Sweet potatoes – You’ll scrub them clean but do not need to peel them. After boiling the skin will peel right off.
Pie crust – You can make your own pie crust or buy one at the store.
Can of evaporated milk – do not use sweetened condensed milk.
Brown sugar – I used light brown sugar, but you could swap in dark brown sugar if that’s what you have
Ground cinnamon and salt
How to Make Delicious Sweet Potato Pie
Making this holiday dessert is so easy. You can even use a store bought pie crust to cut down on prep time.
Cook sweet potatoes – Boil about 6 cups of water in a large 5 quart pot. Add the scrubbed sweet potatoes and boil for about 25 minutes until they can be easily pierced with a fork.
Peel and blend potatoes – Transfer the sweet potatoes to a baking sheet and let sit until they are cool enough to handle. It’s easiest to use a slotted spoon to remove them from the boiling water. Peel the sweet potatoes and discard the peels. Add the potatoes to your food processor and blend until smooth then add the butter and blend again.
Make the pie filling – Preheat the oven to 375℉. Add 2 cups of the sweet potato puree to a large bowl and stir in the evaporated milk, brown sugar, and eggs. Use a whisk to mix together until well combined and smooth. In a separate, small bowl mix together the cornstarch, cinnamon, and salt. Stir the cornstarch mixture into the potato filling.
Assemble – Press your pie dough into a pie plate and crimp the edges. Use a fork to poke the bottom of the crust 5 or 6 times – this keeps the crust from puffing up. Pour the filling into the crust and bake in the preheated oven. Bake until the pie is set and only jiggles slightly when you move it – this will take about 35-45 minutes.
Serve – It’s best to let the pie cool for at least an hour before serving so that the slices hold their shape. You can serve it at room temperature or chilled from the fridge. I love serving it with whipped cream as well.
You can mash by hand – Although using a food processor will give you the smoothest sweet potato filling. If you don’t have a food processor, you can mash the sweet potatoes by hand. Be sure to mash well so there aren’t any lumps.
Tent the pie crust edges with foil – If the pie crust edges are starting to brown, you can tent the edges with foil to prevent over-browning and burning.
Do not over-bake – Overbaking your pie is what can lead to cracks in the top. Keep an eye on the last 10 minutes of cooking. You want to remove the pie from the oven when there is just a very slight jiggle.
Frequently Asked Questions
Can I make this sweet potato pie ahead of time?
This pie is a great option to make the day before the holiday. You’ll want to store it in the refrigerator and hold off on topping with whipped cream until just before serving.
Do you refrigerate Sweet Potato Pie?
Sweet Potato Pie is custard based, so it must be stored in the refrigerator. Cool completely for 2-4 hours, then loosely cover with foil and store in the fridge for up to 4 days.
Can you freeze sweet potato pie?
Freezing may change the texture of your pie slightly, but it can be done. Cool completely, then wrap in a couple of layer of plastic wrap, then cover in foil or pop into a plastic freezer bag. Freeze for 3-4 months and thaw overnight in the fridge.
Why is my sweet potato pie runny?
If your pie hasn’t set up, it probably hasn’t baked long enough. Leave it in the oven a bit longer – it should jiggle slightly but be mostly firm.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.