Southern Style Sweet Potato Pie with Heavy Cream

Southern-style sweet potato pie is a simple dessert made effortlessly with a flaky homemade pie crust and a straightforward one-bowl preparation. Fresh sweet potatoes are the star ingredient, baked in the oven and then run through the food processor creating a smooth and silky texture. Mixed with honey, heavy cream, and some warm spices and then baked in the oven. Finished off with a dollop of whipped cream, this classic recipe captures the essence of Southern comfort in pie form.

We are getting down home southern today. When a staple ingredient like sweet potatoes in our kitchens meets pie form, good things happen!

I feel like pie is such an underrated situation. They can be warm like apple pie or cold like key lime pie. Fruit-filled like tart cherry hand-held pies or lusciously creamy like coconut cream pie. You can use traditional pie crust, graham cracker crust, or Oreo crust, or get crazy with a gingersnap crust. (PS How many times can I say pie in that paragraph 🤦‍♀️😂)

The options are truly limitless and I AM HERE FOR IT! My mom made pies growing up all the time, one of my favorites being her lemon meringue which I have yet to do successfully, so they are just one of my favorite desserts.

And let me tell you about the sweet potato version - BLESS IT! It is very similar to southern pumpkin pie, but also so different. The texture is so smooth and creamy, thanks to pureeing fresh baked sweet potatoes in a food processor. And the flavor has a subtle warm spice hint to it that is just the ultimate comfort.

Baked in a flaky pie crust, this is a one-bowl recipe that is best served with a massive helping of whipped cream and can be enjoyed all year around for dessert (or breakfast if that is your thing - I won't tell 😉 )

Jump to:

• Ingredients Needed
• Sweet Potato Prep
• Prepping the Pie Crust
• Step by Step of How to Make
• Storing and Make Ahead Tips
• Recipe

Ingredients Needed

• Pie Crust - I HIGHLY recommend you make your own pie crust. It tastes so so so much better. The extra effort is worth it but I have an in-depth recipe on how to make a flaky homemade pie crust so it is not as intimidating. You can also use a store-bought shell version if you would like.
• Sweet Potatoes -  you will need about 3 medium or 2 large potatoes just depending on the size of them. After testing different kinds of sweet potatoes, and methods, I found using fresh sweet potatoes and baking them in the oven like you would for a baked sweet potato, is the best. I tried the frozen cubed sweet potatoes, and it worked out ok, but I could not get it to be as smooth as fresh and felt the flavor was lacking too. I also tested a couple of different ways of pureeing after baking and the food processor was the best way by far. Remove all the skins after baking and run through for about 1-2 minutes. It will result in an ultra smooth and creamy puree texture that not only does not have any lumps but isn't stringy either - which is what I found to be a problem with using a hand mixer to puree.
• Honey
• Eggs
• Heavy Cream & Whole Milk
• Spice - cinnamon, ginger, salt

Sweet Potato Prep

Before beginning this recipe you will need to prep the sweet potato puree. After recipe testing, this is what I found to work the best to ensure you have the most smooth and creamy pie filling (without any stringiness too). This can be done a day or two before so that it is cooled and ready to go once you're ready to bake.

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and place 3-4 medium to large sweet potatoes on it. Prick with a fork in a couple of places on each potato.
2. Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
3. Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings. 
4. Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.

Prepping the Pie Crust

Blind bake the pie crust: Follow the directions for homemade pie crust if using. Whether using homemade or store-bought, you’ll need to blind-bake the crust. Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get to the edges, corners, and sides. Place in the oven at 375 degrees for 20-22 minutes and keep the oven on. Once finished, remove and let cool until the pie filling is ready. Remove the pie weights once cooled down a bit. 

PRO TIP: You will need to use pie weights*, or better yet, just buy a bag of $1.50 dried pinto beans* from Amazon or the grocery store and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.

Step by Step of How to Make

Preheat the oven: preheat the oven and set aside your prepped pie crust.

Make the filling: Add sweet potato puree and honey to a large bowl and whisk to combine. Add in eggs, cream, milk, and spices - whisk until smooth and creamy.

Bake: Pour the filling into the blind-baked pie crust and place it back in the oven for 55-60 minutes. You want the center just to be set. Do not overbake. Remove from the oven, cool completely,  and enjoy!

Storing and Make Ahead Tips

There are several steps to this pie. While the filling can be whipped up in under 10 minutes, getting the pie crust and sweet potatoes ready takes some time. These are a couple of things I like to do ahead of time to make assembling and baking super easy.

• Sweet potatoes - you can prep the sweet potatoes the day before to save you some time. Bake, cool, and puree the day before and place in an airtight container in the fridge ready to go when you're ready to prep the filling.
• Pie crust - The pie crust can be made and blind bake 24 hours before baking with the filling.

Having both of those things down the day before, all you will need to do is make the filling in one bowl, bake, cool, and enjoy!

To Freeze and Make  Ahead of Time

1. Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write "Sweet Potatoe Pie" and the date on the outside of the foil with a sharpie and place in the freezer for up to 6 months.
2. To eat, remove from the freezer and place in the fridge 24 hours before thawing. Set out on the counter 1-2 hours before to enjoy at room temperature or enjoy cold straight from the fridge.

Print

Recipe

DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.