The BEST Sweet Potato Pie Recipe EVER EVER

Simple, quick to bring together, and truly a sweet potato pie.  This recipe comes to me by way of my hardworking farming friend, Lynn Jarvis.  This is NOT one of those recipes that turns out tasting like a pumpkin pie.  This sweet potato pie recipe allows all the reasons why we love the sweet potato to come through.  The texture is smooth, but in a mashed sweet potato way.  The sweetness is mild and the amount of spice is enough to enhance the earthy sweet potato without covering it up.  Give it a try and see for yourself.

Ingredients for one 10-inch deep dish pie

Pie Crust

For a super quick pie, use your favorite ready made pie crust.  If you want to make a pie crust from scratch that won’t let you down, we recommend this recipe:  Simple Homemade Pie Crust that Won’t Let You Down

Pie Filling

  • 2 cups cooked sweet potatoes, mashed
  • 1 cup sugar
  • 1/2 cup nondairy butter, melted
  • 2 tablespoons ground flaxseed + 6 tablespoons water, whisked together
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Heat oven to 350ºF degrees.

In a large mixing bowl, stir all the ingredients together.  Pour into pie crust shell.  Cover edges of pie crust with a foil ring.  Bake 45-55 minutes. Serve warm or at room temperature.


A quick way to have cooked sweet potatoes is to prick them with a knife or fork several times, then pop them into the microwave.  Small sweet potatoes (5-inches long, 2-inches in diameter) take about 3 to 4 minutes to become soft in the microwave.  A bigger sweet potato (8-inches long, 2-inches in diameter) takes 6 to 8 minutes to become soft.  And it's better to microwave two to three small sweet potatoes at one time than trying to cook one big one.  Trust me.

  • Jess

    I love this pie.. Yum!!!! It really is the best Sweet Potato Pie Recipe EVER.. Thank you for sharing it!! 🙂

  • I plan to veganize this recipe by subbing the eggs with ground flaxseed and switch the butter out with vegan margarine (my fav is Smart Balance Flax Oil -Light).

  • Susan

    My mother made incredible sweet potato pie…most of the time. She never measured but usually got great results. She always made 4 or 5 pies at a time, usually only for Thanksgiving and Christmas dinners. I remember her using a tiny Pyrex dish to make a test pie before baking the rest. She would boil the sweet potatoes and my father would put them through a ricer. I had sweet potato pie for Christmas morning breakfast for most of my life. After years of attempting to replicate my mother’s pies with varying degrees of success, I now use this recipe exclusively. I bake my potatoes in the oven, peel, then rice them. This recipe is consistently good, perfectly textured, and delicately spiced.

  • anthony

    I just baked this pie, and actually its a very good pie. I surf the web for several different recipes, and went with this one because I believe less is more.

    • Hi Anthony! THank you for taking the time to come back and let me know how the recipe worked out for you. I’m so glad you liked it. Are you testing pie recipes for Thanksgiving?

      • Anthony

        Hello Jill, this by far the best one. This one will get put in my black book of recipes. Thanks again for sharing the good ole classic southern style sweet potato pie..

        • You’re welcome, Anthony. I’m glad you found the recipe. 😀

  • You changed the recipe. Can you please note that you swapped 2 eggs with ground flaxseed from the original earlier recipe? I come to this recipe every few months and I noticed that the original recipe I’ve come to love has changed. I’m glad I had another copy or else we’d have a problem!

    How does the taste compare, or is this just a healthier version?

    • Honestly, I didn’t think anyone would notice. The taste is BETTER because it’s a healthier dessert pie. Cholesterol free, Baby! Give it a try. I promise you won’t miss those eggs.

      • Ha, I noticed 🙂 I didn’t have flaxseed… whoops

        • Flaxseed has become a common grocery staple. I have no problem finding it in most grocery stores, even Super Target. For the money, you can substitute more eggs with a one-pound bag of seeds than it costs to buy eggs. Plus, you don’t have to worry about salmonella. You can lick the batter off the spoon to your hearts content. ;D

  • Lisa

    Hello! I’m a pregnant woman with an egg allergy and an extreme craving for sweet potato pie, so stumbling upon your recipe was a dream come true!!! Thank you for that. Finding eggless/vegan baking recipes is sometimes torturous. I had a question. Do you typically use brown or white sugar in the pie? Any preference or taste difference there? Thanks again!

    • Hi Lisa!

      I’m so glad you found I also have a funny YouTube channel (Simple Daily Recipes) where the SDR community likes to hang out and talk plant-based cooking. Please join us by subscribing to the channel.

      About sugar, I keep organic brown sugar and evaporated cane juice sugar in my pantry. For this recipe, I would reach for the evaporated cane juice sugar. Brown sugar would work, too, and lend a darker sweet flavor.

      It’s really completely up to your taste; either way, you can’t go wrong. ;D

      Don’t forget to join us on YouTube:

  • Chaya

    Can I use oil instead of the butter?

    • I honestly don’t know how well it would turn out, Chaya. This recipe was posted before I started cooking oil-free. These days, I would skip the oil and butter all together and substitute with a nondairy milk.

  • Toni Alvarez

    I used this recipe because my son is allergic to eggs… The best sweet potatoes recipe I have ever tasted! Thank you.