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A rich, creamy, and comforting Southern sweet potato pie made with a smooth homemade sweet potato filling and a store-bought crust. Perfect for Thanksgiving or cozy autumn gatherings, with warm spices and a silky custard-like texture.

Ingredients

Scale
  • 3 large sweet potatoes (or 2 cups pureed sweet potatoes)
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup butter, melted
  • ¼ cup heavy cream
  • 2 large eggs
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 store-bought pie crust

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with foil, poke each sweet potato 3–4 times with a fork, drizzle with oil, and bake 30–40 minutes until tender and easily pierced.
  3. Let sweet potatoes cool completely (about 1 hour), peel, and transfer the flesh to a blender or food processor; puree until silky smooth.
  4. Lower oven temperature to 350°F.
  5. Measure 2 cups sweet potato puree into a large bowl and add ½ cup packed dark brown sugar, ½ cup granulated sugar, ¼ cup melted (cooled) butter, ¼ cup heavy cream, 2 large eggs, 1 egg yolk, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves; whisk until smooth and fully combined.
  6. Spray a 9-inch pie pan with nonstick spray, unroll the premade pie crust into the pan, and crimp the edges.
  7. Use a fork to poke holes several times in the bottom of the crust, then pour in the sweet potato filling.
  8. Bake at 350°F for 45–50 minutes, until the edges are set and the center is just set with a slight jiggle.
  9. Remove the pie from the oven and let cool on the counter at least 30 minutes before slicing.

Notes

Avoid boiling sweet potatoes as it adds too much water and can make the filling too thin; stick to dry-heat cooking methods such as baking, roasting, air frying, or steaming., Use room-temperature butter and eggs to help blend ingredients smoothly., Chill the pie for 12–24 hours for the best flavor development and a perfectly set custard., Possible swaps: half-and-half instead of cream, alternative crusts (gluten-free or graham cracker), pecan topping, orange zest, maple syrup, bourbon or spiced rum, pumpkin pie spice in place of individual spices., Dairy-free/vegan option: use full-fat canned coconut milk instead of cream, and commercial egg replacer or blended silken tofu instead of eggs., The pie can be made ahead, stored in the refrigerator for 3–4 days or frozen up to a month with proper wrapping., Reheat frozen pie at 350°F for 15-20 minutes after defrosting overnight in the fridge.

Nutrition

Find it online: https://margorecipes.com/sweet-potato-pie-recipe/