Homemade Sweet Potato Pie Recipe | Easy & Creamy Custard Filling 🥧
If you have ever struggled with making a sweet potato pie recipe from scratch, struggle no more. I am going to make this incredibly easy for you.
There is something special about a homemade pie. It smells like comfort. The rich, creamy custard, the warmth of the spices, and that perfectly golden crust—it’s pure magic. I used to be intimidated by pie baking, honestly. But once you get the hang of roasting the potatoes to caramelize those natural sugars, the rest is just mixing and pouring.
This recipe uses deep orange sweet potatoes for the best flavor, mixed with room-temperature butter and a blend of spices that makes your kitchen smell amazing.
🧡 Why You’ll Love This Recipe
Here is why this will become your new favorite dessert:
- No Strings Attached: We blend the potatoes until they are super smooth, removing any stringy texture.
- Caramelized Flavor: Baking the potatoes first brings out their natural sweetness.
- Perfect Custard: The balance of brown sugar, white sugar, and spices creates a rich and flavorful filling.
- Beginner Friendly: You don’t need to be a pastry chef. We use a simple method that anyone can follow.
🛒 Ingredients
We are using simple, real ingredients here. Make sure everything is at room temperature!
| Ingredient | Quantity | Notes |
| Sweet Potatoes | 1-2 medium | Deep red or orange skin is best. |
| Butter | 1/2 cup | Melted, but not hot. |
| White Sugar | 1/2 cup | Adds sweetness. |
| Brown Sugar | 1/2 cup | Adds moisture and depth. |
| Half and Half | 1/2 cup | Room temperature. |
| Eggs | 2 large | Room temperature binders. |
| Vanilla Extract | 1 tbsp | Pure extract is best. |
| Flour | 1 tbsp | Measure carefully; do not pack it. |
| Nutmeg | 1/2 tsp | Essential pie spice. |
| Cinnamon | 1 tsp | Warmth and flavor. |
| Secret Item | 1 tsp | See the section below! |
| Pie Crust | 1 (9-inch) | Store-bought or homemade. |
🥣 Step-by-Step Guide
Follow these steps for a perfect pie every time.
Step 1: Choose and Prep Potatoes
When you are at the store, pick out sweet potatoes that are deep red or deep orange. Try to grab the smaller ones because they tend to be sweeter. Clean them well, then prick them about nine times with a fork or knife. This helps release steam and ensures they bake evenly.
Step 2: Bake the Potatoes
Bake your potatoes in the oven until they are soft. This causes them to caramelize, which makes them naturally sweeter. Let them cool down completely before you peel them.
Step 3: Blend Until Smooth
Put the peeled potatoes in a bowl. Use a hand mixer to blend them until they are really smooth. This is important to remove any “strings.” If you see strings on your mixer attachments, take them off and toss them in the trash.
Step 4: Mix the Custard
In a large bowl, combine your sugars, spices (cinnamon and nutmeg), and vanilla extract. Pour in the melted butter (make sure it’s not hot!) and the room-temperature half and half. Mix everything well.
Step 5: Taste and Finish
Now is the time to taste your custard! Do this before you add the raw eggs. If you want more sugar or nutmeg, add it now. Once it tastes perfect, mix in the eggs. Finally, add the flour. Be careful not to over-measure the flour—don’t pack it into the spoon. The batter should be smooth, creamy, and fluffy.
Step 6: Bake the Pie
Make sure your pie shell is completely thawed. Pour the filling into the shell. Bake in the oven at 350°F (175°C) for about 45-50 minutes.
Optional: If you want a crispier bottom, you can “blind bake” the crust with beans for 5-7 minutes before adding the filling.
🤫 The Secret Ingredient
The secret ingredient that balances everything out is Lemon Juice.
You need to add a splash of lemon juice to the filling.
Why? The acidity adds a little “tang” that cuts through the intense sweetness of the sugars and potatoes. It balances all the flavors perfectly. As the recipe says, “do not not add lemon juice”!
⏳ Time, Servings & Nutrition
| Prep Time | Cook Time | Total Time | Servings | Calories |
| 20 Mins | 50 Mins | 1 Hour 10 Mins | 8 Slices | ~320 kcal |
(Note: Calories are an estimate per slice).
📝 Recipe Notes
| Note | Detail |
| Room Temperature | All ingredients (butter, milk, eggs) must be room temperature. No cold ingredients allowed! |
| String Check | Always check your beaters for strings after mixing the potatoes. A smooth pie is a good pie. |
| Flour Tip | Do not scoop the flour directly with the spoon. Spoon it into the measure to avoid adding too much. |
🔪 Kitchen Tools Needed
You don’t need fancy gadgets, but these help.
- Hand Mixer: Essential for getting the potatoes smooth and string-free.
- Large Bowl: To mix the custard filling.
- Fork: To prick the potatoes before baking.
- Pie Dish: Standard 9-inch size.
🥗 Serving Suggestions
This pie is rich, so serve it with something light or creamy.
- Whipped Cream: A big dollop of homemade whipped cream is classic.
- Coffee: The bitterness of black coffee pairs perfectly with the sweet filling.
- Ice Cream: A scoop of vanilla bean ice cream on the side? Yes, please.
🏥 Health Benefits
Okay, it’s a dessert, but sweet potatoes are actually good for you!
- Vitamin A: Sweet potatoes are packed with Vitamin A, which is great for your eyes.
- Fiber: They have natural fiber (though we blend it smooth!).
- Antioxidants: The deep orange color comes from beta-carotene, a powerful antioxidant.
📦 Storage and Reheating
The hardest part of this recipe is waiting for it to set.
Don’t skip the storage trick — it’s at the end of the post
- Cooling: You must let the pie set completely after baking. Don’t touch it. Let it cool for at least 3 hours so it gets firm.
- Fridge: Once cool, store it in the refrigerator. It can last for 3-4 days. It actually tastes amazing cold after sitting for a day.
- Freezer: Wrap it tightly in plastic wrap and foil. It freezes well for up to 2 months. Thaw in the fridge overnight.
The Storage Trick:
To keep the crust from getting soggy in the fridge, loosely cover the pie with a paper towel before wrapping it in foil. The paper towel absorbs excess moisture, keeping that golden crust perfect.
❌ Common Mistakes to Avoid
- Cutting Too Soon: This is the biggest mistake. If you cut the pie while it’s warm, the filling will fall apart. You have to let it set.
- Using Cold Ingredients: If your butter or milk is cold, the mixture will curdle. Ensure everything is room temperature.
- Boiling the Potatoes: Don’t boil them! Baking them concentrates the sugar and flavor. Boiling makes them watery.
- Over-measuring Flour: Too much flour makes the filling cakey instead of creamy. Be gentle with the flour.
❓ FAQs
Q: Why is my pie filling stringy?
A: You likely didn’t blend the potatoes long enough or check the beaters. Using a hand mixer helps pull those strings out so you can toss them.
Q: Can I use canned sweet potatoes?
A: You can, but fresh roasted potatoes give a much better caramelized flavor.
Q: Do I need to blind bake the crust?
A: It is optional. If you like a crispy bottom crust, bake it with beans for 5-7 minutes first. If you don’t mind a softer crust, just pour the filling in and bake.
Q: How do I know when it’s done?
A: The center should be set but still have a slight jiggle, like Jell-O. It will firm up as it cools.
💭 Final Thoughts
Making a sweet potato pie from scratch doesn’t have to be scary. It is really just about treating the ingredients right—roasting the potatoes, balancing the spices, and having the patience to let it cool.
When you take that first bite of smooth, creamy, spiced custard, you will know it was worth the effort. My family is obsessed with these pies, and we have been making them all week.
Give this recipe a try. It might just replace pumpkin pie at your next holiday table.
