Old Fashioned Sweet Potato Pie

This is truly the BEST Old Fashioned Sweet Potato Pie recipe! It’s smooth and creamy, and perfectly spiced. Just add whipped cream!

slice of old fashioned sweet potato pie topped with whipped cream.

Step aside, pumpkin pie! This Old Fashioned Sweet Potato Pie is next-level delicious.

The recipe comes from a vintage Southern junior league cookbook (just like this Old Fashioned Pecan Pie).

It’s a classic recipe, with a simple pastry crust (I used store-bought), sweet potatoes, evaporated milk, sugar, butter, egg, and warm spices.

Sometimes, simple is best. And that’s definitely the case with this old fashioned pie.

I love topping it with whipped cream and a light dusting of cinnamon.

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two slices of sweet potato pie topped with whipped cream and cinnamon on two white plates.

Top tips

  • Use a hand mixer or a stand mixer (affiliate link) to mash the sweet potatoes. If you want a perfectly smooth pie, put the potatoes through a ricer or food mill instead (this isn’t necessary though—it’s still quite smooth with just a mixer).
  • A store-bought pie crust works great here. You can find them in the refrigerated section. There’s no need to bake the crust before adding the filling.
  • The pie will set as it cools. It’ll still be jiggly in the center when it comes out of the oven—that is ok!
  • Serve the pie with homemade whipped cream and a dusting of ground cinnamon (I like using a tea strainer (affiliate link) to dust the cinnamon lightly on top).


sweet potatoes, pie crust, sugar, and other ingredients on a white table.
  • You’ll need 2 medium sweet potatoes. The exact size doesn’t matter—we’ll measure out 2 cups after baking and mashing.
  • Butter, evaporated milk, and egg hold the pie together.
  • I used granulated sugar for this recipe, but brown sugar works, too!
  • Warm spices including cinnamon, nutmeg, ginger, and allspice flavor the pie.
  • You can make your own pie crust (like this Crisco Pie Crust recipe) or use a store-bought refrigerated pie crust (like I did).

How to make the best old fashioned sweet potato pie

Start by pricking the sweet potatoes all over with a fork. Bake for 55–65 minutes in a 350°F oven, or until you can easily insert a knife into the center. Let cool for 15 minutes.

If you’re using store-bought pie crust, remove it from the refrigerator now, in order to give it 15 minutes at room temperature before unrolling.

Remove the skins from the sweet potatoes (they should slide right off), and place the potatoes in a large bowl.

Use a hand mixer or a stand mixer to mash the potatoes until smooth. Measure out 2 cups, and set the rest aside for another use.

mashed sweet potatoes in a glass bowl with a hand mixer.

Add the melted butter, evaporated milk, sugar, spices, vanilla, and egg. Use the mixer to mix gently until everything is combined.

sweet potato pie filling in a glass bowl.

Gently unroll the pie crust, and place into a 9-inch pie dish. There’s no need to grease the pie dish first.

Use your fingers to gently flute the edges of the crust. You can also use a fork to create a pattern instead.

uncooked pie crust with fluted edges in a white pie dish.

Pour the filling into the crust, and bake for 55–65 minutes at 350°F. The center will still jiggle a bit, and that’s ok! It’ll set up as it cools.

Let the pie cool completely before slicing.

Serve with whipped cream and a dusting of cinnamon on top.

slice of sweet potato pie topped with whipped cream and cinnamon on a white plate.

Can I make sweet potato pie ahead of time?

You can make Sweet Potato Pie up to 2 days in advance. Store it in the refrigerator, with foil on top. You can either serve it cold, or let it come to room temperature.

Storage and freezing

Store sweet potato pie either at room temperature for up to 24 hours, or in the refrigerator for 5–7 days. Make sure to cover it before storing.

You can freeze the baked pie, tightly wrapped in aluminum foil and sealed in a resealable freezer bag, for up to 2 months.

Let the pie defrost at room temperature for 24 hours before serving.

slice of sweet potato pie on a white plate, topped with whipped cream, with another slice in the background.

How to make homemade whipped cream

Whipped cream on top of sweet potato pie is a MUST!

In the bowl of a stand mixer (or use a hand mixer), place 1 cup of heavy cream, 1 tablespoon powdered sugar, and a splash of vanilla.

Beat on high until soft peaks form. Store in the refrigerator until ready to serve it with the pie.

Frequently Asked Questions

Does sweet potato pie taste like pumpkin pie?

It’s similar in taste. This sweet potato pie is a little lighter and fluffier than a traditional pumpkin pie. It’s also lightly spiced to let the natural flavor of the sweet potatoes shine through.

Can I use brown sugar instead of white sugar?

Yes—substitute ¾ cup of brown sugar for the 1 cup of white sugar.

Can I use a homemade pie crust?

Yes! Use the pie crust recipe from my Fresh Peach Pie.

Why does my sweet potato pie seem runny in the middle?

The pie will still jiggle in the middle slightly when you take it out of the oven. It’ll firm up as it cools.

slice of sweet potato pie with a fork on a white plate, topped with whipped cream.

More pie recipes

And a pie crust recipe!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

slice of sweet potato pie topped with whipped cream and cinnamon on a white plate.

Old Fashioned Sweet Potato Pie

Published by Kate
Soft and silky, with warm spices, this Old Fashioned Sweet Potato Pie is next-level delicious!
5 from 6 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 335 kcal


  • 1 unbaked refrigerated pie crust
  • 2 medium sweet potatoes (to make 2 cups when mashed)
  • ¾ cup evaporated milk
  • 1 egg
  • 1 cup sugar
  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of allspice
  • To serve: whipped cream, cinnamon


  • Preheat oven to 350°F. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for 55–65 minutes, or until a knife inserted into the center goes through easily.
  • Let cool slightly, peel, and place the potatoes in a large bowl.
  • Meanwhile, unroll the pie crust and place in a 9-inch pie plate. Crimp the edges.
  • Poke the crust all over with a fork, and place a piece of aluminum foil on the bottom of the crust. Top with pie weights or dried beans, and bake for 10 minutes. Remove the pie weights and foil.
  • While the crust is baking, mash the sweet potatoes with a hand mixer. You should have roughly 2 cups (if it’s more than that, remove any extra so the pie filling doesn’t overflow).
  • Add the evaporated milk, egg, sugar, butter, vanilla, cinnamon, ginger, nutmeg, and allspice. Mix with the mixer until combined.
  • Pour the mixture into the pre-baked pie crust. Bake for 55–65 minutes, or until only the center jiggles a little when you jostle the pie. You can also insert a thermometer—it should read 175°F when the pie is done.
  • If the crust is turning brown but the pie it not done, place a sheet of aluminum foil very loosely over the top of the pie until the filling is baked through (the foil can just rest on top of the pie—no need to tuck it anywhere).
  • Let cool completely, and serve with whipped cream and cinnamon.


You can replace the white sugar with ¾ cup of brown sugar if you’d like. 
Want a homemade pie crust? Use the all-butter pie crust recipe in my Fresh Peach Pie or a Crisco Pie Crust.
Make a homemade whipped cream for the top by beating together 1 cup of heavy cream, 1 tablespoon powdered sugar, and a splash of vanilla until soft peaks form. A hand mixer or stand mixer is the fastest way to make it! 
Make it ahead: bake the pie, let cool, cover and refrigerate for up to 2 days. 
Freeze it: wrap the baked and cooled pie tightly in foil, then place in a resealable freezer bag. Freeze for up to 2 months. Defrost for 24 hours at room temperature. 


Calories: 335kcalCarbohydrates: 49gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 42mgSodium: 197mgPotassium: 296mgFiber: 2gSugar: 30gVitamin A: 8278IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Keyword sweet potato pie
Did You Make This Recipe?Please leave a star rating and comment below!


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5 from 6 votes (6 ratings without comment)

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