Sweet potato pie is a custard pie made with mashed sweet potatoes, eggs, milk or evaporated milk, sugar, and warm spices, baked in a pastry crust until the center is just set. It is not the same dish as pumpkin pie or a sweet potato casserole with a pecan topping. See the Thanksgiving guide and Thanksgiving desserts, and how to keep pie crust from getting soggy if you want a crisper bottom.
Cook and mash the sweet potatoes
You need about 2 cups of smooth mashed sweet potatoes, which is usually 2 to 3 medium potatoes. Roast them at 400°F until they are soft, or boil peeled chunks until a fork slides through, then drain them well. Roasting gives a slightly deeper flavor and less water. Mash until there are no fibers or lumps, or push the potatoes through a ricer. Let the mash cool for a few minutes so it does not scramble the eggs.
Mix the filling and bake
Beat the mash with 2 large eggs, ¾ cup sugar, ½ cup evaporated milk or half-and-half, 4 tablespoons melted butter, a teaspoon of vanilla, and about a teaspoon of cinnamon with a pinch of nutmeg or ginger. Pour the filling into an unbaked 9-inch pie crust. Bake at 350°F for about 45 to 55 minutes, until the edges are set and the center still jiggles slightly, like how you tell when pumpkin pie is done. Cool the pie on a rack, then refrigerate it once it is no longer hot. Related: Thanksgiving desserts besides pie.
Crust, cooling, and make-ahead tips
A homemade or store-bought 9-inch pie crust both work. If you have trouble with a soggy bottom, you can blind-bake the crust for 10 to 12 minutes before you add the filling, then cool it slightly. Once the pie is baked, cool it on a rack until it is just warm, then refrigerate it. Sweet potato pie slices more cleanly when it is cold. You can bake it a day ahead and keep it covered in the refrigerator. Serve it plain, or with a little whipped cream, not with the marshmallow topping that belongs on a casserole. Leftover slices keep 3 to 4 days in the refrigerator.
Frequently asked questions
Is sweet potato pie the same as pumpkin pie?
No. Both are spiced custard pies, but sweet potato pie is made with mashed sweet potatoes and often tastes a little earthier and less pumpkin-spice forward than pumpkin pie.
Should I roast or boil the sweet potatoes?
Either works. Roasting usually gives a deeper flavor and a drier mash. If you boil the potatoes, drain them well so the filling does not turn loose.
How do I know the pie is done?
The edges should be set and the center should still have a slight jiggle. It will finish firming as it cools. A knife inserted near the center should come out mostly clean.
Helpful kitchen tools
- MALACASA Ceramic Pie Pan Set of 2, 9-Inch — A 9-inch pie dish is the usual size for this filling.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk helps you mix the mash, eggs, and milk until the filling is smooth.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Useful if you want to weigh cooked sweet potatoes instead of packing them into a cup.
- OXO Good Grips Bent Icing Spatula — A handy tool for smoothing the filling in the crust before it goes into the oven.
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