to 2 cups and weighed 416 grams.
**Whole milk can be used instead.
Nutritional information includes crust.
 

Nutrition

Serving: 1piece | Calories: 454kcal | Carbohydrates: 47g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 76mg | Sodium: 436mg | Potassium: 298mg | Fiber: 2g | Sugar: 19g | Vitamin A: 8496IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg