This old-fashioned sweet potato pie is a classic Southern pie recipe for the holidays. This pie is always a big hit with simple ingredients like sweet potatoes, butter, condensed milk, and warm spices. Perfect for Thanksgiving and the Christmas season.
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Old Fashioned Sweet Potato Pie
Holidays are always filled with the most incredible desserts. This classic sweet potato pie is no exception. Your holiday will be a huge success with so many delicious holiday desserts, like eggnog bundt cake with cream cheese frosting, delicious mint meltaways, and this sweet potato pie.
If I had to describe sweet potato pie, I would say it is a lot like a pumpkin pie. They are both fall squash, and they are both made with similar ingredients. However, you can easily taste the sweet potatoes in this dessert; the texture is creamier than a pumpkin pie.
What you will love about this Fall Dessert
- It is easy to make
- This dessert is fun, and it’s something different than the classic pumpkin pie you usually see at Thanksgiving.
- It is a classic Southern dessert, and the South knows how to cook!
Sweet Potatoes – About one pound. I used 3 medium-sized sweet potatoes to equal close to one pound, and I still had a little batter left over. I recommend using orange sweet potatoes for this dessert. However, I have seen people make purple pies from purple sweet potatoes.
Butter – You’ll want unsalted butter in this pie. Butter brings out the flavor in sweet potatoes. It elevates it and brings out the sweet flavor of a sweet potato.
Sweetened Condensed Milk – I used this in place of sugar and milk. It thickens the pie batter and provides a sweet flavor to this sweet potato pie.
Eggs – use large eggs. In my experience, I have tried to substitute my sister’s fresh eggs, and it went wrong. You may have to add more if you have small eggs like I did.
Nutmeg – A warm fall spice that is common in fall desserts
Cinnamon – Fall and cinnamon go hand in hand. Cinnamon adds depth and warmth to holiday desserts
Vanilla Extract – Vanilla enhances the flavor of this sweet potato pie
Unbaked pie crust – Some sweet potato pie recipes suggest you blind-bake the crust, which is pre-baking. I have no idea why it is referred to as blind baking. This recipe, however, does not blind-bake the crust. The crust will be soft and not crisp, but it is delicious
- You’ll need a 9-inch pie pan.
- A baking sheet is recommended to place under the baking pie.
- A large pot and lid are needed to boil the sweet potatoes.
- Mixing bowls are needed.
- Silicone mixing utensils are always a good idea.
How to Make a Sweet Potato Pie
Place whole sweet potatoes in a pot and cover it with water
Bring to a rolling boil
Boil until they are tender when pierced with a fork. It should take about 40-50 minutes.
Preheat the oven to 350 degrees F (175 C)
Rinse the sweet potatoes in cold water to cool them down and remove the skin.
Cut the sweet potatoes into chunks and place them into a medium-sized bowl
Mash the sweet potatoes
Add butter, milk, spices, and vanilla – mix until well combined
Whisk in the eggs
Pour sweet potato pie filling into an unbaked pie crust
Bake for 55-60 minutes
Pie may still look unbaked in the center and puffed up like a souffle. It will continue to cook as it cools, and it will deflate.
Let pie cool and serve
You can substitute allspice or pumpkin pie spice if you do not have nutmeg and cinnamon. Remember that allspice has ground cloves, and pumpkin pie spice has ginger. Both spices have strong flavors, so expect those to come through.
If you do not have sweetened condensed milk, you can substitute 1 cup of granulated sugar with 1/3 cup of milk.
I’ve heard that replacing vanilla extract with bourbon is quite the treat
If your crust is growing too much, then try placing foil over the crust or use a pie crust shield
What to Serve with Sweet Potato Pie
Baking the Sweet Potatoes vs. Boiling the Sweet Potatoes
Baking sweet potatoes is generally my preferred method. Baking adds a depth of color and caramelizes the sweet potatoes. However, I did boil my sweet potatoes for the pie, and the flavor was still delicious. When boiling, the sweet potato maintains its shape better, making it easier to cube for mashing. If you bake, you will need to scoop the sweet potato out of the shell
The texture of a sweet potato pie filling should be thick. like a cake batter would be
You can certainly make this sweet potato pie ahead of time. Cover and refrigerate the cooled pie for up to five days
Make Ahead and Storage
Make this pie up to 5 days in advance
Store-cooled pie covered in the refrigerator
Freezing: Cool the pie and place wax paper as a buffer between filling and wrap. Wrap it with plastic wrap and place it in a gallon-sized freezer bag for storage or another freezer-safe storage container. Store for up to 3 months.
Thawing: Thaw overnight in the refrigerator
More desserts you’ll enjoy
This pie makes 8 servings
Sweet Potato Pie
- 1 lb. sweet potatoes orange sweet potatoes – 3 medium are about one pound
- ½ cup butter unsalted – softened
- 14 oz. sweetened condensed milk
- 2 large eggs
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- 1 tsp. vanilla extract
- 1 9-inch pie crust unbaked
- Place whole sweet potatoes in a pot and cover it with water
- Bring to a rolling boil.
- Boil until they are tender when pierced with a fork. It should take about 40-50 minutes.
- Preheat the oven to 350 degrees F (175 C)
- Rinse the sweet potatoes in cold water to cool them down and remove the skin.
- Cut the sweet potatoes into chunks and place them into a medium-sized bowl
- Mash the sweet potatoes
- Add butter, milk, spices, and vanilla – mix until well combined
- Whisk in the eggs
- Pour into an unbaked pie crust
- Bake for 55-60 minutes
- Pie may still look unbaked in the center and puffed up like a souffle. It will continue to cook as it cools, and it will deflate.
- Let pie cool and serve