18 Delicious Sweet Potato Pie Recipes Amazing

Howdy, sweet potato pie lovers! Whether you’re a seasoned baker or just starting out, there’s no denying the comfort and joy a slice of this classic dessert brings. From traditional recipes passed down through generations to innovative twists that’ll surprise your taste buds, we’ve rounded up 18 delicious variations that promise to delight. So, preheat your ovens and let’s dive into the sweet, spiced world of sweet potato pies!

Classic Southern Sweet Potato Pie

Remember those cozy Sunday dinners at grandma’s? That’s exactly the vibe this Classic Southern Sweet Potato Pie brings to the table. It’s creamy, subtly spiced, and has that perfect flaky crust we all love.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 1 cup granulated sugar (adjust if you prefer it less sweet)
• 1/2 cup unsalted butter, melted (go for the good stuff)
• 2 large eggs, room temperature (they blend better this way)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 1/2 tsp ground cinnamon (a little extra won’t hurt)
• 1/4 tsp ground nutmeg (freshly grated if you can)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. In a large bowl, mix the mashed sweet potatoes, sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg until smooth. Tip: A hand mixer works wonders here.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Don’t overfill; leave a little room at the top.
4. Bake for 55-60 minutes, or until the filling is set and a toothpick comes out clean. Tip: Cover the crust edges with foil if they brown too quickly.
5. Let the pie cool on a wire rack for at least 2 hours before serving. This helps the filling set perfectly.

Unbelievably creamy with just the right amount of spice, this pie is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Vegan Sweet Potato Pie

Wow, you’re going to love this Vegan Sweet Potato Pie—it’s creamy, spiced just right, and totally plant-based. Perfect for when you’re craving something sweet but want to keep it wholesome.

Ingredients

• 2 cups mashed sweet potatoes (I like to bake mine for extra flavor)
• 1 cup coconut sugar (it gives a deep, caramel-like sweetness)
• 1/2 cup full-fat coconut milk (the creamier, the better)
• 1/4 cup melted coconut oil (extra virgin is my favorite for its subtle taste)
• 1 tsp vanilla extract (always pure for the best flavor)
• 1 tsp cinnamon (a must for that warm spice kick)
• 1/2 tsp nutmeg (freshly grated if you can)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 vegan pie crust (store-bought is fine, but homemade is even better)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. In a large bowl, mix the mashed sweet potatoes and coconut sugar until smooth. Tip: A hand mixer works great here for a silky texture.
3. Add the coconut milk, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mix well. Tip: Scrape the sides of the bowl to incorporate everything evenly.
4. Pour the filling into the pie crust, smoothing the top with a spatula. Tip: Tap the pie gently on the counter to remove any air bubbles.
5. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
6. Let the pie cool completely on a wire rack before slicing. This patience pays off with perfect slices.

Light and creamy with a hint of spice, this pie is a dream. Try serving it with a dollop of coconut whipped cream for an extra treat.

Gluten-Free Sweet Potato Pie

Think you can’t enjoy a classic sweet potato pie because of gluten? Think again! This gluten-free version is just as cozy and delicious, perfect for any gathering or a quiet night in.

Ingredients

• 2 cups mashed sweet potatoes (I like to bake mine the day before for extra sweetness)
• 3/4 cup sugar (a mix of brown and white gives the best flavor)
• 1/2 cup milk (almond milk works great for a dairy-free option)
• 2 eggs (room temp blends smoother)
• 1/4 cup melted butter (I always go for unsalted to control the saltiness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (a little extra never hurt anyone)
• 1 gluten-free pie crust (store-bought or homemade, your choice)

Instructions

1. Preheat your oven to 350°F. This ensures a consistent baking temperature.
2. In a large bowl, mix the mashed sweet potatoes, sugar, milk, eggs, melted butter, and vanilla extract until smooth. Tip: A hand mixer can make this step quicker and easier.
3. Stir in the cinnamon. Taste the mixture now to adjust sweetness or spice levels.
4. Pour the filling into the gluten-free pie crust. Smooth the top with a spatula for an even bake.
5. Bake for 55-60 minutes, or until the center is set and a toothpick comes out clean. Tip: Cover the crust edges with foil halfway through to prevent burning.
6. Let the pie cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.

Silky smooth with a hint of spice, this pie is a dream. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Maple Pecan Sweet Potato Pie

Now, imagine a pie that combines the earthy sweetness of sweet potatoes with the rich, buttery crunch of pecans, all brought together with a hint of maple syrup. It’s the kind of dessert that feels like a hug in every bite.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 3/4 cup pure maple syrup (the real deal makes all the difference)
• 1/2 cup packed brown sugar (light or dark, depending on your mood)
• 2 large eggs (room temp helps them mix in smoothly)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 tsp vanilla extract (always pure for me)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup chopped pecans (toasted for extra crunch)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent baking temperature.
2. In a large bowl, whisk together the mashed sweet potatoes, maple syrup, brown sugar, eggs, heavy cream, vanilla extract, and salt until smooth. Tip: A hand mixer can make this step quicker and ensure a silky filling.
3. Stir in the chopped pecans, saving a handful for topping if you like extra crunch.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Sprinkle the reserved pecans on top for a decorative touch.
5. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean. Tip: Cover the crust edges with foil halfway through to prevent over-browning.
6. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience pays off with cleaner slices.

Delight in the creamy texture and the perfect balance of sweet and nutty flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Bourbon Sweet Potato Pie

Ready to dive into a dessert that’s as comforting as it is indulgent? This bourbon sweet potato pie is a game-changer, blending the warmth of bourbon with the earthy sweetness of potatoes in a buttery crust. You’re gonna love how these flavors come together.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I like to roast mine for extra depth)
• 1/2 cup packed brown sugar (dark brown gives a richer flavor)
• 1/4 cup bourbon (go for a quality one you’d sip neat)
• 2 large eggs, room temp (they blend smoother)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 tsp ground cinnamon (a little extra never hurts)
• 1/4 tsp ground nutmeg (freshly grated if you can)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 350°F (175°C). A steady temperature is key for even baking.
2. In a large bowl, whisk together the mashed sweet potatoes and brown sugar until smooth. Tip: A hand mixer can make this step a breeze.
3. Beat in the bourbon, eggs, heavy cream, and vanilla extract one at a time, ensuring each is fully incorporated before adding the next.
4. Sprinkle in the cinnamon and nutmeg, stirring gently to distribute the spices evenly throughout the mixture.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
6. Bake for 45-50 minutes, or until the center is set but still slightly wobbly. Tip: A toothpick inserted near the edge should come out clean.
7. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience pays off with the perfect texture.

Absolutely divine, this pie strikes a beautiful balance between creamy and firm, with the bourbon adding a subtle kick that elevates the sweet potatoes. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Sweet Potato Pie with Marshmallow Topping

Let’s dive into making a sweet potato pie that’s as comforting as a hug from grandma, topped with a fluffy marshmallow layer that’ll have you sneaking bites before it even cools.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast mine for extra flavor)
• 1 cup granulated sugar (because life’s sweet, but not too sweet)
• 1/2 cup unsalted butter, melted (go for the good stuff)
• 2 large eggs, room temp (they mix in smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp ground cinnamon (for that warm hug feeling)
• 1/4 tsp ground nutmeg (just a whisper)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment)
• 2 cups mini marshmallows (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C). A toasty oven is key for a golden crust.
2. In a large bowl, mix the mashed sweet potatoes, sugar, melted butter, eggs, vanilla, cinnamon, and nutmeg until smooth. Tip: A hand mixer works wonders here for a silky filling.
3. Pour the filling into the pie crust, smoothing the top with a spatula. Tip: Give the pie a gentle tap on the counter to release any air bubbles.
4. Bake for 50-55 minutes, or until the filling is set and the crust is golden. Tip: Cover the crust edges with foil if they’re browning too fast.
5. Remove the pie from the oven and evenly sprinkle the marshmallows on top. Return to the oven for 3-5 minutes, just until the marshmallows are puffed and golden.
6. Let the pie cool on a wire rack for at least 2 hours before slicing. Patience is tough, but it’s worth it.

Ultimate comfort in every bite, this pie boasts a creamy, spiced sweet potato filling with a gooey, toasted marshmallow crown. Try serving it with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent twist.

Spiced Sweet Potato Pie

Ever had one of those days where only something sweet, spicy, and utterly comforting will do? This spiced sweet potato pie is your answer, blending cozy flavors with a silky smooth texture that’s just begging to be devoured.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast mine for extra depth of flavor)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 1/2 cup unsalted butter, melted (and maybe a little extra for greasing the pie dish)
• 2 large eggs (room temp makes them mix in smoother)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp ground cinnamon (because it’s not spiced without it)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp ground cloves (just a pinch for that warm hug effect)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a perfectly baked pie without any burnt edges.
2. In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, milk, and vanilla extract. Mix until smooth. Tip: A hand mixer works wonders here for a lump-free filling.
3. Stir in the cinnamon, nutmeg, and cloves until well incorporated. Taste as you go—adjust the spices if you like it bolder.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Give the pie dish a gentle tap on the counter to release any air bubbles.
5. Bake for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil halfway through to prevent over-browning.
6. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience pays off with cleaner slices.

Delight in the creamy texture and the warm spices that make this pie a standout. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Coconut Milk Sweet Potato Pie

Did you know that sweet potato pie gets even better with coconut milk? It’s creamy, subtly sweet, and has a tropical twist that’ll make your taste buds dance. Perfect for when you’re craving something cozy but a little different.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I like to bake mine for extra sweetness)
• 1 cup coconut milk (full-fat gives the creamiest texture)
• 3/4 cup sugar (adjust if your sweet potatoes are super sweet)
• 2 eggs (room temp blends smoother)
• 1 tsp vanilla extract (the real deal makes a difference)
• 1/2 tsp cinnamon (a little extra never hurt)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1 unbaked pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the get-go.
2. In a large bowl, whisk together the mashed sweet potatoes and coconut milk until smooth. Tip: A hand mixer can make this step quicker.
3. Add the sugar, eggs, vanilla, cinnamon, and nutmeg. Mix until everything is well combined. Tip: Scrape the bowl’s sides to catch any hidden pockets of flour.
4. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for an even bake.
5. Bake for 55-60 minutes, or until the center is set and a toothpick comes out clean. Tip: Shield the crust edges with foil if they brown too fast.
6. Let the pie cool on a wire rack for at least 2 hours. This helps the filling set perfectly.

Perfectly spiced and irresistibly creamy, this pie is a dream with a dollop of whipped cream. Try serving it chilled for a refreshing twist on the classic.

Chocolate Swirl Sweet Potato Pie

Unbelievable how a simple twist can turn a classic into something extraordinary, right? This Chocolate Swirl Sweet Potato Pie is your go-to for those moments when you crave comfort with a hint of indulgence. It’s like the holidays and your favorite chocolate dessert had a delicious baby.

Ingredients

• 1 1/2 cups mashed sweet potato (I swear by roasting them for extra sweetness)
• 3/4 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup heavy cream (the richer, the better in my book)
• 2 large eggs (room temp, always, for smoother mixing)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 tsp cinnamon (a little warmth never hurt anybody)
• 1/4 tsp nutmeg (just a whisper, it’s powerful stuff)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)
• 1/2 cup semi-sweet chocolate chips (melted, because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F. This is the sweet spot for baking pies without burning the crust.
2. In a large bowl, mix the mashed sweet potato, sugar, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg until smooth. Tip: A hand mixer works wonders here for a silky texture.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly.
4. Drizzle the melted chocolate over the top. Use a knife to swirl the chocolate into the sweet potato mixture for that marbled effect. Tip: Don’t over-swirl or you’ll lose the pattern.
5. Bake for 45-50 minutes, or until the center is set and a toothpick comes out clean. Tip: Cover the crust edges with foil halfway through to prevent over-browning.
6. Let the pie cool on a wire rack for at least 2 hours before slicing. Patience is key here for the perfect slice.

You’ll love how the creamy sweet potato pairs with the rich chocolate swirls. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Yum doesn’t even begin to cover it.

Sweet Potato Pie with Oatmeal Crust

Let’s talk about a dessert that’s as comforting as it is delicious. Sweet potato pie with an oatmeal crust is the kind of treat that feels like a hug in every bite. Perfect for any season, it’s a twist on the classic that adds a bit of heartiness to the mix.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast mine for extra flavor)
• 1 cup rolled oats (the heartier, the better for that crust)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 3/4 cup brown sugar (packed, for that deep molasses sweetness)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (a little warmth goes a long way)
• 1/4 tsp nutmeg (just a pinch for that spicy kick)
• 1/4 tsp salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key to a perfect crust.
2. Mix the rolled oats and melted butter in a bowl until well combined. Press this mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Tip: Use the back of a spoon to smooth it out.
3. Bake the crust for 10 minutes. This pre-baking step ensures it won’t get soggy.
4. While the crust bakes, whisk together the mashed sweet potatoes, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth. Tip: A hand mixer can make this step quicker and smoother.
5. Pour the sweet potato mixture into the pre-baked crust. Smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Tip: The edges of the crust should be golden brown.
7. Let the pie cool on a wire rack for at least 2 hours before serving. This patience pays off with the perfect slice.

Mmm, the result? A pie with a creamy, spiced sweet potato filling and a crunchy, buttery oatmeal crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Mini Sweet Potato Pies

Baking mini sweet potato pies is like wrapping up the coziest part of fall in a bite-sized package. You’ll love how these little treats bring all the warmth and spice of the season to your table, without any fuss.

Ingredients

• 1 cup mashed sweet potatoes (I swear by roasting them for extra flavor)
• 1/2 cup granulated sugar (because life’s sweet, but not too sweet)
• 1/4 cup melted butter (unsalted, so you’re the boss of the salt)
• 1/2 cup evaporated milk (it’s the secret to that creamy texture)
• 1 egg (room temp, it blends smoother)
• 1/2 tsp vanilla extract (the good stuff makes a difference)
• 1/2 tsp cinnamon (because what’s a sweet potato pie without it?)
• 1/4 tsp nutmeg (just a pinch, but it’s magic)
• 1 unbaked pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F. This is the sweet spot for baking these pies to perfection.
2. In a large bowl, mix the mashed sweet potatoes, sugar, melted butter, evaporated milk, egg, vanilla extract, cinnamon, and nutmeg until smooth. Tip: A hand mixer does this job in a flash.
3. Roll out your pie crust and cut into circles to fit your mini pie tin. Press them in gently. Tip: Use a glass to cut perfect circles if you don’t have a cutter.
4. Fill each crust with the sweet potato mixture, leaving a little room at the top. They’ll puff up just a bit.
5. Bake for 25-30 minutes, or until the filling is set and the crust is golden. Tip: A toothpick should come out clean when they’re done.

Warm from the oven, these mini pies are a dream with their creamy center and flaky crust. Try serving them with a dollop of whipped cream or a sprinkle of pecans for that extra wow factor.

Sweet Potato Pie with Gingerbread Crust

Zesty and comforting, this sweet potato pie with a gingerbread crust is the perfect blend of cozy and spicy. You’ll love how the creamy filling pairs with the snappy crust, making it a hit for any gathering or just a quiet night in.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 1/2 cup brown sugar (packed, because it’s all about that moisture)
• 1/4 cup heavy cream (for that silky texture)
• 2 large eggs (room temp, they blend better)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 tsp ground cinnamon (because it’s not dessert without it)
• 1/4 tsp ground nutmeg (just a hint, it’s powerful)
• 1/4 tsp salt (to balance the sweetness)
• 1 pre-made gingerbread crust (homemade is great, but we’re keeping it simple)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking from the get-go.
2. In a large bowl, whisk together the mashed sweet potatoes and brown sugar until smooth. Tip: A hand mixer can make this step a breeze.
3. Add the heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and the filling is uniform.
4. Pour the filling into the gingerbread crust, smoothing the top with a spatula. Tip: Tap the pie gently on the counter to remove any air bubbles.
5. Bake for 45-50 minutes, or until the center is set and a toothpick comes out clean. Tip: Cover the edges with foil if they start to brown too quickly.
6. Let the pie cool completely on a wire rack before slicing. This patience pays off in perfect slices.

Golden and inviting, this pie’s creamy center and spicy crust are a match made in heaven. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Sweet Potato and Apple Pie

You know those dishes that just scream comfort? Sweet potato and apple pie is one of those for me. It’s like a hug in dessert form, blending the earthy sweetness of sweet potatoes with the tartness of apples.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 3 medium apples, peeled and thinly sliced (Granny Smiths are my go-to for a nice tart contrast)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp cinnamon (don’t skimp—it’s the soul of the pie)
• 1/4 tsp nutmeg (a little goes a long way)
• 1 pre-made pie crust (homemade is great, but no shame in the store-bought game)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden crust.
2. In a large bowl, mix the mashed sweet potatoes, melted butter, sugar, cinnamon, and nutmeg until smooth. Tip: Taste as you go—adjust the spices if needed.
3. Layer the apple slices at the bottom of the pie crust. This creates a juicy base that contrasts beautifully with the sweet potato topping.
4. Pour the sweet potato mixture over the apples, spreading it evenly with a spatula.
5. Bake for 45 minutes, or until the edges are golden and the center is set. Tip: Cover the edges with foil if they brown too quickly.
6. Let the pie cool for at least 30 minutes before slicing. This patience pays off with cleaner slices.

Golden and aromatic, this pie offers a delightful contrast between the creamy sweet potato and the tender apples. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato Pie with Walnut Streusel

Warm up your kitchen with this cozy sweet potato pie topped with a crunchy walnut streusel. It’s the perfect blend of sweet and nutty, and trust me, it’s easier to make than you think.

Ingredients

• 2 cups mashed sweet potatoes (I like to bake mine the night before for extra sweetness)
• 1 cup granulated sugar (because life’s too short for less sugar)
• 1/2 cup unsalted butter, melted (go for the good stuff, it makes a difference)
• 2 large eggs, room temp (they mix in smoother this way)
• 1/2 cup milk (whole milk gives it that rich texture we all love)
• 1 tsp vanilla extract (the real deal, please)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)
• 1/2 cup chopped walnuts (for that streusel crunch)
• 1/4 cup brown sugar (it’s all about that molasses flavor)
• 2 tbsp all-purpose flour (to thicken things up)
• 1 tsp cinnamon (because it’s not fall without it)

Instructions

1. Preheat your oven to 350°F. This is the sweet spot for baking pies.
2. In a large bowl, mix the mashed sweet potatoes, granulated sugar, melted butter, eggs, milk, and vanilla extract until smooth. Tip: A hand mixer works wonders here for a silky filling.
3. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for an even bake.
4. In a small bowl, combine the chopped walnuts, brown sugar, flour, and cinnamon for the streusel. Tip: Use your fingers to mix—it helps create those perfect crumbles.
5. Sprinkle the streusel evenly over the pie filling. Don’t be shy; cover it all!
6. Bake for 50-60 minutes, or until the center is set and a toothpick comes out clean. Tip: Keep an eye on the crust edges; cover them with foil if they brown too quickly.
7. Let the pie cool on a wire rack for at least 2 hours. This patience-testing step ensures slices that hold their shape.

Mmm, the pie’s creamy filling paired with the walnut streusel’s crunch is a match made in dessert heaven. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate comfort food moment.

Pumpkin Sweet Potato Pie

Baking this Pumpkin Sweet Potato Pie is like wrapping yourself in a warm, spicy hug. You’ll love how the flavors blend together, creating a dessert that’s both comforting and a little bit fancy.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but go for organic if you can)
• 1 cup mashed sweet potato (about 1 medium, baked until fork-tender)
• 3/4 cup granulated sugar (I like to use a mix of brown and white for depth)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 2 eggs (room temp blends better, trust me)
• 1 cup evaporated milk (this makes it extra creamy)
• 1 tsp ground cinnamon (the fresher, the better)
• 1/2 tsp ground ginger (for that little kick)
• 1/4 tsp ground cloves (just a pinch goes a long way)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 425°F. This high temp helps set the crust quickly.
2. In a large bowl, whisk together the pumpkin puree, mashed sweet potato, sugar, and salt until smooth.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Stir in the evaporated milk, cinnamon, ginger, and cloves. The mixture should be silky and well-combined.
5. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for an even bake.
6. Bake at 425°F for 15 minutes, then reduce the oven temp to 350°F and bake for another 40-50 minutes. The pie is done when the center is just set but still a bit jiggly.
7. Let the pie cool completely on a wire rack. This patience-testing step ensures the filling sets properly.

Out of the oven, this pie is a masterpiece of creamy texture and warm spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato Pie with Cornmeal Crust

Zesty and comforting, this sweet potato pie with a cornmeal crust is a twist on the classic that’ll have you coming back for seconds. You’ll love the subtle crunch of the crust paired with the creamy, spiced filling.

Ingredients

• 1 1/4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup cornmeal (the finer the grind, the smoother your crust)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for a flaky crust)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 2 cups mashed sweet potatoes (roast them yourself for the best flavor)
• 3/4 cup brown sugar (pack it tight for that rich sweetness)
• 2 large eggs (room temp blends better, trust me)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1 tsp cinnamon (a little warmth goes a long way)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1/4 tsp salt (balances all the flavors)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven ensures a crisp crust.
2. In a large bowl, whisk together flour and cornmeal. This combo gives the crust its unique texture.
3. Add the chilled butter. Use your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
4. Drizzle in ice water, 1 tbsp at a time, mixing until the dough just comes together. Overworking makes it tough.
5. Press the dough into a 9-inch pie dish, crimping the edges. Chill for 15 minutes to prevent shrinking.
6. Blind bake the crust for 10 minutes with pie weights. This step ensures it won’t get soggy.
7. In another bowl, mix sweet potatoes, brown sugar, eggs, cream, vanilla, cinnamon, nutmeg, and salt until smooth. Tip: A hand mixer makes this quick and easy.
8. Pour the filling into the pre-baked crust. Smooth the top with a spatula.
9. Bake for 35-40 minutes, until the center is set but still a bit jiggly. It’ll firm up as it cools.
10. Let the pie cool completely on a wire rack. Patience is key for clean slices.

Golden and inviting, this pie boasts a creamy center with a hint of spice, all nestled in a crisp, cornmeal-kissed crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Sweet Potato Pie with Cinnamon Whipped Cream

Warm up your kitchen with this cozy sweet potato pie, a dessert that feels like a hug in every bite. You’ll love the creamy filling paired with the light, cinnamon-spiced whipped cream on top.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I roast mine for extra sweetness)
• 1 cup granulated sugar (adjust if you like it less sweet)
• 1/2 cup unsalted butter, melted (cooled slightly so it doesn’t cook the eggs)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (the real deal makes a difference)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)
• 1 cup heavy cream (chill the bowl and beaters for best results)
• 2 tbsp powdered sugar (sifts easier if you do it first)
• 1 tsp ground cinnamon (freshly ground tastes amazing)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key for even baking.
2. In a large bowl, mix the mashed sweet potatoes, sugar, melted butter, eggs, vanilla, and milk until smooth. No lumps mean a silky pie.
3. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for an even bake.
4. Bake for 55-60 minutes. The pie is done when the center is just set and doesn’t jiggle much.
5. Let the pie cool completely on a wire rack. Patience here prevents a soupy center.
6. For the whipped cream, beat the heavy cream, powdered sugar, and cinnamon until stiff peaks form. Overbeating turns it grainy, so watch closely.
7. Spread or pipe the whipped cream over the cooled pie. Chill for 30 minutes to set everything perfectly.

Just imagine slicing into this pie—the creamy sweet potato against the fluffy, spiced cream is a match made in dessert heaven. Serve it with a drizzle of caramel or a sprinkle of toasted pecans for an extra special touch.

Sweet Potato Pie with Pecan Crust

Remember those cozy Sunday dinners at grandma’s? This sweet potato pie with a pecan crust brings all that warmth right to your kitchen. It’s the perfect blend of sweet and nutty, with a crust that’ll have you sneaking bites before it even hits the table.

Ingredients

• 2 cups mashed sweet potatoes (I like to roast mine for extra flavor)
• 1 cup pecans, finely chopped (toast them lightly for a deeper taste)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 1/4 cup brown sugar (pack it tight for that rich sweetness)
• 1 tsp cinnamon (a little spice makes everything nice)
• 1/2 tsp nutmeg (freshly grated if you can)
• 2 eggs, room temp (they mix in smoother this way)
• 1/2 cup heavy cream (for that silky filling)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly.
2. Mix the chopped pecans, melted butter, and brown sugar in a bowl. Press this mixture into a 9-inch pie dish to form the crust. Tip: Use the back of a spoon to even it out.
3. Bake the crust for 10 minutes. It should be slightly golden and smell amazing.
4. While the crust bakes, whisk together the mashed sweet potatoes, cinnamon, nutmeg, eggs, and heavy cream until smooth. Tip: A hand mixer works wonders here for a lump-free filling.
5. Pour the filling into the pre-baked crust. Smooth the top with a spatula.
6. Bake for 45 minutes, or until the filling is set and doesn’t jiggle in the middle. Tip: A toothpick inserted should come out clean.
7. Let the pie cool for at least an hour before slicing. This patience pays off with perfect slices.

The pie comes out creamy with a crunch from the pecan crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Either way, it’s a slice of comfort.

Conclusion

Magnificent! This roundup of 18 sweet potato pie recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned baker or trying your first pie, there’s something here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos