Classic Brown Sugar Sweet Potato Pie

Finding a dessert that truly captures the cozy flavors of fall can feel like an impossible task. Sure, you could pick up something from the bakery, but there’s nothing quite like the smell of homemade pie filling your kitchen, especially when you’re trying to create those warm, comforting moments your family will actually remember.

Thankfully, this brown sugar sweet potato pie delivers exactly what you’re looking for: it’s surprisingly easy to make, uses ingredients you probably already have, and gives you that perfect balance of creamy sweetness with just the right amount of spice.

What Kind of Sweet Potatoes Should I Use?

For the best sweet potato pie, you’ll want to use orange-fleshed sweet potatoes, which are what most grocery stores carry and what most people think of as “regular” sweet potatoes. These have that classic sweet, creamy texture that makes for a smooth, rich pie filling. You can use either the darker-skinned varieties or the lighter tan-skinned ones – both work great. When selecting your sweet potatoes, look for ones that feel firm and heavy for their size, without any soft spots or wrinkled skin. For this recipe, you’ll need about 2 medium sweet potatoes to get your 1 pound, and roasting them yourself will give you much better flavor than using canned.

Options for Substitutions

This sweet potato pie is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sweet potatoes: You can use canned sweet potato puree instead of fresh – just use about 1½ cups of puree. Make sure it’s plain sweet potato, not the pre-seasoned pie filling.
• Heavy cream: If you don’t have heavy cream, you can substitute with evaporated milk, half-and-half, or even whole milk. The texture will be slightly less rich but still delicious.
• Brown sugar: You can swap this with granulated sugar plus 2 tablespoons of molasses, or use coconut sugar for a slightly different flavor profile.
• Individual spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger combination.
• Unsalted butter: Salted butter works fine – just reduce the added salt to a pinch. You could also try coconut oil (solid, not melted) for a dairy-free option.
• Pie crust: Store-bought crust saves time and works perfectly. You can also make this crustless if you prefer – just grease your pie dish well and bake for about 5 minutes less.

Watch Out for These Mistakes While Baking

The biggest mistake when making sweet potato pie is not cooking the sweet potatoes long enough – they should be fork-tender all the way through, otherwise you’ll end up with lumps in your filling that no amount of mashing can fix.

Another common error is adding the eggs to hot sweet potato mixture, which can scramble them and create a grainy texture, so always let your mashed sweet potatoes cool to room temperature before mixing in the eggs and other wet ingredients.

To prevent a soggy bottom crust, try blind baking your pie shell for 10-12 minutes before adding the filling, and make sure to poke holes in the bottom with a fork to prevent puffing.

Finally, don’t skip the resting time after baking – your pie needs at least 3-4 hours to cool and set properly, or the filling will be too loose when you slice it.

What to Serve With Sweet Potato Pie?

Sweet potato pie is pretty perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. I love serving it with a hot cup of coffee or spiced chai tea, especially during the fall and winter months when those warm spices really shine. If you’re hosting a dinner party, this pie pairs beautifully with other classic desserts like pecan pie or apple crisp for a full dessert spread. For a fun twist, try drizzling a little caramel sauce over each slice or sprinkling some toasted pecans on top for extra crunch.

Storage Instructions

Keep Fresh: Your brown sugar sweet potato pie will stay delicious covered in the refrigerator for up to 4 days. I like to cover it loosely with foil or plastic wrap once it’s completely cooled. The flavors actually get even better after a day or two, so don’t worry if you need to make it ahead!

Freeze: This pie freezes wonderfully for up to 3 months. Wrap the whole pie tightly in plastic wrap, then in foil, or freeze individual slices in freezer bags for easy single servings. I love having a slice ready to go whenever I’m craving something sweet and comforting.

Serve: You can enjoy this pie straight from the fridge if you like it chilled, or let it sit at room temperature for about 30 minutes to take the chill off. If you froze it, just thaw overnight in the refrigerator. A dollop of whipped cream on top makes it extra special!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 32-38 g
• Fat: 140-160 g
• Carbohydrates: 390-430 g

Ingredients

For the crust:

• 1 tbsp milk or heavy cream (for egg wash)
• 1 unbaked 9-inch pie crust (store-bought or homemade works well)
• 1 large egg (for egg wash)

For the filling:

• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1 lb sweet potatoes (about 2 medium, peeled and cubed)
• 1/8 tsp salt
• 2 tbsp all-purpose flour (I use King Arthur)
• 1/4 tsp ground ginger
• 6 tbsp unsalted butter (room temperature, I use Kerrygold)
• 2 large eggs
• 1/2 cup heavy cream (for richness and smooth texture)
• 1 cup packed brown sugar (dark or light)
• 1 tsp ground cinnamon (freshly ground preferred)

For serving (optional):

• Whipped cream (optional but recommended for serving)

Step 1: Prepare the Pie Crust and Mise en Place

• 1 unbaked 9-inch pie crust
• 1 large egg
• 1 tbsp milk or heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/8 tsp salt

While you’re preparing ingredients, remove the pie crust from the refrigerator and let it sit for 5 minutes to become slightly pliable.

Roll it out to a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the corners and leaving a slight overhang.

In a small bowl, whisk together the egg and milk for the egg wash, then brush it along the edges of the crust—this creates a beautiful golden finish and helps seal the crust.

Refrigerate the crust while you prepare the filling components.

Measure out all your spices into a small bowl (cinnamon, nutmeg, cloves, ginger, and salt) so they’re ready to add to the filling.

Step 2: Cook and Puree the Sweet Potatoes

• 1 lb sweet potatoes

Peel the sweet potatoes and cut them into roughly 2-inch cubes for even cooking.

Bring a large pot of salted water to a boil and add the cubes, then reduce to a gentle simmer.

Cook for 45-50 minutes until they’re completely soft and a fork easily pierces them—this long, gentle cooking ensures they’re fully hydrated and will blend into a silky puree.

Drain the potatoes and run them under cold water briefly to stop the cooking process.

Once cooled slightly, transfer them to a food processor or stand mixer and beat until completely smooth with no lumps.

I find that taking an extra minute to get them perfectly smooth prevents any grainy texture in your final pie.

Step 3: Build the Pie Filling

• 6 tbsp unsalted butter
• 1 cup packed brown sugar
• sweet potato puree from Step 2
• 1/2 cup heavy cream
• 2 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• spice mixture from Step 1

Preheat your oven to 350°F while you assemble the filling.

In a large mixing bowl, add the room-temperature butter and brown sugar, creaming them together until light and fluffy—this takes about 2-3 minutes and incorporates air into the filling for a lighter texture.

Add the puréed sweet potatoes from Step 2 and mix well to combine.

Pour in the heavy cream and then add the eggs one at a time, mixing well after each addition to create an emulsified, smooth filling.

Add the all-purpose flour and vanilla extract, then fold in the spice mixture from Step 1 until evenly distributed throughout.

I always give the filling a final taste and adjust the warmth of spices if needed—sometimes I add an extra pinch of cinnamon for more depth.

Step 4: Fill and Bake the Pie

• pie crust from Step 1
• filling from Step 3

Remove the chilled pie crust from the refrigerator and pour the filling from Step 3 into it, using a spatula to smooth it level.

Place the pie on a baking sheet (this catches any drips and makes handling easier).

Bake for 55-60 minutes until the filling is set but still has a very slight jiggle in the center when you gently shake the pie—the carryover heat will finish cooking it as it cools, resulting in a creamy filling rather than a dense one.

Step 5: Cool and Set the Pie

Remove the pie from the oven and let it cool at room temperature for about 15-20 minutes before transferring it to a wire rack.

Allow it to cool completely for at least 2 hours—this resting time is crucial for the filling to set properly and makes slicing much cleaner.

For the best texture and flavor, I actually recommend letting the pie chill in the refrigerator for at least 4 hours or overnight before serving, as this allows the filling to develop a perfect creamy consistency.

Step 6: Serve with Whipped Cream

• Whipped cream

Slice the pie into wedges and serve each slice with a generous dollop of whipped cream on top.

The cool creaminess of the whipped cream provides a wonderful contrast to the warm spice-forward filling.

Classic Brown Sugar Sweet Potato Pie

Delicious Classic Brown Sugar Sweet Potato Pie recipe with step-by-step instructions.

Print Recipe
Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings 8 slices

Calories 3050 kcal

Ingredients

  

Crust

• 1 tbsp milk or heavy cream (for egg wash)
• 1 unbaked 9-inch pie crust (store-bought or homemade works well)
• 1 large egg (for egg wash)

Filling

• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1 lb sweet potatoes (about 2 medium, peeled and cubed)
• 1/8 tsp salt
• 2 tbsp all-purpose flour (I use King Arthur)
• 1/4 tsp ground ginger
• 6 tbsp unsalted butter (room temperature, I use Kerrygold)
• 2 large eggs
• 1/2 cup heavy cream (for richness and smooth texture)
• 1 cup packed brown sugar (dark or light)
• 1 tsp ground cinnamon (freshly ground preferred)

Instructions

 

• While you’re preparing ingredients, remove the pie crust from the refrigerator and let it sit for 5 minutes to become slightly pliable. Roll it out to a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the corners and leaving a slight overhang. In a small bowl, whisk together the egg and milk for the egg wash, then brush it along the edges of the crust—this creates a beautiful golden finish and helps seal the crust. Refrigerate the crust while you prepare the filling components. Measure out all your spices into a small bowl (cinnamon, nutmeg, cloves, ginger, and salt) so they’re ready to add to the filling.
• Peel the sweet potatoes and cut them into roughly 2-inch cubes for even cooking. Bring a large pot of salted water to a boil and add the cubes, then reduce to a gentle simmer. Cook for 45-50 minutes until they’re completely soft and a fork easily pierces them—this long, gentle cooking ensures they’re fully hydrated and will blend into a silky puree. Drain the potatoes and run them under cold water briefly to stop the cooking process. Once cooled slightly, transfer them to a food processor or stand mixer and beat until completely smooth with no lumps. I find that taking an extra minute to get them perfectly smooth prevents any grainy texture in your final pie.
• Preheat your oven to 350°F while you assemble the filling. In a large mixing bowl, add the room-temperature butter and brown sugar, creaming them together until light and fluffy—this takes about 2-3 minutes and incorporates air into the filling for a lighter texture. Add the puréed sweet potatoes from Step 2 and mix well to combine. Pour in the heavy cream and then add the eggs one at a time, mixing well after each addition to create an emulsified, smooth filling. Add the all-purpose flour and vanilla extract, then fold in the spice mixture from Step 1 until evenly distributed throughout. I always give the filling a final taste and adjust the warmth of spices if needed—sometimes I add an extra pinch of cinnamon for more depth.
• Remove the chilled pie crust from the refrigerator and pour the filling from Step 3 into it, using a spatula to smooth it level. Place the pie on a baking sheet (this catches any drips and makes handling easier). Bake for 55-60 minutes until the filling is set but still has a very slight jiggle in the center when you gently shake the pie—the carryover heat will finish cooking it as it cools, resulting in a creamy filling rather than a dense one.
• Remove the pie from the oven and let it cool at room temperature for about 15-20 minutes before transferring it to a wire rack. Allow it to cool completely for at least 2 hours—this resting time is crucial for the filling to set properly and makes slicing much cleaner. For the best texture and flavor, I actually recommend letting the pie chill in the refrigerator for at least 4 hours or overnight before serving, as this allows the filling to develop a perfect creamy consistency.
• Slice the pie into wedges and serve each slice with a generous dollop of whipped cream on top. The cool creaminess of the whipped cream provides a wonderful contrast to the warm spice-forward filling.

Classic Brown Sugar Sweet Potato Pie

Delicious Classic Brown Sugar Sweet Potato Pie recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings 8 slices

Calories 3050 kcal

Ingredients

  

Crust

• 1 tbsp milk or heavy cream (for egg wash)
• 1 unbaked 9-inch pie crust (store-bought or homemade works well)
• 1 large egg (for egg wash)

Filling

• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1 lb sweet potatoes (about 2 medium, peeled and cubed)
• 1/8 tsp salt
• 2 tbsp all-purpose flour (I use King Arthur)
• 1/4 tsp ground ginger
• 6 tbsp unsalted butter (room temperature, I use Kerrygold)
• 2 large eggs
• 1/2 cup heavy cream (for richness and smooth texture)
• 1 cup packed brown sugar (dark or light)
• 1 tsp ground cinnamon (freshly ground preferred)

Instructions

 

• While you’re preparing ingredients, remove the pie crust from the refrigerator and let it sit for 5 minutes to become slightly pliable. Roll it out to a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the corners and leaving a slight overhang. In a small bowl, whisk together the egg and milk for the egg wash, then brush it along the edges of the crust—this creates a beautiful golden finish and helps seal the crust. Refrigerate the crust while you prepare the filling components. Measure out all your spices into a small bowl (cinnamon, nutmeg, cloves, ginger, and salt) so they’re ready to add to the filling.
• Peel the sweet potatoes and cut them into roughly 2-inch cubes for even cooking. Bring a large pot of salted water to a boil and add the cubes, then reduce to a gentle simmer. Cook for 45-50 minutes until they’re completely soft and a fork easily pierces them—this long, gentle cooking ensures they’re fully hydrated and will blend into a silky puree. Drain the potatoes and run them under cold water briefly to stop the cooking process. Once cooled slightly, transfer them to a food processor or stand mixer and beat until completely smooth with no lumps. I find that taking an extra minute to get them perfectly smooth prevents any grainy texture in your final pie.
• Preheat your oven to 350°F while you assemble the filling. In a large mixing bowl, add the room-temperature butter and brown sugar, creaming them together until light and fluffy—this takes about 2-3 minutes and incorporates air into the filling for a lighter texture. Add the puréed sweet potatoes from Step 2 and mix well to combine. Pour in the heavy cream and then add the eggs one at a time, mixing well after each addition to create an emulsified, smooth filling. Add the all-purpose flour and vanilla extract, then fold in the spice mixture from Step 1 until evenly distributed throughout. I always give the filling a final taste and adjust the warmth of spices if needed—sometimes I add an extra pinch of cinnamon for more depth.
• Remove the chilled pie crust from the refrigerator and pour the filling from Step 3 into it, using a spatula to smooth it level. Place the pie on a baking sheet (this catches any drips and makes handling easier). Bake for 55-60 minutes until the filling is set but still has a very slight jiggle in the center when you gently shake the pie—the carryover heat will finish cooking it as it cools, resulting in a creamy filling rather than a dense one.
• Remove the pie from the oven and let it cool at room temperature for about 15-20 minutes before transferring it to a wire rack. Allow it to cool completely for at least 2 hours—this resting time is crucial for the filling to set properly and makes slicing much cleaner. For the best texture and flavor, I actually recommend letting the pie chill in the refrigerator for at least 4 hours or overnight before serving, as this allows the filling to develop a perfect creamy consistency.
• Slice the pie into wedges and serve each slice with a generous dollop of whipped cream on top. The cool creaminess of the whipped cream provides a wonderful contrast to the warm spice-forward filling.