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Best Sweet Potato Pie Recipe

This Best Sweet Potato Pie makes a shortbread-like crust, and a soufflé like filling, the flavor of spices used is balanced so is the sweetness.
Course Dessert
Cuisine American
Keyword Sweet potato pie
Prep Time 15 minutes
Cook Time 1 hour 42 minutes
Total Time 1 hour 57 minutes
Servings 9
Calories 275kcal


The Pie Crust

  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoon fine sugar
  • ½ cup unsalted butter should be chilled and cut in cubes
  • 2 to 3 tablespoon chilled water

The Sweet Potato Pie Filling

  • 500 gm or 1lb sweet potato
  • 3 tablespoon oil divided (use 1 tablespoon in the filling and two tablespoons to bake the sweet potatoes.)
  • ¼ cup unsalted butter (at room temperature)
  • ¾ cup fine sugar
  • ½ cup evaporated milk
  • 2 large eggs
  • ½ + ¼ teaspoon nutmeg powder
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 1 teaspoon vanilla


Making The Pie Crust

  • In a bowl, add all the ingredients except the water. Use a pastry cutter or a fork, cut the butter into the mixture; it should resemble a coarse meal or wet sand texture. You will see bits of butter in the mixture, but that’s alright.
  • Add the chilled water and mix well for a few seconds using a wooden spoon or a spatula. Transfer the dough to the working surface and fold the dough into itself to form a ball. The dough should come together easily and shouldn’t be sticky. Press down the dough and form a disc.
  • Wrap the dough in a plastic wrap and refrigerate for 30 minutes to an hour.
  • Lightly flour the working surface, place the dough on the working surface, and lightly dust it with flour.
  • Using a rolling pin, roll out the dough to fit in a 9-inch pie pan. Start rolling the dough from the center and work your way out in all directions.
  • Dust the dough with flour whenever it gets sticky but don’t overdo this step, or the pie crust won’t come out flaky.
  • Roll the dough onto the rolling pin and then unfold it into the pie pan.
  • Gently fit the pie crust to the pie pan using your fingers. Prick the crust all over with a fork and refrigerate until you are done preparing the filling.

Making The Filling

  • Preheat the oven to 350F/180C.
  • Peel the sweet potatoes and cut them into medium slices. Add two tablespoon oil to the slices and mix well.
  • Place the sweet potato slices on a non-stick baking sheet, or you can line a baking sheet with parchment paper, which will help in cleaning up later.
  • Bake the sweet potato slices for 20 minutes. Flip the slices and bake for 22 minutes.
  • In a big mixing bowl, add the baked sweet potato slices while hot. Add all the ingredients to the hot sweet potato slices EXCEPT the eggs.
  • Using a hand mixer, beat the ingredients on low for one minute, increase the speed and beat until combined.
  • Add the eggs to the previous mixture and beat on medium speed for three minutes until fluffy.
  • Pour the pie filling into the chilled pie crust and bake for 55 minutes or until the edges of the pie filling is firm and the center is a little jiggly.
  • The pie will puff up and rise like a souffle but will sink a little when it cools, and that’s normal.
  • Let the pie come to room temperature and serve with whipped cream, or if you wish you can serve the pie warm.



- The pie pan is different from cake pans. If you want to use a cake pan to make this pie, it is fine, but the pie filling may not rise much since the cake pan is deeper than pie pan.
- You can freeze the pie crust (without the filling) for up to three months. Wrap the pie crust with a plastic wrap twice and then wrap it with aluminum foil. Place the wrapped pie in a Ziploc bag or airtight container. Write the date and freeze.


Calories: 275kcal