How to Make the PERFECT Sweet Potato Pie

There are some recipes you just don't measure. You feel them. You know when the texture is right, when the sweetness is balanced, when it's ready.

My sweet potato pie is one of those recipes.

I've been making this pie for years, and honestly, I never measured anything until now. I'd just add a little of this, a little of that, taste the filling, and know it was perfect. But people kept asking for the recipe, so here we are - I finally wrote it all down.

The Secret

I learned to make sweet potato pie from my mom, this recipe is steeped in tradition. Of course, over the years, I've made it my own, but that's the beauty of cooking. It's an art rather than a strict set of rules. This recipe is meant to empower you to make this (and all recipes) your own!

I never measured because that's not how it was taught to me. Now I'm writing it down for YOU, but the secret is still the same: taste and adjust until it's perfect to your taste buds. THIS is what makes it “perfect”, this the secret!

So now that the cat's out of the bag, let's talk pie!

This is a classic Southern sweet potato pie: smooth, creamy, sweet but not too sweet, with warm spices that don't overpower the natural flavor of the sweet potatoes.

It's the kind of pie that disappears at Thanksgiving, that people ask you to bring to every gathering, that makes your house smell incredible while it bakes.

And the best part? It's actually really simple. No fancy techniques, no complicated steps. Just good ingredients and a little intuition.

Perfect Sweet Potato Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes (plus 2-3 hours for cooling)

Yield: 2 deep-dish pies (9-inch)

Ingredients

For the Filling:

• 4 large sweet potatoes

• 1 stick (½ cup) unsalted butter

• 3/4 cup brown sugar (packed)

• ½ cup granulated white sugar

• 4 large eggs

• ½ cup evaporated milk (approximately - see notes)

• 1-2 tablespoons vanilla extract (I go heavy on vanilla!)

• 1-2 teaspoons ground cinnamon (to taste)

• ½-1 teaspoon ground nutmeg (to taste)

• 1 teaspoon salt

For Assembly:

• 2 frozen deep-dish pie crusts (9-inch)

• Aluminum foil (for protecting crust edges)

For Serving:

• Whipped cream or vanilla ice cream (optional but highly recommended!)

Instructions

Step 1: Cook the Sweet Potatoes

1. Boil the sweet potatoes: Place 4 large sweet potatoes in a large pot and cover with water. Keep the skins ON - this makes them easier to peel.

   
   

2. Cook until tender: Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the sweet potatoes are very tender when pierced with a fork. They should be soft all the way through.

   
   

3. Drain and cool slightly: Drain the water and let the sweet potatoes cool just enough to handle safely (about 5-10 minutes).

   
   

4. Peel: The skins should slip right off now. Use your hands or a knife to remove all the skin. Discard the skins.

   
   

Step 2: Make the Filling

5. Mash the sweet potatoes: Place the peeled sweet potatoes in a large mixing bowl. Use a potato masher to mash them until mostly smooth. A few small lumps are fine - you'll smooth it out with the mixer later.

   
   

6. Add the butter while hot: While the sweet potatoes are still warm, add the stick of butter. Let it sit for a minute to soften and start melting from the heat of the potatoes, then mash it in.

   
   

7. Add everything except the eggs: Add the brown sugar, white sugar, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Start with about ½ cup of evaporated milk - you can add more if needed.

   
   

8. Mix until smooth: Using a hand mixer (or stand mixer), beat everything together until completely smooth and creamy. The filling should be the consistency between cake and brownie batter - thick but pourable, smooth and glossy.

   
   

9. TASTE IT! This is the most important step. Taste the filling (it's safe - no eggs yet!) and adjust:

   
   

   • Too bland? Add more cinnamon, nutmeg, or a pinch more salt

   • Not sweet enough? Add a little more white sugar (up to ¼ cup more)

   • Too thick? Add a splash more evaporated milk

   • Not enough vanilla? Add more!

     
     

You want it sweet but not overly sweet, with warm spices you can taste but that don't overpower the sweet potato flavor.

10. Add the eggs last: Once you're happy with the flavor, add the 4 eggs and mix just until combined. Don't overmix once the eggs are in.

    
    

Step 3: Assemble and Bake

11. Preheat your oven to 350°F.

    
    

12. Prepare the pie crusts: Place your two frozen deep-dish pie crusts on a baking sheet (this makes them easier to move and catches any spills).

    
    

13. Pour in the filling: Divide the filling between the two pie crusts. They should be nice and full. If you have any leftover filling, you can bake it in a small dish or a mini pie pan.

    
    

14. Protect the crust edges: Tear off strips of aluminum foil and carefully wrap them around the crimped edges of the pie crusts. This prevents them from burning while the filling bakes.

    
    

15. Bake with foil: Bake at 350°F for 35-40 minutes with the foil around the edges only.

    
    

16. Remove foil and finish baking: After 35-40 minutes, carefully remove the aluminum foil from the edges. Return the pies to the oven and bake for another 15-20 minutes, until the filling is set and the crust edges are golden brown.

    
    

17. Check for doneness: The pies are done when:

    • The edges are set and slightly puffed

    • The center still has a slight jiggle (it will set as it cools)

    • A knife inserted near the center comes out mostly clean

    • Total baking time: 55-60 minutes

      
      

18. Cool completely: Let the pies cool on a wire rack for at least 2-3 hours. They need to cool completely to set properly. Don't skip this step!

    
    

Step 4: Serve

19. Slice and serve: Cut into slices and serve at room temperature or slightly chilled.

    
    

20. Top it off: Add a dollop of whipped cream or a scoop of vanilla ice cream if you're feeling fancy!

    
    

Notes & Tips

About Not Measuring (And Why That's Okay)

Here's the thing: I don't normally measure when I make this pie. I go by feel, by texture, by taste. The measurements in this recipe are my best approximation of what I do, but the MOST important thing is learning to trust your senses:

• The filling should look like the middle ground between cake and brownie batter - thick, smooth, pourable

• Taste it before adding eggs - adjust sweetness and spices until it's perfect

• If it seems too thick, add more evaporated milk a tablespoon at a time

• If it seems too thin, that's okay - it'll set as it bakes

  
  

Cooking is as much intuition as it is following a recipe. Don't be afraid to adjust!

Sweet Potato Selection

• Use orange-fleshed sweet potatoes (often labeled as "yams" in stores, though they're technically sweet potatoes)

• They should be firm, with no soft spots or sprouts

• Larger sweet potatoes work better for this recipe - you need about 3-4 cups of mashed sweet potato

The Brown Sugar Makes a Difference

I use more brown sugar than white sugar because:

• Brown sugar has molasses, which adds depth and complexity

• It gives the pie that beautiful deep golden color

• It pairs perfectly with the warm spices

• It keeps the pie from being one-note sweet

  
  

Why Boil Instead of Bake?

Many people roast their sweet potatoes for pie, and that's fine! But I boil mine because:

• It's faster

• The texture is more consistent

• The sweet potatoes don't caramelize or concentrate, so you have more control over the sweetness

• They mash more easily

  
  

The Foil Trick

That aluminum foil around the edges is CRUCIAL. Pie crusts brown much faster than the filling sets, so protecting the edges prevents them from burning while the filling finishes baking. Remove the foil for the last 15-20 minutes so the edges can brown beautifully.

Make-Ahead & Storage

• Make-ahead: You can make the filling a day ahead and store it covered in the fridge. Let it come to room temperature before pouring into crusts and baking.

• Storage: Store baked pies covered in the refrigerator for up to 4 days. They're delicious cold, at room temperature, or gently warmed!

• Freezing: These pies freeze beautifully! Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.

  
  

Homemade vs. Store-Bought Crust

I use frozen deep-dish store-bought crusts because they're convenient and consistent. But if you want to make your own pie crust, go for it! You'll need enough dough for two 9-inch deep-dish crusts.

Why Deep-Dish?

This recipe makes a LOT of filling - enough for two regular pies with some leftover, or two deep-dish pies that are perfectly full. If you use regular (not deep-dish) crusts, you'll have leftover filling. You can bake it in a small dish or make a third mini pie!

Serving Suggestions

• Classic: with whipped cream

• Indulgent: with vanilla ice cream

• Over-the-top: with bourbon whipped cream or caramel sauce

• Simple: just as it is - it's perfect on its own!

  
  

Why This Pie Works

This sweet potato pie is all about balance:

• Sweet but not too sweet - the brown sugar and spices add complexity

• Smooth and creamy - using a mixer ensures no lumps

• Flavorful but not overpowering - the spices complement the sweet potato, they don't dominate it

• Set but not dry - the right ratio of eggs and milk creates that perfect custardy texture

  
  

The key is tasting as you go and trusting your instincts. The measurements are a guide, but YOUR taste buds are the real boss.

The Story Behind This Recipe

I've been making sweet potato pie for years, and I've never written down the recipe until now. It's one of those things I just know how to make - I can feel when the texture is right, I can taste when it needs more spice or sweetness.

But so many people kept asking me for the recipe that I finally decided to measure everything (well, sort of - I still eyeball the evaporated milk!) and write it down properly.

This pie represents everything I love about Southern cooking: it's simple, it's made with real ingredients, and it's all about intuition and feel as much as it is about following a recipe.

There's room to make it your own, to adjust to your taste, to trust yourself in the kitchen.

And the result? Two beautiful, delicious pies that taste like home, like tradition, like comfort.

That's what good food should be.

Complete the Experience

Looking for more classic Southern desserts with a twist? Try my Bourbon Brown Butter Sweet Potato Cobbler - it's another sweet potato dessert but with a completely different vibe!

Have you made sweet potato pie before? Let me know in the comments! And if you make this recipe, I'd love to hear how it turns out!