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–+ servings
Slice of homemade Sweet Potato Pie with smooth spiced filling, flaky crust, and a swirl of whipped topping on a white plate.
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Easy Sweet Potato Pie

This easy sweet potato pie uses real sweet potatoes cooked in the microwave, so there's no long roast before you start the filling.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 333kcal
Author: Shauna

Ingredients

  • 2 cups cooked mashed sweet potatoes about 2 medium
  • ¼ cup unsalted butter melted
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ⅓ cup evaporated milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 deep dish pie shell 9-inch, uncooked
  • 1 cup Cool Whip or whipped cream (optional garnish)

Instructions

  • Wash and dry the sweet potatoes, then poke each one several times with a fork. Place them on a microwave-safe plate and cook for 5 minutes. Turn them over and cook another 3 to 5 minutes, until tender. Let them cool, then scoop the flesh from the skins and mash it well. Discard the skins.
    Cooked sweet potatoes being mashed in a glass mixing bowl with a potato masher for homemade Sweet Potato Pie filling.
  • Heat the oven to 350°F.
  • Using a hand mixer, beat the mashed sweet potato with the melted butter, granulated sugar, brown sugar, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Stop as soon as the mixture comes together.
    Smooth, blended Sweet Potato Pie filling in a glass mixing bowl, ready to be poured into the prepared pie crust.
  • Pour the filling into the uncooked pie shell.
    Unbaked Sweet Potato Pie filled with a smooth, spiced sweet potato mixture in a crimped deep-dish pie crust on a baking sheet.
  • Place the pie on a baking sheet and bake for 50 to 55 minutes, until the center no longer jiggles.
    Overhead view of a fully baked Sweet Potato Pie with golden-brown filling and a crimped crust in a disposable pie pan.
  • Cool the pie completely, then top with Cool Whip and serve.

Notes

  • A food processor gives a completely smooth filling, while a potato masher leaves a slightly more rustic texture. Both work well.
  • A foil pie tin is steadier if you set it inside a glass pie plate before filling it. 
  • Tent foil over the crust edges if they brown before the filling sets.

Nutrition

Calories: 333kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 207mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4996IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg