Creamy Brown Sugar Sweet Potato Pie in Homemade Crust

This classic Brown Sugar Sweet Potato Pie is the perfect holiday celebration!

Prep: 1 hr 5 mins
Cook: 1 hr
Chill Time (Pie Crust): 1 hr
Total: 3 hrs 5 mins
Makes: 12 servings

This classic brown sugar sweet potato pie makes a perfect holiday centerpiece. It is an easy-to-follow recipe that pairs a creamy sweet potato filling with a rich, buttery homemade crust. Enjoy it plain, with a dollop of whipped topping, or with this toasted marshmallow meringue.

Side view of sweet potato pie slice from Luyiz® | All Images © Luyiz®

Why You Will Love This Recipe

The taste. Lightly sweetened, pureed sweet potatoes come together with a few fall spices and are topped with toasted marshmallow meringue. So good! This pie will be a family favorite for years to come!

The texture. Each bite gives you some of the creamy sweet potato filling along with the homemade buttery pie crust. It is just right!

Perfect for the holidays! Serve this classic pie at Thanksgiving with your family, or surprise someone you care about with one.

Easy to follow and easy to make. There is some prep work involved, but you can do much of it in advance, which makes baking day less stressful! In fact, you can make the whole pie ahead of time!

I hope you enjoy this recipe as much as I do!

Slices of brown sugar sweet potato pie with center slice on its side | All Images © Luyiz®

Ingredients You Will Need

Below are the staple ingredients you will need to make the homemade sweet potato pie filling. For the full list of ingredients for the pie crust and marshmallow meringue topping, scroll down to the complete recipe!

Sweet Potatoes. You will need about three medium sweet potatoes, or roughly 2 pounds. Canned sweet potatoes work in a pinch, but fresh is best. Boil, then simmer the potatoes until they are very tender. If a fork pierces the potato easily, you are all set!
Unsalted Butter. Make sure it is at room temperature so it blends easily with the mashed sweet potatoes.
Granulated and Dark Brown Sugars. Use whichever brand you prefer. My favorites are Domino® Sugar, ALDI, and Trader Joe’s, especially their brown sugar.
Evaporated Milk. Not to be mixed up with sweetened condensed milk or heavy cream.
Eggs. Add them to the pie filling mixture once they are slightly beaten.
Vanilla Extract. You can also use vanilla bean paste!
Spices and Salt. For the spices, you will need ground cinnamon, ground nutmeg, and ground ginger.
All-Purpose Flour. Only three tablespoons are needed, but they help thicken the filling just a bit. King Arthur is my go-to flour brand!

Helpful Sweet Potato Pie Tips

Make the sweet potato puree ahead of time. After peeling and cutting the sweet potatoes into chunks, boiling and simmering takes roughly 25-30 minutes. Making the puree in advance cuts down on time spent in the kitchen on baking day. Stored in a well-sealed container in the refrigerator, the puree keeps for up to 5 days.
Prep your pie crust in advance. I also suggest making the crust ahead, including fitting it into the pie plate. If you make it the day before, simply wrap it once in plastic wrap and refrigerate. If you make it days, weeks, or up to 3 months ahead, double wrap it in plastic wrap, then cover it with aluminum foil to prevent freezer burn.
Keep an eye on the baking times. This recipe has two baking stages: 425ºF for 15 minutes, then 350ºF for 40-45 minutes. My brown sugar sweet potato pie was done at 40 minutes.
Add a pie crust shield. You can add one at the 15-minute mark or with 15-20 minutes left to bake. I have used a silicone pie shield that adjusts to fit your pie plate, but a sheet of aluminum foil with a hole cut in the center also works.
Embrace the jiggle. Your sweet potato pie will still have some jiggle in the center when it is done baking. This is completely fine. The eggs will keep cooking after you take the pie out of the oven.
Cool it completely. Once the pie is out of the oven, let it cool fully at room temperature. This can take anywhere from 2-3 hours. The pie will also settle a bit as it cools. When it has cooled, cover it loosely with plastic wrap and refrigerate until serving. I do not recommend leaving it out at room temperature.

Cutting into the brown sugar sweet potato pie with pie server, plates, and napkin around it | | All Images © Luyiz®

Ways to Keep the Bottom Crust from Getting Soggy

Use a metal pie plate. Glass and ceramic work fine, but I get a crisper bottom crust with metal.
Chill your pie crust. Chill the crust for at least 1 hour before rolling it out. It is also a good idea to fit the crust into the plate and place it in the freezer while you make the sweet potato puree. See my earlier tips above if you are making the crust several days or months ahead.
Bake the pie on a preheated jelly roll pan. Put the jelly roll pan in the oven while it heats up, then set the pie directly on top. I do this with all of my pies. A baking steel (for pizza) or a baking sheet works just as well.
Egg wash the unbaked bottom crust. Before adding the filling, brush a thin layer of egg wash over the bottom. It creates a barrier between the crust and the filling. I rarely do this with my pies, but it can help when combined with the tips above! Save the rest of the wash for the edges of the crust.

Freezing Instructions

This sweet potato pie, along with many of my other fall favorite pies, can be frozen so you can enjoy it later.

To freeze a homemade sweet potato pie, it should be fully baked and completely cooled and set. Wrap it 2-3 times in plastic wrap, then add a layer of aluminum foil for good measure. I like to write the name and the date it was made on the foil. A frozen homemade sweet potato pie stays good for up to a month in the freezer.

Recipe FAQs

How do you make an egg wash?

This is super simple and gives your crust a nice golden brown edge! For the egg wash, whisk 1 egg, or 1 egg white plus 1 tablespoon of water, in a small bowl. Use a pastry or silicone brush to apply it to the edges of the crust and/or the bottom of the unbaked crust.

How do I toast marshmallow meringue?

If you top your brown sugar sweet potato pie with the marshmallow meringue, you can either gently broil it in the oven or use a small kitchen blowtorch. Please be careful with either method. For tips on broiling marshmallows in the oven, see my Layered S’mores Brownies recipe!

If you tried this Brown Sugar Sweet Potato Pie recipe or any other recipe on my site, leave a star rating and share what you thought in the comments below. Thanks for stopping by!

Creamy Brown Sugar Sweet Potato Pie in Homemade Crust

This classic brown sugar sweet potato pie is a wonderful way to celebrate the holidays. It is easy to follow and pairs a creamy sweet potato filling with a rich, buttery homemade crust. Enjoy it as-is, with a dollop of whipped topping, or under this fluffy toasted marshmallow meringue! Makes 1, 9-inch pie.

Prep: 1 hr 5 mins
Cook: 1 hr
Chill Time (Pie Crust): 1 hr
Total: 3 hrs 5 mins
Makes: 12 servings

Ingredients

Homemade Butter Pie Crust

1 1/4 cups All-Purpose Flour
2 tsp Granulated Sugar
1/2 tsp Salt
1/2 cup Unsalted Butter, very cold and cubed
1/4 cup Ice Cold Water

Sweet Potato Pie Filling

4 Large Sweet Potatoes, peeled and cut into small chunks
1/2 cup Unsalted Butter, room temperature
1/2 cup Granulated Sugar
1/4 cup Dark Brown Sugar
3/4 cup Evaporated Milk
2 Large Eggs, slightly beaten
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Ginger
3 tbsp All-Purpose Flour
1/4 tsp Salt

Egg Wash

1 Large Egg, whisked for egg wash

Marshmallow Meringue Topping (optional)

2 Large Egg Whites, room temperature
1/2 cup Granulated Sugar
1/8 teaspoon Cream of Tartar
1/8 teaspoon Salt
1/2 teaspoon Vanilla Extract

Method

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Use a pastry blender (or two forks) to cut in the cold unsalted butter until you have small pea-sized pieces. A few larger pea-sized pieces are fine too!
Add the ice cold water, then use a bench scraper or spatula to work it into the dough mixture. Turn the bowl as you scrape the mixture from one side to the other until there are no more visible signs of water.
Use your hands to scoop up the dough and press it down with your fingers. Turn the bowl and repeat, folding the dough until it comes together. Be sure to gather any dry bits that fell to the bottom of the bowl.
Place the dough on a lightly floured, clean surface. Pat it into a 1″ to 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and chill it in the coldest part of your refrigerator (usually the back) for at least 1 hour. Double wrapping keeps air out so the dough does not dry out. Pie dough keeps in the refrigerator for about 2-3 days. If freezing, double wrap it and place it in a freezer bag, where it should keep for up to 3 months.
Place the sweet potato chunks in a medium saucepan and cover them with water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, until very tender.
While the sweet potatoes simmer, roll out the chilled pie crust to about 12-14 inches in diameter.
Gently place the rolled dough into a 9-inch pie plate. Fold the excess under, then crimp the edges with a fork. Put the prepared crust in the refrigerator or freezer while you work on the sweet potato filling.
Place the rack on the 2nd level (just above center), set a jelly roll pan or baking sheet on it, and preheat the oven to 425ºF.
Drain the sweet potatoes in a colander, then move them to the mixing bowl of a stand mixer fitted with the paddle attachment.
Beat the sweet potatoes on medium-high speed until completely mashed and smooth.
Add the remaining 11 ingredients listed below, from the unsalted butter through the salt, and beat on medium-high speed until well blended and smooth.
Pour the sweet potato filling into the chilled crust, then use a pastry brush to lightly brush egg wash on the crimped edges. You will not need the whole amount of egg wash.
Set the pie directly on top of the heated jelly roll pan or baking sheet in the oven. Bake at 425ºF for 15 minutes.
Keep the oven door closed, lower the temperature to 350ºF, and bake another 40-45 minutes. At this point, you can add a silicone pie crust shield or a sheet of aluminum foil with a hole cut out to keep the crust from over baking.
Your sweet potato pie is ready to come out of the oven when there is still some jiggle in the center.
Remove the pie from the oven and let it cool and set on a wire rack for at least 2-3 hours. It will settle as it cools. Once cooled, refrigerate to chill.
Decorate with marshmallow meringue, whipped topping, or a piped cream cheese frosting design. These toppings are all optional. This sweet potato pie is also perfect as-is!
Store the pie in the refrigerator, covered tightly in plastic wrap, for up to 4-5 days.
In a double boiler or bain-marie, heat the egg whites and granulated sugar over 1 – 1.5 inches of simmering water, whisking constantly until the sugar has fully dissolved (about 5-6 minutes). To check, rub a little of the mixture between your finger and thumb and make sure no sugar granules remain.
Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment, and set the speed to high. When it first reaches soft peaks, add the cream of tartar, salt, and vanilla extract. Keep mixing on high until stiff, glossy peaks form (about 10 minutes).
Spread the marshmallow meringue over the cooled brown sugar sweet potato pie, then lightly toast the top under your oven's broiler or with a small kitchen blowtorch.

Baker’s notes

Note that this recipe has 2 bake times: 15 minutes at 425ºF, then lower the heat to 350ºF and bake for an additional 40-45 minutes.
The prep time above covers preparing and rolling out the crust, preparing the sweet potatoes, making the filling, and assembling the pie. The crust also needs a minimum chill time of 1 hour.
To make the egg wash, whisk 1 egg, or 1 egg white plus 1 tablespoon of water, in a small bowl.
Adding the marshmallow meringue is optional. You can also add dollops of whipped topping, pipe on a decorative cream cheese frosting design, or enjoy the pie as-is!
Keep the sweet potato pie covered tightly in the refrigerator for up to 4-5 days.
To freeze the sweet potato pie, let it cool and set completely. Wrap it tightly in plastic wrap twice, then cover with aluminum foil. The pie will keep for up to 1 month.