Set the pumpkin aside and go for sweet potato – it has a richer flavor AND is more nutritious! This Old Fashioned Sweet Potato Pie recipe combines sour cream for an irresistibly velvety texture!
Sweet Potato Pie vs. Pumpkin Pie
Sweet potato or pumpkin? Â That’s an ongoing debate that’s probably rooted more in culture and upbringing than anything; it comes down to where you’re from and what you grew up with. Â But those on the side of of sweet potato insist that the flavor is much richer than pumpkin and I agree. Think about it:Â Plain pumpkin on its own isn’t nearly as flavorful as eating a sweet potato, and that translates over into pie as well.
Beyond having a richer flavor than pumpkin, sweet potato is also more nutritious. It has more vitamins, minerals, protein and fiber.  And even though we’re talking about a sugary dessert, it’s still nice to know it has some redeeming qualities, right? If it helps curb some of the guilt I’m in!
Another plus for sweet potato pie is the convenience factor. Using canned pumpkin or canned sweet potatoes is certainly an option, but nothing beats fresh. And grabbing a couple of sweet potatoes and throwing them in the oven is far more convenient than buying a whole pumpkin, digging out the seeds and then baking it. Plus sweet potatoes are available year round.
To make this sweet potato pie extra delicious we’re adding a special ingredient: Sour cream. This old-fashioned trick helps round out the flavors and makes for an especially rich and velvety-smooth texture. You’re gonna love it!
Let’s get started!
Sweet Potato Pie Recipe
Scrub the sweet potatoes and wrap them in foil.  We’re going to bake, not boil, them.  That way none of the nutrients are lost in the water and it also keeps the flesh drier so the pie doesn’t border on runny.
When the potatoes are done let them cool until you can handle them (this can also be done well in advance).  The peels will come off easily.  Discard the peels. Place the sweet potato in a large mixing bowl and set aside.
Place the sweet potato flesh in a large mixing bowl and mash with a fork until the lumps are broken up.
Before you continue with the filling, let’s get the pie crust going. Â Place the pie crust in a standard 9-inch pie pan and flute the edges.
Line the pie crust with aluminum foil and fill the bottom with some dried beans. Â Preheat the oven to 350 degrees F and position the rack on the bottom third of the oven. Â Bake the crust for 10 minutes. Â Remove the beans and foil.
While the crust is baking finish up the filling.
Mash the sweet potato with a fork. Add the remaining ingredients in with the sweet potato.
Beat until the mixture is smooth and there are no lumps remaining.
Pour the mixture into the warm prepared pie shell and bake for 45-50 minutes until the center of the filling is just set. Â Cover the edges with foil if they start to turn too brown. Â Allow the pie to cool completely before serving.
Slice and serve this Sweet Potato Sour Cream Pie with whipped cream.
Enjoy!
Sweet potato fans, be sure to also try our:
- Broas Castelares (Portuguese Sweet Potato Cookies)
- Roasted Sweet Potato Fettuccine Alfredo
- Curried Roasted Sweet Potato Soup with Tarragon
- Sweet Potato Corn Chowder
- Sweet Potato and Orange Buttermilk Pancakes
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© Elena Veselova | Dreamstime
Sweet Potato Pie
Ingredients
- 1 prepared pie shell , blind baked at 350 F for 10-12 minutes (lined with foil and filled with dried beans)
- ULTIMATE Pie Crust Recipe (click link for the BEST homemade pie crust!)
- 1 pound sweet potatoes , scrubbed
- 1 cup full fat sour cream
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon quality pure vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream for serving
Instructions
- Preheat the oven to 375 degrees F. Wrap the sweet potatoes in foil and bake for 30 minutes to 1 hour, depending on the size of the potatoes. Check for doneness by squeezing them, they should be soft. Allow them to cool until they can be handled, then peel and discard the skins, place the potatoes in a large mixing bowl, and mash with a fork. Let cool for a few minutes.Reduce the oven temperature to 350 F.
- Add the remaining ingredients to the the sweet potatoes and beat with a mixer until smooth and no lumps remain. Pour the mixture into the warm pie shell.
- Position the oven rack to the bottom third of the oven. Bake the pie for 45-50 minutes or until the center is just set. Cover the edges of the pie with aluminum foil if the edges are getting too brown.Let the pie cool completely before serving. Slice and serve with whipped cream.
Nutrition
First published on The Daring Gourmet Nov 25, 2015
karis says
I’ve been living in Peru for a couple of years and always make sweet potato pie for holidays since they don’t have canned pumpkin nor do they have fresh orange pumpkins. I’d love to try this recipe but am wondering, is there a way to substitute the sour cream since I can’t eat dairy products? They don’t have dairy-free sour cream here either like I could buy if I was back in the US.
Kimberly @ The Daring Gourmet says
Hi Karis, unfortunately really the only substitutes are dairy free sour cream or dairy free yogurt. What I’d recommend is just using a recipe that doesn’t call for sour cream. In other words, use a standard pumpkin pie recipe and just substitute sweet potato for the pumpkin.
Nanni says
Can this be made without all of the pumpkin pie spices? Can I just use nutmeg and half the cinnamon?
Kimberly @ The Daring Gourmet says
Hi Nanni, yes, you can omit the other spices.
Anonymous says
My boy friends 93year old mom puts meringue on hers and toast it a little
Betsy says
Super delicious! Smooth, creamy, perfect next day with a lovely glass of milk and a bit of whip cream — for breakfast! :D YUM!
Kimberly @ The Daring Gourmet says
I’m happy you enjoyed it, Betsy, thank you! :)
Katie says
This looks amazing! Can’t wait to try it! I know my family will go crazy for it.
Laura Reese says
My grandma always made this. I am not a pumpkin pie fan! Can’t wait to share this with my family Thursday.
Barbara and John B. says
Delicious!! Have eaten sweet potato pie all my life. This recipe tops them all!!
Kimberly @ The Daring Gourmet says
Wonderful, Barbara and John, thank you so much!
Regina Eiland says
Kimberly how wonderful to see you submit a Sweet Potato pie. I have always preferred Sweet potato pie too Pumpkin probably because as you say it comes down to culture and what you grew up with. You’re right. As an African American from the South, we always had at least 4-6 fresh hot Sweet potato pies every Sunday (7 of us kids, 3 being boys..my dad…you get the picture). We never tired of these pies. And it is the reason I really learned to bake. When I left the South and moved up north on on my own, I was very disappointed that even among my culture people here didn’t make this pie according to my liking. I finally called my mother, acquired her recipe and since, passed this on to my own daughter. Your recipe sounds wonderful, and is the first that I’ve seen, that includes many of my Mom’s ingredients, except she wouldn’t use ginger and in the place of the sour cream she always used carnation milk, and Butter. Butter in Sweet Potato Pie is a MUST! It provides a full body richness and flavor to the Pie, without being overbearing. Aside from that, your pie sounds marvelous. Thanks again!
Kimberly @ The Daring Gourmet says
Thank you for sharing this, Regina. 4-6 pies every Sunday, that’s incredible! What many memories you must have that center around this timeless dessert. And what a treasure to have acquired your mother’s recipe. I agree that butter is a must in most everything, so I won’t dispute its place in sweet potato pie :) Thank you!
Patricia Hall says
Is this a deep pie crust? Thank you!
Vicky says
I’ve never had sweet potato pie but would love to try it alongside pumpkin pie and see if I can taste a difference!
Alice says
Wow! I would love to bake this! I have mastered the pumpkin, now it’s time for the sweet potatoes. I showed my husband your article and his exact words were: ” I would love sweet potato pie.” Looks like I better get some sweet potatoes. Thanks, Kimberly. :0
Kimberly @ The Daring Gourmet says
Thanks, Alice! I really like the convenience of baking the sweet potatoes instead of trying to wrangle a whole pumpkin. Plus it’s always nice to know that even a sweet indulgence can have some redeeming nutritional benefits :)
Christiane ~ Taking On Magazines says
I usually go for pumpkin pie but you’ve done an amazing job of getting me to change my mind!
Brandon @ Kitchen Konfidence says
This looks absolutely perfect Kimberly! I’ve never made a 100% sweet potato pie; however, I have made a sweet potato/pumpkin pie. It’s a good combo!
Christina @ Christina's Cucina says
And now I wonder, why have I never made a sweet potato pie? I don’t like sweet potatoes with savory things as they are just too sweet for me, but in a pie? Perfect! And they are so nutritious! Thanks for the recipe, Kimberly! Great idea!
Annie @ Annie's Noms says
What a fabulous pie! I wouldn’t have thought to use sweet potatoes in a pie, but this looks amazing!