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.