This old-fashioned sweet potato pie has a smooth, lightly spiced filling in a classic pie crust. It's a simple, grandma-style recipe with baked sweet potato puree, a hint of spices, flavorings and a few pantry staples. There's no evaporated milk, condensed milk or cream. I blind-bake the crust first so the bottom doesn't get soggy under the filling. Below are my tips for the crust, the sweet potatoes and cooling the pie.
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Classic sweet potato pie
Are you ready for the holiday season? I am super excited to share this pie recipe that I call Grandma's sweet potato pie. It's simple to make and a good change from the usual Thanksgiving pies.
This vintage recipe is an easy dessert for the holidays, especially Thanksgiving, and a good alternative if you want a change from the usual recipes. It's a sweet potato pie without evaporated milk, which is found in a classic pumpkin pie, and that's what makes it different, even if it might look similar in color.
It pairs well with other pie flavors if your holiday includes more than one dessert, from a chocolate pecan pie (no corn syrup) to the creamy and personal favorite maple cheesecake or this tangy and bright cranberry apple lattice pie.
Sweet potato pie is usually a little sweeter and smoother (butter in the filling), with a hint of spice. Pumpkin pie leans more on warm spices and is often made with evaporated milk.
In US stores, what's labeled "yam" is almost always an orange-fleshed sweet potato, and that's what works here. I don't recommend white sweet potatoes that might lack flavor and sweetness.
Yes. You can add ½ teaspoon more vanilla extract or just leave it as is.
Three ways to make sweet potato pie
Old-fashioned: this pie, with a classic pie crust and no canned milk, with a homemade classic pie crust and no canned milk.
Creamy and quick: sweet potato pie with condensed milk, with a gingersnap crust and chopped pecans on top.
Easiest crust: sweet potato pie with graham cracker crust, with no rolling and a quick pantry staple filling.
Testing notes
Paula's baking tips that make a difference.
Use a hand whisk to mix the filling. The baking powder provides the lift and makes it fluffier.
Zest instead of lemon extract: many old recipes use lemon extract, but it's easy to overdo. A little lemon and orange zest gives the same brightness without overpowering the pie.
Just a hint of spices: this is not a spice-forward pie filling. It's subtle (the same goes for the citrus). I like to use freshly ground nutmeg, but you can use a pinch of ground nutmeg. Don't overdo it, so that not one flavor shines more than the others.
Cool down first, and then refrigerate for a few hours before cutting. This helps settle the flavors and the texture.
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How to make sweet potato pie
Sweet potato puree
You can use canned sweet potato puree or make your own. There's a whole post on making homemade sweet potato puree.
Bake, unpeeled, at 350°F (180°C) for 1 to 1 ½ hours, or until a fork easily pierces the skin and the pulp. Scoop up the pulp and drain it to remove excess water. You can process it before or after draining, whatever suits you more. Keep it covered and refrigerated.
Classic pie crust
Pre-bake or blind bake it to prevent sogginess.
Sweet potato filling
It only takes a large bowl and a whisk. It starts with hot puree and soft butter, but you can use room temperature puree and warm melted butter. The spices are added at the end with the citrus zest.
Assemble the pie
The final batter is fluid and smooth.
Pour it into the prepared crust, being careful not to overflow it. I recommend doing this next to the oven.
Baking the pie
When is the pie done? It should be almost completely firm. The center will still have a very slight jiggle, but the edges will be drier and firmer. The texture will be creamy after the pie cools and is chilled.
Leftover sweet potato puree?
Here are more recipes to help you use it.
- Sweet potato muffins
- Sweet potato cornbread
- Sweet potato bundt cake. You can halve the recipe and make 1 loaf cake.
Old-Fashioned Sweet Potato Pie Recipe
Equipment
Ingredients
- 1 9-inch pie crust, pre-baked (blind-baked), homemade (all-butter shortcrust pastry or flaky pie crust) or store-bought
- 2 cups warm mashed sweet potatoes, or canned or ready-made puree
- ⅓ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅛ teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
- ¼ teaspoon ground cinnamon
- a few gratings of fresh nutmeg
- ¼ teaspoon lemon zest, a few gratings
- ¼ teaspoon orange zest, a few gratings
- whipped cream, for serving, optional
Instructions
- If making the sweet potato puree and pie crust from scratch, prepare them at the same time. Place the potatoes in the oven right before you start making the pie crust.
- Preheat the oven to 350°F (180°C).
- Have 1 9-inch pie crust, pre-baked.
- In a large bowl, mix 2 cups warm mashed sweet potatoes with ⅓ cup unsalted butter, softened, until the butter is fully melted.
- Add ⅔ cup granulated sugar and ⅛ teaspoon baking powder and stir to mix well.
- Add 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon bourbon, ¼ teaspoon ground cinnamon, a few gratings of fresh nutmeg, ¼ teaspoon lemon zest and ¼ teaspoon orange zest. Mix well without beating; you don't need to incorporate air.
- Pour the filling into the prepared crust.
- Bake for 40 to 45 minutes, until almost firm in the center. It will be slightly puffed and drier around the edges.
- Cool completely on a wire rack. Refrigerate for a few hours so the flavors settle.
- Serve cold or at room temperature, plain or topped with whipped cream.
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