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–+ servings
A slice of sweet potato pie with whipped cream on top
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Sweet Potato Pie

My classic sweet potato pie is loaded with creamy sweet potato custard, warm fall spices, and just enough heavy cream to make things creamy and delicious!
Course Dessert
Cuisine American
Keyword Dessert Pie Recipes, sweet potato recipes, sweet potatoes
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories
Author Kathleen

Ingredients

  • 3 medium (about 1¾ pounds) sweet potatoes, cut into 1 inch cubes.
  • 1 tablespoon vegetable oil
  • 5 tablespoons butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla
  • 2 1/4 teaspoons baking powder
  • 3 tablespoons heavy cream
  • 1 (9-inch) unbaked pie shell

Instructions

  • Preheat oven to 400ºF (204ºC).
  • Toss cubed sweet potatoes with oil. Roast in preheated oven until tender when pierced with a fork, about 20 minutes.
  • Reduce oven temperature to 350ºF (177ºC).
  • Mash sweet potatoes until smooth. Measure mashed sweet potatoes and use 2 3/4 cups of the mash and place in a large mixing bowl. Add butter (5 tablespoons) to the warm potatoes. Use a handheld mixer and mash the mixture until very smooth.
    Step 3 how to make sweet potato pie, add butter
  • Mix in sugar (3/4 cup), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), egg (1), and vanilla extract (1 teaspoon) until evenly combined.
    Step 5 how to make old fashioned sweet potato pie, mix in sugar, cinnamon, nutmeg, egg, and vanilla extract then add baking powder and evaporated milk
  • In a small mixing bowl, combine baking powder (2¼ teaspoons) with heavy cream (3 tablespoons). Whisk this mixture into the sweet potato mixture until the mixture is velvety.
  • Pour into pie shell, slightly mounding in the center.
    Step 7 how to make classic sweet potato pie, pour the sweet potato mixture into the pie shell
  • Bake in the preheated oven (350ºF/177ºC) until the pie has set in the center and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.
    Step 8 how to make old fashioned sweet potato pie, bake and let it cool

Notes

  1. Room Temp: This pie is best sliced once it’s cooled to room temperature.
  2. Hotel Wrap To Store: When I make my pie ahead of time I like to “Hotel Wrap” it in plastic wrap. I think this is a real game-changer for freshness. The principle is based on the fact that plastic wrap sticks best to itself.
    • Instead of simply trying to attach the plastic wrap over the top of the pie, you first lay out 2 long sheets of plastic wrap (extending about 8 inches beyond the edge of the pie) horizontally, flat, and slightly overlapping on the counter. Then you place the cooled pie in the center of the 2 sheets.
    • Fold the right side up and over the top of the pie and then fold the left side on top of the right. bring up the extra parts on the top and bottom over the top of the pie. This should totally encase the pie in plastic wrap. If you run short, just add another piece of wrap over the top.