Sweet Potato Pie Recipe for the Holidays

A Pie Full of Sunshine

This sweet potato pie is like a hug from the inside. It is warm and cozy. The smell fills your whole house. It makes everyone gather in the kitchen.

I think the secret is the sour cream. It makes the filling so smooth. My grandson once ate a whole slice in four big bites. I still laugh at that.

Why We Mash and Mix

Let’s talk about the yams. We mash them until they are super smooth. This matters because no one wants a lumpy pie. A smooth mash makes a happy pie.

Then we add the milk and eggs. The mix will look a bit soupy. Do not worry. This is exactly how it should be. It bakes up into something magical.

The Oven’s Little Dance

Baking this pie is a two-step dance. You start with a hot oven. Then you turn the heat down. This helps the pie set perfectly.

Watch for the edges to get a little puffy. That is your sign. Turn the oven off, but leave the pie inside. Crack the door and let it relax. This slow cool matters. It keeps your pie from cracking in the middle.

What is your favorite smell from the oven? Is it pies, cookies, or maybe roasting chicken?

The Cloud on Top

The whipped cream is the final touch. It is like a fluffy cloud. The vanilla bean paste gives it tiny, beautiful specks. Doesn’t that look pretty?

*Fun fact: Whipping cream makes tiny air bubbles. Those bubbles are what make it light and fluffy.* Be careful not to mix it too long. Otherwise, you will get sweet butter.

Do you like a little whipped cream or a big, fluffy pile on your slice?

A Slice of Memory

I always make this pie for the holidays. It reminds me of my own grandma. She taught me that food is more than eating. It is about sharing time together.

That is why this recipe matters. It is not just a list of steps. It is a way to make a memory. Every slice carries a little story.

What food reminds you of someone you love? I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Canned yams	15 ounces
Sugar	3/4 cup
Pumpkin pie spice	1 1/2 teaspoons
Coarse kosher salt	1/2 teaspoon
Evaporated milk	1 1/4 cups
Eggs	2	lightly beaten
Vanilla extract	1 teaspoon
Sour cream	2 tablespoons
Deep dish frozen pie crust	9-inch
Heavy whipping cream	1 cup	For whipped cream
Powdered sugar	2 tablespoons	For whipped cream
Vanilla bean paste	1/2 teaspoon	For whipped cream

A Slice of Holiday Sunshine

Oh, the smell of sweet potato pie in the oven. It just feels like a hug. It reminds me of my own grandma’s kitchen. She always said this pie was pure sunshine on a plate. I think she was right. It is sweet, a little spicy, and so very comforting.

This recipe is my favorite for the holidays. It uses canned yams to make everything easy. No peeling or boiling needed. We just mash them up and mix everything together. The filling will look very thin and soupy. Do not worry one bit. That is exactly how it should be. It bakes up into the most perfect, creamy texture.

Step 1: First, get your oven ready. Heat it up to 425°F. Put one rack in the lower third of the oven. This helps the bottom of the crust cook perfectly. It keeps it from getting soggy. I learned that the hard way one year.

Step 2: Now, let’s make the filling. Drain the canned yams and put them in a big bowl. Mash them with a fork or a potato masher. You want them to be nice and smooth. A few tiny lumps are just fine. They add a little character.

Step 3: Stir in the sugar, pumpkin pie spice, and salt. Mix it until it is just combined. Then add the evaporated milk, eggs, vanilla, and sour cream. The sour cream is my secret. It makes the pie extra silky. The mixture will be very liquidy. This is totally normal, I promise.

Step 4: Carefully pour the filling into your frozen pie crust. Do not overfill it. You might have a little leftover filling. (My hard-learned tip: always place the pie on a rimmed baking sheet first. This catches any drips if it bubbles over!). This saves a big mess in your oven.

Step 5: Bake the pie at 425°F for 15 minutes. Then, lower the heat to 350°F. Bake for another 40 to 50 minutes. The center should not jiggle when you gently shake the pan. You might see small cracks near the crust. That is your sign to stop.

Step 6: Turn the oven off. Crack the door open. Let the pie sit inside for one to two hours. This slow cooling prevents big cracks. Then, it must go in the fridge for at least two hours. This sets the pie so you can slice it neatly. What’s your favorite holiday pie? Share below!

Step 7: For the whipped cream, beat the heavy cream and powdered sugar. Use a mixer until soft peaks form. Then, mix in the vanilla bean paste. Those little black specks look so pretty. Do not over-mix, or it will turn into butter.

Cook Time: 55 mins
Total Time: 4 hours 30 minutes (includes cooling & chilling)
Yield: 8 servings
Category: Dessert, Pie

Your Creative Twists

This pie is wonderful as it is. But you can also have fun with it. Here are a few ideas to make it your own. My grandson loves the marshmallow version. It is very sweet and gooey.

Marshmallow Dream: Skip the whipped cream. Top the baked pie with mini marshmallows. Pop it under the broiler for a minute. Watch it carefully. You want golden, toasty marshmallows.

Ginger Snap Crust: Use a crust made from crushed ginger snap cookies. It adds a lovely spicy crunch. It pairs so well with the sweet potato filling.

Orange Zest Zing: Add a teaspoon of fresh orange zest to the filling. It gives a bright, sunny flavor. It makes the whole pie taste extra special.

Which one would you try first? Comment below!

Serving Your Sunshine Pie

A slice of this pie is a treat all by itself. But I love making a plate look pretty. A dollop of that homemade whipped cream is a must. For a fancy touch, grate a little nutmeg on top. Doesn’t that smell amazing?

This pie is perfect after a big holiday dinner. It goes beautifully with a cup of strong coffee. Or, for a special drink, a small glass of sweet sherry is nice. For the kids, a cold glass of milk is the best pairing. The creamy milk balances the sweet spices perfectly. Which would you choose tonight?

Keeping Your Sweet Potato Pie Perfect

Let’s talk about keeping your pie tasty. A covered pie stays fresh in the fridge for three days. You can also freeze it for two months. Just wrap it tightly.

I once tried to freeze a whole pie. The filling got a little watery. Now I freeze slices on a tray first. Then I wrap each slice.

Thaw your slice in the fridge overnight. Warm it gently in a low oven. This keeps the crust from getting soggy.

Making an extra pie saves time later. This matters during busy holidays. It means one less thing to worry about. Have you ever tried storing it this way? Share below!

Fixing Common Pie Problems

Sometimes, our pies need a little help. I remember my first pie. The filling was too runny. I did not chill it long enough.

First, a soggy crust is no fun. Bake your pie on the lower oven rack. This helps the bottom get crispy. This matters for a perfect slice.

Second, do not overfill the crust. The filling will bubble over. I leave a little space at the top. This keeps your oven clean.

Third, cracks mean it baked too long. Follow the cooling step in the oven. This gentle cool-down prevents cracks. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?

Your Sweet Potato Pie Questions

Q: Can I make this gluten-free? A: Yes. Just use your favorite gluten-free pie crust.

Q: Can I make it ahead? A: Absolutely. Bake it one day before you need it.

Q: What can I use instead of sour cream? A: Plain yogurt works just as well here.

Q: Can I double the recipe? A: You can make two pies. Do not try to put all the filling in one crust.

Q: Is the whipped cream needed? A: No, but it is a lovely treat. *A fun fact: sweet potatoes are roots, not potatoes!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this sweet potato pie. It always reminds me of family gatherings. Sharing food is a way to share love.

I would be so happy to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.