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This Sweet Potato Pie Recipe is cozy, rich, and full of old-school flavor. The homemade filling is smooth and creamy, sweetened with maple syrup instead of refined sugar, and warmly spiced with cinnamon and nutmeg. Perfect for Thanksgiving, or whenever you want something a little special with that classic fall spice.
Sweet potato pie looks fancy, but it’s honestly one of the easiest pies to pull off. Roasting the potatoes instead of boiling them gives you that deep, caramelized flavor, and blending everything makes the filling extra smooth. It’s simple, reliable, and always comes out looking like you spent way more time on it than you did.
If you can’t resist a good sweet potato treat, you’ll also love my Sweet Potato Brownies and Sweet Potato Cookies.
Recipe Overview
Ingredients Needed
Here’s what you’ll need to make this Sweet Potato Pie Recipe. You’ll find the exact measurements listed in the recipe card further down below.
- Store-bought pie crust: Keep it chilled until you’re ready to use it so it stays flaky.
- Sweet potatoes: Choose firm, medium-sized ones for even roasting and a smooth texture.
- Large eggs
- Maple syrup: Adds natural sweetness and depth of flavor. You can swap with honey if needed for a slightly different taste.
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt: Just a pinch to bring out the flavors.
How to make Sweet Potato Pie
Here’s exactly how to make it come out just right:
Step 1: Preheat your oven to 375°F and position the rack in the center. Prick the sweet potatoes all over with a fork, place them on a baking sheet, and roast for about 40 minutes, until tender.
Step 2: While the potatoes bake, roll your pie crust into a 12-inch circle and fit it into a 10-inch pie dish. Fold the edges under and crimp them neatly with your fingers. Give it a quick fork-prick all over, then pop the crust into the fridge while you finish the filling.
Step 3: Once the sweet potatoes are cooked, scoop out the flesh and discard the skins. Transfer to a food processor or blender and blend until smooth. Add in the eggs, maple syrup, vanilla, cinnamon, and nutmeg. Blend again until creamy and well combined.
Step 4: Pour the sweet potato filling into your chilled crust and use a spatula to spread it out evenly.
Step 5: Bake for 45 to 60 minutes, until the center is just set and the crust is lightly golden.
Step 6: Let the pie cool completely before slicing so it holds together nicely when served.
Variations & Tips
- If you’re using a store-bought crust, don’t bother pre-baking it. It’s thin enough to cook perfectly along with the filling.
- Let the Pie cool completely before slicing.
- For a creamier texture, blend the filling just until smooth. Overmixing can make it dense.
- Add some orange zest to give the pie a bit of a fun kick.
- Want a dairy-free version? Use coconut milk in place of cream.
- Make it ahead of time. This pie actually tastes even better the next day, once the flavors have settled.
Common Questions
You can if you’re really short on time, but I’ll be honest, fresh roasted sweet potatoes make a big difference. They give the pie a richer flavor and a smoother texture that canned ones just can’t match. If you do use canned, make sure to drain them really well so the filling doesn’t turn out watery.
I usually go for a simple store-bought crust because it saves time and still turns out flaky and golden. If you love making your own, a classic buttery pie crust works beautifully, too.
It’ll stay fresh for about 4 days, just cover it tightly and pop it in the fridge.
Yes, and it freezes beautifully. Once it’s completely cool, wrap it well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Yes. If boiling, drain them thoroughly and let them sit for a few minutes so you get rid of any excess moisture. Pat dry with a paper towel if needed. Boiling gives a lighter, milder taste to the sweet potato pie. To boost the flavor, add a touch of brown sugar to the filling.
More fall-inspired bakes
- Pumpkin Banana Bread
- Easy Oatmeal Apple Crumble
- Cinnamon Roll Cake
- Pumpkin Pound Cake (Moist & Flavorful)
- Apple Cinnamon Bread
- Chocolate Chip Pumpkin Bar Recipe
- Healthy Pecan Pie Bars
- Healthy Pumpkin Pie
- Easy Apple Cinnamon Muffins
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Sweet Potato Pie Recipe
Ingredients
- 1 store-bought pie crust, chilled
- 1½ pound sweet potatoes, about 2 cups mashed
- 2 large eggs, beaten
- ⅔ cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F and position the rack in the center. Prick the s1½ pound sweet potatoes all over with a fork, place them on a baking sheet, and roast for about 40 minutes, until tender.
- While the potatoes bake, roll your 1 store-bought pie crust into a 12-inch circle and fit it into a 10-inch pie dish. Fold the edges under and crimp them neatly with your fingers. Give it a quick fork-prick all over, then pop the crust into the fridge while you finish the filling.
- Once the sweet potatoes are cooked, scoop out the flesh and discard the skins. Transfer to a food processor or blender and blend until smooth. Add in the 2 large eggs, ⅔ cup maple syrup, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Blend again until creamy and well combined.
- Pour the sweet potato filling into your chilled crust and use a spatula to spread it out evenly.
- Bake for 45 to 60 minutes, until the center is just set and the crust is lightly golden.
- Let the pie cool completely before slicing so it holds together nicely when served.
Notes
- Chill the crust before baking so it holds its shape and stays flaky.
- Blend the filling just until smooth for the creamiest texture.
- If using a store-bought crust, skip pre-baking. It bakes perfectly with the filling.
- Add a little orange zest to give the pie a fun little kick.
- Store leftovers tightly covered in the fridge for up to 4 days. Enjoy cold or gently warmed in the oven.
- Freeze for up to 3 months, wrapped well in plastic wrap and foil. Thaw overnight in the fridge before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
