This sweet potato pie recipe is one of the easiest you’ll ever make, and it’s so good! Perfectly balanced sweetness and fall spices – even my sweet potato haters love it!
A few days ago, I was telling my kids how my mom used to make sweet potato pie, butternut squash pie, or sugar free pumpkin pie, using sorghum molasses to sweeten it instead of sugar, and serve it for breakfast.
The idea was that using sorghum molasses as sweetener increased the nutrition of the pie enough to make it a wholesome standalone meal. I haven’t made a habit of doing that, but I have to admit that a lot of breakfasts are borderline desserts anyway. I mean, even our paleo pumpkin waffles are a pretty big treat!
Of course, in Texas, where we live now, sorghum isn’t as readily available as it was to us when I was a kid where we grew it (and processed it!) on our small farm.
I’m sure I could sub honey or agave, but since I’m serving this homemade sweet potato pie recipe as an actual dessert in an otherwise wholesome, balanced meal, I have no qualms about using actual sugar.
(As a side note, if you look back through my recipe log, you’ll notice a lot of “healthier” and refined sugar-free versions of recipes starting a few years back. Those recipes are good, but I’ve come to have a completely different opinion on nutrition since then! – but that’s a story for another day.)
While, if you’re not from the south, sweet potato pie sweet potato pie may be a new idea for you, it’s an old fashioned recipe that many of our grandmas down in the south served the family. It’s homey, simple, and a comfort food dessert if ever there was one. Even the grocery stores down here carry it!
This is honestly the best sweet potato pie you could ask for! Simple ingredients, easy baking instructions, and a perfect balance of spices (in my opinion).
Sweet Potato Pie Recipe
Some tips for this old fashioned recipe:
- Bake sweet potatoes on a day when you already have the oven hot, and then refrigerate them (for up to a week) until you’re ready to make your pie.
- Use this gluten-free pie crust recipe for an allergy-friendly pie, or even this coconut flour pie crust if you need to go grain-free. We also have instructions for how to make and freeze pie crust for later (this is really handy leading up to a holiday)!.
- I prefer to make sweet potato pie the day before I plan to eat it and refrigerate overnight. This gives the pie time settle, and flavors time to really permeate the whole pie.
- I have instructions for how to make and freeze homemade pumpkin pie filling here. You could easily do this with sweet potato pie filling too!
- Blended sweet potato behaves very similarly to pumpkin puree, so you could also swap sweet potato in recipes like Amish Pumpkin Butter, and gluten-free chocolate chip pumpkin bread for a unique twist on famous desserts.
Sweet Potato Pie Recipe
- 1 1/2 cups mashed sweet potato (2-3 small sweet potatoes, roasted and peeled)
- 3/4 cups of white sugar
- 2 large eggs
- 4 Tablespoons butter, melted
- 1 teaspoon vanilla
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch of ginger
- pinch of salt
- 1 unbaked 9 inch pie shell
- Preheat oven to 300º
- In a large bowl, combine sweet potatoes, 1/2 cup of the sugar, eggs, butter, milk, vanilla, and spices
- Beat until smooth
- Pour mixture into pie shell, and sprinkle with remaining sugar
- Let pie stand for ten minutes to soak in sugar
- Bake for 45 minutes until no longer jiggly
- Cool before serving
- Optional: serve with whipped cream
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