This soul food sweet potato pie has a buttery smooth, silky texture and a harmonious blend of vanilla, cinnamon, and nutmeg. Serve it warm with a dollop of whipped cream!


store bought pastry pie shell (preferably deep dish) sweet potatoes condensed milk, sweetened light brown sugar granulated sugar eggs utter vanilla extract ground cinnamon ground nutmeg salt ground cloves whipped cream


Follow the baking instructions on the package for your store-bought pastry pie shell. Note that some pie shells may require pre-baking while others do not.

Prep the Pie Shell


Bake for approximately 45 minutes to 1 hour, depending on the size of your sweet potatoes and your oven's temperature. To check for doneness, insert a fork into the center; it should slide in easily when they're done.

Bake the Potatoes


 Transfer the cooled sweet potatoes to a large mixing bowl.. Then add milk, sugars, eggs, butter, vanilla, spices, and salt to the mixing bowl. Whisk the ingredients together until the mixture is smooth and creamy.

Prepare the Filling


Pour the sweet potato pie filling into the prepared pie shell. Then,  use a rubber spatula to evenly spread the filling within the shell.

Fill the Pie Shell


Reduce your oven temperature to 350°F (175°C). Place the pie in the preheated oven.  Bake for 45-50 minutes, or until the edges are set, the top is golden brown, and the center is mostly firm and only slightly jiggly.

Bake the Pie


Remove the baked pie from the oven and allow it to cool at room temperature for one hour. Slice it into desired portions & serve warm and top with a dollop of whipped cream for extra deliciousness.

Slice and Serve

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