Sweet Potato Pie – A Smooth, Creamy & Comforting Thanksgiving Classic

If you ask me, there’s no dessert more comforting, nostalgic, or downright delicious at Thanksgiving than a perfectly baked Sweet Potato Pie. With its rich, creamy filling and warm spices, sweet potato pie brings a uniquely Southern charm to the holiday table—something that pumpkin pie lovers and skeptics alike can appreciate. Made with real sweet potatoes (no canned puree in sight!) and simple pantry ingredients, this easy sweet potato pie recipe is just as simple to make as pumpkin pie, yet offers a depth of flavor that truly stands out.

Whether you’re baking for a family gathering, bringing a dessert to a Friendsgiving potluck, or simply craving something sweet on a chilly fall evening, this sweet potato pie is guaranteed to become a new seasonal favorite. The flavor is naturally sweet and warm, the filling turns out smooth, creamy, and rich, and the soft, buttery crust ties everything together in the most comforting way. If you’ve been wondering how to make sweet potato pie or you’re searching for a foolproof recipe to try this year, this step-by-step guide will walk you through everything you need to know.

Why You’ll Love This Sweet Potato Pie

There are so many reasons this recipe deserves a spot on your holiday dessert menu:

It uses real sweet potatoes — no cans!

Boiled and blended sweet potatoes create an unbelievably smooth, velvety texture.

Just as easy as pumpkin pie

The mixing is simple, the baking is straightforward, and the ingredients are inexpensive.

Only a handful of ingredients

No heavy cream, no complicated steps—just wholesome, accessible items.

Warm, cozy fall spices

Cinnamon, nutmeg, and ginger create that classic Thanksgiving aroma and flavor.

A soft crust with a creamy center

The perfect contrast of textures with every bite.

Great make-ahead dessert

Sweet potato pie tastes even better the next day, making it perfect for holiday prep.

Sweet Potato Pie Recipe

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Bake Time: 50 minutes

Equipment You’ll Need

You don’t need any fancy tools for this pie!

Large pot – for boiling the sweet potatoes
Large mixing bowl
9-inch pie dish
Handheld mixer – essential for creating that smooth, lump-free filling

Ingredients

Here’s everything you’ll need to make the best sweet potato pie:

1 pre-made refrigerated pie crust
2 pounds sweet potatoes, peeled and diced into ½-inch pieces
4 tablespoons unsalted butter
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ginger powder
¼ teaspoon nutmeg
1 cup whole milk
¼ cup cornstarch

Ingredient Notes & Helpful Descriptions

When making a traditional recipe like this, every ingredient has a purpose. Here’s a quick breakdown to help you choose the best options:

Pie Crust

A pre-made refrigerated pie crust, like Pillsbury or a store brand, works perfectly. It saves time without sacrificing flavor or texture. If you’re feeling fancy, you can crimp the edges or use a decorative pattern—but even a simple pressed crust turns out beautifully.

Sweet Potatoes

Fresh sweet potatoes give this pie its authentic flavor and creamy consistency. Once boiled, they blend into a silky-smooth texture that sets perfectly.

Butter

Unsalted butter adds richness and carries the warm spices throughout the pie. If needed, you can substitute imperial margarine sticks, but butter is best for flavor.

Milk

While whole milk provides the creamiest texture, almond milk can also be used if you want a lighter or dairy-free version.

Cornstarch

Do NOT omit the cornstarch. This ingredient helps thicken the filling so that the pie sets correctly and slices neatly.

Cooking Directions

Follow these easy steps to make your sweet potato pie from scratch:

1. Boil the Sweet Potatoes

Start by peeling and dicing the sweet potatoes into ½-inch pieces. Smaller pieces help them cook faster and more evenly.
Place the diced potatoes into a large pot of boiling water and cook until very soft—fork tender or softer, about 15–20 minutes. Ideally, they should break apart easily when pierced.

2. Prepare the Pie Crust

Preheat your oven to 400℉.
Fit the refrigerated pie crust into your 9-inch pie dish and press gently into place. Set aside while you prepare the filling.

3. Blend the Sweet Potato Filling

Drain the boiled sweet potatoes and transfer them to a large mixing bowl.
Add:

Butter
Brown sugar
Cinnamon
Salt
Ginger
Nutmeg
Whole milk
Cornstarch

Using your handheld mixer, blend on high until completely smooth. This step may take 3–5 minutes, depending on how soft your potatoes are. Be patient—your pie will turn out best if the mixture is silky and lump-free.

4. Fill the Crust

Pour the sweet potato filling into your prepared pie crust and spread evenly with a spatula.

5. Bake the Pie

Bake at 400℉ for 15 minutes, then reduce the heat to 350℉ without opening the oven door.
Continue baking for 35 minutes or until the center is set—not jiggly but still soft.

6. Cool & Serve

Allow your pie to cool completely before slicing.
Serve with whipped cream or a scoop of vanilla ice cream.

Tips for the Best Sweet Potato Pie

These simple tips will help your pie turn out smooth, creamy, and perfect every time:

Dice small for faster boiling

Cutting the sweet potatoes into small ½-inch pieces helps them soften quickly and evenly.

Mix until ultra-smooth

Keep blending on high until the mixture has no lumps. This is the key to achieving that incredible velvety texture.

Don’t skip the cornstarch

Cornstarch ensures your filling sets properly so you can cut beautiful slices.

Use foil for fancy crusts

If you crimp or decorate the crust edges, cover the exposed crust with aluminum foil for the first half of the bake to prevent burning.

Let it cool fully

Warm sweet potato pie tends to be softer. Cooling allows it to firm up and improves both texture and flavor.

Storage Instructions

Sweet potato pie stores beautifully, making it a great make-ahead dessert for Thanksgiving.

Refrigerator:

Store pie slices or the whole pie—covered—in the fridge for 3–4 days.

Freezer:

You can freeze sweet potato pie. Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Make-Ahead Tip:

Bake the pie 1 day ahead. The flavors deepen and become even more delicious the next day.

Frequently Asked Questions

Can I press the pie crust edge onto the dish, or will it burn?

Yes, you can press the crust edge directly onto the pan, and it won’t burn.
However, if you’re shaping a decorative edge (braids, crimps, cut-out shapes), it’s best to cover the exposed crust with aluminum foil for the first 20–25 minutes of baking.

How soft do the sweet potatoes need to be?

Very soft! When pierced with a fork, the potato should easily break in half.
If they’re not soft enough, the filling will be difficult to blend smoothly and may turn out lumpy.

Can I use baked sweet potatoes instead of boiled?

Yes! You can bake whole sweet potatoes until soft, then scoop out the insides. This method adds a slightly deeper, roasted flavor.

Do I need a pre-baked crust?

No. A pre-made refrigerated crust goes into the oven unbaked, and it cooks perfectly under the filling.

Can I use dairy-free substitutes?

Almond milk works well in this recipe, and margarine can replace the butter if needed.

How do I know when the pie is done?

The filling should look set and slightly puffed. The center should not be liquid or jiggly, but it should still be soft when touched.

How to Serve Sweet Potato Pie

Sweet potato pie can be enjoyed at room temperature or chilled.
Pair it with:

Freshly whipped cream
A sprinkle of cinnamon
Marshmallow fluff
Vanilla bean or caramel ice cream
A drizzle of maple syrup

For extra Thanksgiving flair, top each slice with candied pecans or toasted mini marshmallows.

What Makes Sweet Potato Pie Different From Pumpkin Pie?

Both pies offer cozy, autumn-inspired flavor, but sweet potato pie has its own personality:

Sweeter and richer naturally
Creamier texture thanks to the starchiness of sweet potatoes
More subtle spice profile
Less dense than pumpkin, with a silkier feel

Many people who don’t love pumpkin pie love sweet potato pie because it’s milder and more naturally flavorful.

Why This is the Best Easy Sweet Potato Pie Recipe

This recipe checks all the boxes for the perfect Thanksgiving dessert. It’s:

Foolproof
Flavor-packed
Smooth and creamy
Made with real sweet potatoes
Beginner-friendly
Quick to prepare

Whether you’re a seasoned baker or making your first pie, you’ll love how simple yet impressive this dessert turns out.

Final Thoughts

This Sweet Potato Pie is everything you want in a holiday pie: smooth, creamy, gently spiced, and full of homemade warmth. Using real sweet potatoes not only boosts the flavor but also gives the filling its classic silky texture. And with a pre-made crust and straightforward instructions, this dessert stays firmly in the “easy but unforgettable” category.

Make it for hosting Thanksgiving, Friendsgiving, or any chilly evening when you’re craving something comforting and sweet. And trust me—once your family tastes it, they’ll ask you to make it every year.