Classic Sweet Potato Pie Recipe
It doesn't have to be Thanksgiving to whip up a classic sweet potato pie! While we tend to associate this dish with the fall holiday, or fall in general, you can whip it up any time of year. No matter if it's winter, spring, summer, or fall, sweet potato pie makes the perfect ending to any meal. It's also a great way to use up any leftover sweet potatoes that you may have instead of letting them go to waste. Most people make pies with fruits, so the sweet potato twist on this one helps you get a nice serving of veggies.
Recipe developer Erin Johnson is the brains behind this pie that you'll want to serve over and over again. "Sweet potato pie is a family tradition for me and I love that it always reminds me of my grandmother who would always make it whenever there were leftover potatoes," Johnson explains. It's similar to pumpkin pie, but sweet potatoes have a natural sweetness that really shines through and works well in pie form.
Gather the ingredients for classic sweet potato pie
To make this pie, you will need cooked sweet potatoes, sugar, maple syrup, eggs, vanilla, and a pre-made pie crust — simple and classic!
Preheat the oven and mix sweet potato and sugar
Since you will need to use your oven for this recipe, preheat it to 450 F. In the meantime, add the sweet potatoes and sugar to a mixing bowl. Use a hand mixer to combine the ingredients. "I use leftover baked sweet potatoes to make sweet potato pie. You can use whatever you have on hand, but I would caution against using canned," Johnson shares. "The texture is different, and the pie will not always set correctly."
Add the eggs, maple syrup, and vanilla
There are still a few more things that you need to add to the mix. Toss in the eggs, maple syrup, and vanilla, and beat until everything is well-combined.
By the way, maple syrup is the secret ingredient in this recipe. "A lot of sweet potato pie recipes use cinnamon and other spices to add flavor, but I find that adding maple syrup adds a fantastic flavor without having to add anything else! It adds a more complex sweetness than you get from sugar alone," Johnson shares. "Should you want to add more flavor, sprinkling in a little cinnamon or pie spice works nicely."
Pour the batter into the pie crust and bake
Now that the filling for the pie is good to go, line a round baking dish with the pre-made pie crust and pour the batter in. "Any pie crust works. I like to use a refrigerated, pre-made one to make the process easy, but your favorite works," Johnson shares.
Pop the pie in the preheated oven and set your timer for 10 minutes to start. Once the 10-minute timer dings, turn the temperature down to 350 F. Continue cooking for an additional 20 to 30 minutes or until the pie is set, and you can easily insert and remove a knife in the center.
Serve the sweet potato pie
The last step is the best one because it means you get to dig in! This dish is great on it's own but it would also be wonderful served a few other ways. Feel free to add a scoop of ice cream or a little bit of whipped cream on top to make it even more sweet and tasty.
If you have leftovers, make sure to keep them. "Sweet potato pie should be kept in the fridge and eaten within 3 days," Johnson notes.
- 2 cups cooked sweet potatoes
- 1 cup sugar
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 pre-made pie crust
- Preheat the oven to 450 F.
- Using a hand mixer, beat together the sweet potato and sugar.
- Add the eggs, maple syrup, and vanilla. Beat until well combined.
- Line a pie dish or round baking dish with the pie crust. Pour the batter into the pie crust.
- Bake at 450 F for 10 minutes, then bake for 20 to 30 minutes at 350 F, or until the pie is set and a knife removes from the center cleanly.
| Calories per Serving | 295 |
| Total Fat | 8.3 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 40.0 mg |
| Total Carbohydrates | 53.1 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 32.4 g |
| Sodium | 152.1 mg |
| Protein | 2.7 g |
