Easy Sweet Potato Pie Recipe (Small Batch, Creamy & Spiced)

Hey there, friends! I’m Jasmine, and if there’s one dessert that screams fall comfort to me, it’s a homemade sweet potato pie. This version is my go-to when I want something rich, spiced, and effortless for the holidays. Infused with warm notes of cinnamon, nutmeg, and vanilla, the filling turns out creamy and indulgent every time. And here’s my little secret: I always grab a store-bought crust to keep things simple no fussing with dough from scratch means more time enjoying the pie! Top it with a dollop of whipped cream and a sprinkle of cinnamon, and you’ve got a showstopper that’ll impress your family without breaking a sweat.

This sweet potato pie recipe is perfect for smaller gatherings, making just 4 generous servings. It’s similar to pumpkin pie but with a sweeter, silkier twist that I absolutely adore. Trust me, once you try roasting the sweet potatoes instead of boiling them, you’ll never go back, it concentrates all that natural sweetness and avoids any watery issues. If you’re like me and love easy shortcuts, a pre-made crust is a game-changer. It’s flaky, reliable, and lets you focus on the fun part: that dreamy filling.

Ready to dive in? Let’s get baking together. I’ll walk you through every step like we’re in the kitchen chatting over coffee.

Why You’ll Fall in Love with This Sweet Potato Pie

I created this sweet potato pie to be straightforward yet flavorful, and here’s why it’s become a staple in my holiday rotation:

Simple Ingredients: We’re using everyday staples you probably already have, plus fresh sweet potatoes for that authentic taste.
Time-Saving Crust: Store-bought means no rolling or chilling dough—perfect for busy days.
Creamy and Spiced Perfection: The combo of brown sugar, cinnamon, and nutmeg gives it a cozy, caramel-like depth without overwhelming sweetness.
Customizable for Diets: Easy swaps make it gluten-free friendly.
Make-Ahead Friendly: Prep the potatoes or even the whole pie in advance for stress-free entertaining.

If you’re searching for more fall desserts, check out my pumpkin pie with a graham cracker base or mini cheesecakes they pair wonderfully with this sweet potato pie.

Ingredients You’ll Need for Sweet Potato Pie

For this scaled-down version that serves 4, I’ve halved the quantities to fit a standard 9-inch pie plate with a slightly thinner filling (or use a smaller 6-7 inch plate for a fuller pie). Here’s what you’ll grab, plus some handy substitutes:

Fresh Sweet Potatoes (1 lb., about 1-2 medium): Go fresh for the best flavor, but canned or frozen work if drained well to avoid excess moisture.
Unsalted Butter (1/4 cup, softened): Adds richness; swap for salted if that’s what you have, just reduce the added salt.
Light Brown Sugar (1/4 cup, packed): Brings a molasses-like caramel note. Dark brown sugar amps up the depth if you prefer.
Granulated Sugar (1/4 cup): For balanced sweetness.
Egg (1, room temperature): Helps the filling set firm. If it’s cold from the fridge, warm it in hot water for 5 minutes.
Whole Milk (about 3 tablespoons): Keeps things creamy without heaviness. Half-and-half or evaporated milk are great subs; skip low-fat options to prevent a runny texture.
Pure Vanilla Extract (3/4 teaspoon): Essential for that warm, aromatic finish.
Salt (1/4 teaspoon): Enhances all the flavors.
Cinnamon (1/4 teaspoon): For cozy spice.
Nutmeg (1/8 teaspoon): A little goes a long way—freshly grated if possible.
Refrigerated Pie Crust (1): Store-bought for ease; homemade or frozen shells are fine too.

These basics come together for a sweet potato pie that’s decadent but not overly complicated. See the full recipe card below for exact measurements.

Variations to Try

Want to mix it up? If a traditional flaky crust isn’t your vibe, swap in the graham cracker crust from my pumpkin pie recipe it adds a fun, crumbly texture that complements the filling beautifully.

Dietary Tweaks for Your Sweet Potato Pie

Gluten-Free: Just use a gluten-free pie crust, and you’re all set. The filling is naturally gluten-free.

Step-by-Step: How to Make Sweet Potato Pie Like a Pro

Let’s break this down nice and easy. I’ll guide you through each part so you feel confident every step of the way.

Step 1: Roast the Sweet Potatoes

First things first, preheat your oven to 400°F. Grab your sweet potatoes and poke a few holes in them with a fork this lets steam escape. Pop them on a baking sheet and roast for about 45-60 minutes until they’re super soft and fork-tender. Once done, let them cool for 5-10 minutes. Peel off the skins (they should slip right off), and trim any dark or scorched spots with a knife. This roasting method is key for a concentrated, non-watery filling in your sweet potato pie.

Step 2: Blind Bake the Crust

While those potatoes are cooling, let’s get the crust ready to avoid any sogginess later. Roll out your store-bought pie crust into a 9-inch pie plate (or smaller for a thicker pie). Line it with parchment paper or foil, then fill with pie weights, dried beans, or rice. Bake at 400°F for 15-20 minutes until the edges are lightly golden. Carefully remove the weights and liner, then set the crust aside to cool. This step ensures a crisp base that holds up to the creamy filling.

Step 3: Whip Up the Filling

Turn the oven down to 350°F. Now, puree those roasted sweet potatoes in a food processor until smooth you want about 1 to 1¼ cups of puree. In a large bowl, mix the puree with the softened butter using a hand mixer until it’s all melted and blended. Toss in the brown sugar, granulated sugar, salt, cinnamon, and nutmeg, and mix until combined. Finally, add the egg, milk, and vanilla, whisking everything together until it’s silky and uniform. Make sure the puree isn’t too hot before adding the egg, or it might scramble!

Step 4: Bake and Cool

Pour that luscious filling into your pre-baked crust. Bake at 350°F for 45-55 minutes the pie should puff up a bit, and the center will have a slight jiggle when it’s ready. If the crust starts browning too fast, tent the edges with foil for the last 10-15 minutes. Pull it out, let it cool on the counter for an hour, then chill in the fridge until serving time. Pro tip: This sweet potato pie tastes even better the next day as the flavors meld.

Expert Tips for the Best Sweet Potato Pie

Roast, don’t boil: It intensifies the sweetness and keeps the filling firm.
Room-temp ingredients: They blend better for a smoother texture.
Make ahead: Roast and puree the potatoes up to 2 days early, stored in an airtight container in the fridge.
Serving suggestion: Slice and top with whipped cream and a dash of cinnamon or nutmeg for that extra wow factor.

Nutrition Info (Per Serving)

(Note: Nutrition is approximate and based on original calculations; values may vary slightly with substitutions.)

Sweet Potato Pie Recipe Card

Prep Time: 25 mins
Cook Time: 1 hr 5 mins (adjusted for smaller batch)
Servings: 4
Cuisine: American
Course: Dessert

Ingredients

1 lb. sweet potatoes (about 1-2 medium)
1/4 cup unsalted butter, softened
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
3 tbsp whole milk
3/4 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1 refrigerated pie crust

Instructions

Preheat oven to 400°F. Poke holes in sweet potatoes, place on a baking sheet, and roast until tender (45-60 mins). Cool, peel, and trim.
Blind bake crust: Line with parchment and weights, bake 15-20 mins. Remove weights and cool.
Reduce oven to 350°F. Puree potatoes. Mix with butter, then sugars and spices. Add egg, milk, and vanilla; whisk smooth.
Pour into crust and bake 45-55 mins until set with a slight jiggle. Cool 1 hour, then refrigerate.

Easy Sweet Potato Pie with Store-Bought Crust: A Cozy Holiday Treat