If there’s one dessert that instantly makes me think of comfort, holidays, and warm family memories, it’s sweet potato pie. I grew up watching my grandmother roast sweet potatoes and whip up the filling with a generous helping of brown sugar, spices, and love. Over the years, I’ve played with her original recipe to create this Ultimate Brown Sugar Sweet Potato Pie — a rich, creamy, and perfectly spiced masterpiece that tastes like tradition with a bold, brown sugar twist.

This pie has become a staple on my holiday table, but honestly, I make it any time I need a little taste of home. The crust is flaky and buttery, the filling is velvety smooth, and the whipped cream on top adds the final luxurious touch. Whether you’re already a die-hard sweet potato pie fan or just discovering it for the first time, this version will win you over with one bite.

Why You’ll Love This Ultimate Brown Sugar Sweet Potato Pie

This pie is decadently rich thanks to the deep, molasses-like flavor of brown sugar that brings out the natural sweetness of roasted sweet potatoes. It’s easy to prepare, even for beginner bakers, and the filling is nearly foolproof. The spices are warm but not overwhelming, letting the sweet potatoes shine through. Plus, it’s a make-ahead dream for holidays or gatherings.

What Kind of Sweet Potatoes Should I Use?

Look for orange-fleshed sweet potatoes, often labeled as garnet or jewel sweet potatoes. These have a naturally sweet, creamy texture that blends beautifully into the filling. Roasting them brings out even more flavor, so I highly recommend skipping the canned stuff for the best results.

Options for Substitutions

If you’re dairy-free, you can swap in full-fat coconut milk or almond milk in place of the evaporated milk. Want to tone down the sweetness? Use half brown sugar and half maple syrup for a subtler flavor. And for a gluten-free version, just use your favorite GF pie crust. You can also add a splash of bourbon or vanilla extract for extra depth.

Ingredients for this Ultimate Brown Sugar Sweet Potato Pie

Sweet Potatoes – The star of the show. Roasted sweet potatoes provide a naturally sweet, smooth base that sets the tone for the entire pie.
Brown Sugar – Adds a deep, caramel-like sweetness and enhances the richness of the filling.
Butter – For creaminess and a hint of luxurious fat that balances the sweetness.
Evaporated Milk – Gives the filling a silky texture without making it too runny.
Eggs – Help bind the filling and add structure so it sets beautifully when baked.
Vanilla Extract – Adds warmth and rounds out the flavor profile.
Cinnamon, Nutmeg & Ginger – These spices bring cozy warmth and highlight the earthy flavor of the sweet potatoes.
Salt – Just a pinch enhances all the other flavors.
Unbaked Pie Crust – Homemade or store-bought, it acts as the delicious, flaky base for your creamy filling.
Whipped Cream (optional) – For topping and an extra indulgent finish.

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and pierce your sweet potatoes with a fork. Roast them whole on a baking sheet lined with foil for 45-60 minutes until they’re fork-tender and oozing sweetness. Allow them to cool slightly, then scoop out the flesh.

Step 2: Prepare the Pie Crust

While the sweet potatoes are roasting, prepare your pie crust. If using homemade dough, roll it out and place it into a 9-inch pie dish. Crimp the edges for a decorative look. Chill in the refrigerator while you make the filling.

Step 3: Make the Filling

In a large bowl, mash 2 cups of roasted sweet potato until smooth. Add in the brown sugar, melted butter, evaporated milk, eggs, vanilla extract, spices, and salt. Mix until well combined. You can use a hand mixer for a smoother texture.

Step 4: Fill the Pie Crust

Pour the sweet potato mixture into the prepared pie crust. Smooth the top with a spatula. Gently tap the pie dish on the counter to remove any air bubbles.

Step 5: Bake the Pie

Reduce oven temperature to 350°F (175°C) and bake the pie for 50-60 minutes, or until the center is set and doesn’t jiggle when gently shaken. If the edges brown too quickly, cover them with foil.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly. Chill for at least 2 hours if you want clean slices. Top with whipped cream and a light dusting of cinnamon before serving.

How Long to Prepare the Ultimate Brown Sugar Sweet Potato Pie

Preparation Time: Roasting the sweet potatoes takes about 45-60 minutes, depending on their size. Meanwhile, you can prepare the pie crust and gather your ingredients. Making the filling takes about 15 minutes once the potatoes are roasted and cooled.

Baking and Cooling Time: The pie bakes for 50-60 minutes, and it’s crucial to let it cool for at least 2 hours at room temperature to fully set. For the best results, I chill it for another hour in the fridge before slicing.

Tips for Perfect Sweet Potato Pie

Roast, don’t boil – Roasting intensifies the sweet potato flavor and keeps the filling from getting watery.
Smooth the filling – Use a hand mixer or food processor to eliminate lumps.
Pre-chill the crust – This helps it hold shape and stay crisp while baking.
Don’t overbake – The center should be set but still slightly jiggly when removed from the oven; it will continue to set as it cools.
Let it rest – Cooling is essential for texture and easy slicing.

Watch Out for These Mistakes While Cooking

Using canned sweet potatoes – They’re too watery and lack the roasted flavor.
Skipping the cooling time – Cutting too early leads to a runny mess.
Under-seasoning – Sweet potatoes need spices to shine, so don’t skimp.
Overfilling the crust – Leave a little space at the top to prevent overflow.
Burning the crust – Use a pie shield or foil if it browns too quickly.

What to Serve With Ultimate Brown Sugar Sweet Potato Pie?

1. Freshly Whipped Cream

Lightly sweetened with vanilla, it’s the classic topping for a reason.

2. Toasted Pecans

Adds a crunchy contrast to the smooth filling.

3. Bourbon Caramel Sauce

A drizzle of this takes your pie to another level.

4. Spiced Chai Tea

Pairs beautifully with the warm spices in the pie.

5. Vanilla Ice Cream

Especially good if you’re serving the pie slightly warm.

Storage Instructions

Room Temperature: If you’re serving the pie the same day, you can keep it at room temperature for up to 6 hours.

Refrigerator: Wrap the cooled pie in plastic wrap or foil and store in the refrigerator for up to 4 days. Bring to room temperature before serving or enjoy chilled.

Freezer: You can freeze the pie (baked and cooled) for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving.

Estimated Nutrition

Per slice (1/8 of pie):

Calories: ~370
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 50g
Sugar: 29g
Fiber: 3g
Protein: 5g
Sodium: 190mg

Frequently Asked Questions

What’s the difference between sweet potato pie and pumpkin pie?

Sweet potato pie is sweeter and denser, with a more rustic, earthy flavor compared to the subtle taste of pumpkin pie.

Can I make this pie ahead of time?

Yes! It’s actually better when made a day ahead so it can fully set and the flavors meld.

Do I need to blind bake the pie crust?

No, this pie bakes long enough that the crust will cook through without blind baking.

Can I use a store-bought crust?

Absolutely. A high-quality frozen or refrigerated crust works just fine.

How do I know when the pie is done?

The edges should be firm and the center should have a slight jiggle. A knife inserted 1 inch from the center should come out clean.

Conclusion

The Ultimate Brown Sugar Sweet Potato Pie is more than just a dessert — it’s a celebration of flavor, tradition, and warmth. Its creamy texture, bold brown sugar notes, and cozy spices make it a favorite for holidays and beyond. Whether you’re baking it for the first time or the hundredth, this pie brings joy to every table and leaves everyone asking for seconds.