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The Boat Shed Kitchen

Sweet Potato Pie

This Sweet Potato Pie is a Southern-inspired classic with a silky, spiced filling baked in a flaky crust. The sweet potatoes are roasted for maximum flavor, then blended with warm spices, butter, and vanilla for the perfect holiday or anytime dessert. Top with whipped cream or marshmallow fluff for extra indulgence!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 8
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb sweet potatoes
  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • A pinch of ground cloves
  • 1 9- inch unbaked homemade pie crust or store-bought
Recommended toppings:
  • Whipped cream Cool Whip, or marshmallow fluff

Method
 

  1. Preheat oven to 400°F.
  2. Wrap sweet potatoes in foil and bake on a baking sheet for about 45 minutes or until soft.
  3. Let cool completely.
  4. Reduce oven to 350°F.
  5. Peel the sweet potatoes and mash with butter in a large bowl until smooth.
  6. Whisk in granulated sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, salt, and cloves.
  7. Pour filling into unbaked pie crust and smooth the surface.
  8. 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.