Sweet Potato Pie Recipe

If you are looking for a delicious dessert to make for your holiday dinner, try this Sweet Potato Pie Recipe. This is actually my mother’s recipe and it has been added to our collection of Sweet Potato Recipes!

This timeless dessert captures the essence of autumn and fall in every bite, combining the natural sweetness of sweet potatoes with warm spices and a flaky pie crust. Your taste buds will rejoice as they dance with joy at every bite.

An overhead picture of a Sweet Potato Pie Recipe over a red gingham napkin.

Products Used to Make This Sweet Potato Pie Recipe

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Mixing Bowls with Airtight Lids
Hand Held Electric Mixer
Nonstick Stock Pot
Salt & Pepper Grinder Set

Whether you’re making it for a family dinner or savoring a quiet moment with a slice and a cup of coffee, this classic dessert is sure to warm your heart and your sweet tooth. It’s our best kept secret in this house!

Why You Should Make This Sweet Potato Pie Recipe

  • It only takes 8 ingredients which means it’s budget friendly
  • The recipe makes 3 deep dish pies so it can feed a crowd
  • The pies can be frozen if needed
  • It’s 100% kid approved

Ingredients and Tips for Making This Recipe for Sweet Potato Pie

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  • Fresh Sweet Potatoes: This is the main ingredient. Make sure to scrub and wash them before cooking.
  • Eggs and Flour: These act as a binder for just about the entire recipe.
  • Brown Sugar and Cinnamon: Even though sweet potatoes are naturally sweet, these two ingredients add an autumn-like sweetness to the pie.
  • Evaporated Milk: This ingredient gives the pie a creamy texture.
A picture of a whole Sweet Potato Pie Recipe on a gingham napkin and a wood pallet.

How Do You Store This Sweet Potato Pie?

Once the pie is finished baking, you can bring it to room temperature and store it on a cake plate or inside a cake taker. You can also cover with aluminum foil and let it sit on the counter. It can stay at room temperature for at least 2 days.

Is it Better to Bake or Boil Sweet Potatoes for Pie?

Either method will suffice. However, baking your sweet potatoes will not only result in a less watery pie, but also will add a bit of savoriness to it due to the potato retaining more of it’s nutrients. If you want to boil them, make sure the potatoes are not water logged before baking.

What Can I Serve With This Sweet Potato Pie?

We typically like to have our pie with a dollop of homemade whipped cream and dash of cinnamon on top. However, you can also serve it with vanilla ice cream as well. It’s also tasty eaten on it’s own.

Which Pie Plate Do You Recommend for this Pie?

The pictures in this post show that I made this pie with a pre-made pie crust. However, if you prefer making your crust from scratch, we like to use these 9-inch Pie Plates from Emile Henry. They are made with Burgundy Clay to ensure your crust and filling bake evenly.

More of Our Favorite Sweet Potato Recipes:

If you are looking for more sweet potato recipes, then check out a few more of our favorite ones on the site and from our friends:

A side picture of a Sweet Potato Pie Recipe on a cloth napkin and a pallet.

Helpful Kitchen Tools

The following items are what I use daily and/or weekly in my kitchen. They are affiliate links and will not change the sale price.

A picture of a whole Sweet Potato Pie Recipe on a gingham napkin and a wood pallet.

Sweet Potato Pie Recipe

This Sweet Potato Pie Recipe is easy to make, less then 8 ingredients, and will have everyone asking for the recipe at your holiday dinner.
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas, pie, sweet potatoes, Thanksgving
Serves: 24 servings
Calories Per Serving: 280


  • 5 sweet potatoes (scrubbed and washed)
  • 4 eggs
  • 1/2 cup light brown sugar
  • 2 tbsp. ground cinnamon
  • 12 ounce evaporated milk
  • 2 cups granulated sugar
  • 1 tsp. salt
  • 1 1/2 cups flour
  • 3 pie crusts (9-inch and deep dish)


  • Fill a medium sized pot half way with water. Bring water to a boil on medium heat.
  • Once boiling, place sweet potatoes inside pot and continue boiling until potatoes are soft, about 45 minutes.
  • Preheat the oven to 375 degrees and prepare the three pie crusts.
  • Drain potatoes and set aside to come to room temperature. Once cooled, remove the skins and place the de-skinned potatoes inside a large mixing bowl. Mash the potatoes with an electric mixer.
  • Mix the rest of the ingredients inside the large bowl with the potatoes.
  • Divide and pour the filling into the three pie crusts, making sure not to fill them all the way to the top.
  • Bake in preheated oven for 45 minutes or until toothpick or cake tester comes out clean and the tops are golden brown.

Libby’s Notes

Recipe Source: My mother
  • To test if the sweet potatoes are soft when boiling, insert a knife inside a few of them. If they are not met with resistance and the potatoes fall apart, they are ready. 


Serving: 1piece | Calories: 280kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 252mg | Fiber: 3g | Sugar: 25g | Vitamin A: 6757IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!

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