Introduction

Dad’s Perfect Sweet Potato Pie is a beloved family recipe that combines rich, smooth sweet potatoes with warm spices for a comforting dessert. Its deep flavor and velvety texture make it a standout at any holiday table. Whether topped with praline or meringue, this pie brings generations together with every bite.

A slice of pie sits on a white plate, showing two main layers: a golden-brown crust with a slightly crispy texture on the edges, and a thick, smooth orange filling beneath it. On top of the filling, there is a dollop of white whipped cream with soft peaks. Next to the slice, a silver fork lies on the plate. In the background, the rest of the pie is visible in a white pie dish, with one slice cut out. Behind that is a white bowl filled with more whipped cream, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade recommended)

3 large sweet potatoes, peeled, quartered, and boiled

1/2 cup butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup evaporated milk (or heavy cream or barista-style almond milk)

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon ground coriander

2 large eggs

For praline topping (optional):

1/2 cup sugar

2 tablespoons butter

2 tablespoons cream

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 teaspoon vanilla extract

For meringue topping (optional):

2 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions

Step 1: Peel, quarter, and boil sweet potatoes in water for about 12 minutes until fork-tender. Drain well and mash while still warm.

Step 2: In a saucepan, stir mashed sweet potatoes with brown sugar, half of the milk or cream, butter, and spices (cinnamon, nutmeg, coriander). Warm gently to dissolve sugar and bloom spices.

Step 3: In a separate bowl, whisk granulated sugar, eggs, remaining milk or cream, and vanilla extract until combined.

Step 4: Whisk the egg mixture into the warm sweet potato mixture. The filling should smell fragrant and inviting.

Step 5: Roll out the pie crust and fit it into a 9-inch deep pie pan. Pour the filling into the crust, filling it to the edge.

Step 6: Bake at 350°F (175°C) until the crust edges puff and the center is set without a jiggle, about 50–60 minutes.

Step 7 (Praline topping): In a small saucepan, simmer sugar, butter, cream, and salt. Remove from heat, stir in pecans and vanilla. Let cool 20–30 minutes until thickened, then pour over mostly cooled pie before serving.

Step 7 (Meringue topping): Whip egg whites with salt and cream of tartar to soft peaks. Gradually add sugar while beating to stiff peaks. Spread or pipe meringue over baked pie, then bake at 350°F (175°C) for 10 minutes. Finish by toasting under broiler briefly, watching carefully to prevent burning.

Tips & Variations

Use a deep 9-inch pie pan to hold the generous filling without overflow.

Substitute heavy cream for evaporated milk for a richer filling, or use barista-style almond milk for a dairy-free option.

The addition of ground coriander adds a unique, warm depth to the filling—don’t skip it!

Make the praline topping ahead and reheat gently before serving for easier assembly.

For a smoother meringue finish, chill your mixing bowl and beaters before whipping egg whites.

FAQs

How does sweet potato pie compare to pumpkin pie?

Sweet potato pie has a similar color and texture to pumpkin pie but offers a deeper, slightly thicker filling with more subtle, harmonious spices. It’s less cinnamon-heavy and brings a warm, unique flavor thanks to coriander and nutmeg.

What size pie plate should I use for sweet potato pie?

This recipe makes a generous amount of filling that works best in a 9-inch wide, 2-inch deep pie pan. Smaller or shallower pans may overflow with the filling.