This creamy homemade Sweet Potato Pie Recipe is an ultimate Southern classic made with baked sweet potatoes, butter, milk, eggs, brown sugar, cinnamon & nutmeg!

I precisely remember the first time I had a bite of Sweet Potato Pie and falling immediately in love. 

Since then, I have been on the hunt for my version of a perfect Sweet Potato Pie Recipe and I have found it!

My Sweet Potato Pie recipe is sweet, creamy and perfectly spiced with cinnamon, nutmeg and a pinch of cloves. 

It’s in a basic pie crust and uses baked sweet potatoes to keep it moist and easy to make.

I am excited to share this recipe for my favorite sweet potato pie with all of you!

Boiled or Baked Sweet Potatoes for Sweet Potato Pie
I highly recommend you bake your sweet potatoes for this sweet potato pie recipe.

When you boil your sweet potatoes, the final mash is actually much drier versus a baked sweet potato. 

Also, if you bake your sweet potatoes, you will use a lot less pots than boiling them! You just need foil and a baking sheet!

If you do decide to boil your sweet potatoes, you may need to add a little extra butter and milk.

Sweet Potato Pie Ingredients 
There are a few key ingredients to ensure this Sweet Potato Pie recipe turns out perfect.

First, let’s discuss the milk. You can use whole milk or evaporated milk in this recipe.

Either one works great, but do not use a milk with a lower fat content or anything thicker (like heavy cream). 

Secondly, I use a mixture of granulated sugar and brown sugar.

The combination gives this Sweet Potato Pie the perfect sweetness with the brown sugar adding just the right depth.

Sweet Potato Pie Toppings
You absolutely do not need any toppings for this particular sweet potato pie recipe, it is perfect as is!

However, I have a few suggestions of possible fun toppings:
Whip Cream Marshmallow Fluff Ice Cream Cool Whip
I personally like mine best topped with a dollop of Marshmallow Fluff and then if I am feeling fancy I hit it with a cooking blow torch (affiliate link).

Second best is a dollop of homemade whip cream! It’s the most classic topping for a sweet potato pie and always delicious.

Can I make this Sweet Potato Pie ahead of time?
Yes! This Sweet Potato Pie is delicious served warm, room temperature or chilled. You can’t go wrong, it’s all about personal preference. 

However, no matter which way you choose to serve it, you can easily bake this Sweet Potato Pie up 24 hours before without anyone being able to tell.

Store it wrapped tightly with saran wrap in the fridge after allowing it to cool completely on the counter. 

If you place it in the fridge before it’s 100% cooled, the top can get condensation (water) on it. You also risk it cracking if it cools too quickly. 

This Sweet Potato Pie is a Southern classic that absolutely deserves it’s prime spot on your Thanksgiving dessert table!

While pumpkin pie may be the king of Thanksgiving, I highly recommend you give this Sweet Potato Pie recipe a try. 

Sweet Potato Pie Recipe Yield: 1 pie Prep Time: 20 minutes Cook Time: 1 hour 50 minutes Total Time: 2 hours 10 minutes
This creamy homemade Sweet Potato Pie Recipe is an ultimate Southern classic made with baked sweet potatoes, butter, milk, eggs, brown sugar, cinnamon & nutmeg!
Print Ingredients 1 lb sweet potatoes 1/2 cup unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup whole milk 2 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt a pinch of cloves 1 (9 inch) unbaked pie crust (homemade or store bought) recommend topping options: whip cream (or cool whip) marshmallow fluff Instructions Preheat oven to 400°F. Wrap sweet potatoes with foil and bake on a cookie sheet until soft, about 45 minutes (or longer if your sweet potatoes are extra large). Remove from oven and allow to cool completely. Once sweet potatoes are cooled, preheat oven to 350°F. Remove foil and skin from sweet potatoes. In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg and salt. Whisk until mixture is well combined. Pour filing into unbaked piecrust. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate as it cools. Serve warm or chilled with a dollop of whip cream or marshmallow fluff!
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KitchenAid 5-Speed Hand Mixer Pyrex Glass Pie Plate Kitchen Cooking Torch for toasting marshmallow topping Nutrition Information: Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 299 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 63mg Sodium: 165mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g © Jessica Cuisine: American / Category: Pie If you try this recipe, please leave a review/comment below to let me know how it turns out! 

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