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sweet potato pie
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4.89 from 9 votes

Sweet Potato Pie

If you like pumpkin pie, you’ll love our homemade sweet potato pie recipe. It has a creamy texture, made with pureed sweet potatoes, spices and baked in a buttery pie crust. It a perfect dessert for fall and Thanksgiving. 
Prep Time30 minutes
Cook Time50 minutes
30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 187kcal
Author: Eden
Cost: $10

Ingredients

Buttery Pie Crust

    Sweet Potato Pie Filling

    • 1 3/4 cup pureed sweet potatoes
    • 4 tbsp unsalted butter melted, cooled
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar packed
    • 2 large eggs
    • 1/2 cup milk whole or 2%
    • 1 tbsp bourbon
    • 1 tbsp vanilla extract
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp cardamom
    • 1/4 tsp ground ginger
    • 1 tsp salt

    Instructions

    • Prepare 1 pie crust and save a little to make cutouts to deocrate the pie.
    • Peel and cube the sweet potatoes. 
      cubed sweet potatoes
    • Bring a large pot of water to a boil. Then add in the sweet potatoes and boil for about 15 minutes until soft. You’ll be able to stick a fork all the way through.
    • Then strain, saving 1 tbsp water to puree them with.
      boiled sweet potatoes
    • Add the sweet potatoes into a blender with 1 tbsp of the water they were boiled. 
      pureed sweet potatoes
    • Blend until they are perfectly pureed, similar to a can of pureed pumpkin.
    • In an electric mixer, combine the sweet potatoes, soft butter, both sugars and eggs and blend. 
      sugar, butter, sweet potatoes in a mixing bowl
    • Add in the milk, bourbon, vanilla, spices and salt and blend.
    • Scrape the bottom and sides of the bowl and continue mixing. 
    • Pour into a prepared pie crust and bake in a preheated 400 degree oven for 50 minutes until the center of the pie does not wiggle. 
    • Let the pie cool for 30 minutes before serving. 
      baked sweet potato pie

    Notes

    • Make sure the butter is super soft. You can even melt it and let it cool before adding it to the pie. If you it’s not, it will leave tiny little flakes of butter throughout the pie. This is OKAY for flavor but looks better without butter flakes.
    • Let the pie cool to room temperature before serving.
    • Puree the potatoes to the same consistency you would have in canned pumpkin.
    • Save some dough to make pie cutouts to decorate the pie once it’s cooled. Bake the cutouts separately on a baking sheet for about 15 minutes or until golden brown.  

    Nutrition

    Calories: 187kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 334mg | Potassium: 152mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4395IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg