Sweet Potato Pie Recipe

This Sweet Potato Pie Recipe with Marshmallow Whipped Cream uses fresh sweet potatoes, a refrigerated pie crust (or use my homemade pie crust recipe) and a few simple ingredients to make this delicious classic dessert that’s popular during the holiday season.

 

This homemade sweet potato pie is one to make for Thanksgiving dinner, and it will look amazing on your dessert table sitting next to this apple punch recipe.

This creamy sweet potato pie filling has a mix between and sweet and savory flavor but topped with the sweet marshmallow whipped cream, it pairs perfectly for a sweet dessert. Sometimes adding a bit of savory or tangy flavor, like in this buttermilk pie recipe, can help complement the sweetness.

Looking for more sweet potato recipes? This sweet potato crunch and sweet potato bread pudding are favorites around here too. Thanksgiving is full of sweet potato recipes, so don’t forget candied yams too!

Sweet Potato Pie Highlights

• Easy to Make: This pie will be ready for serving in about an hour and a half, and is easy enough for a beginner in the kitchen.
• Thanksgiving Dessert Idea: Although this can be made anytime of year, this is typically made around the Thanksgiving holiday.
• Make Ahead and Freeze: This pie can be made ahead of time and even frozen to enjoy later. See the tips below for how to freeze a sweet potato pie.

Key Ingredients

Here’s what you need to make this sweet potato pie with the marshmallow whipped cream topping:

Complete list of ingredients and amounts can be found in the recipe card below.

• 9 inch deep dish pie crust – If you purchase the box of pie crusts and it has two crusts, use the other to make these pie crust cinnamon cookies. A graham cracker crust would be yummy too.
• Salted butter – Unsalted would also work, just add an extra pinch of salt to your pie filling.
• Dark brown sugar – If all you have is light brown sugar, you can use that.
• Heavy cream – If you wanted to replace the cream in the whipped cream with something already made you could use Cool Whip.
• Olive oil – Any oil would work here. You could use vegetable, coconut, etc.
• Vanilla extract – Almond extract would also work, just make sure that you only use half the amount because almond extract is strong. Vanilla bean paste would also be delicious.
• Cinnamon – You could replace the cinnamon, nutmeg, and clove for pumpkin pie spice. 

How to Make Sweet Potato Pie

Here is where you can use a pre-made crust or you can make my buttery pie crust recipe and can follow my directions on how to blind-bake a crust if needed.

You can also pour sugar on top of parchment paper, or use something else if you don’t have pie weights to hold the crust down while baking.

Serve this delicious pie warm, or at room temperature, and by dolloping the marshmallow whipped cream on top of each slice. (Make sure it’s not too hot so the whipped cream doesn’t melt completely.)

Recipe Tips

• Homemade Whipped Cream Alternative: You can use a store-bought whipped cream like Cool Whip and fold in the marshmallow fluff to create a similar cream topping. However, make sure to defrost the Cool Whip in the refrigerator overnight or on the counter for at least an hour (until it’s completely defrosted). This will make folding in the marshmallow fluff easier.
• Square Dish Instead of Round: You can use a 9×9 square dish. Something to keep in mind is that the corners can be overcooked easily though. So keep an eye out and if you start to see the edges get a little too brown you can cover them with foil and continue baking. This will ensure that your filling cooks, but your crust doesn’t burn. 
• Boiling Potatoes Instead of Roasting: You can boil them but you’ll lose a lot of flavor in the cooking water.  Roasting the sweet potato allows the sugars in the sweet potato to caramelize and brings about a much deeper flavor than you would get if you boiled them. You could microwave or bake the potato instead if you don’t want to cube and roast it. Remember that if you’re looking to speed things up you can always cut the sweet potatoes into smaller cubes. The smaller the cubes, the faster they will cook. You could also cook your sweet potatoes the day before and keep them in the refrigerator until you’re ready to use them. 

Storing Tips

• Refrigerator – When you’re ready to store any leftover sweet potato pie, wrap it in plastic wrap and place in the refrigerator. It will last for 3-4 days refrigerated. To reheat, simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. To reheat in the oven, preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes. 
• Freezer – To make your sweet potato pie ahead of time and freeze it, allow the pie to cool completely on the counter. Once completely cooled, wrap your sweet potato pie in foil and place into a resealable bag. This will keep your pie from getting freezer burn.
• To reheat – Defrost your pie overnight in the refrigerator and simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. You can also rewarm your pie as a whole or in individual slices. Preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes. 

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