A silky, warmly spiced dessert made with mashed sweet potatoes, butter, sugar, and cinnamon in a deep-dish crust. Easy to follow, reliably delicious, and perfect for holidays or weeknight baking.
Why you’ll fall in love with this recipe
There’s something almost magical about how simple ingredients transform into a velvety, warmly spiced filling that tastes like home. It’s comforting and bright at once — a little nostalgic, a little indulgent — and every forkful rewards you with sweet, buttery warmth. Try it once and you’ll understand why this pie becomes a family favorite.
Tools you’ll need
- 9-inch deep-dish pie pan (or standard 9-inch if deep not available)
- Medium pot (for boiling/steaming sweet potatoes)
- Potato masher or ricer (for the smoothest texture use a ricer)
- Large mixing bowl
- Whisk and/or electric mixer (hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Oven thermometer (recommended for consistent baking)
Ingredients
- 1 deep-dish pie crust (store-bought frozen or homemade)
- 2 lbs (≈907 g) sweet potatoes, peeled and cubed (about 4–5 medium)
- 6 tablespoons (≈84 g) salted butter, melted and cooled
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk (or use whole milk or light cream for richer texture)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt (if using unsalted butter, add 1/4 to 1/2 tsp salt)
Step-by-step instructions
1. Prep and preheat (calm, practical)
Preheat the oven to 350°F (175°C). If using a frozen crust, follow package instructions for thawing enough so it’s pliable but still chilled.
2. Cook the sweet potatoes (steady and sure)
Place peeled, cubed sweet potatoes in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until very tender — about 20–25 minutes. Drain well. (Alternatively, roast whole sweet potatoes at 400°F/200°C for 45–60 minutes for a deeper caramelized flavor; cool, then scoop.)
3. Mash to silk (a little joy here)
Mash the drained sweet potatoes thoroughly with a potato masher or pass through a ricer for the silkiest texture. Let them cool slightly so they won’t scramble the eggs in the next step.
4. Build the filling (focused, rhythmic)
In a large bowl whisk together mashed sweet potatoes, melted butter, and granulated sugar until combined. Add evaporated milk, eggs, vanilla, ground cinnamon, and a pinch of salt. Whisk (or beat on low speed) until fully smooth and glossy — stop before it becomes frothy.
5. Fill the crust (gentle)
Pour the filling into the prepared deep-dish pie crust. Smooth the top with a spatula and tap the pie gently on the counter to remove large air bubbles.
6. Bake (patient)
Bake in the center of the preheated oven for 50–60 minutes, until the edges are set and the center slightly jiggles but is not liquid. An inserted knife near the center should come out mostly clean with only a thin smear. If the crust browns too quickly, tent loosely with foil.
7. Cool and rest (rewarding stillness)
Remove the pie and place it on a cooling rack. Cool for at least 2 hours at room temperature; chilling in the fridge for 3–4 hours (or overnight) improves texture and slicing. Serve at room temperature or lightly chilled.
Tips to guarantee success
- Silky filling: Use a ricer or press the potatoes through a fine sieve to remove fibers and lumps. Over-whipping introduces air and can create cracks; mix until smooth but not fluffy.
- Consistent bake: Use an oven thermometer — home ovens vary. If the crust edges brown too fast, cover them with foil.
- Texture control: For a firmer set, use full-fat evaporated milk or add 1–2 tablespoons of all-purpose flour or cornstarch to the filling. For a creamier result, substitute part or all of the evaporated milk with half-and-half or light cream.
- Spice balance: Cinnamon is classic; add 1/4–1/2 tsp ground nutmeg or 1/4 tsp ground ginger for a warmer spice profile.
- Salt matters: If you use unsalted butter, add a pinch (1/4–1/2 tsp) of salt to balance sweetness.
Variations and additions
- Bourbon sweet potato pie: Add 1–2 tablespoons of bourbon to the filling for a festive note.
- Maple twist: Replace half the granulated sugar with pure maple syrup and reduce evaporated milk by 2 tbsp.
- Crunchy topping: Sprinkle chopped pecans mixed with brown sugar and butter on top in the last 10–12 minutes of baking.
- Vegan version: Use coconut milk or a neutral nut milk + 3–4 tbsp cornstarch as binder, replace eggs with 2 tbsp ground flaxseed + 6 tbsp water (let sit), and use a vegan crust. Texture will be slightly different but delicious.
- Mini pies: Bake in a muffin tin with tart shells — reduce bake time to 25–30 minutes.
Storage and reheating
- Room temp: Keep covered for up to 24 hours.
- Refrigerator: Store covered for up to 4 days. Bring to room temp or warm gently before serving.
- Freezing: Freeze whole or sliced pie tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in a 325°F (160°C) oven for 10–15 minutes (covered) or microwave single slices for 20–40 seconds until warmed through. Reheating slowly preserves texture.
Approximate nutrition
Estimate — values will vary by crust and exact ingredients.
- Calories: ~410 kcal
- Carbohydrates: ~62 g
- Fat: ~17 g
- Protein: ~5 g
- Fiber: ~3–4 g
- Sugar: ~26–32 g
(These are rough approximations; use an ingredient calculator with your exact crust and brands for precise numbers.)
Prep and cook times
- Active prep time: 25–35 minutes (peeling, boiling, mashing, mixing)
- Cook time (baking): 50–60 minutes
- Cooling/chilling (recommended): 2–4 hours (or overnight)
- Total time: ~3–5 hours (including cooling)
- Yield: 1 (9-inch) pie — about 8 slices
Frequently Asked Questions (FAQ)
Q: Can I bake this in a standard (not deep-dish) crust?
A: Yes. A standard 9-inch crust works; expect slightly thinner filling and potentially shorter bake time (check at 40–50 minutes).
Q: Do I peel the sweet potatoes before roasting/boiling?
A: For boiling, peel before cubing to speed cooking. If roasting, you can roast whole with skins on, then scoop the flesh — the skin adds flavor and is easy to remove after roasting.
Q: How do I prevent the filling from cracking?
A: Avoid overbaking. Pull the pie when the center still has a slight jiggle — it will set as it cools. Also, do not over-whip the filling (keeps air out).
Q: Can I make this ahead?
A: Absolutely. Bake the pie a day ahead and refrigerate. Many find it tastes better after chilling overnight.
Q: My filling is too runny after baking — why?
A: Likely underbaked or too much liquid (e.g., swapped for very thin milk). Make sure potatoes are well-drained and slightly cooled before mixing. For a firmer set, add 1–2 tbsp cornstarch or a bit more egg.
Q: Best serving suggestions?
A: Serve with lightly whipped cream, a scoop of vanilla ice cream, or a drizzle of warm bourbon-maple sauce. A dusting of cinnamon is simple and lovely.
This recipe is designed to be both reliable and forgiving — honest comfort food that rewards little touches (a riced potato, a slow cool, a tiny extra pinch of cinnamon). Go ahead: bake one, breathe in the aroma, and share a slice. You might find it becomes a tradition.