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Pioneer Sweet Potato Pie

Featured in Sweet bites of pure joy.

A no-fuss pie made with flavorful sweet potatoes, warming spices, and a flaky crust. Ready in about 1 hour 45 minutes, topped with bourbon cream for extra yum.
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alicia in the kitchen
Updated on Sat, 17 May 2025 11:53:05 GMT
A decorative plate holding a slice of sweet potato pie topped with whipped cream, with a full pie and a jar in the background. Pin it
A decorative plate holding a slice of sweet potato pie topped with whipped cream, with a full pie and a jar in the background. | tasteofsavor.com

This sweet potato pie is a cozy, creamy treat that suits any get-together. It’s simple to whip up with buttery crust, real sweet potatoes, and loads of warm spice. Add a dollop of bourbon cream on top for that yummy Southern flair everyone loves.

Comforting Southern Favorite

Every time I make this, I’m reminded of hanging out in my grandma’s kitchen. The blend of sweet potato and cozy spices totally hits the spot. Tossing in a splash of bourbon (if you’re into it) brings a kick of flavor but still keeps it classic. Whether it’s for a special night or a random craving, you’ll never regret making this—it comes out great every single time.

Stuff You'll Use

  • Bourbon Whipped Cream: Heavy cream, vanilla, a little bourbon, and some powdered sugar for topping.
  • Vanilla Extract: About two teaspoons to jazz up the taste.
  • Butter: Softened, two tablespoons for the mix.
  • Bourbon: If you like it, go for two tablespoons for extra flavor.
  • Eggs: Three big eggs plus two yolks to make it rich.
  • Evaporated Milk: One tiny can, five ounces, keeps things creamy.
  • Sugars: Mix dark brown and white, half cup of each for sweetness.
  • Spices: Allspice, nutmeg, ginger, and cinnamon give those awesome warm flavors.
  • Pie Crust: All-butter crust keeps the base nice and flaky.
  • Sweet Potatoes: One and a half pounds (about four medium), cooked so your filling ends up super smooth.

Let's Get Baking

Serve
Cut a slice from the cooled pie, top with the chilled bourbon whipped cream, and stash extra pieces in your fridge.
Whip Up the Cream
Before serving, beat powdered sugar, cream, bourbon, and vanilla until it gets thick and holds its shape. Pop it in the fridge till you’re ready.
Bake It
Pour all that sweet potato filling into your cooled pie crust. Slide it in the oven at 350˚F for about 45 to 55 minutes. You’re looking for set sides and a soft, barely wobbly middle. Let it cool on a rack for a couple hours.
Put Together the Filling
Toss the yolks, eggs, sugars, evaporated milk, spices, vanilla, bourbon, salt, and butter into the pureed sweet potato. Mix it up well so it’s nice and smooth but don’t go crazy over-beating.
Prep the Sweet Potatoes
Stick the sweet potatoes on a plate with a paper towel and microwave for about 10 minutes, flipping them over halfway. Scoop out the insides and blend in a food processor till smooth.
Start with the Crust
Heat your oven to 400˚F. Roll that dough out to make a big enough circle for your pie plate. Plop it in, pinch the edges, and put it in the fridge for an hour so it stays put. Blind bake with pie weights for about 18 to 22 minutes, then dump the weights and bake for 10 to 12 more minutes. Let it chill to room temp.

Can’t Fail Tricks

Seriously, real sweet potatoes give way more punch than canned ones. Let your crust hang out in the fridge or it’ll shrink when baking. Don’t mash the filling forever—just enough for a silky texture. And try not to slice too soon. Waiting until it’s totally cool means every slice looks perfect.

Storing Extras

Leftovers? Wrap the pie up and pop it in the fridge so it stays tasty for up to three days. Got lots to save? Freeze pieces, wrapped tight, for about a month. When it’s time for seconds, reheat in the oven a bit to bring back that just-baked goodness.

Switch Things Up

This pie changes up easily. I skip the bourbon if kids are eating, and swap to gluten-free crust for buddies who need it. Toss in cardamom or your favorite spice to play with the flavor. You can even sub pumpkin puree for a classic fall pie with the same game plan. Each tweak makes a new version of this old-school favorite.

A sweet potato pie sits in a glass dish, one slice missing, fluffy whipped cream piled on top, and a little crumbly topping for crunch. Pin it
A sweet potato pie sits in a glass dish, one slice missing, fluffy whipped cream piled on top, and a little crumbly topping for crunch. | tasteofsavor.com

Frequently Asked Questions

→ Why go for fresh sweet potatoes?
Fresh ones give you a creamier texture and deeper flavor than canned. Be sure they’re totally soft before using.
→ What’s the point of chilling the crust?
Keeping the crust cold for half an hour or more stops it from shrinking while baking. Plus, it makes it crispier.
→ How can I tell if my filling is right?
The filling should be creamy but not too watery. If it’s runny, add more sweet potato or cut back on milk. And don’t overmix—it might fill with too much air.
→ Why let the pie cool before cutting?
If you slice it right after baking, it’ll turn into a mess. Wait two hours so the filling firms up and slices hold their shape.
→ Do I have to use bourbon?
Not at all! The bourbon brings warmth and richness but skipping it won’t ruin the pie or cream. Totally your call!

Pioneer Sweet Potato Pie

This spiced sweet potato pie has a buttery, flaky crust and is topped with bourbon-flavored whipped cream. Great for holidays or weekday gatherings.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Alicia

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 buttery pie crust.
02 1½ lbs of sweet potatoes (approximately 4 medium).
03 2 tablespoons of softened unsalted butter.
04 1 can (5 oz) of evaporated milk.
05 3 big eggs.
06 2 extra egg yolks.
07 2 tablespoons of bourbon, optional.
08 2 teaspoons of vanilla extract.
09 ½ cup of brown sugar, packed.
10 ½ cup of regular white sugar.
11 1 teaspoon of cinnamon powder.
12 ½ teaspoon of ground ginger.
13 ¼ teaspoon of nutmeg.
14 ¼ teaspoon of allspice.
15 ¼ teaspoon of kosher salt.
16 1 cup of heavy cream for whipping.
17 ¼ cup of sifted powdered sugar.
18 1-2 tablespoons of bourbon for flavor.
19 ½ teaspoon of vanilla.

Instructions

Step 01

Roll out dough into a 13-inch circle. Place it into a 9-inch pie dish. Shape the edges however you like and place in the fridge for an hour or freezer for 30 minutes.

Step 02

At 400°F, bake with pie weights for 18-22 minutes till the edge is lightly golden. Take out weights and bake 10-12 minutes more. Let it cool fully.

Step 03

Microwave the sweet potatoes (prick them first) for about 10 minutes, flipping halfway through. Once cooled, scoop the insides into a food processor.

Step 04

Blend sweet potatoes with butter till smooth and creamy. Add in the milk, eggs, bourbon, vanilla, both sugars, and spices. Mix it all until even.

Step 05

Pour the filling into the crust. Bake at 350°F for 45-55 minutes. The edges should set, while the center stays a bit wobbly. Let it cool for 2 hours.

Step 06

Beat the cream, powdered sugar, bourbon, and vanilla together till stiff peaks form. Keep it chilled until you’re ready to serve.

Notes

  1. For the best texture, go with fresh sweet potatoes.
  2. Chill your crust beforehand to keep shrinkage at bay.
  3. Wait till it’s fully cooled before cutting into slices.

Tools You'll Need

  • Pie dish (9 inches).
  • Food processor or blender.
  • Mixer (stand or hand-held).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream).
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~