Grandma's sweet potato pie recipe is a classic fall dessert! (2023)

This pie turned out absolutely perfect! It was full of flavor and had a great consistency. I’ll definitely be making this every Thanksgiving holiday!

— Sarah

When Thanksgiving rolls around, there’s a couple of classic desserts that must be on the menu! I always serve my pumpkin dessert squares,pumpkin cupcakes, andirresistible sweet potato pies. Believe it or not, I actually prefer it to a traditional pumpkin pie!

Put this and a pumpkin pie head-to-head in a taste test and this sweet potato pie comes out the winner every time! This pie is lusciously creamy, perfectly sweet and full of warm, cozy spices. This treat is sure to impress and earn you rave reviews from family and friends!

Why we love this recipe

• So easy! This simple recipe uses 9 basic ingredients, plus spices and is very quick to whip up.
• The textures are so luxurious. You will adore the creamy filling paired with the soft, flaky bite of the crust.
• Perfect for Thanksgiving. The warm spices and sweet potato puree are the epitome of Fall flavors. This one will be the crowd favorite!
• Make ahead. This pie perfect to make ahead of time, freeing precious oven and counter space on Thanksgiving! Make the pie up to one day before serving and store, covered, in the refrigerator.

Ingredients needed

My recipe includes some secret ingredients that really make it special! Here’s everything you’ll need:

• Sweet potatoes. This recipe uses almost 2 cups mashed sweet potato. If you decided to use canned sweet potato, use that same amount and be sure to drain any liquid from the can.
• Butter. Use unsalted butter, so you control the salt
• Brown sugar. You can use light or dark, but I typically use dark because I love the delicious, rich flavor.
• Evaporated milk. Adds more of a creamy consistency than regular milk.
• Eggs. You’ll need 2 eggs to give the filling the perfect texture.
• Flour. A small amount of flour acts as a thickening agent in the filling.
• Vanilla. A must for a boost of flavor!
• Lemon extract. Sounds a little strange for a fall-flavored pie, but a small amount actuallyenhances the flavors of the sweet potato.
• Spices. The perfect blend of warm spices give this pie that cozy, fall flavor. We use cinnamon, nutmeg, cloves and ginger.
• Salt. Really brings out the sweet potato flavor!

Foolproof oil pie crust recipe

For this pie recipe I’m using an oil pie crust thatcomes from a VERY old Pillsbury cookbook. It’s the one my grandma most often used and now my mom uses. It’s made withoil, instead of butter or shortening, yet it is the flakiest pie crust ever. After tasting this pie, my husband actually commented on the crust and mentioned that he liked it better than most pie crusts because it was soft and flaky, not as hard as a normal pie crust. This crust is so tender that it almost just melts in your mouth when you eat it.

My favorite thing about using an all-oil pie crust is how super simple it is to make.It’s only 5 ingredients, you don’t need a food processor or pastry cutter, and there is no chilling required. You just mix the ingredients and pat the crust into the pie plate. In less than 5 minutes, you have pie crust that is ready to be filled and baked.

How do you make this recipe

Sweet potato pie is made very similarly to a pumpkin pie and is one of the easiest pie recipes! Here’s the simple method:

For full, printable recipe, see the recipe card.

1. Roast sweet potatoes. Wrap the sweet potatoes in foil and bake them for about an hour at 400ºF. Once they’re cooked and cooled enough to handle, the peel comes off very easily.
2. Make the crust. While the sweet potatoes are roasting, you can prepare the very simple homemade crust recipe. It does NOT need to be baked before adding the filling.
3. Combine filling ingredients. Use anelectric hand or stand mixer to beat together all filling ingredients until smooth. Pour and spread filling into the unbaked pie crust in a pie pan.
4. Bake. This pie recipe cooks for about one hour and until a knife comes out clean. Allow the pie to cool at least one to two hours on wire rack before serving.

Expert tips

Even though this dessert recipe is very straightforward, here are a few tips, so it’s perfect every time you make it.

• Use baked sweet potatoes instead of boiled sweet potatoes for a richer, more concentrated flavor.
• Evaporated milk has aslightly caramelized flavorthat is much preferred to using regular milk or cream.
• Cover crust edges with a pie ring or with aluminum foil to prevent over-browning. Check the baking pie after 30 minutes in the oven to ensure the crust is not getting too brown, and if it is, cover it.
• If you prefer a cold sweet potato pie (I do!), allow the 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!
• Frozen pie shell or another favorite homemade pie crust may be used instead of the one listed in this recipe.

Frequently asked questions

Recipe variations

Sweet potato pie is a classic pie recipe, but there are plenty of toppings you can add to your pie to customize it to your tastes. Here’s some options:

• Cool whip or whipped cream. My favorite! This is the most widely used topping. You can use freshly whipped cream, the aerosol can version, or even thawed whipped topping.
• Caramel sauce. Drizzle 1-2 teaspoons of caramel sauce over each slice.
• Marshmallow whipped cream.Marshmallow pairs perfectly with sweet potato! Mix equal parts marshmallow fluff with whipped cream. I would start with 1 cup, each.
• Ice cream. Not a traditional sweet potato pie topping, but SO delicious!
• Nuts. Add a sprinkle of chopped candied pecans or walnuts on top of the pie before serving.

Storing & freezing recommendations

Once your sweet potato pie is completely cooled, cover it or place slices into airtight containers and store it in the fridge for up to about 3-4 days. Enjoy straight from the fridge!

You can freeze this before or after cooking it!

• To freeze before baking. Make according to recipe instructions, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw completely before baking it.
• To freeze after baking. Bake as directed, cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to completely unfreeze before serving.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to giveit a five star ⭐️ rating! Also, tag @kimscravings on Instagramwith a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.