Fall Favorite: Sweet Potato Pie Recipe

A slice of sweet potato pie on a fancy plate with a fork

Among desserts that scream fall, sweet potato pie is a chart-topper. Just like pumpkin pie, it’s commonly found on the dessert table of fall holiday dinners and parties. You can get a store-bought sweet potato pie but nothing is better than enjoying it homemade, fresh from the oven. If you’ve never attempted to make a sweet potato pie don’t be intimidated by the prospect. We found a deliciously easy recipe for you to follow at Allrecipes.

Check out the instructions below.


  • 1 pound of sweet potatoes, with skin
  • ½ cup butter, softened
  • 1 cup white sugar
  • ½ cup milk
  • 2 large eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9-inch) unbaked pie crust


  1. Place the sweet potato in a pot and cover it with water. Bring the water to a boil. Boil for 40 to 50 minutes or until the potatoes are tender when pierced with a fork.
  2. Preheat the oven to 350 degrees F.
  3. Remove the sweet potato from the pot and run it under cold water to cool it. Then remove and discard the skin.
  4. Break apart the flesh of the sweet potato and place it in a bowl.
  5. Add butter and blend with an electric mixer until it is smooth.
  6. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until it is smooth.
  7. Pour the filling into the unbaked pie crust.
  8. Bake in the preheated oven until a knife inserted in the center comes out clean (usually 55-60 minutes).
  9. Remove the pie from the oven and let it cool.
  10. Serve and enjoy!

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Pro Sweet Potato Pie Tips

Tip 1: Bake the Sweet Potatoes 

This recipe calls for you to boil the sweet potatoes but according to  thekitchn.com, that can lead to water-logged sweet potatoes and runny filling. Baking the sweet potatoes will take the same amount of time and will concentrate the sweet potatoes for a more flavorful pie.

Tip 2: Use Canned Milk

Using canned milk can add an extra bit of sweetness and density to your pie that regular milk will not.

Tip 3: Let the pie rest

When you take the pie out of the oven it will look like a soufflé with a puffed-up top. Give the pie time to cool and deflate before you cut it.

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