Roasted Sweet Potato Pie

Rich, velvety, and perfectly spiced, this Roasted Sweet Potato Pie takes the classic holiday dessert up a notch by using roasted fresh sweet potatoes instead of canned. Roasting enhances their natural sweetness and adds a depth of flavor that’s truly irresistible! The filling is smooth, lightly spiced with cinnamon, nutmeg, ginger, and allspice, and finished with a hint of orange juice for brightness. Serve it with a dollop of whipped cream for a show-stopping dessert. If you love sweet potato pies, you can also try my Sweet Potato Pie made with canned sweet potatoes for a quicker version. Both pies are a perfect addition to any Thanksgiving menu or Christmas menu.

Ingredients & Substitutions

• Pie Crust: Use a 9-inch pie crust like my no-fail pie crust or all-butter pie crust. A store-bought crust would work, too. For extra flakiness, chill the dough well before baking.
• Sweet Potatoes: I used one large sweet potato that was about 1 1/2 pounds. You could also roast a few if they are smaller; just make sure you get about 2 cups mashed. Roasting fresh sweet potatoes brings out natural sweetness and deep flavor. You can substitute cooked canned sweet potatoes if needed, but reduce added sugar slightly.
• Butter: 6 tablespoons, melted, enriches the filling and creates a creamy texture.
• Sugars: Granulated sugar plus brown sugar adds sweetness and subtle caramel notes. Brown sugar can be adjusted slightly if you prefer a less molasses flavor.
• Cream & Milk: Evaporated milk and heavy whipping cream give the pie a silky texture. Whole milk can be substituted for heavy cream, though the filling may be slightly lighter.
• Vanilla & Spices: Vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt bring warmth and depth. Adjust spices to taste.
• Orange Juice: 1 tablespoon fresh orange juice adds brightness and complements the sweetness of the potatoes.
• Topping: Whipped cream is optional but highly recommended for serving. It is also delicious with a drizzle of caramel sauce.

FAQs

Can I make this pie ahead of time?

Yes! Bake the pie, let it cool completely, then refrigerate. Sweet potato pie often tastes even better the next day as the flavors develop.

Can I roast and mash the sweet potatoes ahead of time?

Yes! You can roast and mash the sweet potatoes up to 2 days in advance. Once they’re cool, store the mashed sweet potatoes in an airtight container in the refrigerator. When ready to make the pie, bring them to room temperature before mixing the filling so everything blends smoothly.

Can I use canned sweet potatoes instead of fresh?

Absolutely! If using canned sweet potatoes, reduce the sugar slightly, as they’re usually sweeter than roasted fresh potatoes. For a quicker version, see my Sweet Potato Pie made with canned sweet potatoes.

How do I avoid cracks in the pie filling?

Overmixing the eggs or incorporating too much air can cause cracks. Mix gently and strain the filling through a fine mesh sieve before pouring it into the crust for a smooth, crack-free pie.

Why roast sweet potatoes in the oven instead of boiling or microwaving?

Roasting sweet potatoes enhances their natural sweetness, develops deeper flavor, and gives a creamy, rich texture to the pie filling. Boiling or microwaving can make the potatoes watery and less flavorful.

Sweet Potato Pie vs Pumpkin Pie: What’s the Difference?

Sweet potato pie uses mashed sweet potatoes, which are naturally sweeter and denser, creating a rich, custard-like texture. Pumpkin pie uses pure pumpkin, which is lighter and has a more earthy flavor. Both are classic holiday desserts, but sweet potato pie delivers a naturally sweeter, creamier filling that’s perfect for fall and Thanksgiving.

Troubleshooting & Common Mistakes to Avoid

• Pie Cracks: Overmixing the eggs or incorporating too much air can cause cracks in the filling. Mix gently and strain the filling through a fine mesh sieve before pouring it into the crust to ensure a smooth, even texture.
• Runny Filling: Using undercooked sweet potatoes or adding too much liquid can make the pie too soft in the center. Always roast the sweet potatoes fully, and measure milk and cream carefully.
• Bland Flavor: Sweet potato pie relies on natural sweetness and warm spices. Don’t skip the orange juice, vanilla, or spices; they enhance depth and complexity.
• Soggy Crust: Blind-bake the pie crust before adding the filling to prevent a soggy bottom. Make sure it’s cooled completely before pouring in the sweet potato mixture.
• Uneven Baking: Oven temperatures vary. Check the pie at 65 minutes and watch for set edges and a slightly jiggly center. Use an instant-read thermometer for precision (175-185°F in the center).

How To Store Roasted Sweet Potato Pie

Room Temperature: Let the pie cool completely, then cover loosely and keep at room temperature for up to 2 hours.

Refrigerator: Store covered in the refrigerator for up to 4 days. The flavor actually deepens after a day or two!

Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.