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Sweet Potato Pie

A simple, ultra-smooth, deep-dish sweet potato pie. Classic and delicious.
Prep Time 40 minutes
Cook Time 55 minutes
Servings 1 8-9" deep dish pie


  • 1 recipe your favorite 8-9" inch pie crust

  • 2 large sweet potatoes 2 cups cooked
  • 1 scant cup sugar
  • ¼ cup unsalted butter softened
  • 3 eggs room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon flaky sea salt

  • whipped cream salted caramel, and/or more sea salt, for serving


  • Peel and chop the sweet potatoes into chunks. Boil until tender. Drain and let cool for at least 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Add cooked sweet potatoes to a high-powered blender. Blend until smooth. Add sugar and blend again until smooth. Add butter and blend until incorporated. Add eggs, one at a time, blending after each addition. Add the remaining ingredients and blend until smooth.
  • Pour mixture into an unbaked pie crust. I used a 7.75" round baking pan for an extra-deep dish pie, but you can also use a standard deep dish pie tin.
  • Bake at 400° for 15 minutes. Lower the temperature to 350° and continue baking until a knife inserted into the center comes out clean, about 40 more minutes (baking time will depend on the size of your pie tin).
  • Let cool completely before serving. I served slices with a dollop of whipped cream, a drizzle of salted caramel and some leftover oat crumbles I had from my casserole.


Boiling the sweet potatoes helps preserve the bright orange color, but you can also roast the potatoes until soft for a deeper, more caramelized sweetness.
Adapted from here, crust from here.

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