I love dessert. And there’s really nothing better than a slice of pie at the end of an epic meal. If you feel similar, you NEED to make this sweet potato pie recipe. It’s creamy, flavorful and really easy to make. I like to top this sweet potato pie with toasted homemade marshmallows, but you could absolutely use store-bought or skip the marshmallows and simply top with whipped cream.
Related: Next up, try my sweet potato casserole, pumpkin cheesecake or no-bake pumpkin pie.
Sweet Potato Pie Ingredients- Sweet potatoes
- Mascarpone cheese
- Granulated white sugar
- Brown sugar
- Salt
- Eggs
- Milk
- Vanilla extract
- Butter
- Cinnamon
- Nutmeg
I often use store-bought pie crust, BUT if you want to make your own please try our favorite pie crust recipe.
How to Make Sweet Potato PieFirst, bake the sweet potatoes. (You can use canned sweet potatoes if you prefer.)Set out the mascarpone cheese so it can soften while you bake the potatoes. Once they are baked and cool enough to handle remove the skins and mash them into a puree.
In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half of the milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to fully cool before serving or storing.
More Reader Favorite Pie Recipes- Apple Pie
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- Chicken Pot Pie
- Lemon Meringue Pie
- Pumpkin Swirl Slab Pie
- Peach Pie
- Coconut Chess Pie
- Strawberry Poppy Seed Pie
- Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
- I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
- You can substitute mascarpone for cream cheese.
- If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
- You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.
Ingredients
For the pie:
- 8 ounces mascarpone cheese softened
- 2 cups sweet potatoes mashed
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pie crust
Instructions
- First, bake the sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
- Once they are baked and cool enough to handle remove the skins and mash them into a puree.
- In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
- Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
- Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
- If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
- Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
- Allow to cool before serving or storing.