The perfect sweet potato pie to put on your list for Thanksgiving this year!

Make it a few days ahead of time and enjoy your holiday.

This is a traditional sweet potato pie recipe finished off with a streusel topping – because anything wonderful becomes even more so when you add a topping of brown sugar, butter, and pecans!

If you’d like to get straight to the recipe, just scroll down to the printable recipe card at the bottom of this post. 

Let’s get to cooking!

Ingredients To Make Sweet Potato Pie:

• A 9 inch deep dish pie crust
• Sweet potatoes*
• Butter
• Sweetened condensed milk
• Egg
• Cinnamon
• Cloves
• Allspice
• Salt
• Vanilla

You can certainly make your pie crust from scratch if you like but if you’re like me and have ten thousand things added to your “to do” list this time of year, just pick up a frozen pie crust and keep on hopping. 

Another reason to bake your sweet potatoes ahead of time is that you won’t have to peel them. Once cooled and refrigerated, the skins will just come right off with a gentle tug and pull of your fingertips.

• Place peeled and cooked sweet potatoes in a large mixing bowl with melted butter.
• Beat with an electric mixer until mashed pretty well.
• Add egg, spices, and sweetened condensed milk.
• Beat again until well blended and smooth.

• You’ll see tiny little lumps but that is just some of the fibers of the sweet potatoes. 
• Pour this into an unbaked pie crust.
• Bake this at 400 for twenty minutes.

The Streusel toppin’

• While that is baking, stir together streusel topping ingredients including pecans, butter, flour and light or dark brown sugar in a medium sized bowl until well mixed.
• Remove pie from oven sprinkle top of pie with streusel topping.
• If any parts of the crust look dark, cover those with foil. Return pie to oven for 25-30 minutes, or until set.
• If you are skipping the topping, you’ll still want to continue baking this pie until lightly browned on top and set, which is about the same amount of time.

• Allow to cool completely for prettiest slices. I like to refrigerate mine overnight.

Oh my! 

Now you have one more thing to be thankful for! 

Sweet Potato Pie

Ingredients

• 9 inch deep dish frozen pie crust
• 2 cups cooked sweet potatoes mashed and cooled*
• 1/4 cup butter melted and slightly cooled
• 14 ounce can sweetened condensed milk
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• !FOR THE TOPPING:
• 1 cup firmly packed light or dark brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup butter melted
• 3/4 cup coarsely chopped pecans

Instructions

• Heat oven to 400.

• Beat sweet potatoes and 1/4 cup melted butter with an electric mixer until smooth. Add condensed milk, egg, cinnamon, vanilla, cloves, allspice, and salt and beat with an electric mixer for two minutes, scraping down sides as needed. Pour into unbaked pie crust.

• Bake 20 minutes.

• While that is baking, stir together topping ingredients in a medium sized bowl until well mixed. Remove pie from oven, sprinkle top with topping. If any parts of the crust look dark, cover with foil, then return pie to oven for 25-30 minutes, or until set. If you are skipping the topping, you’ll still want to continue baking this pie until lightly browned on top and set, which is about the same amount of time.

• Allow to cool completely for prettiest slices. I like to refrigerate mine overnight.

Notes

*To bake the sweet potatoes, just wrap them in foil and put them in a 400 degree oven for about an hour. Then, I let them cool a little and put them in the fridge to make the pie the next day. After they are cooked and when they are cold, the skins just slide right off so no peeling.

Tips for this sweet potato pie recipe

You can leave this sweet potato pie topless if you like or consider serving it as is or add a bit of whipped cream. To make your holidays as enjoyable as possible, I suggest making it a day or two ahead of time and keeping it in the fridge for easy serving. If you’d like it at room temp, just take it out an hour or two before your meal.

 *One of the keys to a more flavorful sweet potato pie is to bake your sweet potatoes. We used to peel, slice, and boil them until tender and you can certainly do this. But when you bake them they retain more flavor. To do this, I just wrap them in foil and place them in a 400 degree oven for about an hour. 

Other recipes you might enjoy:

Do all the good you can, by all the means you can, in all the ways you can, in all the places you can, at all the times you can.

~John Wesley

Yum

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