Thanksgiving Sweet Potato Pie is a Southern classic that has earned its place on holiday tables everywhere. I remember my aunt baking one every Thanksgiving, the sweet aroma of spiced sweet potatoes filling the kitchen. With its silky smooth filling, buttery crust, and warm spices, this pie is comforting, nostalgic, and the perfect finale to a festive meal. Served with whipped cream, it’s a dessert that embodies the spirit of the holiday.
Groceries
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3 large eggs
1 cup evaporated milk
½ cup unsalted butter, melted
¾ cup brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 tsp vanilla extract
Whipped cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
- In a large bowl, beat mashed sweet potatoes with butter, sugars, eggs, milk, vanilla, and spices until smooth.
- Pour mixture into the pie crust and smooth the top.
- Bake for 50–55 minutes, or until the center is set but slightly wobbly.
- Let cool completely before slicing.
- Serve with whipped cream.
Substitutions
Use half-and-half instead of evaporated milk for a lighter filling.
Swap brown sugar with maple syrup for a deeper sweetness.
Add a splash of bourbon or rum for extra flavor.
For a dairy-free version, use coconut milk and vegan butter.
Equipment
Mixing bowl
Hand mixer or whisk
Measuring cups and spoons
9-inch pie dish
Oven
Storage
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheating: Warm slices in the oven at 300°F for 10 minutes or serve chilled.
Top Tips
Bake sweet potatoes until very tender for the smoothest texture.
Blend filling until completely creamy before baking.
Don’t overbake—pie should have a slight jiggle in the center.
Cool pie fully before slicing to set the filling.
FAQs
Can I make sweet potato pie ahead of time?
Yes, bake it a day in advance and refrigerate until ready to serve.
What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is slightly denser, earthier, and naturally sweeter than pumpkin pie.
Can I use canned sweet potatoes?
Yes, but drain and mash them well before using.
Do I need to blind bake the crust?
Not necessary, but blind baking makes the crust crisper.