One of the sweetest memories I hold close happened at a family reunion a few autumns back. We had gathered at the park, picnic tables pushed together and covered with checkered cloths, kids darting between swings while the grownups tried to keep track of paper plates and potato salad.
Among the spread of food, there was one pie that seemed to vanish before anything else—the sweet potato pie. My cousin brought it in a foil pan, still a little warm, and I’ll never forget the way everyone’s faces softened after the first bite. It was creamy, spiced just right, and comforting in a way that felt like a hug. That moment pushed me to master my own version at home.
Fast forward to now, this pie has become part of my family’s story too. I bake it when the weather shifts cool, when someone needs cheering up, or when I just want a slice of something nostalgic after a long workday. My husband asks for it almost as often as the kids do, which tells me I’m on to something. Sweet potato pie isn’t flashy or complicated—it’s simple, heartfelt, and always hits the spot.
Short Description
This classic sweet potato pie is smooth, spiced with cinnamon and nutmeg, and baked in a flaky crust. It’s an old-fashioned dessert that feels both cozy and timeless, perfect for holidays or everyday family dinners.
Key Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Tools Needed
- 9-inch pie dish
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Cooking Instructions
Step 1: Prep the Crust
Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
Step 2: Mix the Base
In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar until smooth.
Step 3: Add Wet Ingredients
Whisk in milk, melted butter, eggs, and vanilla extract until well blended.
Step 4: Season the Filling
Stir in cinnamon, nutmeg, and salt until the mixture is even and silky.
Step 5: Bake the Pie
Pour the filling into the unbaked pie crust, smoothing the top. Bake for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Step 6: Cool and Serve
Allow the pie to cool completely on a wire rack before slicing. This helps the filling firm up for perfect slices.
Troubleshooting Tip: If your crust browns too quickly, cover the edges with foil halfway through baking.
Why You’ll Love This Recipe
Comforting Flavor: Smooth, spiced, and just sweet enough.
Simple to Make: Minimal prep with everyday pantry staples.
Family-Friendly: Loved by kids and adults alike.
Budget-Friendly: Sweet potatoes stretch far without breaking the bank.
Holiday-Ready: A dessert that fits right in on Thanksgiving, Christmas, or Sunday dinners.
Mistakes to Avoid & Solutions
Using undercooked sweet potatoes: Make sure they’re tender before mashing. Solution: Boil until fork-tender, then mash.
Overbaking the pie: It can turn dry and cracked. Solution: Check at 50 minutes and remove when the center has a slight jiggle.
Skipping cooling time: Cutting too soon makes the filling runny. Solution: Cool completely before slicing.
Forgetting to tent the crust: Edges may burn. Solution: Use foil strips if needed.
Overmixing the eggs: Can cause cracks. Solution: Mix just until combined.
Serving and Pairing Suggestions
Serve warm with whipped cream or vanilla ice cream.
Pair with hot coffee, spiced tea, or even a glass of milk for kids.
Slice for family-style dessert or plate individually with a caramel drizzle for something fancier.
Makes a wonderful addition to a potluck or holiday buffet.
Storage and Reheating Tips
Store leftovers in the fridge, covered tightly, for up to 4 days.
Reheat slices in the microwave for 20–30 seconds for a warm bite.
To keep the crust crisp, reheat in a 300°F oven for 8–10 minutes.
Freeze whole pies (baked and cooled) for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
1. Can I make this ahead of time?
Yes, bake the pie a day ahead and chill overnight. It often tastes even better the next day.
2. Can I use canned sweet potatoes?
Yes, but drain them well and mash before using. Fresh sweet potatoes give the best flavor.
3. Can I use evaporated milk instead of regular milk?
Absolutely. It adds a slightly richer taste.
4. Why did my pie crack on top?
Usually from overbaking or overmixing the eggs. It’s still delicious, and whipped cream covers it nicely.
5. Can I make it dairy-free?
Yes, swap butter for coconut oil and use almond or oat milk.
Tips & Tricks
Roast sweet potatoes instead of boiling for a deeper flavor.
Mash while warm for a smoother texture.
Add a dash of ginger or cloves for extra spice.
Brush the pie crust with egg wash before filling to keep it flaky.
Use a glass pie dish if possible—it helps you see if the crust is browning evenly.
Recipe Variations
Pecan Topped: Sprinkle chopped pecans mixed with a tablespoon of brown sugar over the pie before baking.
Mini Pies: Divide filling into small tart shells and bake 25–30 minutes. Great for parties.
Maple Sweet Potato Pie: Replace ½ cup of granulated sugar with maple syrup for a warm, earthy sweetness.
Coconut Twist: Swap milk with coconut milk and add ½ cup shredded coconut to the filling.
Pumpkin-Sweet Potato Blend: Use half sweet potato, half pumpkin puree for a fun hybrid pie.
Final Thoughts
This sweet potato pie has worked its way into my family’s table as naturally as a basket of warm rolls. It’s not a dessert I reserve only for holidays, it’s become one of those recipes that fits a regular weeknight as easily as it does a festive spread. The ingredients are humble, but the result feels like something much more. Every time I bake it, I notice how quickly silence falls at the dinner table, the kind that only happens when everyone is enjoying every bite.
I love sharing this recipe online because I know how busy life can get, and sometimes you just want a dessert that doesn’t ask too much of you. This pie delivers comfort without the fuss. So if your kitchen could use a little extra warmth, this is the recipe I’d hand you first. Sweet potato pie isn’t just food, it’s tradition, togetherness, and the kind of flavor that makes a house feel like home.
Sweet Potato Pie Just Like Grandma Made
Ingredients
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup milk
- ½ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust store-bought or homemade
Instructions
- Preheat the oven to 350°F (175°C) and set a pie crust in a 9-inch dish.
- In a large bowl, mash sweet potatoes with granulated and brown sugar until smooth.
- Whisk in milk, melted butter, eggs, and vanilla. Stir in cinnamon, nutmeg, and salt until silky.
- Pour filling into the crust, smooth the top, and bake 55–60 minutes, until set and a knife near the center comes out clean. Cool completely on a wire rack before slicing.
