Easy Sweet Potato Pie Recipe: Ready in 65 Minutes

This easy sweet potato pie recipe requires just 8 basic ingredients, takes 15 minutes to prepare, and yields a perfectly spiced, creamy pie that bakes in 50 minutes. No special equipment needed—just a standard pie dish and common kitchen tools. The secret to success? Using fresh sweet potatoes instead of canned, and our foolproof technique for achieving the perfect creamy texture without cracks. This beginner-friendly recipe includes detailed step-by-step instructions, ingredient substitutions for dietary needs, and troubleshooting tips to guarantee pie perfection on your first try.

Why This Simple Sweet Potato Pie Recipe Works

Unlike complicated versions requiring specialty ingredients, this straightforward sweet potato pie recipe delivers consistent results using pantry staples. Food historians note that sweet potato pie has been a Southern US staple since the 18th century, with enslaved Africans adapting traditional yam recipes using available sweet potatoes—a fact documented by the Smithsonian National Museum of African American History and Culture. The natural sweetness and creamy texture of sweet potatoes create the ideal pie filling when properly prepared.

Your Sweet Potato Pie Ingredient Checklist

Before you begin, gather these simple ingredients—most likely already in your pantry:

Ingredient	Why It Matters	Smart Substitutions
2 cups mashed sweet potato	Provides natural sweetness and creamy texture	Canned sweet potato (15oz can), but fresh tastes better
3/4 cup brown sugar	Enhances caramel notes without overpowering	Coconut sugar for refined sugar-free option
1/2 cup heavy cream	Creates rich, velvety texture	Canned coconut milk for dairy-free version
2 large eggs	Binds ingredients and provides structure	Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

Step-by-Step: Making Perfect Sweet Potato Pie

Preparing Your Sweet Potatoes (The Critical First Step)

Boiling sweet potatoes yields better flavor than baking for pie. Peel and cube 3 medium sweet potatoes, then boil for 20-25 minutes until fork-tender. Drain thoroughly—excess moisture causes soggy pie. According to USDA food safety guidelines, proper moisture control prevents bacterial growth in custard pies. While still warm, mash until completely smooth (no lumps!). Measure exactly 2 cups for consistent results.

Creating the Perfect Filling Mixture

In a large bowl, combine your mashed sweet potatoes with:

• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/2 cup heavy cream
• 2 large eggs, beaten

Mix thoroughly until completely smooth. Overmixing won't hurt this custard filling—unlike cake batters, pie fillings benefit from thorough incorporation.

Baking to Perfection

Pour filling into a standard 9-inch unbaked pie crust. Bake at 350°F (175°C) for 45-50 minutes. The FDA recommends baking custard pies to an internal temperature of 160°F (71°C) for food safety. The pie is done when the center still has a slight jiggle (like set gelatin) but isn't liquid. Overbaking causes cracks—remove it just before the center fully sets, as residual heat continues cooking.

Troubleshooting Your Sweet Potato Pie

Even experienced bakers encounter issues. Here's how to fix common problems:

Preventing Cracks in Your Pie

Cracks happen when the pie sets too quickly. Solution: Bake on the lower oven rack and tent the edges with foil after 30 minutes. The gentle, even heat prevents surface cracking while ensuring thorough cooking.

Fixing a Soggy Bottom Crust

Place your pie plate on a preheated baking sheet. The direct heat helps the bottom crust cook through before the filling sets. For extra protection, brush the unbaked crust with beaten egg white and bake for 5 minutes before adding filling.

Rescuing an Undercooked Pie

If your pie isn't set after the recommended time, don't panic. Return it to the oven and check every 5 minutes. If the top browns too much, cover loosely with foil. Remember: the pie continues setting as it cools.

Delicious Variations to Try

Once you've mastered the basic recipe, experiment with these easy twists:

Maple Pecan Sweet Potato Pie

Replace 1/4 cup brown sugar with pure maple syrup and add 1/2 cup chopped toasted pecans to the filling. Sprinkle additional pecans on top during the last 10 minutes of baking.

Vegan Sweet Potato Pie

Use coconut milk instead of heavy cream and flax eggs as described in the ingredient table. For the crust, substitute vegetable shortening for butter. The natural sweetness of sweet potatoes means you won't miss the dairy!

Mini Sweet Potato Pies

Perfect for portion control or holiday gatherings. Divide the filling among 6-8 greased muffin tins. Bake at 350°F for 25-30 minutes. These make excellent gifts when packaged in decorative tins.

Serving and Storage Tips

Cool your pie completely (at least 3 hours) before slicing—this allows the filling to fully set. For clean slices, dip your knife in hot water between cuts. Store leftovers covered in the refrigerator for up to 4 days. Sweet potato pie actually tastes better the next day as flavors meld.

Frequently Asked Questions

Can I use canned sweet potato instead of fresh for this easy sweet potato pie recipe?

Yes, you can substitute one 15-ounce can of plain sweet potato (not pie filling) for the fresh mashed sweet potatoes. Drain excess liquid thoroughly before using, as canned versions often contain more moisture which can make your pie watery.

Why does my sweet potato pie crack on top?

Cracking usually happens from overbaking or temperature shock. Remove the pie when the center still has a slight jiggle (it will continue setting as it cools). Baking on the lower oven rack and avoiding sudden temperature changes prevents cracks.

How do I prevent a soggy bottom crust in sweet potato pie?

Pre-bake your crust for 5-7 minutes before adding filling, or place your pie plate on a preheated baking sheet. Brushing the unbaked crust with beaten egg white creates a moisture barrier that keeps the bottom crisp.

Can I make this sweet potato pie recipe ahead of time?

Absolutely! Sweet potato pie actually improves overnight as flavors meld. Bake, cool completely, then refrigerate covered for up to 2 days. Add whipped cream just before serving for best presentation.