There’s something magical about the aroma of a freshly baked sweet potato pie wafting through the kitchen.
It instantly takes me back to childhood holidays, when this pie was always the star of the dessert table—warm, fragrant, and irresistibly creamy.
Every time I make it now, it’s like wrapping my home in a sweet Southern hug.
Whether it’s Thanksgiving or a quiet Sunday, this pie never fails to bring smiles.
Why You’ll Love This Recipe
Savory and umami-rich – packed with bold garlic, soy, and sesame flavors
Quick and easy – ready in under 15 minutes with just one pan
Healthy and satisfying – loaded with fiber, vitamins, and plant-based goodness
Perfect texture – tender-crisp bok choy and juicy mushrooms
Versatile side – great with rice, noodles, or any protein
Naturally vegan – simple ingredients, no dairy or meat required
What You’ll Need (Ingredient Highlights)
Sweet Potatoes – Roasted whole for maximum sweetness and depth.
Unsalted Butter – Gives the filling a luscious, velvety texture.
Brown & White Sugar – A balanced mix of caramel depth and light sweetness.
Whole Milk – Adds creaminess without making it too heavy.
Eggs & Vanilla – Help bind everything together and add flavor.
Warm Spices – Cinnamon, nutmeg, cloves, and a pinch of salt make the filling irresistible.
Pie Crust – A 9-inch homemade or store-bought crust both work beautifully.
Pro Tips Before You Start
Roast, don’t boil – Roasting keeps the sweet potatoes rich and not watery.
Use room temp butter – It blends more smoothly into the warm mash.
Let it cool fully – The pie sets more as it cools, so don’t rush slicing.
Bake until set – A clean toothpick in the center is your best guide.
How to Make Sweet Potato Pie
Step 1. Bake the Sweet Potatoes
Preheat the oven to 400°F.
Wrap the sweet potatoes in foil and place them on a baking sheet.
Roast for about 45 minutes, or until very soft when pierced.
Let them cool completely.
Step 2. Prepare the Filling
Reduce oven temperature to 350°F.
Peel the cooled sweet potatoes and place them in a large mixing bowl.
Mash with the softened butter until very smooth.
Step 3. Add the Wet Ingredients
Whisk in the granulated sugar, brown sugar, milk, eggs, and vanilla extract.
Keep whisking until fully blended.
Step 4. Add the Spices
Add cinnamon, nutmeg, salt, and a small pinch of ground cloves.
Whisk again until the mixture is creamy and consistent.
Step 5. Fill the Crust
Pour the sweet potato filling into your unbaked 9-inch pie crust.
Smooth the top with a spatula.
Step 6. Bake the Pie
Bake at 350°F for 50 to 60 minutes, or until the center is set and a toothpick inserted comes out clean.
The pie will puff slightly and settle as it cools.
Step 7. Cool and Serve
Allow to cool fully on a wire rack.
Serve warm or chilled with whipped cream or marshmallow fluff.
What to Serve It With
This sweet potato pie pairs beautifully with:
A hot cup of spiced chai or black coffee
Vanilla ice cream or Cool Whip
A drizzle of maple syrup or honey
Variations / Substitutions
Lactose-free? Try oat milk or almond milk as a substitute for whole milk.
No cloves? Allspice or extra cinnamon works as a backup.
Mini pies? Use muffin tins and reduce bake time to around 25–30 minutes.
Storage & Leftovers
Refrigerate: Once fully cooled, wrap tightly in plastic wrap or store in an airtight container.
Keeps for up to 4 days.
Freeze: Wrap in foil and store in a freezer-safe bag for up to 2 months.
Thaw overnight in the fridge and reheat gently in the oven before serving.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, just make sure they’re plain (not in syrup) and drain them well.
How do I know when the pie is fully baked?
The center should be just set and a toothpick inserted should come out clean.
Can I make it ahead of time?
Absolutely! You can bake the pie a day ahead and chill it overnight.
What if I don’t have whole milk?
Evaporated milk, half-and-half, or even a full-fat milk alternative will work.
Can I add a topping before baking?
Yes! Try adding a pecan crumble or brown sugar topping halfway through baking.
Why did my pie crack?
Overbaking or cooling too quickly can cause cracks. It’ll still taste amazing!
Can I make it crustless?
Yes—just grease a pie dish and pour the filling straight in. Bake as directed.
Final Thoughts
This sweet potato pie is everything I love about baking: warm, simple, and packed with love.
It’s a timeless recipe that brings joy with every slice.
Whether you’re celebrating with family or just need a sweet pick-me-up, this pie is always the right answer.
Sweet Potato Pie
Ingredients
Method
- Preheat oven to 400°F.
- Wrap sweet potatoes in foil and bake on a baking sheet for about 45 minutes or until soft.
- Let cool completely.
- Reduce oven to 350°F.
- Peel the sweet potatoes and mash with butter in a large bowl until smooth.
- Whisk in granulated sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, salt, and cloves.
- Pour filling into unbaked pie crust and smooth the surface.
- See full steps with tips & photos → https://theboatshedcafe.com/sweet-potato-pie/
Notes
- Baking the sweet potatoes instead of boiling gives them a richer, sweeter flavor.
- For a creamier texture, puree the filling in a blender before baking.
- Make ahead: The pie can be baked up to 2 days in advance and stored in the refrigerator.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.