Old Fashioned Sweet Potato Pie features a velvety smooth sweet potato pie filling lightly flavored with cinnamon and nutmeg. Nestled in a flaky, buttery pie crust and topped with a creamy, marshmallow whipped cream topping.
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Whether you're from the South or not, this old-fashioned pie is a classic and staple in every kitchen. Every kitchen needs this easy sweet potato pie, a Buttermilk Pumpkin Pie, and an Old Fashioned Banana Cream Pie recipe.
Why this southern sweet potato pie rocks
This delicious homemade Sweet Potato Pie screams fall. Just 15 minutes of prep and comes just in time for the holiday season.
You only need a few simple ingredients you probably already have if you enjoy making homemade pies. Nothing too special is needed.
Let's Gather the Ingredients
- Unbaked pie crust: use a store-bought pie crust or a Homemade Buttery Flaky Pie Crust using your favorite pie crust recipe
- Orange/red sweet potatoes: If you get the white ones you won't get that dark color in your pie.
- Dairy: Butter and heavy cream.
- Sugar: Brown sugar and powdered sugar for the whipped cream
- Spices: cinnamon, nutmeg, and salt
- Eggs: Room temperature is always recommended.
- Marshmallow fluff: One small container.
How to make old-fashioned sweet potato pie
- Step 1: Line a baking sheet and prep the sweet potatoes. First, scrub them and then use a fork to poke holes in the skin. Once prepped, place them on the baking sheet to roast until soft.
- Step 2: Once fresh sweet potatoes have roasted, let them cool. Cut potatoes lengthwise, use a spoon to scoop out the flesh, and place it into a large mixing bowl. Toss the skins.
- Step 3: Add butter, brown sugar, cinnamon, nutmeg, and salt to the sweet potato mixture in the large bowl and mix with hand mixer. Add eggs and mix until blended.
- Step 4: Add heavy cream and blend until pie filling is smooth.
- Step 5: Carefully place pie crust into your pie dish. Lay a piece of parchment paper on the bottom of the crust and place dried beans on top before baking the crust.
- Step 6: Once the pie shell has finished baking, remove the beans and let cool. Transfer your creamy sweet potato pie filling into the crust. Use aluminum foil to cover the crimped crust edges so they don't burn while baking.
- Step 7: Grab the topping ingredients. Add cold heavy cream to a bowl and whip with an electric mixer.
- Step 8: Add powdered sugar and marshmallow fluff and mix until smooth.
Recipe Tips
- Before baking the pie crust, I place two sheets of foil down under the pie plate. One to line the baking sheet with to make clean up easier and one to cover the crimped parts of the crust that burn easily. Or use a pie shield.
- For best results, let the pie chill for a few hours in the fridge before serving.
- Store leftovers in an airtight container in the fridge.
- Instead of a flaky homemade pie crust, you could use a graham cracker crust.
- This is fun to serve with vanilla ice cream.
Recipe Faq's
No, they aren't. Many people use the terms yams and sweet potatoes interchangeably, but they are technically different. In fact, many manufacturers use them interchangeably on canned versions too.
Sweet potatoes have smooth, thin skin that can be orange, white, or purple while the inside flesh is usually orange or yellow and has a sweet and creamy texture when cooked. However, Yams are rough, and scaly on the outside. They usually have dark brown skin and their flesh is typically white, yellow, or can even be purple, depending on the variety. They're usually dry and starchy. Sweet potatoes are usually much sweeter than true yams.
Absolutely. In fact, this old-fashioned Sweet Potato Pie recipe
is best if you let the pie chill for a few hours before serving.
The main ingredients are different. Sweet Potato pie uses cooked, mashed sweet potatoes which is typically sweeter than pumpkin pie which uses pumpkin puree that has a more earthy flavor profile. The pumpkin pie filling is typically lighter as well.
If you dont have any dried beans or pie weights you can use uncooked rice, or granulated sugar.
More sweet potato
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Sweet Potato Pie with Marshmallow Whipped Cream
Equipment
- 1 Pie Dish
Ingredients
- 1 unbaked pie crust or homemade
- 2 pounds sweet potatoes orange you want 3 cups roasted sweet potatoes
- 1/3 cup butter softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 eggs
- ¾ cup heavy cream
For The Marshmallow Whip
- 1 cup heavy whipping cream very cold
- ¼ cup powdered sugar
- 1 container marshmallow fluff
Instructions
- Preheat the oven to 400 degrees, line a baking sheet with parchment paper or aluminum foil. Scrub the potatoes and poke several holes in each one with a fork. Place the sweet potatoes on the baking sheet and roast for 45 minutes or until soft. Remove them from the oven and let them cool until you are able to handle them.
- Place the pie crust into a pie dish and add a piece of parchment paper on top and place 1 pound dried beans or pie weights into the pie *see notes. Bake for 8-10 minutes, remove the crust from the oven and let the crust cool for 5 minutes. Discard the beans.
- Using a spoon scoop out the flesh of the sweet potatoes into a bowl (3 cups) discard the skins.
- Add in the butter, brown sugar, cinnamon, nutmeg and salt and using a hand mixer blend until smooth. Mix in the eggs just until blended.
- Add in the heavy cream and mix until the filling is smooth.
- Spread the filling into the pie crust and smooth out the top using a spatula.
- Place the pie on a baking sheet *see notes and bake for 55-60 minutes (if the crust is getting to brown cover the edges with foil or use a pie shield) the pie should be slightly jiggly.
- Remove from the oven and let cool for several hours, then place in the refrigerator until ready to serve.
For The Marshmallow Whip
- In a medium bowl add the cold heavy cream and using a hand mixed or stand mixer whip on high until soft peaks form about 3-4 minutes.
- Then add in the powdered sugar and beat until stiff peaks form about 1 minute.
- Then beat in the marshmallow fluff and beat just until combined. You don't want to over mix or it wont hold its shape.
- When the pie is ready to serve pipe or spoon some whipped cream on top and serve!
Notes
the edges of the crust if they start to get to brown. Pie is best after being chilled for several hours. To freeze: Store in an airtight container without the marshmallow whip and freeze up to 3 months.
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