With the perfect blend of spices and smooth texture, Sweet Potato Pie just might be your go-to pie this Thanksgiving. And yes, I do mean it may beat out the pumpkin pie! But, if you want the pumpkin pie, too, give my Pumpkin Slab Pie a try!

Overhead of Sweet Potato Pie Cut into a few Pieces
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Sweet Potato Pie

Sweet Potato Pie has a lot of history to it. Recipes for this creamy and comforting pie have been around since the 1800s. George Washington Carver even had a recipe included in his 100 ways to use sweet potatoes. I can see why! With a flaky crust and perfectly spiced sweet potatoes, the pie just melts in your mouth. After my last bite, I was hoping there was more on my plate to enjoy. In fact, I did help myself to another piece because it is just that good!

Smoothing out sweet potato pie filling

Can I Freeze a Sweet Potato Pie?

Definitely! If you are planning to make Sweet Potato Pie for a holiday dinner, I understand how busy it is. So, having a few things made ahead of time can really take off some of the stress! The first thing I will emphasize is to allow the pie to cool completely, and I do mean completely (like for 8 hours or so) before freezing it. Then, wrap it in plastic wrap, maybe even a couple of layers of it, and seal it in a freezer bag. The nice thing is that your frozen pie will last up to 3 months!

To reheat the Sweet Potato Pie so it’s ready to serve, there are a couple of ways you can do this.

  1. Remove the pie from the freezer, making sure to wipe off any frost that may be on it. Then, put it on a baking sheet to bake for 40-70 minutes at 300°F. This time is for a 10-inch pie, but times are less if you are reheating a smaller pie. To check, put a knife in the center, pull it out and check if the pie has warmed up. That’s it!
  2. Another option is to take the frozen pie out ahead of time and let it thaw for 4-5 hours with the plastic wrap on. Remove the plastic wrap when you are ready to bake it. Any size pie will then take about 30 minutes at 300°F.

Top the pie with whipped cream or ice cream for a traditional topping. But, don’t forget about mini marshmallows and maybe a little maple syrup to sweeten it up even more!

Piece of Sweet Potato Pie

Looking for More Dessert Recipes?

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5 from 1 vote

Sweet Potato Pie

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
With the perfect blend of spices and a lovely, creamy texture, Sweet Potato Pie is a perfect dessert for your holiday feasts!


  • 1 9-inch pie crust, unbaked
  • 1 can (29 ounces) sweet potatoes, packed in syrup and drained
  • ½ cup butter, melted
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (126g) evaporated milk
  • 2 large eggs, room temperature
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F.
  • Place unbaked pie crust in a 9-inch pie pan.
  • Cinch the edge of your pie crust to create your desired shape.
  • Place the pie crust in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
  • In a large bowl, combine sweet potato, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.
  • Using a hand mixer, beat all ingredients together on medium speed until smooth (5-6 minutes)
  • Pour filling into the prebaked pie crust.
  • Cover pie with foil.
  • Bake for 50 minutes, remove from oven and carefully remove foil, and then bake for another 20-30 minutes or until a sharp knife inserted in the center comes out clean.


The pie will puff up during baking and then settle as it cools.
Homemade Pie Crust Recipe (clickable link)

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Bite Taken Out of Sweet Potato Pie with Whipped Cream on Top

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. My pie came out perfect. I’d like to try it with fresh sweet potatoes. Would b I use 2 cups masked sweet potatoes?

  2. Hi Amanda I love your recipes I love to bake and I am always looking for new recipes. I have never tried sweet potatoe pie but I think I will. Thank you

  3. This is almost like my recipe. Only difference. I use 2 cups of fresh mashed sweet potatoes (I boil with the skin on). I use 1/2 stick of unsalted butter. 2 tsp of real vanilla extract and 1 tsp of lemon extract (enhances the flavor). I Tbsp of flour to thicken the filling a little. This make 2 sweet potato pies

  4. You May also use frozen pie crust, but let it thaw before filling.

    And I also use a cap of lemon flavoring, along with the cinnamon and nutmeg.

  5. Love your recipes!! Do I use a deep dish pie shell or regular? Thank you I been wanting to bake a sweet potato pie you make it so simple❤❤❤❤❤❤❤ have a wonderful Thanksgiving

  6. Do you have a recipe you can share for purple sweet potato pie? I had some of this delicious pie when I was visiting in Hawaii. It has a marvelous taste and is a gorgeous presentation with the absolute beautiful color.

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