Classic Sweet Potato Pie 

Desserts, Holiday, Pie, Thanksgiving

This Classic Sweet Potato Pie is a fall and autumn staple. the sweet potato custard filling is silky smooth and super easy to make. The crust is buttery, flakey and delicious. The best part about this sweet potato pie recipe, is that it can easily be made ahead. 

Today we are discussing how to make this southern sweet potato pie. It’s is incredibly unfussy but utterly perfect. There isn’t a ton of complication with it. But this Classic Sweet Potato Pie is balanced, not overly sweet and silky smooth. You can make this pie with a flaky pie crust OR you can use a cookie crust, too.

Ingredients for Classic Sweet Potato Pie

Sweet Potato Puree. If you want you can roast your own sweet potatoes OR you can use canned sweet potatoes can of sweet potato puree from the store. I always go with the latter because I’m lazy lol.

  • Eggs. They give this pie a binding structure that is important.
  • Granulated sugar. This recipe isn’t toot oo sweet. Which is my favorite part.
  • Brown sugar. The brown sugar gives this recipe a nice round flavor.
  • Spices. The spices really give this sweet potato a lot of flavor.
  • Salt. Gives this pie a bit of balance and enhances the flavor.
  • Coconut milk or heavy cream. The best part about this pie its that you can use either full-fat coconut milk or heavy cream.

Classic Sweet Potato Pie (Dairy-Free)

How to Make Classic Sweet Potato Pie

  1. Make a pie crust from scratch or you can buy one from the store. At this time of year, feel zero shame in cutting some corners. What’s great though is that you can make your pie crusts WAY in advance. Up to 2 months. And store it in the freezer.
  2. In a blender, add the filling ingredients and blend until processed. It’s my favorite thing to do is make fillings in a blender because it’s so super simple.
  3. Roll out the pie crust and add it to a pie dish.
  4. Pour in the filling and transfer to the oven to bake.
  5. If you want (and this is completely optional), make a marshmallow frosting for the top. For this, we cook egg whites over a double boiler with sugar until the sugar has completely dissolved. Then you beat it until it’s nice and fluffy and shiny.
  6. Top the sweet potato pie with the marshmallow frosting and torch it when you’re ready to serve it.

Classic Sweet Potato Pie (Dairy-Free!)

Classic Sweet Potato Pie (Dairy-Free!)

How Long to Bake Sweet Potato Pie

I like to bake my best sweet potato pie for about 45 to 50 minutes. The filling should wobble in the center when you move the cake a bit; and the pie crust should be golden brown. And then you want to let it the filling set on the kitchen counter for about 2 to 3 hours. 

How to Make Sweet Potato Pie Dairy-Free

Not all my recipes are easily adaptable to be made dairy-free. But this recipe is perfect for that. You’ll need to buy a vegan crust and then use coconut milk in place of the heavy cream in the filling.

Boom! Dairy-Free!

It will have a hint of coconut flavor but it’s actually really delicious and welcomed. It gives a nice twist on a classic sweet potato pie.

Can You Freeze Sweet Potato Pie

You absolutely can! I am not a huge person on freezing whole pre-baked pies. But I love freezing my pie crust and then freezing the filling. You can thaw both of them in the fridge, assemble the homemade sweet potato pie and then bake it!

Classic Sweet Potato Pie (Dairy-Free!)

Classic Sweet Potato Pie (Dairy-Free!)

If you make this recipe, let me know on Instagram!

Classic Sweet Potato Pie Recipe

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5 from 4 votes
Prep Time: 1 hour
Cook Time: 45 minutes
Chilling Time 2 hours
Total Time: 3 hours 45 minutes
Serving Size: 8
Calories: 201kcal
This Classic Sweet Potato Pie is a fall and autumn staple. It's silky smooth with a perfect flakey buttery crust. Make this for your next Fall dinner!

Ingredients

Filling and Pie:

  • 1 store-bought or homemade pie crust
  • 1 1/2 pounds sweet potatoes (about 2 whole potatoes) , peeled and cubed
  • 3 large eggs, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 cup coconut milk or heavy whipping cream

7-Minute Frosting:

  • 2 tablespoons water
  • 2/3 cup granulated sugar
  • 2 large egg whites
  • Pinch cream of tartar
  • Pinch kosher salt
  • 1/4 teaspoon pure vanilla extract
  • Graham Cracker Topping:

Directions

To Make the Pie:

  • Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round.
  • Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie dish, leaving a 1 1/2-inch overhang (this is important if you want a nice crimp).
  • Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a V. Push the two together, creating a large crimp. Work your way around the entire pie crust until you’re done. Stick the pie crust in the freezer while you make the filling.
  • Bring a medium pot filled with water to a boil. Drop the cubes of sweet potato in the water and boil for about 25 to 30 minutes, until very very tender. Drain and set aside. Using a ricer, add the sweet potato and press down until you’ve worked your way through all of the sweet potato.
  • You should end up with about 2 cups of sweet potato puree. You could also use canned sweet potato puree. If using canned, be sure to measure out 2 cups of sweet potato puree and proceed with the recipe
  • Preheat the oven to 350 degrees F. To a blender, add the eggs, sugar, brown sugar, ground cinnamon, ginger, nutmeg, salt and coconut milk. Pulse until very smooth.
  • Next, add the smashed sweet potato and pulse again until pureed and very smooth, about 1 minute. Remove the pie crust from the fridge and brush the edges with egg wash.
  • Pour in the filling and transfer to the oven to bake for 45 to 50 minutes, until set but still wobbly in the center. Remove it from the oven and allow to come to room temperature on the kitchen counter to set for 3 to 4 hours before slicing.

To Make the Marshmallow Topping:

  • In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix using a spatula until the sugar has completely dissolved into the egg whites. Transfer to the counter and beat with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes and until it's cool and billowy. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

To Assemble:

  • Transfer the marshmallow frosting to the top of the pie. Smooth it out creating little swoops all to your liking. Using a blow torch, torch the top to give it a nice meringue browned effect. Slice up and serve.

Notes

To Make Ahead: 
This pie can be made up to 2 days ahead. Store in the fridge (without the marshmallow frosting) and lightly cover with a clean kitchen towel or plastic wrap. 
Pair with a Cookie Crust: 
If you don't want to make a pie crust. You can use this cookie crust recipe from this pie. 
Equipment: 
Glass Pyrex Pie Plates | Electric Hand Mixer | Metal Mixing Bowl | KitchenAid Stand-Up Mixer | Kitchen Torch | Blender
CourseDessert, Holiday
CuisineAmerican
Keywordhow to make homemade sweet potato pie, how to make sweet potato pie, southern sweet potato recipe, sweet potato pie, sweet potato pie recipe
Nutrition Facts
Classic Sweet Potato Pie Recipe
Amount Per Serving
Calories 201 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 105mg35%
Sodium 159mg7%
Potassium 69mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 153IU3%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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15 Comments

Leave a Reply

  • Reply Suzi S. November 18, 2015 at 6:24 am

    Uhh…I think there’s some ingredients missing. 🙂

    • Reply Adrianna Adarme November 18, 2015 at 9:17 am

      Uhh…that is crazy. Haha. Because I swore everything was in there. I fixed it. Thanks so much!!

  • Reply Mary Frances November 18, 2015 at 8:41 am

    5 stars
    Looks amazing! beautiful presentation 🙂

  • Reply Kari November 18, 2015 at 11:44 am

    We make sweet potato casserole and sweet potato souffle. We’ll have to try this sometime!
    Kari
    http://www.sweetteasweetie.com

  • Reply Emili Day November 18, 2015 at 1:41 pm

    Now how am i supposed to choose between this and the pumpkin one in your book? They both look good. Pie for days…

    • Reply Adrianna Adarme November 18, 2015 at 11:15 pm

      OH! That’s a tough one. I’ll have to go with the one from the book, if I’m feeling choosey. :/

  • Reply Maggie November 18, 2015 at 10:38 pm

    Super cute look!

  • Reply Muriel November 18, 2015 at 11:18 pm

    ‘Love the coconut milk idea for this. ‘ –use In any other ( pumpkin ) pies?

  • Reply Angela - Patisserie Makes Perfect November 19, 2015 at 12:34 am

    5 stars
    Glad you had fun in Britain, but I agree, being home is the best, you appreciate it so much more when you’ve been away.

    How was Highclere Castle? I see you’re a Downton Abbey fan – it’s not too far from my house, but I’ve never been, is it worth the trip?

  • Reply November Must Haves 2015 - mirandasnotebook November 19, 2015 at 12:45 pm

    […] We all need a good pie recipe in time for Thanksgiving! Sweet potato pie is a favourite of mine and makes a nice alternative to […]

  • Reply sakira December 7, 2015 at 7:04 am

    liked these ! but i love salad with chicken !

  • Reply 10 Pies to Make This Thanksgiving – A Cozy Kitchen November 16, 2017 at 10:25 pm

    […] Classic Sweet Potato Pie – I love a sweet potato pie. I like it cold with ice cream. It’s not everyone’s favorite […]

  • Reply Denise November 16, 2019 at 1:11 pm

    This looks delicious! One question: can this pie be bruleed like your pumpkin pie?? Thank you!

    • Reply Adrianna Adarme November 17, 2019 at 3:12 pm

      Yes that could totally work! I would add about 2 teaspoons of granulated sugar on top and then brulee it once you’re ready to serve it!

      • Reply Denise Beautreau November 22, 2019 at 6:47 am

        Awesome!! Thank you! Will post and tag in pics when I make it!