Name: Classic Sweet Potato Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Ingredients: 1 pie crust; 4 medium sweet potatoes; 1/2 cup butter (room temperature); 1/2 cup sugar; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon ginger; 1/8 teaspoon nutmeg; 1/8 teaspoon allspice; 1/2 teaspoon salt; 2 eggs plus 1 yolk (room temperature); 1 teaspoon vanilla; 3/4 cup evaporated milk

My easy Sweet Potato Pie is the recipe that turned me into a true believer. I made it for the first time after a coworker brought a homemade version to a potluck, and one bite was all it took. The filling is silky, the spices are warm, and the crust is buttery. You probably have everything you need in your pantry right now.

My Easy Sweet Potato Pie

The first time I ever had sweet potato pie was at a work potluck. A coworker brought it in and explained that his family makes it for every single holiday. I grew up in a pumpkin pie household, so it was completely new to me, but I was hooked from the very first slice. I went home and started testing my own version, and this recipe is what I landed on.

My family makes this every Thanksgiving and Christmas now, right alongside the pumpkin pie. And honestly? The sweet potato pie disappears first every single time. If you have never tried it, I promise you are going to love it. It is just as warm and comforting as pumpkin pie, but with a naturally sweeter, richer flavor that is totally its own thing.

For more delicious fall dessert ideas, check out my homemade pie crust, pecan pie, pumpkin pie bars and apple pie.

Why You’ll Love My Easy Sweet Potato Pie

Naturally sweet filling – Sweet potatoes have a rich, deep sweetness that means you need less added sugar than most custard pies, and the flavor is incredible.
Perfectly spiced – A blend of cinnamon, cloves, ginger, nutmeg, and allspice gives every bite that warm, cozy flavor without any one spice taking over.
Smooth and creamy every time – Mixing the filling in a stand mixer means no lumps and a perfectly silky texture that sets up beautifully in the oven.

Sweet Potato Pie vs. Pumpkin Pie

If you have only ever had pumpkin pie, you might be wondering what’s the difference. I was in the same place before that potluck changed everything for me. Here is the honest breakdown.

Flavor – Sweet potatoes are naturally sweeter than pumpkin, so the filling has a richer, more complex flavor. Pumpkin pie relies more heavily on the spices for its taste, while sweet potato pie has a deeper sweetness built right into the base ingredient.
Texture – Sweet potato pie tends to be denser and creamier than pumpkin pie. The filling is smooth and almost velvety, while pumpkin pie can sometimes feel a little lighter or more custard-like.
Color – Sweet potato pie bakes up a deeper, more golden-orange color compared to the paler, more muted tone of pumpkin.
The bottom line – If you love pumpkin pie, you are going to love easy sweet potato pie just as much, maybe more. The spices are familiar, the texture is comforting, and the flavor is something you will think about long after the holidays are over. This is a pie worth converting for.

Easy Sweet Potato Pie Ingredients

Overhead view of sweet potatoes, pie crust, eggs, butter, brown and white sugar, vanilla, evaporated milk, and spices on a marble surface with a kitchen towel.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Pie crust – use my homemade pie crust recipe for the best results. It is flaky, buttery, and the perfect base for this filling.
Sweet potatoes – boil them whole until they are very tender so the flesh is easy to mash and blends up silky smooth.
Butter – gives the filling richness and helps everything blend together smoothly.
Granulated sugar – adds sweetness and balances the spices.
Brown sugar – the molasses notes in brown sugar add depth and a hint of caramel flavor.
Cinnamon – the backbone of the spice blend. Warm and familiar.
Cloves, ginger, nutmeg, and allspice – small amounts of each, but together they give the filling that classic holiday spice flavor.
Salt – Never skip this. It sharpens all the other flavors.
Eggs plus one yolk – room temperature eggs give the filling structure. The extra yolk adds richness and helps the center set up properly.
Vanilla – rounds out the sweetness and adds warmth.
Evaporated milk – this gives the filling a creamy, rich consistency without making it too heavy.

Substitutions or Variations

No stand mixer? A hand mixer works just as well. Just make sure to beat the sweet potatoes until fully smooth before adding the other ingredients.
Want to use canned sweet potatoes? You can use about 2 cups of drained, mashed canned sweet potatoes in a pinch. The flavor will be slightly less intense than fresh, but it will still work.
Prefer a store-bought crust? A refrigerated pie crust works fine if you are short on time. The homemade crust takes this pie to another level, but no judgment here.
Want extra spice? Add a pinch of black pepper to the filling. It sounds unexpected, but it gives the spices a little extra warmth.

How to Make Easy Sweet Potato Pie

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Round sheet of rolled out dough on a white surface for Sweet Potato Pie, with two kitchen towels partially visible in the top left corner.

Unbaked pie crust for Sweet Potato Pie with fluted edges in a white pie dish on a light marble surface, with cloths in the background.

Prepare the pie dough according to the recipe directions and chill for at least 20 minutes.
Remove one disc of dough from the refrigerator. Reserve the second disc for another use.
Preheat the oven to 350° F. Place a baking sheet on the lowest oven rack.
Roll the dough into a 10-inch circle and transfer it to a 9-inch pie dish. Lightly flour your work surface if needed to prevent sticking. Crimp the edges and refrigerate while you prepare the filling.

Four pieces of peeled sweet potato on a wooden cutting board, with two striped kitchen towels partially visible in the background for Sweet Potato Pie recipe.

Electric hand mixer blending orange sweet potato mixture in a clear glass bowl on a white surface. A striped kitchen towel is partially visible in the upper left corner. This is a step in preparing Sweet Potato Pie recipe.

Place the whole sweet potatoes in a large pot and add enough water to cover them. Bring to a boil, then reduce heat to a gentle simmer and cook until very tender, about 45 to 60 minutes. Drain well.
When cool enough to handle, peel the potatoes and return the flesh to a colander for a few minutes to drain any excess moisture.
Transfer the warm sweet potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix until the butter is melted and the potatoes are smooth.

Next step in preparing Sweet Potato Pie is to use a medium bowl, then whisk together the granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, allspice, salt, vanilla, eggs, egg yolk, and evaporated milk until well combined.

A glass bowl filled with thick, orange-brown puree for Sweet Potato Pie sits on a white surface next to a folded striped cloth.

In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, allspice, salt, vanilla, eggs, egg yolk, and evaporated milk until well combined.
Add the sugar mixture to the sweet potatoes and beat until smooth and fully incorporated, scraping down the sides of the bowl as needed.

Unbaked Sweet Potato Pie with smooth filling in a fluted crust, placed on a white surface next to a striped cloth.

A baked Sweet Potato Pie with a golden crust sits on a metal baking sheet, viewed from above.

Pour the filling into the chilled, unbaked pie crust.
Place the pie on the preheated baking sheet and bake for 70 to 80 minutes, or until the center is set and only slightly jiggles when gently shaken.

A close-up of a Sweet Potato Pie with one slice being lifted from the dish, showing the smooth filling and golden crust.

Drain the sweet potatoes well – after boiling, let the peeled flesh sit in a colander for a few minutes. Extra moisture in the filling can prevent the center from setting properly.
Use room temperature ingredients – room temperature butter and eggs blend into the filling much more smoothly than cold ones, giving you that silky texture.
Don’t rush the bake – the center should jiggle just slightly, like set Jell-O, when you pull it from the oven. If it looks liquid, give it more time in 5-minute increments.
Bake on a preheated baking sheet – placing the pie on a hot baking sheet helps the bottom crust cook through and prevents a soggy bottom.
Cool completely before slicing – I know it is hard to wait, but the filling needs time to fully set. Slicing too early will give you a runny center.
Make the pie crust ahead – the dough can be made and refrigerated up to 3 days in advance, which makes this pie much more manageable on a busy holiday cooking day.

Sweet Potato Pie FAQs

Can I make this pie ahead of time?

Yes! This is actually a great make-ahead pie. You can bake it up to 2 days in advance and keep it refrigerated. Let it come to room temperature for about 30 minutes before serving.

How do I know when the pie is done?

The edges should look set and the center should have just a slight jiggle, similar to set Jell-O. It will firm up completely as it cools. If the center looks liquid or very wobbly, bake it a little longer.

Can I use canned yams instead of fresh sweet potatoes?

You can use canned sweet potatoes (not yams in syrup) in a pinch. Drain and mash about 2 cups worth. Fresh sweet potatoes give you a deeper, richer flavor, so use them when you can.

Why is there an extra egg yolk?

The extra yolk adds richness and helps the filling set up with a creamier, denser texture. It is a small addition that makes a noticeable difference.

Does this pie need to be refrigerated?

Yes. Because the filling is egg-based, this pie needs to be stored in the refrigerator after it has cooled.

Storage Instructions

Refrigerate – The pie can sit at room temperature for up to 2 hours after baking or serving. Beyond that, it needs to go in the refrigerator. Store covered with plastic wrap or foil in the refrigerator for up to 4 days. Serve cold or let it sit out for 20 to 30 minutes before slicing.
Freeze – This pie freezes well. Once completely cooled, wrap it tightly in plastic wrap and then in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat – To serve warm, microwave individual slices for 20 to 30 seconds or warm the whole pie in a 300° F oven for about 15 minutes.