Sweet Potato Pie

5 from 2 votes

This southern classic sweet potato pie recipe is full of warm spices baked in a buttery pie crust, perfect to serve this holiday season.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Sweet Potato Pie Recipe

Servings:

Calories: 335kcal

Bake sweet potatoes and let cool before scooping out the filling. The quickest way to bake these is to wash and dry the potatoes. Poke each several times with a fork. Place both potatoes on a microwave-safe plate and cook in the microwave for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes until potatoes are tender. Set aside and let cool, then scoop potatoes out of the skin (don’t include potato skin in pie) and mash well.
Preheat the oven to 350°F.
In a large mixing bowl, beat together mashed sweet potatoes, butter, sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla and salt. Beat just until mixed.
Pour pie filling into the unbaked pie crust.
Place pie on a baking sheet (just in case there’s a spill) and bake for 50 to 55 minutes (until middle no longer jiggles).
Let the pie cool completely before topping with whipped topping.
Serve topped with Cool Whip.

You can also puree the cooked potatoes in a food processor, but mashing them with a potato masher works just as well and gives them the classic texture that everyone loves.
If you are using a premade crust and it comes in a foil pie tin, we’d recommend putting your foil pie pan inside a glass pie plate for added stability.
If you find your crust is browning too quickly, tent the pie crust edges with foil.