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Sweet Potato Pie has a buttery crisp crust and creamy filling with nutmeg, cloves, ginger, and cinnamon. This is the perfect dessert to enjoy for Thanksgiving and Christmas. #thanksgivingrecipes #sweetpotatoes #sweetpotatopie #christmasrecipes #sweetandsavorymeals

Classic Sweet Potato Pie

Sweet Potato Pie has a buttery crisp crust and creamy filling with nutmeg, cloves, ginger, and cinnamon. This is the perfect dessert to enjoy for Thanksgiving and Christmas.

Course Dessert
Cuisine American
Keyword Sweet Potato Pie
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 slices
Calories 453 kcal
Author Catalina Castravet



  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 1 cup butter diced into 1/4" pieces
  • 6 tablespoons ice water

Sweet Potato Filling:

  • 1 lb sweet potatoes
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Egg Wash:

  • 1 large egg beaten
  • 1 tablespoon milk


  • Whipped cream


Pie Crust:

  1. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
  2. Add very cold diced butter and pulse again, until the mixture looks dry and like coarse crumbs.
  3. Add ice water and pulse just until moist small clumps are formed. Pause and tough the dough with your fingers, if it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water or the dough will be sticky.
  4. Make a ball and place the dough onto a clean work surface, divide it in half, form two balls and press them into two disks. Cover with plastic wrap and refrigerate 1 hour before using.


  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium heat and boil for 45-50 minutes, or until super soft when tested with a fork.
  2. Discard the boiling water and run the potatoes under very cold water.
  3. Peel off the skin and let the potatoes cool. Cut into chunks and place into a large bowl. Using a mixer, beat the potatoes on medium-high speed until smooth.
  4. Add the remaining "Filling "ingredients and beat on high speed until smooth and well combined.

Assemble the Pie:

  1. Preheat oven to 350°F.
  2. On a floured work surface, roll out one of the disks of chilled dough, making a circle 12 inches in diameter.
  3. Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
  4. Spread the filling into prepared crust. Brush the edges with egg wash.
  5. Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean.
  6. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
  7. Serve with whipped cream.

Recipe Video

Nutrition Facts
Classic Sweet Potato Pie
Amount Per Serving
Calories 453 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 95mg32%
Sodium 342mg15%
Potassium 261mg7%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 25g28%
Protein 5g10%
Vitamin A 6446IU129%
Vitamin C 1mg1%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.