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Sweet potato pie with several clean slices cut, showing the creamy orange filling and flaky crust.
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Sweet Potato Pie Recipe

Smooth, spiced, and naturally sweetened with maple syrup, this Sweet Potato Pie is the kind of dessert that never goes out of style.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Halal, Vegetarian
Skill Level: Beginner
Servings: 8 servings
Author: Rena

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.
    Baked sweet potatoes on a sheet pan, caramelized and soft, fresh from the oven.
  • 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.
    Raw pie crust in a dish with fork holes pricked into the bottom, ready for 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.
    Roasted sweet potato in a food processor, ready to be blended for the pie filling.
  • Pour the sweet potato filling into your chilled crust and use a spatula to spread it out evenly.
    Unbaked pie being filled with orange sweet potato mixture using a red spatula.
  • Bake for 45 to 60 minutes, until the center is just set and the crust is lightly golden.
    Pie crust filled with uncooked sweet potato filling, spread evenly before baking.
  • Let the pie cool completely before slicing so it holds together nicely when served.
    Sweet potato pie with several clean slices cut, showing the creamy orange filling and flaky crust.

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.
Storage:
  • 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

Calories: 263kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 152mg | Potassium: 387mg | Fiber: 3g | Sugar: 20g | Vitamin A: 12127IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg