Creamy, warmly spiced, and comfortingly simple, Mom’s Sweet Potato Pie is the kind of dessert that feels like a hug from the oven. Silky mashed sweet potatoes blended with butter, warming spices, and a touch of vanilla bake into a smooth, custard-like filling that fills the kitchen with cozy aromas. Fun fact: sweet potato pie has deep Southern roots and was often served at family gatherings when fresh winter squash wasn’t available — a favorite at holiday tables for generations.
This recipe is special because it’s straightforward, quick to prepare, and perfect for the whole family. You can have the filling mixed in minutes and pop it into an unbaked crust for the oven to do the rest. If you love classics like pumpkin pie, you’ll find this just as nostalgic but with its own sweet, earthy flavor. If you want to compare a close relative on the blog, check out my take on my mom’s sweet potato pie for another comforting version. Try this one and you’ll see why it becomes a repeat request at any table.
What is Mom’s Sweet Potato Pie?
Why “Mom’s” sweet potato pie? Is it because moms make the best pies, or because this exact recipe probably came from a handwritten note tucked into a cookbook? Who knows — but doesn’t that make it more charming? Maybe it’s called this because it’s the kind of pie your mom would make when she wanted to impress with something both humble and heartfelt. After all, “the way to a man’s heart is through his stomach.” Could there be a sweeter declaration of love than a pie passed down through generations? Give it a try and you might end up calling it Mom’s too.
Why You’ll Love This
There are three irresistible reasons to make this pie:
- Creamy, comforting texture: The mashed sweet potatoes give a luxuriously smooth filling that melts on the tongue and holds just enough structure to slice beautifully.
- Cost-savvy and homey: Sweet potatoes are affordable, especially in season, and this recipe uses simple pantry staples — no specialty ingredients required.
- Flavor-packed simplicity: Cinnamon, nutmeg, and cloves combine with vanilla and butter to create a warm, well-rounded taste that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
If you enjoy the cozy familiarity of pumpkin desserts, this pie is an excellent cousin worth trying. Want a contrasting savory-sweet pairing idea? Consider the bright flavors in my honey orange beef stir fry with sweet potato noodles and kale for an altogether different way to enjoy sweet potatoes. Ready to bake? Let’s get into the kitchen.
How to Make:
Quick Overview
This pie is easy to prepare, creamy in texture, and satisfying to share. Preparation is straightforward: cook and mash sweet potatoes, mix with butter, spices, milk, sugar, eggs, and vanilla, then bake in an unbaked pie crust until set. Expect about 15–20 minutes active prep time and roughly 50 minutes baking time — about an hour total from start to finish.
Ingredients
- 2 cups mashed sweet potatoes, cooked, peeled, and mashed until smooth
- 1/2 cup unsalted butter, melted
- 1 cup sugar, granulated
- 1/2 cup milk, room temperature or slightly warmed
- 2 large eggs, room temperature, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 unbaked pie crust, 9-inch, chilled and ready to fill
Directions
- Prepare the sweet potatoes: Boil or bake sweet potatoes until they are very tender (about 20–30 minutes boiling or 45–60 minutes baking at 400°F). Allow them to cool slightly, then peel and mash until completely smooth with no lumps. Use a potato ricer or fine-mesh sieve for the silkiest texture, if desired.
- Mix the filling: In a large bowl, combine 2 cups mashed sweet potatoes with 1/2 cup melted unsalted butter. Add 1 cup sugar and stir until incorporated. Gradually blend in 1/2 cup milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract. Mix until the filling is smooth and uniform in color. Taste and adjust spices if you prefer more warmth.
- Assemble the pie: Pour the sweet potato filling into the 9-inch unbaked pie crust, smoothing the top with a spatula so it’s even. Tap the pan gently on the counter to release any air pockets.
- Bake: Preheat the oven to 350°F (175°C). Bake the pie in the center rack for about 50 minutes. The filling should be mostly set with a slight jiggle in the center. The crust should be golden brown. If the crust begins to brown too quickly, tent the edges with foil.
- Cool and serve: Allow the pie to cool completely on a wire rack — at least 2 hours — so the filling sets for clean slices. Garnish with whipped cream, a sprinkle of cinnamon, or toasted pecans as desired before serving.
What to Serve With
- Classic pairings: A generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream balances the spiced filling perfectly.
- Textural contrasts: Toasted pecans or candied walnuts add crunch and a nutty counterpoint.
- Drinks: Serve with a strong coffee, sweet tea, or a warm mug of spiced cider for a full cozy experience.
- Savory balance: If serving as part of a holiday meal, pair with roasted turkey or glazed ham and simple green vegetables to balance the menu.
Top Tips for Perfecting
- Swap cooking methods: Baking sweet potatoes concentrates their flavor; boiling is faster. For maximum sweetness and depth, bake them.
- Texture hacks: For an ultra-smooth filling, press cooked sweet potatoes through a sieve or use a hand mixer on low. Avoid overbeating the eggs into the mixture to prevent a cracked surface.
- Spice balance: Start with the amounts listed and adjust to taste. A pinch more nutmeg can bring a warm, aromatic lift.
- Prevent a soggy crust: Blind-bake the crust for 8-10 minutes if your crust tends to get soggy.
- Don’t rush cooling: Let the pie cool completely before slicing to ensure neat, clean pieces.
Storing and Reheating Tips
- Refrigeration: Cover the pie tightly with plastic wrap or store in an airtight container. Keeps well in the refrigerator for up to 4 days.
- Freezing: Freeze whole or in slices. Wrap tightly in plastic wrap and then in foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm slices in a 325°F oven for 10–12 minutes or microwave individual slices for 20–30 seconds for a quick warm serving. Add whipped cream just before serving.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can work in a pinch, but fresh baked sweet potatoes yield the best flavor and texture. If using canned, drain well and mash to a smooth consistency.
Do I need to peel the sweet potatoes after baking?
Yes, after baking and cooling slightly, the skins peel off easily. Be sure to remove skins completely before mashing for the smoothest filling.
Can I make the pie ahead of time?
Absolutely. You can bake the pie a day ahead and refrigerate it overnight. Bring to room temperature or warm slightly before serving.
How do I prevent the top from cracking?
Avoid over-baking and cool the pie gradually at room temperature before refrigerating. Overbeating eggs or baking at too high a temperature increases the chance of cracks.
Can I make this gluten-free?
Yes. Use a gluten-free pie crust available in stores or make a simple gluten-free crust from almond flour or a gluten-free flour blend.
Conclusion
This Mom’s Sweet Potato Pie is a timeless, cozy dessert that’s as easy to make as it is delightful to eat. With straightforward steps, accessible ingredients, and a flavor profile that pleases both kids and grown-ups, it’s a recipe worth keeping in your rotation. If you love tried-and-true Southern pies, check out this lovely version for more inspiration: Mom’s Sweet Potato Pie – A Dash of Soul. Bake one soon and share a slice with someone you love.
Mom's Sweet Potato Pie
Equipment
- Mixing Bowl
- Potato Ricer
- Spatula
- Oven
Ingredients
Ingredients
- 2 cups Mashed Sweet Potatoes Cooked, peeled, and mashed until smooth
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 1/2 cup Milk Room temperature or slightly warmed
- 2 large Eggs Room temperature, lightly beaten
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Vanilla Extract
- 1 9-inch Unbaked Pie Crust Chilled and ready to fill
Instructions
- Prepare the sweet potatoes: Boil or bake sweet potatoes until they are very tender (about 20–30 minutes boiling or 45–60 minutes baking at 400°F). Allow them to cool slightly, then peel and mash until completely smooth with no lumps.
- Mix the filling: In a large bowl, combine 2 cups mashed sweet potatoes with 1/2 cup melted unsalted butter. Add 1 cup sugar and stir until incorporated. Gradually blend in 1/2 cup milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract. Mix until the filling is smooth and uniform in color.
- Assemble the pie: Pour the sweet potato filling into the 9-inch unbaked pie crust, smoothing the top with a spatula so it’s even.
- Bake: Preheat the oven to 350°F (175°C). Bake the pie in the center rack for about 50 minutes. The filling should be mostly set with a slight jiggle in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack — at least 2 hours — so the filling sets for clean slices. Garnish with whipped cream, a sprinkle of cinnamon, or toasted pecans as desired before serving.
