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+ servings

Sweet Potato Pie

This simple and creamy sweet potato pie is so enjoyable. Mildly sweet and lightly spiced, it is your perfect dessert for the Holidays. 

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Chill time for the crust 2 hours
Total Time 1 hour 25 minutes
Servings 8
Calories 577 kcal
Author sanna


For the Pie Crust

  • 1/2 cup (or 1 stick) unsalted butter chilled and cut into small pieces
  • 1 and 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 4 and 1/2 tbsp ice water
  • 1 and 1/2 tsp cider vinegar

Sweet Potato Filling

  • 2 cups mashed sweet potato from 1 lb sweet potato (2 medium pieces)
  • 3/4 cups brown sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup unsalted butter
  • 1 and 1/4 cup whipping cream divided
  • 1/3 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract


Make the Pie Crust

  1. In a large mixing bowl, combine and whisk together flour, salt and baking powder. Add the bits of butter and use a pastry cutter to cut the butter into the flour mixture, until it turns into a coarse meal.

  2. Add the ice water and the cider vinegar. Stir it into the mixture until everything is moistened. The dough should stick together when pressed with your fingers. Turn the dough over on a lightly floured board. Pat and shape the dough into a disc, wrap it in plastic and chill in the fridge for 2 hours.

  3. After chilling, take the dough out and let it rest at room temperature for about 5-8 minutes, until it is not too chilled for rolling yet not warm to the touch. 

  4. On a lightly floured board, use a rolling pin and roll the dough into 1/4 inch thickness. Lift the dough by wrapping it around the rolling pin. Lower and place the dough into a 9 -inch pie pan. Ease the dough into the sides and corners of the pan. Cut off any excess dough hanging with scissors but leave about half an inch overhang. Pinch the edges of the dough with your fingers to create some crumpled design on the pie shell. Chill the shell in the fridge while you make the filling.

Make the Sweet Potato Filling

  1. Peel the potatoes and cut them into small cubes, about 2-3 inches. Cover them with water in a medium pot and boil them until they are very soft. Drain.

  2. Preheat oven to 375 F. In the same pot, combine cooked sweet potatoes, brown sugar, nutmeg, cinnamon salt, butter and half of the whipping cream. Cook the mixture over low heat. While it is cooking, use a masher and mash the mixture to fully incorporate the ingredients together. Simmer until the mixture is smooth, stirring and mashing as it cooks, about 5 minutes. Use an immersion blender to smoothen the mixture more at this point. Turn off heat. Let stand in room temperature until it is just warm.

  3. In another bowl, whisk together remaining whipping cream, eggs, sugar, and vanilla. Stir this mixture to the sweet potato mixture until the color is the same all throughout. Pour the mixture into the prepared pie crust.

  4. Bake at 375 F for 10 minutes, then lower the temperature to 325 F and bake for 45-50 minutes more. The sides should be set and there is a slight jiggle in the center of the pie.

Recipe Notes

Sweet Potato Pie filling recipe from Joy the Baker.

Nutrition Facts
Sweet Potato Pie
Amount Per Serving (1 serving)
Calories 577 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 167mg56%
Sodium 220mg10%
Potassium 446mg13%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 33g37%
Protein 7g14%
Calcium 92mg9%
Vitamin C 13.9mg17%
Vitamin A 14645IU293%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.