SWEET POTATO PIE RECIPE: This sweet potato pie recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they’ve ever had.
- Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove sweet potato from the pot and run under cold water. Remove and discard skin.
- Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.
- Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
- Remove from the oven and let cool before serving.
Q1. How to Make Sweet Potato Pie
It’s easier than you think to make a bakery-worthy sweet potato pie. You’ll find the full recipe below, but here’s a brief overview of what you can expect:
- Boil and drain the sweet potatoes, then peel off the skins.
- Use a hand mixer or blender to combine the sweet potato flesh with the other ingredients.
- Bake the mixture in the unbaked pie crust and bake until a knife or toothpick comes out clean.
Q2. Can You Make Sweet Potato Pie Ahead of Time?
Yes, you can make sweet potato pie ahead of time! It’s a great idea if you’re prepping for a holiday and want to conserve oven space on the big day.
Q3. How to Store Sweet Potato Pie
Store sweet potato pie in the fridge, covered tightly in storage wrap or aluminum foil, for three to four days. You should refrigerate the pie as soon as it has cooled to room temperature.
Q4. Can You Freeze Sweet Potato Pie?
You can absolutely freeze sweet potato pie — and you should if you want to get a jump-start on holiday baking.
To freeze sweet potato pie, bake it in an aluminum pie plate (aluminum is thinner than ceramic alternatives, so it will help the pie freeze faster and prevent the development of ice crystals). Cover the cooled pie in several layers of storage wrap. Top the storage wrap with a layer of aluminum foil.
Thaw in the fridge overnight.