Sweet Potato Pie

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Guy J. Sagi/ShutterStock
The Editors
8 servings
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Sweet potatoes for dessert? Yes, please! This simple-to-make sweet potato pie recipe will perfectly complement any fall or winter dinner. In the south, where these favorite tubers are grown, the sweet potato pie is a classic and even pumpkin pie takes a back seat. 

For our recipe, you can use a refrigerated store-bought pie crust or make your own with our all-purpose pie crust recipe.

Here are a few tips from our southern pie makers:

  1. When you cook the sweet potatoes, consider baking them instead of boiling or microwaving them to bring out that deep carmelized flavor. This single step really elevates the flavor. 
  2. Prebake the 9-inch piecrust in its pan. Prick the bottoms with a fork. Line the crust with parchment paper and bake until slightly golden, about 15 minutes. Let cool completely, about 1 hour.
  3. Don’t be tempted to skip the orange zest which balances out the sugar factor so your pie will have that perfect balance of sweetness.


1-2/3 cups milk
1-1/2 cups sugar
1 cup cooked and mashed sweet potato
3 eggs
1 teaspoon grated fresh orange zest
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 9-inch piecrust
whipped cream, for topping (optional)

Preheat oven to 350°F. 

In a bowl, combine milk, sugar, sweet potato, eggs, orange zest, salt, and ginger. Pour into piecrust.

Bake for 50 minutes, or until a tester inserted into the center comes out clean. Filling should be slightly puffy. If crust gets too dark before the pie is done, loosely cover it with aluminum foil.

Allow pie to cool for at least an hour before serving. Top with whipped cream, if using.

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The Almanac Chefs

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