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If you grew up eating Sweet Potato Pie during the holidays, this one is going to hit you right in the nostalgia. Creamy, buttery, perfectly seasoned, and just the right amount of sweet — this is the version I make every single year for Thanksgiving. It’s simple, reliable, and packed with warm fall flavor.
We’re using real roasted sweet potatoes, a blend of warm spices, a trio of extracts, and two deep-dish pie shells because one pie is never enough. Let’s jump in.
Ingredients
Produce
- 2 lbs sweet potatoes
Dairy & Eggs
- 1 cup melted butter
- 1 cup whole milk
- 3 large eggs
Sugar & Dry Ingredients
- 3 cups white sugar (start with half and add to taste)
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- Pinch of salt
Extracts & Flavor
- ½ tsp vanilla extract
- ½ tsp butter extract
- ½ tsp lemon extract
- 1 tsp fresh lemon juice
Crust
- 2 deep-dish pie shells (store-bought)
Roast the Sweet Potatoes
Preheat your oven to 350°F.
Place the sweet potatoes on a baking sheet and roast for 45–60 minutes, or until very tender when pierced with a fork.
Let them cool until they’re safe to handle.
Baking vs. Microwaving vs. Boiling Sweet Potatoes: What’s the Difference?
When it comes to preparing sweet potatoes for pies, casseroles, or savory dishes, you’ve got a few different paths — baking, microwaving, and boiling. They’ll all get the job done, but each method brings something different to the table in terms of flavor, texture, and convenience.
Baking (Best Flavor + Sweetness)
Baking sweet potatoes is the method I use most often, especially for desserts. When sweet potatoes roast in the oven, the natural sugars begin to caramelize, giving you a deeper, richer flavor and a naturally sweeter pie. The texture stays fluffy and dry enough to mix beautifully with butter, sugar, and spices without becoming watery. This method takes the longest, but the payoff is worth it.
Microwaving (Fastest & Most Convenient)
If you’re in a rush, microwaving is the quickest way to soften sweet potatoes. They steam inside their skins and become tender in minutes. You’ll lose a little bit of the caramelized flavor you get from baking, but the potatoes stay flavorful and the texture stays firm enough for mashing. This is the go-to option when time is tight and you still want a solid result.
Boiling (Softest Texture, Least Sweet)
Boiling sweet potatoes is the traditional, old-school method — and it definitely works — but it gives you a slightly different outcome. The potatoes absorb water as they cook, which can dilute some of their natural sweetness and make the texture a bit wetter. If you boil them for pie, you may need to adjust the sugar or add a touch of flour to help the filling set properly. Still, it’s the easiest way to cook a large batch at once.
Which Method Should You Use?
- Best for Sweet Potato Pie: Baking
- Best for Speed: Microwaving
- Best for Large Batches or Mash: Boiling
No matter which route you take, you’ll still end up with delicious sweet potatoes — but choosing the right method for the dish can really elevate your final result.
Whip the Potatoes
Peel and transfer the sweet potato flesh to a mixing bowl.
Mix on low for 1–2 minutes, then increase to medium for another 2–3 minutes until smooth and fluffy (mashed potato consistency).
Add the Butter & Milk
Pour in the melted butter and whole milk.
Mix until fully combined and silky.
Add the Spices & Sugars
Add:
- Cinnamon
- Nutmeg
- Allspice
- Flour
- Brown sugar
- ½ of the white sugar
- Pinch of salt
Taste as you go — add more sugar until it hits your preferred sweetness.
IMPORTANT:
👉 Taste the mixture NOW, before adding eggs.
Adjust sweetness or seasoning to your liking
Add the Extracts
Mix in:
- Vanilla extract
- Butter extract
- Lemon extract
Then add the fresh lemon juice.
The lemon brightens the filling and keeps it from tasting flat — don’t skip this part.
Fill Your Pie Shells
Prepare your deep-dish pie shells according to package directions.
Pour the filling evenly into both shells — they should be nicely full.
Bake the Pies
Bake at 350°F for 90–110 minutes, or until:
✅ The center has a slight jiggle
✅ The edges are set
✅ Internal temp reaches 175°F
Every oven is different, so start checking around the 90-minute mark.
Cool Completely
Let the pies cool at room temperature for at least 2 hours before slicing.
This helps the custard set and keeps your slices clean.
Serving Tips
- Chill overnight for the cleanest slices
- Top with whipped cream or marshmallow fluff
- A sprinkle of cinnamon sugar on top is elite
- Serve warm or cold — both ways are undefeated
Why This Sweet Potato Pie Works
- Real roasted potatoes = better texture & flavor
- Trio of extracts gives bakery-level depth
- Lemon juice brightens everything
- Perfect balance of spices (not overpowering)
- Makes TWO pies — the way grandma intended
- The dessert you NEED on your Thanksgiving table
Sweet Potato Pie
Ingredients
- Produce
- 2 lbs sweet potatoes
- Dairy & Eggs
- 1 cup melted butter
- 1 cup whole milk
- 3 large eggs
- Sugars & Dry Ingredients
- 3 cups white sugar start with half and adjust to taste
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- Pinch of salt
- Extracts & Flavor
- ½ tsp vanilla extract
- ½ tsp butter extract
- ½ tsp lemon extract
- 1 tsp fresh lemon juice
- Crust
- 2 deep-dish pie shells store-bought
Instructions
- Begin by preheating your oven to 350°F. Place your whole sweet potatoes on a baking sheet and roast them for 45 to 60 minutes, or until they are extremely tender when pierced with a fork. Roasting gives the potatoes a deeper caramelized sweetness that boosts the flavor of the pie. Once they’re done, let the potatoes cool until they’re comfortable to handle.
- When the potatoes have cooled, peel them and transfer all the flesh into a mixing bowl. Mix on low speed for one to two minutes, then increase to medium for another two to three minutes until they become smooth, fluffy, and mashed-potato-like in consistency.
- Next, pour in the melted butter and whole milk. Continue mixing until the filling becomes silky and fully combined, creating the rich, custard-like base of the pie.
- Add the cinnamon, nutmeg, allspice, flour, brown sugar, half of the white sugar, and a pinch of salt. Mix well, then taste the filling and adjust the sweetness with more white sugar if needed. It’s important to taste the mixture at this stage before adding the eggs.
- Once the sweetness is right, mix in the vanilla extract, butter extract, lemon extract, and fresh lemon juice. The lemon brightens the pie and balances the warm spices and sweetness perfectly.
- Now add the eggs and blend until smooth. Prepare your two deep-dish pie shells according to package directions. Divide the filling evenly between both shells so they are nicely full but not overflowing.
- Bake the pies at 350°F for 90 to 110 minutes. They are finished when the center has a light jiggle, the edges are set, and the internal temperature reaches 175°F. Ovens vary, so begin checking the pies around the 90-minute mark.
- Allow the pies to cool at room temperature for at least two hours so the custard can fully set. For the cleanest slices, chill them overnight.
90% of my Thanksgiving meal came from your amazing recipes and this one was no exception. This was my first time making sweet potato pie and I knocked it out the park. Thank you!
FANTASTIC!!!!! Best sweet potato pie ever! Have converted pumpkin pie folks to your pie from now on. Thanks My new “reward” for folks.
This is a delicious recipe! Got raves at Thanksgiving – even converted a pumpkin pie person to only sweet potato! Family tradition now. Thanks Matt!