Easy Sweet Potato Pie Recipe

Sweet potato pie is a comforting and cozy dessert with deep Southern roots, perfect for Thanksgiving or any autumn day. And even if it isn't fall, you can make this at any time of the year! This easy pie recipe gives you a smooth, creamy pie filling with a rich sweetness, a hint of spice, and a touch of maple for that classic fall flavor. Made with a few simple ingredients and minimal steps, this is the perfect pie to whip up when you're short on time but crave something homemade and delicious. Even better, its really impressive looking with not a lot of effort!

Ingredients for Easy Sweet Potato Pie

For this easy sweet potato pie recipe, you’ll need:

• Pie crust – Store-bought or homemade, either works.
• Sweet potato puree – Adds natural sweetness and smooth texture. Because you are using canned puree this really simplifies this recipe.
• Brown sugar – For a deep, caramel-like sweetness.
• Orange juice – Adds brightness and a subtle citrus note.
• Maple syrup – Adds depth and a hint of smoky sweetness.
• Heavy cream – Creates a creamy texture.
• Eggs – Helps bind the filling.
• Vanilla extract – Enhances the overall flavor.
• Pumpkin pie spice – Brings in warm spices.
• Melted butter – Adds richness.
• Salt – Balances the flavors.

These ingredients create a rich, flavorful filling that’s beautifully sweet, creamy, and perfectly spiced.

Sweet Potato Pie vs. Pumpkin Pie

Sweet potato pie and pumpkin pie might look similar, but they have unique differences. Sweet potato pie has a naturally sweeter flavor, thanks to the sweetness of the potatoes themselves. Pumpkin pie is often milder, with a more earthy taste. The texture also varies: sweet potato pie has a lighter, fluffier filling, while pumpkin pie tends to be denser. The choice between the two often comes down to preference. But for a touch of Southern charm, sweet potato pie wins every time!

Steps to Make This Easy Pie

1. Prepare the crust – If you’re using a store-bought crust, place it in a pie pan. If homemade, roll it out and fit it into your pie dish.
2. Blind bake the crust- Bake in the preheated oven for 15 minutes. This will keep the crust from being soggy on the bottom.
3. Make the filling – In a large bowl, combine the sweet potato puree, brown sugar, orange juice, maple syrup, heavy cream, eggs, vanilla, pumpkin pie spice, melted butter, and salt. Mix well until smooth and creamy.
4. Pour and bake – Pour the filling into the prepared crust. Bake at 350°F for about 50 minutes or until the center is set.
5. Cool and serve – Let the pie cool before slicing. Top with vanilla ice cream or whipped cream if desired.

With just a few main stepst his pie is as easy as it gets! The hardest part? Waiting for it to cool!

Frequently Asked Questions (FAQs)

How do I turn whole sweet potatoes into puree?
To make sweet potato puree, peel and dice your sweet potatoes. Boil or steam them until tender (about 20-25 minutes), then drain and mash or blend until smooth. Let the puree cool before using it in the pie.

Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain and mash them before adding them to the filling.

How do I know when my pie is done?
When the center is set and doesn’t jiggle, the pie is done. If it starts cracking, it may be slightly overbaked.

Can I make this pie in advance?
Absolutely! You can make it a day or two before serving. Just refrigerate it until ready to eat.

Can I freeze sweet potato pie?
Yes, you can freeze it! Wrap it well, and it’ll last up to two months.

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Other Autumn recipes to try:

• Pumpkin Whoopie Pies
• Chocolate Bourbon Pecan Pie Cookies
• Easy Ginger Pear Crisp