Velvety Sweet Potato Pie with Buttery Crust

There’s something truly comforting about a homemade sweet potato pie. With its silky, spiced filling and flaky crust, it’s a timeless dessert that graces many Southern tables, especially around the holidays. But this pie isn’t just for Thanksgiving — it’s a year-round treat that speaks of tradition, love, and warm kitchens.

Unlike pumpkin pie, which can sometimes lean too sweet or bland, sweet potato pie has depth, character, and a slightly caramelized richness. This version is simple to prepare, uses easy-to-find ingredients, and brings the perfect balance of warming spices like cinnamon, nutmeg, and cloves.

Recipe Overview

Prep Time: 30 mins
Cook Time: 55 mins
Cooling Time: 2 hours
Total Time: About 3½ hours
Serves: 6–8

Ingredients

For the Crust:

• ½ recipe basic pie crust, rolled out to fit a 23-cm (9-inch) pie dish
  (use your favorite homemade crust or high-quality store-bought dough)

For the Filling:

• 400 g (14 oz) cooked, peeled, and mashed sweet potatoes (about 2 medium)
• 115 g (4 oz) light brown sugar
• 2 large eggs, lightly beaten
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp fine sea salt
• 355 ml (12 fl oz) whole milk
• 2 tbsp unsalted butter, melted

For Serving (Optional):

• Fresh whipped cream

Instructions

1. Preheat Oven & Prepare the Crust

• Preheat your oven to 220°C (425°F) or Gas Mark 7.
• Roll out your pie crust and gently press it into a 9-inch pie dish. Trim any excess and crimp the edges decoratively.
• Dock the bottom and sides of the crust with a fork to prevent puffing.
• Line the crust with parchment and pie weights or dried beans, and blind bake for 15 minutes, or until lightly golden.
• Remove from the oven and let it cool slightly while you prepare the filling.

2. Make the Filling

• In a large bowl, mix the mashed sweet potatoes, brown sugar, eggs, and spices: cinnamon, nutmeg, ginger, cloves, and salt.
• Whisk until smooth and well-blended.
• Gradually add the milk and melted butter, mixing until silky. You can use a hand mixer or whisk by hand.

3. Assemble & Bake

• Pour the filling into the pre-baked pie crust, smoothing out the top with a spatula.
• Place on the middle oven rack and bake at 220°C (425°F) for 15 minutes.
• Then reduce the heat to 160°C (325°F / Gas Mark 3) and bake for 40 minutes more, or until the filling is set at the edges and slightly wobbly in the center.

4. Cool & Serve

• Let the pie cool completely on a wire rack for at least 2 hours. This allows it to set properly.
• Serve at room temperature or chilled, topped with fresh whipped cream if desired.

Tips for Success

• Roast your sweet potatoes for enhanced flavor and natural sweetness.
• For a super smooth filling, pass the sweet potato puree through a fine mesh sieve.
• Store leftovers in the fridge, covered, for up to 3 days.

Frequently Asked Questions

Can I make this pie in advance?
Yes! In fact, it tastes even better the next day. Just refrigerate and bring to room temperature before serving.

Can I freeze sweet potato pie?
Absolutely. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.

What’s the best way to mash sweet potatoes?
Roast them, peel off the skins, and mash using a potato masher or food processor for the smoothest texture.

Conclusion

This homemade sweet potato pie is the ultimate cozy dessert : simple, soulful, and rich in tradition. The smooth, spiced filling nestled in a buttery crust makes it ideal for holiday gatherings or just a comforting treat on any day of the year. One slice is never enough!