Thanksgiving Sweet Potato Pie

This velvety smooth Thanksgiving Sweet Potato Pie delivers the perfect balance of creamy texture and warm spices. With fresh roasted sweet potatoes, fragrant spices, and a buttery crust, this traditional Southern dessert captures the essence of fall comfort and makes a perfect finale to your holiday feast.

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Course: Dessert

Cuisine: American, Southern

Keyword: Sweet Potato Pie, Thanksgiving Dessert, Southern Sweet Potato Pie, Holiday Pie

Prep Time: 30

Cook Time: 1

Cooling Time: 2

Total Time: 3 30

Servings: slices

Calories: 320kcal

Equipment

9-inch Pie Plate
Mixing bowls
Electric Mixer
Wire rack

Ingredients

For the Crust

1 pre-made 9-inch pie crust or homemade if preferred

For the Filling

2 cups fresh sweet potatoes about 2 medium potatoes, baked and mashed
1/2 cup unsalted butter softened
1 cup granulated sugar can substitute coconut sugar for a less refined option
1/2 cup evaporated milk
2 large eggs room temperature
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
2 tbsp bourbon optional, can substitute with 1 additional teaspoon vanilla

For the Whipped Cream Topping (Optional)

1 cup heavy whipping cream
2 tbsp confectioners' sugar
1/2 tsp vanilla extract
cinnamon for garnish

Instructions

Preheat your oven to 400°F (200°C). Wash and dry 2 medium sweet potatoes, then prick several times with a fork. Place directly on the oven rack and bake for 45-60 minutes until completely tender when pierced with a knife.
Let sweet potatoes cool until comfortable to handle, then remove the skins.
While the potatoes are roasting, prepare your pie crust. If using store-bought, allow it to come to room temperature according to package instructions. Gently press it into a 9-inch pie plate. Crimp the edges decoratively and refrigerate until ready to fill.
Preheat (or reduce) your oven to 350°F (175°C).
In a large mixing bowl, combine the mashed sweet potatoes (you'll need 2 cups) and softened butter, beating until smooth and well incorporated.
Add the sugar to the sweet potato mixture and beat until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the evaporated milk, vanilla extract, spices, salt, and bourbon (if using) until the mixture is smooth and uniform.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
To prevent over-browning, cover the edges of the crust with aluminum foil or a pie shield.
Bake at 350°F for 55-60 minutes, or until the center is almost set but still slightly jiggly.
Remove from the oven and place on a wire rack to cool completely, at least 2 hours. The pie will continue to set as it cools.
Once cooled, refrigerate until ready to serve.
For the optional whipped cream topping, whip heavy cream with confectioners' sugar and vanilla until stiff peaks form. Dollop or pipe onto slices before serving and sprinkle with a dusting of cinnamon.

Notes

You can prepare the sweet potatoes a day in advance to streamline your holiday cooking schedule.

For a lighter version:
- Replace the butter with equal amounts of coconut oil for a dairy-free option
- Substitute the sugar with 3/4 cup maple syrup (reduce evaporated milk by 2 tablespoons)
- Use unsweetened almond milk instead of evaporated milk for fewer calories
- For a gluten-free option, use an almond flour or gluten-free oat crust

Store the pie in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.

Nutrition

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