5 Easy Sweet Potato Pie Recipes Ready in 90 Minutes

Get a perfect sweet potato pie in under 90 minutes with this simple recipe requiring just 8 basic ingredients you likely have in your pantry. This foolproof method yields a creamy, spiced filling in a flaky crust with minimal effort—ideal for beginners and holiday hosts alike.

Nothing says comfort like sweet potato pie, especially when you're short on time or kitchen confidence. Forget complicated techniques or hard-to-find ingredients—our streamlined approach delivers authentic flavor with straightforward steps anyone can master. Whether you're preparing for Thanksgiving or satisfying a sudden craving, these easy sweet potato pie recipes transform humble ingredients into a showstopper dessert.

Before You Start: Essential Tools & Prep Work

Successful pie-making begins before you touch an ingredient. For these easy sweet potato pie recipes, gather these essentials:

• 9-inch pie dish (glass preferred for even baking)
• Electric mixer or sturdy whisk
• Fine mesh strainer (for ultra-smooth filling)
• Instant-read thermometer (critical for food safety)

Pro tip: Chill your pie dish for 15 minutes before adding crust—this prevents shrinkage during baking. According to USDA Food Safety guidelines, egg-based pies like sweet potato pie must reach an internal temperature of 160°F (71°C) to ensure pathogens are eliminated. An instant-read thermometer isn't optional for food safety.

The Simplest Traditional Sweet Potato Pie Recipe

This beginner-friendly version uses pantry staples and delivers consistent results. Total time: 80 minutes (15 prep, 65 bake).

Ingredient	Measurement	Substitution
Cooked sweet potatoes	1½ cups (mashed)	1 (15oz) can puree, drained
Unsalted butter	¼ cup, melted	Coconut oil for dairy-free
Brown sugar	⅔ cup, packed	Maple syrup (reduce milk by 2 tbsp)
Eggs	2 large	Flax eggs (1 tbsp ground flax + 3 tbsp water each)
Heavy cream	½ cup	Full-fat coconut milk
Vanilla extract	1 tsp	N/A
Ground cinnamon	1 tsp	N/A
Salt	¼ tsp	N/A

Step-by-Step Instructions

1. Prep crust: Use store-bought or make your own with 1¼ cups flour, ½ tsp salt, and ½ cup cold butter. Chill dough 30 minutes before rolling.
2. Pre-bake crust: Blind bake at 375°F (190°C) for 12 minutes with pie weights to prevent sogginess—a crucial step for easy sweet potato pie success.
3. Mix filling: Blend sweet potatoes, melted butter, sugar, eggs, cream, vanilla, cinnamon, and salt until completely smooth (about 2 minutes).
4. Strain filling: Pour through fine mesh strainer to eliminate fibrous bits—this professional trick guarantees silky texture.
5. Bake: Pour into pre-baked crust. Bake at 350°F (175°C) for 50-55 minutes until center jiggles slightly and internal temperature hits 160°F.
6. Cool: Rest pie on wire rack for 3 hours minimum before serving—rushing this step causes filling separation.

The 15-Minute Shortcut Method

When time is tight, these professional hacks maintain quality while cutting prep time:

• Use canned sweet potato puree (not pie filling)—drain excess liquid for thicker consistency
• Microwave sweet potatoes instead of boiling: Pierce skin, microwave 8-10 minutes until tender
• Pre-made crust works perfectly—just prick bottom with fork before pre-baking
• Single-bowl mixing: Combine all filling ingredients directly in blender

According to USDA FoodData Central, one cup of cooked sweet potatoes provides 213% of your daily vitamin A needs—making this comfort food surprisingly nutritious. The natural sweetness means you can reduce sugar by 25% without sacrificing flavor, perfect for lighter easy sweet potato pie variations.

Troubleshooting Common Pie Problems

Fix these frequent issues before they happen:

Problem	Quick Fix	Prevention
Filling cracks	Whip cream topping to cover	Avoid overbaking; remove at 160°F internal temp
Soggy bottom	Serve with extra crust pieces	Always pre-bake crust; sprinkle bottom with breadcrumbs
Watery texture	Refrigerate 4+ hours to set	Strain filling; use less liquid in recipe

Flavor Variations to Try

Customize your easy sweet potato pie with these tested twists:

• Marshmallow topping: Add mini marshmallows during last 10 minutes of baking for classic Southern style
• Spice boost: Add ¼ tsp each nutmeg, ginger, and cloves for deeper flavor profile
• Gluten-free version: Use almond flour crust (1½ cups almond flour + 3 tbsp cold butter)
• Lighter option: Substitute evaporated milk for heavy cream without sacrificing creaminess

Historical note: Sweet potatoes became pie staples in America after the Civil War, when resourceful cooks adapted English pumpkin pie recipes using abundant Southern sweet potatoes. The Smithsonian National Museum of American History documents how enslaved Africans' knowledge of sweet potato cultivation transformed American cuisine—this humble ingredient has deep cultural roots.

Serving & Storage Tips

Maximize freshness and food safety with these guidelines:

• Serving: Warm slices slightly and serve with bourbon-spiked whipped cream for elevated flavor
• Refrigeration: Store covered in fridge up to 4 days (FDA recommends discarding after 7 days)
• Freezing: Wrap tightly and freeze up to 2 months—thaw overnight in fridge before serving
• Reheating: Warm individual slices at 300°F for 10-15 minutes to restore texture

For holiday hosts, prepare components ahead: make crust and filling separately, then assemble and bake the morning of your event. This approach for easy sweet potato pie recipes with canned sweet potatoes maintains quality while reducing same-day stress.

Frequently Asked Questions

Can I use canned sweet potatoes for pie?

Yes, but use plain sweet potato puree (not pie filling). Drain excess liquid by placing in a fine mesh strainer for 15 minutes. Canned puree works perfectly in easy sweet potato pie recipes when properly prepared.

Why did my sweet potato pie crack on top?

Cracking happens when the pie overbakes or cools too quickly. Remove when center still jiggles slightly (160°F internal temperature), and cool gradually at room temperature. For foolproof easy sweet potato pie recipes, avoid opening the oven during baking.

How do I prevent a soggy bottom crust?

Always pre-bake (blind bake) your crust for 12 minutes before adding filling. Sprinkle the bottom with 1 tablespoon of breadcrumbs or crushed graham crackers to absorb excess moisture—a pro tip for perfect easy sweet potato pie every time.

Can sweet potato pie be made ahead of time?

Yes! Bake and cool completely, then refrigerate covered for up to 3 days. For Thanksgiving or holiday meals, prepare the filling and pre-bake the crust separately, then assemble and bake the morning of your event for fresh-from-oven results with minimal stress.