This Sweet Potato Pie recipe is made with only the best ingredients
which are fresh sweet potatoes, spices, and plenty of butter!
Watch the video for this recipe!
Sweet Potato Pie is a must-have during the holidays! Not only is it a tradition, but there is something about Sweet Potato Pie that makes the holidays feel like the holidays.
My mom and I were having a conversation during Thanksgiving about tradition. She said that when she was growing up, dishes like sweet potato pie, Candied yams, 7 Up Cake, and Buttermilk pie, were mainly eaten during the holidays.
They were reserved as special times so there was plenty of food to be eaten, cooked, and shared. Also, families could not afford to make this abundance of food all throughout the year. So hence, we "cook the whole house" for the holidays each year.
So let's get into it so I can show you how it's done!
More recipes ---> Green Apple Crumble Pie, Buttermilk Pie, Fried Peach Pies, Sweet Potato Pound Cake, Sock it to Me Pound Cake, Coconut Cream Cheese Pound Cake, Cream Cheese Pound Cake, Condensed Milk Pound Cake, Cookies and Cream Mason Jar Ice Cream & Apple Pie Egg Rolls.
Ingredients needed for the Sweet Potato Pie:
- Two large sweet potatoes
- Granulated sugar
- Brown sugar
- Vanilla extract
- Unsalted butter- cubed
- All-purpose flour
- 2 store store-bought pie crusts
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the pie:
Rinse the sweet potatoes thoroughly. Place the potatoes in a large pot and cover with water. The water should rise about an inch over the potatoes. Boil the potatoes for about an hour or until they become tender.
Remove the sweet potatoes from the pot and allow them to cool for about 30 minutes. Preheat the oven to 350 degrees. Remove the pie crusts from the freezer. (They must thaw for 10-15 minutes before adding the filling.)
Peel the skin off of the potatoes and chop them into large pieces. Place the potatoes in large mixer. Add the sugar, salt, butter, cinnamon, nutmeg, vanilla extract, and flour. Mix until blended, then add eggs and mix until smooth. Pour filling into your pie crust.
Bake uncovered for 45 minutes or until the crust is golden brown. Remove the pie from the oven and allow it to cool before serving.
Once again, we used store-bought crust. We used the Pillsbury Regular Pie Crust. Each package comes with two pie shells, which is perfect since this recipe will make two pies.
Frequently Asked Questions:
Store the pie in the refrigerator covered with foil.
The pie can be frozen or up to three months for the best freshness.
That is personal preference, they can be baked or boiled.
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- Rinse the sweet potatoes thoroughly.
- Place the potatoes in a large pot and cover with water. The water should rise about an inch over the potatoes.
- Boil the potatoes for about an hour or until they begin to soften.
- Remove the potatoes from the pot and allow to cool for about 30 minutes.
- Preheat your oven to 350 degrees. Remove the pie crusts from the freezer. (They must thaw for 10-15 minutes before adding the filling.)
- Peel the skin off of the potatoes and chop them into large pieces.
- Place the potatoes in a large mixer. Add sugar, salt, butter, cinnamon, nutmeg, vanilla extract, and flour.
- Mix until blended, then add the eggs and mix until smooth.
- Pour the filling into each pie crust.
- Bake uncovered for 45 minutes or until the crust is golden brown.
- Remove from oven and allow to cool before serving.