Silky Sweet Potato Pie Recipe

If you’re craving a dessert that’s comforting, rich, and oh-so-creamy, you’ve got to try my Silky Sweet Potato Pie Recipe. This pie is not your everyday sweet potato dessert—it’s smooth, luscious, and melts in your mouth with every bite. I absolutely love how this turns out silky soft, yet holds its shape perfectly, making it a star for any holiday or cozy night in. Stick with me—I’ll walk you through everything so your pie comes out just right!

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Ingredients You’ll Need

These ingredients might look a bit fancy at first glance, but each plays a special role in crafting that luxurious texture and rich flavor. I recommend using fresh spices and quality dairy—you’ll really taste the difference!

• Sweet Potatoes: I prefer garnet yams for their vibrant color and natural sweetness, but any true sweet potato works best.
• Vanilla Bean: Splitting and scraping the seeds adds natural vanilla flavor that beats extract every time.
• Cinnamon Sticks: They infuse the milk slowly for that warm spicy note without overpowering.
• Whole Nutmeg: Freshly grated nutmeg delivers a bright, herbaceous punch that complements the pie.
• Milk & Heavy Cream: A combination that creates richness and a smooth custard base.
• Sugar: White or lightly toasted sugar works great to bring out the sweet potato’s natural flavors.
• Ground Cinnamon & Fresh Nutmeg: These spices add depth right before baking for a fragrant finish.
• Kosher Salt: Just the right touch to enhance all the sweetness.
• Vanilla Extract: Added alongside spices for extra vanilla warmth.
• Eggs: They’re the magic binders that give the filling structure while keeping it silky smooth.
• Pie Crust: Use an old-fashioned flaky crust, either homemade or store-bought, prepped for blind baking.

Variations

I love making this pie as classic as possible, but I’ve also experimented with a few tweaks based on what I have on hand or to suit different tastes. Feel free to personalize it and make your own!

• Spiced Up: Try adding a pinch of cardamom or ginger for an exciting twist—I’ve done this during fall and it was a hit with guests.
• Dairy-Free: Substitute coconut milk for the cream and milk to keep it silky and vegan-friendly, though the flavor will be a bit different.
• Crumble Topping: Add a buttery pecan crumble on top before baking for some crunch—my family goes crazy for this!
• Maple Sweetened: Swap out sugar for pure maple syrup for a more complex sweetness; just reduce the liquid slightly to keep consistency.

How to Make Silky Sweet Potato Pie Recipe

Step 1: Infuse and Simmer Your Sweet Potatoes

This step is key for getting that rich, silky texture. Combine the peeled, roughly diced sweet potatoes, split vanilla bean pod (don’t toss those seeds—they’re for later!), cinnamon sticks, whole nutmeg, milk, cream, and sugar in a large, heavy-bottomed saucier. Bring everything to a boil over high heat, then lower to a gentle simmer. The trick here is to scrape the sides of your pot often with a flexible spatula to keep milk solids from sticking and burning—trust me, it makes a big difference. Let this simmer for about 55 minutes until your sweet potatoes are falling apart tender and the mixture thickens beautifully.

Step 2: Purée and Spice It Up

Once your mixture is perfectly reduced (you want about 3⅔ cups remaining), remove the vanilla bean, cinnamon sticks, and whole nutmeg pod. Now, blend everything using an immersion blender until it’s silky smooth. This is the moment where your pie filling transforms into a luscious custard base. Whisk in ground cinnamon, freshly grated nutmeg, salt, vanilla extract, and then carefully add your eggs to bind everything together. If you want to ensure an ultra-smooth texture, you can strain the mixture through a fine sieve before pouring it into your prepared flaky pie crust that has been blind baked.

Step 3: Bake to Silky Perfection

Pop your pie into an oven preheated to 350°F (177°C) on the lower-middle rack. Bake for about 40 minutes or until the filling is just gently set in the center with an internal temperature of 195°F (91°C). I like to use a chef’s knife to slice—it helps keep nice clean cuts if you wipe the blade between slices. Let the pie cool for at least 20 minutes to really set up, then it’s ready to enjoy. Honestly, my family can’t get enough of this silky sweet potato pie!

How to Serve Silky Sweet Potato Pie Recipe

Garnishes

I’m a big fan of topping this pie with brown sugar whipped cream, which complements the spices perfectly. The vanilla bean seeds I reserved from earlier make the whipped cream look stunning with little black flecks, and trust me, that extra vanilla flavor is a game changer. A sprinkle of toasted pecans or a dusting of cinnamon on top adds wonderful texture and aroma too.

Side Dishes

This pie stands out on its own but pairs wonderfully with a hot cup of spiced chai or coffee. For dinner parties, I like serving it alongside a scoop of vanilla bean ice cream or even a drizzle of warm caramel sauce—both add a lush contrast to the silky texture.

Creative Ways to Present

For holidays or special celebrations, I like to bake mini versions of this pie in tart pans and decorate them carefully with piped whipped cream rosettes and candied ginger bits. You can also layer slices with fresh pear or apple for a rustic dessert trifle that’s both beautiful and delicious. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pie tightly in plastic wrap and store it at room temperature if I plan to eat it within 2-3 days. It keeps its silky texture well, so I never worry about it drying out. Just be sure it’s not too warm where you keep it.

Freezing

If you want to make this ahead of time, I’ve found freezing it works great. Wrap the whole pie tightly in foil and plastic wrap to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before reheating gently in the oven.

Reheating

To warm up leftovers without losing that silky texture, I use a gentle oven heat at 300°F for about 15 minutes. Avoid microwaving if you can—it can make the filling watery or grainy.

FAQs

Final Thoughts

This Silky Sweet Potato Pie Recipe holds a special place in my heart because it brings that nostalgic dessert feeling with a refined twist. I’ve made this pie through countless holidays, and it never fails to delight friends and family. Once you master the technique, you’ll find yourself reaching for sweet potatoes whenever you want a luscious dessert that feels homemade but special. So give it a try, and I promise you’ll love the silky, spiced goodness as much as I do!

Silky Sweet Potato Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 136 reviews

• Author: Bertha
• Prep Time: 10 mins
• Cook Time: 100 mins
• Total Time: 2 hrs 10 mins
• Yield: 12 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This Silky Sweet Potato Pie recipe delivers a luxuriously smooth and creamy custard filling that perfectly balances the natural sweetness of roasted sweet potatoes with warm spices like cinnamon and nutmeg. The filling is simmered gently to reduce and concentrate flavors before being blended and baked in a flaky pie crust. It’s a classic dessert with a silky texture and rich depth, finished optionally with brown sugar whipped cream for an indulgent touch.

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Ingredients

Sweet Potato Mixture

• 16 ounces sweet potatoes (3 1/3 cups; 455 g) from 2 medium sweet potatoes, peeled, roughly diced
• 1 vanilla bean, split and scraped, seeds reserved for whipped cream topping
• 2 or 3 cinnamon sticks (about 6 inches total)
• 1 whole nutmeg
• 26 ounces milk (3 1/4 cups; 740 g), any percentage
• 6 ounces heavy cream (3/4 cup; 170 g)
• 7 ounces white or lightly toasted sugar (1 cup; 195 g)

Seasonings & Additions

• 1 tablespoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon Diamond Crystal kosher salt (use half as much if using iodized table salt)
• 1/2 ounce vanilla extract (1 tablespoon; 14 g)
• 3 large eggs

Crust & Toppings

• Old-fashioned flaky pie crust, prepared ahead and blind-baked
• Brown sugar whipped cream (optional, made with reserved vanilla bean seeds)

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Instructions

1. Combine Ingredients and Simmer: In a 3-quart stainless steel saucier, combine peeled and diced sweet potatoes, the empty vanilla pod, cinnamon sticks, whole nutmeg, milk, heavy cream, and sugar. Note the combined weight if possible to track reduction precisely.
2. Cook Sweet Potatoes and Reduce Mixture: Bring the mixture to a boil over high heat, then reduce to medium-low to maintain a gentle simmer. Stir frequently with a flexible spatula to prevent milk solids from forming around the sides. Simmer until sweet potatoes are very tender and the dairy mixture has thickened and reduced by 19 ounces (535g), approximately 55 minutes. The final volume should be about 3 2/3 cups including the cooked potatoes.
3. Remove Spices and Blend: Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Remove the vanilla bean pod, cinnamon sticks, and whole nutmeg from the saucier. Using an immersion blender, purée the sweet potato and dairy mixture until smooth. Transfer to a smaller container if needed to avoid splashing.
4. Season and Incorporate Eggs: Whisk into the purée the ground cinnamon, freshly grated nutmeg, kosher salt, vanilla extract, and then the eggs until fully combined. For an extra smooth texture, strain the mixture through a fine-mesh strainer before pouring it into the prepared and blind-baked pie crust.
5. Bake the Pie: Place the pie in the preheated oven and bake until the custard is gently set in the center and reaches an internal temperature of 195°F (91°C), roughly 40 minutes. The filling should have a silky, custard-like consistency.
6. Cool and Serve: Remove the pie from the oven and let it cool for at least 20 minutes before slicing with a clean chef’s knife. Wipe the blade between cuts to keep slices neat. Serve as is or with dollops of optional brown sugar whipped cream made with the reserved vanilla bean seeds.
7. Storage: Wrap leftover pie tightly in plastic wrap. It will keep well at cool room temperature for up to 3 days.

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Notes

• Use true sweet potatoes like garnet yams for their bright color and ideal flavor. Avoid butternut squash or pumpkin as they create an undesirable vegetal flavor when boiled.
• Even if you don’t typically enjoy nutmeg, it complements the custard beautifully by adding brightness and an herbaceous note due to myristicin, an essential oil common in parsley and dill.
• Tracking the weight reduction helps ensure the custard attains the perfect concentration and texture.
• Use Diamond Crystal kosher salt for best results; halve the amount if using iodized table salt to avoid over-salting.
• The reserved vanilla bean seeds make an excellent aromatic addition to the optional whipped cream topping.

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Nutrition

• Serving Size: 1 slice (1/12th of pie)
• Calories: 310 kcal
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 95 mg