If you're craving a dessert that captures all the flavors of fall, this Sweet Potato Pie Recipe is pure comfort in every bite. With a silky spiced filling and a golden toasted marshmallow topping, it's a showstopper that's as easy as it is delicious.
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I know I've shared sweet potato pudding and my favorite sweet potato pumpkin pie but I just had to share this favorite sweet potato pie recipe!
Why This Recipe Works
- Creamy and Smooth: The mix of heavy cream, milk, and eggs makes the filling luxuriously silky.
- Perfectly Spiced: Pumpkin pie spice and cinnamon highlight the sweet potatoes without overpowering them.
- Balanced Sweetness: Brown sugar, granulated sugar, and maple syrup blend for rich, layered flavor.
- Toasted Marshmallow Finish: A fluffy marshmallow topping adds sweetness and a hint of nostalgia, plus that irresistible golden-brown finish.
Looking for more amazing holiday recipes? Check out Sugared Cranberries, Deviled Eggs, Pumpkin Bread Pudding, Leftover Turkey Tacos, Grilled Pear Salad, and these Pumpkin Pie Cookies.
Sweet Potatoes vs Yams
In the US, sweet potatoes and yams are often used interchangeably. They come in different varieties and colors, but for the most part are interchangeable.
Real yams typically come from Asia or Africa, have a coarser bark like exterior, and are drier and starchier.
For this recipe, use the run-of-the-mill orange sweet potato/yam found in the grocery store.
What This Recipe Needs
- Pie Crust : I share my own flaky crust recipe, but there is no shame in a premade store-bought crust!
- Sweet Potato Purée: The star of the pie - naturally sweet, earthy, and rich in texture. You can also use canned yams or canned yams.
- Granulated + Brown Sugar: Create a balanced sweetness with a hint of caramel depth.
- Maple Syrup: Adds warmth and a subtle, complex sweetness that complements the sweet potatoes.
- Pumpkin Pie Spice & Cinnamon: Infuse cozy fall flavor and aroma.
- Heavy Cream & Whole Milk: Combine for a rich, custard-like filling that's never dry.
- Eggs & Egg Yolks: Set the filling so it slices beautifully while staying creamy.
- Marshmallow Fluff: The sweet crowning touch - once toasted, it forms a gooey, golden topping that makes this pie unforgettable.
Substitutions
- Crust Options: Use a graham cracker crust (like I have on my Lemon Meringue Pie with Graham Cracker Crust) for a sweeter base or a store-bought shell to save time.
- Sweet Potatoes: Substitute pumpkin purée for a lighter flavor twist.
- Maple Syrup: Swap with honey if that's what you have on hand.
- Marshmallow Fluff: Replace with mini marshmallows and toast them instead - they melt beautifully.
Love all things sweet potato? Check out how to tell if a sweet potato is bad, sweet potato and eggs hash, sweet potato souffle, sweet potato biscuits, sweet potato cupcakes, and these sweet potato rolls!
How to Make Flaky Pie Crust?
- Step 1: Combine flour, sugar, and salt. Toss large chunks of butter in the flour and then smash each chunk with your thumb and index finger.
- Step 2: Add water and stir to form a dough, while still keeping the butter as chunky as possible. Chill for 10 minutes
- Step 3: Roll the dough out into a rectangle, fold the short sides in to the center, then the long sides together to form a book. Cut in half and refrigerate for another 10 minutes.
- Step 4: Roll one half of the dough into a circle, lay it in your pie dish, and gently push the dough into the corners. Cover and refrigerate for at least 2 hours. Use the other half for a different pie.
- Step 5: Pierce the bottom and sides of the pie dough with a fork- this keeps bubbles from forming while baking.
- Step 6: Fill the pie dough with pie weights by pouring it onto the parchment paper. You can use store-bought pie weights or fill the pie with rice or sugar.
- Step 7: Bake the pie dough for 11 minutes, then remove the parchment and pie weights (I like to grab all four corners of the parchment and lift all the rice out all at once. Return the pie crust to the oven and bake for another 10 minutes - the crust will start to brown.
How to Make Sweet Potato Pie?
- Step 8: Combine heavy cream, eggs, yolks, and vanilla.
- Step 9: Over medium heat, combine sweet potato/yams, sugars, maple syrup, salt, and spices.
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- Step 10: Remove the mixture from the heat and whisk in the heavy cream mixture.
- Step 11: Strain the filling (optional but recommended), then pour the filling into the prebaked crust.
- Step 12: Bake the pie until it is cooked through. Allow it to cool slowly to room temperature.
- Step 13: Once cooled, preheat the broiler on high and spread the marshmallow fluff over the pie.
- Step 14: Broil on high until the marshmallow is golden brown. This will only take a minute or two, depending on how close your pie is to the broiler. Then serve and enjoy!
Variations
- Nutty Topping: Add chopped pecans before toasting for crunch and flavor.
- Whipped Cream Finish: For a less-sweet option, top with homemade whipped cream frosting instead of marshmallow.
- Mini Pies: Bake the filling in small tart shells for individual desserts.
- Extra Spicy: Add ground ginger or cloves to deepen the spice flavor.
Expert Tips
- Toast with Care: Broil the marshmallow topping briefly - it browns fast! Keep a close eye for that perfect golden toast.
- Smooth the Filling: Puree your sweet potatoes completely for a creamy, lump-free texture.
- Parbake the Crust: Keeps the base from getting soggy as the custard bakes.
- Pie Dish Size: The pie filling fills a 9.5-inch pie dish perfectly. However, when baking it in a 9-inch pie dish from the store, about a cup of filling was left over.
- Easy Transportation: Bake your pie on a baking sheet for ease of removing it from the oven.
- Bake Low and Slow: A high-temp start, followed by a lower bake, ensures the pie sets evenly.
- Baking Positions: Bake the pie on the lowest rack in the oven.
- It's Done When: Bake until the edges of the pie are set and the center still jiggles slightly- it will continue to cook when you take it out of the oven, and the middle will set up nicely.
- Cool Before Topping: Let the pie cool slightly before adding the marshmallow layer to prevent melting.
Frequently Asked Questions
Can I Use Canned Sweet Potatoes?
Yes - just drain and puree them until smooth to match the texture of freshly cooked and mashed sweet potatoes.
Do I Have to Prebake the Crust?
Definitely! Parbaking keeps your crust crisp and prevents sogginess under the rich filling.
Can I Make the Sweet Potato Pie Recipe Ahead?
Yes, bake the pie the day before and toast the marshmallow topping right before serving.
What's the Best Way to Serve It?
Serve slightly warm or at room temperature with a drizzle of maple syrup, some whipped cream, and crushed pecans on top.
How Long Does It Keep?
Store covered in the fridge for up to 5 days.
How to Make Homemade Sweet Potato Puree?
To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium-sized sweet potato. Using a fork, poke holes in it, then wrap it in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth.
Can I Freeze Sweet Potato Pie?
Absolutely. Bake the pie in a disposable aluminum pan. Allow to cool fully, then wrap tightly in plastic wrap or foil and place in a freezer-safe storage container/Ziploc bag. It lasts in the freezer for up to 3 months.
Allow it to thaw in the fridge for a 12 hours/overnight before serving, add the marshmallow topping, and toast it right before you are ready to serve
More Delicious Pie Recipes
Be sure to check out all my delicious pie recipes, like maple bacon breakfast pie, Toll House pie, pumpkin pie with graham cracker crust, caramel pecan pie, apple pie filling, chocolate pumpkin pie, and this old fashioned pecan pie!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
Sweet Potato Pie Recipe
This Sweet Potato Pie Recipe features a silky spiced filling topped with gooey, toasted marshmallow for the ultimate fall dessert!
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Servings: 12
Ingredients
Flakey pie crust
- 1 ⅔ cups flour plus more for dusting
- ½ teaspoon salt
- 1 tbs sugar
- 1 cup unsalted butter
- ½ cup cold water
Sweet Potato Pie Filling
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla
- 3 cups sweet potato puree* or drained canned yams or candied yams pureed/mashed, (40 oz can)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup maple syrup
- 2 teaspoon pumpkin pie spice*
- ½ teaspoon cinnamon
Marshmallow Topping
- 7 oz marshmallow fluff
Instructions
Make Homemade Pie Crust
- Whisk together flour, sugar, and salt.1 ⅔ cups flour, ½ teaspoon salt, 1 tbs sugar
- Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.1 cup unsalted butter
- Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don't need to cut the butter into anything else because you want the butter to stay in large chunks.
- Once each chunk is smashed, using a spatula, stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.½ cup cold water
- Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
- Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking, and don't hesitate to put it back in the fridge if the butter starts melting and sticking.
- Fold the 10-inch sides to the center of the rectangle, then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
- Bring out one piece of dough and roll it into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors.
- Cover the dough with plastic wrap and allow it to relax for at least 2 hours in the fridge or overnight. See notes for what to do with the second piece of pie crust.
Prebake the crust- If using a store-bought crust, follow the package instructions for prebaking; if using my crust recipe, follow the instructions below.
- Preheat the oven to 400°F and pierce the pie crust's bottom and sides with a fork.
- Lay a piece of parchment paper on top of the pie crust, then fill the pie crust with rice, sugar, or pie weights. Bake for 11 minutes, then remove the rice/sugar and parchment and continue baking for another 10 minutes. The crust will start to brown.
- Set aside until ready to fill.
Make Sweet Potato Pie Filling
- While baking the crust, whisk together the heavy cream, milk, eggs, egg yolks, and vanilla until well combined.1 cup heavy cream, 1 cup whole milk, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla
- In a large saucepan over medium heat, combine sweet potato puree, granulated sugar, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a simmer. This will take 15-20 minutes.3 cups sweet potato puree*, ¾ cup granulated sugar, ½ cup packed brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin pie spice*, ½ teaspoon cinnamon
- After the mixture is well combined, remove from the heat and whisk in the heavy cream mixture. Once that is fully incorporated, strain the mixture through a fine mesh strainer. This step isn't a must, but it really does make for a very smooth pie filling. I totally recommend it. Use a spatula or large spoon to press the solids through the strainer.
- Place your pie pan (with the pre-baked crust) on a baking sheet, and then pour the filling into the pie crust.
- Adjust the oven rack to the lowest position. Place the baking sheet with the pie in the oven. * Bake for 10 minutes at 400° then reduce oven temperature to 300° and bake for 25-30 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly.
- Once done, remove from oven and let cool at room temperature.
Marshmallow Topping
- Preheat broiler on high
- Spread the marshmallow fluff over the top of the cooled pie.7 oz marshmallow fluff
- Broil on high until the marshmallow is golden brown. This will only take a minute or two, depending on how close your pie is to the broiler. Watch the pie the entire time. It can go from not toasted to burned very fast!
Notes
Tips and Tricks
- *Homemade Sweet Potato Puree: If you are making your own sweet potato puree, you will want to plan ahead since it adds about an hour of time to the pie-making process.
- To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium-sized sweet potato.
- Using a fork, poke holes in it, then wrap it in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender.
- Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth.
- Alternatively, you could use canned sweet potato puree, candied yams, or canned yams for this recipe.
- *Homemade Pumpkin Pie Spice: If you don't have pumpkin pie spice, just make your own!
- Combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2tsp of this mixture for the pie filling.
- Save the remaining spice mix in a sealed jar for other recipes.
- Extra Pie Dough: The second half of the pie dough can either be frozen and used later or used immediately for a second pie. If freezing, place in a freezer bag and freeze for up to 2 months. To use, allow it to thaw in the refrigerator, then follow the instructions from step 8. If using the second piece right away, simply repeat what you did with the first half.
- Storage: Keep the pie refrigerated for up to 5 days. Cover with plastic wrap.
Nutrition
Calories: 341kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 111mg | Potassium: 430mg | Fiber: 3g | Sugar: 31g | Vitamin A: 13998IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg
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