Sweet Potato Pie Recipe

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

5 from 1 vote

This easy sweet potato pie uses roasted sweet potatoes, maple syrup, cinnamon, and nutmeg for a smooth, creamy filling. A simple homemade dessert that's perfect for Thanksgiving and holiday gatherings!

Prep Time20

Cook Time1 40

Cooling Time2

Total Time4

Course: Dessert

Cuisine: American

Diet: Halal, Vegetarian

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

1 store-bought pie crust chilled
1½ pound sweet potatoes about 2 cups mashed
2 large eggs beaten
⅔ cup maple syrup or honey
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

If using a 9-inch pie dish: Start checking at 50 minutes, but it may need 55 to 70 minutes.
Sweet potatoes: Roast until very soft, then measure out 2 cups of the cooked flesh for the filling.
Pie crust: Keep the crust chilled until you're ready to add the filling. If the edges brown too quickly, cover them loosely with foil.
Baking: The pie is ready when the edges are set, and the center has a slight jiggle.
Cooling: Let the pie cool completely before slicing. Refrigerate within 2 hours of removing it from the oven.
Make ahead: Bake the pie a day ahead and refrigerate until ready to serve.
Storage: Keep covered in the refrigerator for up to 4 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

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