There are certain recipes that just feel like a warm hug, and for me, that’s sweet potato pie. It’s the kind of dessert that instantly takes me back to my grandmother’s kitchen, the air thick with the scent of cinnamon and something undeniably comforting. Every year, as soon as the leaves started to turn, she’d make a batch, and we’d all gather around, eager for that first perfect slice. It’s so much more than just a dessert; it’s a memory, a tradition. And honestly, who doesn’t love having a little bit of that magic ready to go whenever a craving strikes? This recipe is my modern twist on her classic, designed to be just as delicious and, crucially, incredibly easy to freeze. So, if you’ve ever wondered how to freeze sweet potato pie without losing any of that creamy, spiced goodness, you’re in the absolute right place. It’s a total lifesaver, especially during those busy holiday seasons when you need every shortcut you can get!
What is sweet potato pie?
So, what exactly makes sweet potato pie so special? Think of it as a cousin to pumpkin pie, but with a richer, deeper, and slightly sweeter flavor profile thanks to the star ingredient: sweet potatoes. It’s essentially a smooth, creamy custard filling made from mashed sweet potatoes, eggs, sugar, and a symphony of warm spices like cinnamon, nutmeg, and cloves, all baked into a flaky Pie Crust. The natural sweetness and subtle earthiness of the sweet potato give it a unique character that many find even more satisfying than pumpkin. My grandma used to say it tasted like “velvet sunshine,” and I couldn’t agree more. It’s comforting, familiar, and oh-so-delicious. This isn’t your average pie; it’s a hug in dessert form that’s surprisingly simple to pull off, even for a weeknight treat.
Why you’ll love this recipe?
Let me tell you why this sweet potato Pie Recipe is going to become your new best friend. First off, the flavor is just out of this world. It’s creamy, perfectly spiced, and has this wonderfully smooth texture that just melts in your mouth. Unlike some pumpkin pies that can be a little… well, bland, sweet potato pie has a vibrant, robust flavor that’s just irresistible. Plus, it’s shockingly easy to make! I’ve made this more times than I can count, and it always turns out wonderfully, even when I’m rushing. The ingredients are budget-friendly too – you probably have most of them in your pantry right now. But what I truly adore about this recipe is its versatility, especially when it comes to making it ahead. You can whip up the pie, enjoy it fresh, and then confidently freeze the rest for later. This means having a slice of homemade deliciousness ready for unexpected guests, a late-night craving, or just a little treat to brighten a regular Tuesday. It’s also a fantastic make-ahead option for holidays, taking the stress off when you’ve got a dozen other dishes to worry about. Seriously, the ability to freeze sweet potato pie and have it taste just as good later is a game-changer!
How do I make sweet potato pie?
Quick Overview
Making this sweet potato pie is incredibly straightforward. You’ll start by preparing your Sweet Potatoes, then whipping up a simple, smooth custard filling with all those classic warm spices. Once combined, it goes into a pre-made or homemade pie crust and bakes until perfectly set. The beauty of this recipe is its forgiving nature, and as we’ll cover later, its amazing ability to freeze beautifully. It’s a process that brings incredible flavor and aroma into your kitchen with minimal fuss. You’ll have a stunning pie ready to impress, even if you’re a beginner baker.
Ingredients
For the Main Batter:
2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes, baked or boiled until very tender, then mashed smooth. Make sure they’re not watery!)
1 can (14 oz) sweetened condensed milk (this is my secret for extra creaminess!)
2 large eggs, lightly beaten
1/2 cup granulated sugar (adjust to your sweetness preference, but sweet potatoes are naturally sweet!)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of ground cloves
1 teaspoon vanilla extract
1/4 teaspoon salt (enhances all those warm spices)
For the Filling:
This recipe *is* the filling! The magic happens when you combine the mashed sweet potatoes with the other ingredients.
For the Glaze:
1 cup powdered sugar, sifted
2-3 tablespoons milk (or half-and-half for richer flavor)
1/2 teaspoon vanilla extract
(Optional: a tiny drop of orange or lemon extract for a little zing!)
This glaze is totally optional, but it adds a lovely sweetness and visual appeal. You can also just dust with powdered sugar after cooling.
For the Crust:
1 (9-inch) unbaked pie crust (store-bought or your favorite homemade recipe)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Get your pie crust ready. If you’re using a store-bought one, just unroll it and place it in your pie plate. If you made your own, make sure it’s fitted nicely into the plate. It’s a good idea to crimp the edges decoratively now, as it’s harder to do once the filling is in. This simple step ensures your pie looks as good as it tastes!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is well combined. This step is important because it evenly distributes the spices, ensuring you get that delicious flavor in every bite, rather than clumps of spice. It also helps to bloom the spices a little, releasing their fragrance.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, lightly beaten eggs, and vanilla extract. Whisk everything together until it’s smooth and creamy. I like to use a whisk for this because it helps break down any little lumps in the sweet potato and ensures a super smooth filling. Make sure your sweet potato mash is really smooth; any chunks can make the final pie texture a bit… lumpy. Baking them until they are super soft is key!
Step 4: Combine
Now, gradually add the dry spice mixture (from Step 2) to the wet sweet potato mixture (from Step 3). Stir gently until just combined. Don’t overmix here! Overmixing can develop the eggs too much and lead to a tougher pie. You want a smooth, homogeneous batter. It should look rich and have a beautiful orange hue.
Step 5: Prepare Filling
The “filling” is essentially the batter you just created in Step 4. This is what will bake into that glorious, creamy custard. The combination of the mashed sweet potatoes, condensed milk, and eggs creates a naturally rich and thick texture. Ensure it’s mixed until all the dry ingredients are incorporated, but stop as soon as it’s smooth to keep it tender.
Step 6: Layer & Swirl
Carefully pour the sweet potato batter into your prepared pie crust. Spread it evenly with a spatula. There’s no swirling or layering needed for this simple, classic sweet potato pie, but ensuring the batter is evenly distributed is important for consistent baking and a beautiful presentation. You can gently tap the pie plate on the counter a couple of times to release any air bubbles.
Step 7: Bake
Bake in the preheated oven for 50-60 minutes. How do you know it’s done? The edges should be set, and the center should be slightly jiggly when you gently shake the pie. A knife inserted near the center should come out clean. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil. Ovens can be tricky, so keep an eye on it!
Step 8: Cool & Glaze
Once baked, carefully remove the pie from the oven and let it cool completely on a wire rack. This is crucial! Trying to slice a warm pie will result in a mess. It needs to set up properly. While it’s cooling, you can prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar. Drizzle or spread the glaze over the completely cooled pie. If you’re not glazing, just give it a light dusting of powdered sugar once it’s cool.
Step 9: Slice & Serve
Once the glaze has set (or if you’ve dusted with powdered sugar), it’s time to slice! Use a sharp knife for clean cuts. Sweet potato pie is delicious served at room temperature or slightly chilled. It’s wonderful on its own or with a dollop of whipped cream. This pie is fantastic for making ahead, and as we’ll discuss, freezing it is super easy!
What to Serve It With
This sweet potato pie is so versatile, it’s not just for Thanksgiving dessert! I love having it for all sorts of occasions. For a cozy breakfast, a thin slice alongside a steaming mug of coffee is pure bliss. The spices and sweetness are a perfect gentle start to the day. For brunch, I like to serve it with a dollop of crème fraîche and perhaps some fresh berries on the side – it looks so elegant! As a dessert, it’s a classic, of course. A scoop of vanilla bean Ice Cream or a swirl of homemade whipped cream is just divine. But honestly, my favorite way is often as a late-night snack. When that sweet craving hits after dinner, a small slice of this pie is so much more satisfying than a whole bag of chips. It’s comforting, delicious, and makes you feel a little bit special. My family also loves it with a side of plain yogurt, which balances the sweetness beautifully.
Top Tips for Perfecting Your Sweet Potato Pie
After making this pie more times than I can count, I’ve picked up a few tricks that I swear by. First, about the sweet potatoes: make sure they are *really* tender. I prefer baking them whole in their skins until they’re super soft, then scooping out the flesh. Boiling can sometimes make them watery, so if you boil, make sure to drain them really well and maybe even let them sit in a colander for a bit. For mixing, as I mentioned, don’t overdo it! Overmixing can toughen up the filling. Just mix until everything is *just* combined and smooth. It’s better to have a tiny speck of unmixed flour than a tough pie. When it comes to baking, remember that ovens vary. If you find your crust is browning too fast, loosely tent the edges with foil. I’ve also found that placing the pie on a baking sheet helps catch any potential spills and makes it easier to transfer in and out of the oven. For ingredient swaps, I’ve experimented with different milks. While sweetened condensed milk is my go-to for richness, I have used regular evaporated milk mixed with sugar and it still works, though it’s not quite as creamy. For the spices, feel free to play around! Some people love a bit of cardamom or allspice in theirs. If you want to make it vegan, you can try using a flax egg and a non-dairy condensed milk alternative, but the texture might be slightly different. Freezing is also a key part of my prep. Once the pie is completely cool, I wrap it tightly in plastic wrap, then in foil, and it stays perfect in the freezer for a good couple of months. Thawing it overnight in the fridge is the best way to go.
Storing and Reheating Tips
One of the best things about this sweet potato pie is how well it stores and reheats, especially if you’re planning to freeze sweet potato pie. For storing at room temperature, it’s best to leave it uncovered for a couple of hours to let the glaze set if you’ve added one, then cover loosely with plastic wrap or foil. It should be fine for about two days, but honestly, it rarely lasts that long in my house! Refrigeration is your best bet for longer storage. Keep it in an airtight container or well-covered on a plate in the fridge. It will stay delicious for up to 4-5 days. Now, for freezing, which is a lifesaver! Make sure the pie is completely cooled. If you’ve glazed it, let the glaze set completely. Then, wrap the *entire* pie very, very well. I usually use a double layer of plastic wrap, pressing it directly onto the surface of the pie to prevent freezer burn, followed by a layer of heavy-duty aluminum foil. You can also place the whole wrapped pie into a freezer-safe container or bag. It will keep beautifully in the freezer for up to 2-3 months. When you’re ready to enjoy it, the best way to thaw is to remove the pie from the freezer and let it thaw overnight in the refrigerator. If you’re in a rush, you can thaw it at room temperature, but it might take a few hours. If you froze an unglazed pie, you can add the glaze after thawing and letting it come to room temperature, or just dust with powdered sugar.
Frequently Asked Questions
Final Thoughts
Honestly, I could talk about this sweet potato pie all day! It’s a recipe that brings so much joy, whether you’re making it for a special occasion or just because you need a little bit of comfort. The ease with which you can freeze sweet potato pie means that a slice of homemade deliciousness is always within reach. It’s a testament to how simple ingredients can create something truly magical. If you love this recipe, you might also enjoy my Spiced Apple Crumble or my Classic Pumpkin Bread – they all have that same cozy, comforting vibe. Give this sweet potato pie a try, and I truly hope it becomes a cherished recipe in your own kitchen, just like it is in mine. I can’t wait to hear how yours turns out, so please leave a comment below and share your thoughts or any fun variations you come up with!
Freeze Sweet Potato Pie
Ingredients
Crust
- 1.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, chilled and cubed
- 3 tablespoon ice water
Filling
- 2 cups cooked and mashed sweet potatoes
- 0.75 cup granulated sugar
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 2 large eggs
- 1 cup evaporated milk
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust with a fork several times.
- For the filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, salt, cinnamon, ginger, and nutmeg. Mix well.
- In a separate bowl, whisk the eggs and evaporated milk together. Gradually add this mixture to the sweet potato mixture, stirring until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool completely on a wire rack before freezing. Once cooled, wrap the pie tightly in plastic wrap, then in aluminum foil, or place in an airtight freezer container.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
