This Sweet Potato Pie recipe is everything you could want in a holiday dessert. The filling is creamy and flavorful, while the marshmallow meringue topping is light and fluffy. Plus, it's all on top of a flaky pie crust that is just like Grandma used to make.
❤️ Why you'll love this recipe
- The filling is made with fresh sweet potatoes, so it's nice and creamy. -
- The marshmallow meringue topping is light and fluffy, and it's the perfect finishing touch to this holiday dessert.
- This pie is sure to be a hit with your family and friends.
This Thanksgiving, ditch the traditional pumpkin pie and try something a little different—sweet potato pie! This recipe is easy to make and tastes delicious. Best of all, it's healthy and loaded with nutrients. So why not give it a try? Your guests will love it!
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
For the crust:
- Pie crust - store bought or homemade
For the filling:
- fresh sweet potatoes - roasted and pureed.
- egg yolks
- granulated sugar
- brown sugar
- evaporated milk
- lemon juice
- vanilla extract
- ground cinnamon
- kosher salt
- ground nutmeg
- Zest of one lemon
- pineapple preserves (optional)
For the Meringue
- egg whites
- marshmallow cream
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Prepare the dough, line a pie plate, and blind bake* the crust.
- Spread optional preserves carefully over the bottom of the hot prebaked crust.
- Measure 2 cups of potato puree into a medium-size mixing bowl.
- Add egg yolks, and white sugar to the bowl with the pumpkin.
- Add milk, lemon juice, vanilla
- Then add the spices, and lemon zest; whisk just to blend.
- Pour in the filling, smooth the top, and bake for 20 minutes.
- Reduce oven to 325℉; continue baking pie until edges are puffed and a knife inserted 1-inch from the center comes out clean, 20-30 minutes.
- Make the meringue and then spread the meringue over the pie all the way to the edges, "spiking" it to make swirls and swoops in the topping.
- Return the pie to the oven and bake 15-20 minutes or until the topping is golden, rotating it for even browning. Cool before placing in the fridge.
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You’ll need the following items to make this recipe successfully.
- 9 inch pie plate
- food processor
- measuring cups and spoons
- medium bowl
- hand mixer
- large bowl
- plastic wrap
These are the questions we are most frequently asked about making a Sweet Potato Pie recipe.
Yes, when making sweet potato pie you need to add egg yolk. Save the whites for the meringue topping.
If your sweet potato pie is not firm then you need to bake it for a little longer. Return your pie to the oven for another 5 to 10 minutes.
Pumpkin typically has less sugar, but both pies pack a lot of nutrients into a delicious and creamy slice.
Yes, this sweet potato pie recipe is made with mashed sweet potatoes.
When it comes to old fashioned sweet potato pie, there are a few things you can do to ensure that your pie is as delicious as possible.
- Make sure to choose the right sweet potatoes. Look for ones that are plump and have a deep orange color. Avoid sweet potatoes that are shriveled or have any green spots.
- When making the pie filling, be sure to not overmix it. Overmixing can result in a tough pie. Instead, mix the ingredients together just until they are combined.
- Be sure to blind-bake your pie crust so that it doesn't become soggy.
- Add more flavor by adding spices such as cinnamon, nutmeg, and cloves.
- You could also add a layer of marshmallows on top of the pie, or even a pecan streusel topping.
- If you are not a fan of meringue you can leave it off. If you think you need some kind of topping, add a bit of sweetened whipped cream.
Sweet potato pie can be stored in the fridge for 3-4 days. You can also freeze this pie for up to 3 months but without the meringue topping.
When freezing, make sure to wrap the pie tightly in plastic wrap or aluminum foil. Thaw in the fridge overnight before serving.
If you have leftover sweet potato pie, you can reheat it in the microwave. Just heat it on low power in 30 second increments until warmed through. You can also reheat it in a 350 degree F oven. Place the slice on a baking sheet and warm for 10-15 minutes.
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🍽 Serve with
I love serving sweet potato pie for Thanksgiving. And, you can't have thanksgiving without a Roasted Turkey. With this turkey recipe, you will have the perfect holiday meal every time.
Our to-go side dish for all holiday meals is Sweet Potato Casserole. It's the perfect blend of sweet and savory and is always a crowd-pleaser.
Italian Sausage Stuffing is a hearty side dish that is always a staple at our Thanksgiving dinner. It's moist and full of flavor your friends and family will love it.
📞 Chiacchierata (chat)
Sweet Potato Pie is one of my favorite fall dishes. This vintage recipe is easy to follow and results in a delicious pie. The sweet potatoes are roasted before being added to the filling, which intensifies their flavor. You won't regret making this dish.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This old-fashioned sweet potato pie recipe is a flaky crust, filled with sweet pie filling, and topped with a fluffy marshmallow meringue that has beautiful peaks. It's going to be the star of your holiday dessert table.
Old Fashioned Sweet Potato Pie Recipe
For the crust:
- 1 Pie crust for 9-inch pan either store bought or homemade
For the filling:
- 3 large sweet potatoes (enough for 2 cups puree)
- 4 egg yolks (save the whites for meringue topping)
- ¾ cup granulated sugar
- ¼ cup brown sugar lightly packed
- ¼ cup evaporated milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Zest of one lemon minces
- ¼ cup pineapple preserves (optional)
For the Meringue
- 4 reserved egg whites
- 10 oz. marshmallow cream (2½ cups)
- Preheat oven to 400℉.
- Prepare the dough, line a pie plate, and blind bake* the crust. (see notes)
- Bake sweet potatoes for the filling for 40 minutes, or until very soft. Peel while hot and place potatoes in food processor fitted with steel blade; puree until very smooth. Measure 2 cups potato puree into medium-size mixing bowl.
- Add egg yolks, sugars, milk, lemon juice, vanilla, spices, and lemon zest; whisk just to blend.
- Spread optional preserves carefully over bottom of hot prebaked crust. Pour in filling, smooth the top, and bake for 20 minutes. Reduce oven to 325℉; continue baking pie until edges are puffed and a knife inserted 1-inch from the center comes out clean, 20-30 minutes.
- Remove pie, but leave oven on.
- Beat reserved egg whites with a hand mixer in a clean metal or glass bowl until soft peaks form.
- Gradually add marshmallow cream and continue beating until stiff peaks form, 5-7 minutes.
- Spread meringue over pie all the way to the edges, "spiking" it to make swirls and swoops in the topping.
- Return the pie to the oven and bake 15-20 minutes or until topping is golden, rotating it for even browning.
- Cool to room temperature before slicing. To cut, dip a sharp knife in hot water and gently slice through the meringue dipping the knife with each slice.
- Wrap leftovers loosely in plastic and chill.
- Unfold rolled out dough in pie plate. Adjust the dough, without stretching it, to fit inside the plate.
- Trim any overhand from the dough. Turn edges under and crimp. Freeze until firm, 15 minutes.
- Line the dough with foil, folding it loosely over the crimped dough edge. Fill the pie with 2-3 cups dry rice or beans.
- Bake in a preheated 400℉ for about 20 minutes. You want the crust set but not browned.
- Unfold the foil at edges and carefully lift out with the rice or beans.
- Return the shell to the oven and bake 5-10 minutes, or until pale golden.
- Fill as directed in your recipe.