Easy Sweet Potato Pie Recipe (Smooth, Creamy & Fool Proof)

This easy sweet potato pie is smooth, creamy, and perfectly spiced. If your looking for a foolproof dessert that turns out rich and flavorful every time, this is the one to make- especially for holidays and family gatherings.

Follow Along to Learn How to make This Classic Sweet Potato Pie Without Fail

• Perfectly smooth and creamy texture
• Your craving for a traditional southern sweet treat will be satisfied
• Great for holidays or everyday desserts
• Balanced sweetness with warm spices
• Easy to make with simple ingredients

Sweet Potato Pie

The sweet treat that will make everyone want to come to your home.

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Prep Time 17 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 2 cups Sweet Potatoes Mashed
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Salt Add an additional pinch
• 1½ tbsp Lemon Juice Add to taste
• 1½ tsp Pure Vanilla Extract
• 1/3 cup Half N Half
• 2 whole Eggs Room Temp
• 1 tbsp All Purpose Flour
• 4 tbsp Unsalted Butter Melted
• 1 9in Deep Dish Pie Shell

Method

 

1. Preheat oven to 400°F
2. Bake Sweet Potatoes: Wash and pierce sweet potatoes several times. Bake them until soft and caramelized
3. Cool and Peel: Let the potatoes cool completely, then remove the skin
4. Blend Potatoes: Use a hand mixer to blend the potatoes until completely smooth, making sure to remove and discard any "strings" that get caught on the mixer attachments
5. Mix Sugars and Spices: Add brown sugar, granulated sugar, cinnamon, nutmeg, and allspice to the potatoes. Mix well
6. Add Flavorings: Mix in vanilla extract and lemon juice for balance
7. Incorporate Room Temp Liquids: Add room-temperature melted butter and room-temperature half-and-half
8. Taste and Adjust: Taste the custard at this stage to adjust sugar or nutmeg levels before adding the eggs
9. Add Binding Ingredients: Add the eggs, then carefully add the measured flour, being careful not to over mix
10. Prepare Pie Shell: Ensure the pie shell is completely thawed. Optionally, "blind bake" or "par-bake" the shell by placing parchment paper and beans inside for 5 to 7 minutes before filling
11. Bake: Pour the custard into the shell and bake in the oven at 350°F for 40-50 minutes
12. Set: Allow the pie to set for at least 3 hours (or up to a day in the refrigerator) to thicken before cutting
All ingredients should be at room temperature. After baking the pie will be slightly jiggly in the center. Let it set for a couple of hours before slicing.

Video

Notes

After assembling, bake the pie at 350°F for 40-50 minutes.