This homemade sweet potato pie is sweetened solely with dark brown sugar and flavored with warm fall spices, so you already know it’s good. Served with fresh whipped cream, this dessert definitely deserves a spot on your Thanksgiving menu.
Here’s Why You’ll Love This Sweet Potato Pie
- Similar to this pumpkin pie recipe (and we all know how good that is!) but with a more substantial texture
- Creamy, rich, and dense sweet potato filling
- Solely sweetened with dark brown sugar
- Packed with flavor thanks to butter, vanilla extract, and our favorite fall spices
- Baked in a flaky pie crust and paired wonderfully with homemade whipped cream or salted caramel toppings
- Perfect make-ahead dessert, freeing precious oven and counter space
This is our take on sweet potato pie. This pie is a Southern classic and for a true Southern sweet potato pie recipe, I encourage you to check out the Homemade Sweet Potato Pie on Divas Can Cook.
What is the Difference Between Pumpkin and Sweet Potato Pies?
If you’ve ever made my pumpkin pie, you’ll notice we use many of the same ingredients in this pie, but varying quantities of each. Why? To obtain a slightly different texture.
- Pumpkin pie = pudding/custard-y.
- Sweet potato pie = denser, more substantial
Let’s review the power players in homemade sweet potato pie.
Overview of the Steps
How to Freeze This Pie
Sweet potato pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
Can’t get enough sweet potatoes? Try sweet potato casserole, sweet potato dinner rolls, or candied sweet potatoes next.
. And if you’re looking for more Thanksgiving dessert inspiration, here are all of our favorite Thanksgiving pies.
Brown Sugar Sweet Potato Pie Recipe
Ingredients You’ll Need
Instructions
- I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
- Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
- On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp or flute the pie crust edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling—this helps prevent the crust from shrinking.
- Preheat oven to 350°F (177°C).
- Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
- Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns (see note).
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
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