Classic Southern Sweet Potato Pie Recipe

Lightened-Up Sweet Potato Pie Recipe

This lightened-up sweet potato pie brings all the cozy fall flavors without the heaviness of a traditional version. It’s custardy, warmly spiced with pumpkin pie spice and cinnamon, and relies on wholesome sweet potatoes for sweetness and texture. I often prefer it to pumpkin pie because the fresh sweet potatoes give it a slightly heartier mouthfeel. It’s straightforward to make and easy to adapt if you want a crustless, lower-calorie option.

Why You’ll Love This Sweet Potato Pie

• Better ingredients: The base is real sweet potatoes, which offer beta-carotene and vitamin C compared with many overly processed desserts.
• Simple to prepare: The method is easy enough for novice bakers. For convenience, use a store-bought unbaked pie crust or try the crustless option below.
• Always a crowd-pleaser: Warm spices and brown sugar create the classic fall flavor everyone enjoys.

What You’ll Need

Scroll down to the recipe card below for exact measurements.

• Sweet potatoes: Choose tubers that will fit in your pot; boil them whole in their skins.
• Light butter: Softened to room temperature for easy mixing.
• Light brown sugar: For a less heavy sweetness—do not pack the sugar.
• 1% milk and eggs: This pie is a custard, so milk and eggs are needed for the proper texture.
• Spices: Pumpkin pie spice and ground cinnamon to create that signature fall flavor.
• Vanilla extract: A splash to deepen the overall taste.
• Unbaked pie crust: Use store-bought or homemade. For a lighter dessert, omit the crust (see below).

How to Make Sweet Potato Pie

See the recipe card below for the full printable ingredient list and exact measurements.

1. Cook the potatoes: Boil the whole sweet potatoes in their skins for about 50–55 minutes, or until tender when pierced with a knife.
2. Peel: Run under cold water until cool enough to handle, then remove the skins.
3. Puree: Add the cooked potatoes to a blender and pulse until smooth to eliminate fibers.
4. Make the filling: Mix the pureed potatoes with the softened butter, then beat in brown sugar, milk, eggs, spices, and vanilla until the mixture is silky.
5. Assemble: Pour the filling into the unbaked pie crust (or prepared pie dish if making crustless).
6. Bake: Bake at 350°F (175°C) for 55–60 minutes, or until a knife inserted into the center comes out clean. Let cool and chill before slicing.

How to Make a Crustless Sweet Potato Pie

For a lighter version, omit the crust. Spray a pie or shallow baking dish with nonstick spray, pour in the filling, and bake as directed. Crustless slices are lower in calories and still deliver the same cozy, spiced flavor.

Without the crust, a slice is notably lighter—perfect if you want a smaller indulgence for the holidays.

Tips and Variations

• Choose similar-sized potatoes: Tubers that are close in size will cook evenly and reduce cooking guesswork.
• Check doneness: A knife should slide easily all the way to the center when the potatoes are cooked through; continue boiling if needed.
• Cool and chill: Let the pie cool to room temperature, then refrigerate to fully set the custard before slicing.
• Optional toppings: Add a dusting of cinnamon, toasted pecans, or a dollop of whipped topping for extra flair.

What to Serve With Sweet Potato Pie

Whipped coconut cream or traditional whipped cream complement the pie beautifully. Top with a light sprinkle of cinnamon or toasted pecans for texture and contrast.

Proper Storage

• Refrigerator: Cover the pie in its pan or transfer slices to an airtight container. Refrigerate up to 4 days.
• Freezer: Wrap the pie or individual slices tightly and freeze up to 2 months. Thaw in the refrigerator before serving.

More Pie Recipes You Will Love

• Deep Dish Chocolate Chip Cookie Pie
• Banana Cream Pie
• Mixed Berry Pie
• Coconut-Obsessed Pie
• Key Lime Yogurt Pie