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Sweet Potato Pie Easy

Featured in Sweet treats that make you happy.

Fresh sweet potatoes, cozy spices, and a buttery crust team up for a smooth pie. Top it with bourbon whipped cream. Ready in about 1 hour 45 minutes.
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Maria from tastyhush
Updated on Sat, 17 May 2025 11:51:53 GMT
A decorative plate with a slice of sweet potato pie topped with whipped cream, alongside a whole pie and a jar in the background. Pin it
A decorative plate with a slice of sweet potato pie topped with whipped cream, alongside a whole pie and a jar in the background. | tastyhush.com

This comforting sweet potato pie hits the spot any time. You get a creamy dessert packed with real sweet potatoes, cozy spices, and a flaky crust. Whip up some bourbon cream on top for that classic Southern kick everyone loves.

Irresistible Southern Delight

This dessert always puts me back in my grandma's cozy kitchen, thanks to sweet potatoes and those dreamy warming spices. Bourbon—if you use it—takes the flavors up a notch but keeps that and down-home vibe. Bake it for a special get-together or when you just want something extra sweet and soothing. Trust me, it never lets you down.

You're Gonna Need

  • Bourbon Whipped Cream: For the finish—heavy cream, a splash of bourbon, vanilla, and a bit of powdered sugar.
  • Eggs: Grab 3 large plus 2 more yolks for a super rich base.
  • Vanilla Extract: You’ll want a couple teaspoons to really bring out the flavor.
  • Evaporated Milk: Use a small 5-oz can to make it extra creamy.
  • Bourbon: Totally up to you—add 2 tablespoons if you want some warmth.
  • Sugars: Mix in half a cup each of brown sugar (go for dark!) and granulated sugar for plenty of sweetness.
  • Spices: Sprinkle in cinnamon, ginger, allspice, and nutmeg for that deep autumn taste.
  • Butter: Throw in 2 tablespoons, soft is best, into the mix.
  • Pie Crust: Go for it with an all-butter crust for the flakiest bottom layer.
  • Sweet Potatoes: About 1½ pounds (usually 4 medium), freshly cooked is the way to go for the creamiest texture.

Jump In the Kitchen

Serve and Enjoy
After it’s cooled, slice up your pie and pile on the bourbon whipped cream. Pop any extras in the fridge.
Whip the Cream
Beat that cream with sugar, vanilla, and bourbon until it’s thick and fluffy. Chill until you’re ready for topping.
Bake It Up
Once the crust is cool and the filling is ready, pour in your sweet potato mix. Bake at 350˚F for about 45 to 55 minutes, just until the middle jiggles a bit. Set it aside to cool for two hours.
Mix Up the Filling
Into the sweet potato puree, add your butter, milk, eggs, yolks, both sugars, spices, bourbon, vanilla, and a pinch of salt. Blend ‘til smooth but don’t go overboard!
Cook Up the Sweet Potatoes
Place sweet potatoes on a towel in the microwave, flipping halfway through a ten-minute cook. Scoop out the insides, then run through a food processor until smooth.
Start with the Crust
Heat oven to 400˚F. Roll the dough out into a big 13-inch circle, fit it in your 9-inch dish, and crimp the edge. Chill for an hour. Blind bake using weights for 18 to 22 minutes, then ditch the weights and bake another 10 to 12. Let it cool all the way.

Best Tricks I Know

Honestly, using fresh sweet potatoes makes all the difference—you get smoother filling and tons more flavor. Don't forget to chill your crust. It helps stop the dreaded shrinking. Go easy when you stir up the filling. You want it to pour smooth, not tough. And be patient; give the pie time to cool. You'll get those perfect, tidy slices every single time.

Stay Tasty Longer

Got leftovers? Wrap them up tight and stash in the fridge for three days and you'll still love every bite. Wanna keep it longer? Cover it well and freeze for up to a month. When you're ready for another slice, just warm it back up in the oven and it's like fresh baked all over again.

Change It Up

This dessert's super flexible. Leave out the bourbon if you're sharing with kids or swap to a gluten-free crust for dietary needs. I like experimenting with other spices like cardamom, or even switching to pumpkin puree for an easy pumpkin pie swap. Every little tweak makes it new—and always delicious.

A round pie in a glass dish, topped with a mound of whipped cream and pieces of crumbled topping, with one slice already missing. Pin it
A round pie in a glass dish, topped with a mound of whipped cream and pieces of crumbled topping, with one slice already missing. | tastyhush.com

Frequently Asked Questions

→ What makes fresh sweet potatoes better than canned?
Fresh ones are smoother and tastier than canned. Ensure they're soft after cooking for ideal results.
→ Why chill my crust before it goes into the oven?
It keeps the crust from shrinking and makes it crispier. Let it chill for at least 30 minutes.
→ What if my filling's texture feels off?
It should feel silky, not too runny. Add some sweet potato if it's thin, or use less milk. Don't overdo the mixing—it could get too fluffy.
→ Why wait before slicing into the pie?
Cooling it down for at least 2 hours lets the filling settle, so slices stay nice and neat. Cutting early can make a mess.
→ Can I skip the bourbon?
Yep! The bourbon adds a warm, rich kick, but leaving it out will still make a great pie.

Sweet Potato Pie Easy

Whip up this silky, spiced sweet potato pie in a flaky crust. Add bourbon whipped cream for extra flavor. Perfect for celebrations or cozy nights.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Maria

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1½ pounds of sweet potatoes, about 4 medium ones.
02 1 all-butter pie dough.
03 3 large eggs.
04 ½ cup white sugar.
05 2 big egg yolks.
06 ½ cup packed dark brown sugar.
07 1 teaspoon cinnamon powder.
08 2 tablespoons softened unsalted butter.
09 ¼ teaspoon allspice powder.
10 ¼ teaspoon ground nutmeg.
11 1 (5-ounce) can of evaporated milk.
12 2 teaspoons vanilla extract.
13 2 optional tablespoons of bourbon.
14 ¼ teaspoon kosher salt.
15 ½ teaspoon ginger powder.
16 1 cup heavy cream.
17 ½ teaspoon vanilla extract (for whipped cream).
18 ¼ cup powdered sugar.
19 1 to 2 tablespoons bourbon for topping.

Instructions

Step 01

Press dough into a 9-inch plate, crimp the edges, then refrigerate for an hour or pop in the freezer for 30 minutes.

Step 02

Set oven to 400°F. Line crust with weights and bake for 18-22 minutes until edges are golden. Remove weights, bake another 10-12 minutes. Cool fully.

Step 03

Poke sweet potatoes with a fork and microwave for 10 minutes, flipping at 5 minutes. Let them cool, then scoop the insides into the food processor.

Step 04

Blend sweet potato with butter until creamy. Toss in milk, eggs, bourbon, vanilla extract, both sugars, and spices. Mix it all together.

Step 05

Pour the mix into the crust. Bake at 350°F for 45-55 minutes. Look for set edges and a slightly wobbly center. Let it cool for two hours.

Step 06

Beat cream with powdered sugar, bourbon, and vanilla until it forms stiff peaks. Keep it cold until ready to serve.

Notes

  1. Make sure to use fresh sweet potatoes for the best results.
  2. Chill the crust before baking to stop it from shrinking.
  3. Ensure the pie is fully cooled before you cut into it.

Tools You'll Need

  • Pie dish, 9 inches.
  • Blender or food processor.
  • Electric or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products like butter and cream.
  • Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~