I didn’t grow up with sweet potato pie on the holiday table. We were a pumpkin family. But the first time I tasted this version—velvety, gently spiced, unapologetically Southern—I finally understood the hype.
What caught me off guard wasn’t just the flavor. It was the texture. Silky from the butter and eggs, earthy from the sweet potato, and warm with cinnamon and nutmeg. It’s not fussy. It’s just perfect.
Here’s how I made it Ina-level.
Why This Works So Well
Two things. First, boiling the sweet potato whole, skin-on, locks in flavor and moisture. Roasting dries it out a bit. Boiling keeps it lush.
Second, Ina keeps the spice blend restrained. Just enough cinnamon and nutmeg to warm it up without competing with the sweet potato. Most recipes go overboard. This one doesn’t.
Ingredients That Pulled Weight
- Sweet potato (1 pound, skin on) – Boiling it whole gives you a smoother mash. Roasting gave me a thicker texture that didn’t set as cleanly.
- Butter (½ cup, softened) – This is the secret to that custardy texture. Don’t skimp.
- White sugar (1 cup) – I tested with brown sugar once. It muddied the flavor. White sugar keeps it clean and balanced.
- Milk (½ cup) – Whole milk is best. I tried almond milk once—too thin.
- Eggs (2 large) – They bind the filling and give it that silky finish. Room temp is best.
- Nutmeg + cinnamon (½ tsp each) – Ina keeps it minimal, and that’s the move. No cloves, no allspice—just warmth.
- Vanilla extract (1 tsp) – Rounds out the flavor. I use a real extract, not imitation.
- 9″ unbaked pie crust – Ina doesn’t call for homemade here, and I don’t either. Just use a good one. I blind-baked once—it wasn’t worth the fuss.
Custom Tweaks I Tested
- Evaporated milk instead of whole: works, but adds a bit of a caramel edge. Not bad—just different.
- Maple syrup swirl: I drizzled in a tablespoon before baking. Lovely, but subtle.
- Crustless: Yes, it sets well enough to bake in a buttered pie dish. More pudding than pie, but still excellent.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Filling cracked on top | Oven too hot or overbaked | Bake at 350°F and pull once just set |
| Pie too soft to slice | Undercooked sweet potato or too much milk | Boil potato until fork-tender, measure milk precisely |
| Crust soggy underneath | Didn’t par-bake or overfilled the crust | Chill crust well, don’t overfill |
How to Make Ina Garten’s Sweet Potato Pie
- Boil the sweet potato: Whole, skin-on, in water for 40–50 minutes. It should be fork-tender.
- Cool and peel: Run it under cold water, slip the skins off, and mash until smooth.
- Blend the filling: Add butter to the warm mash and mix until melted in. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Mix until smooth and creamy.
- Assemble: Pour the filling into an unbaked 9-inch pie crust.
- Bake: 350°F for 55–60 minutes. A knife inserted should come out mostly clean—don’t wait for it to firm up in the oven, it finishes setting as it cools.
- Cool completely: Give it at least an hour before slicing, so it holds its shape.
Notes From My Kitchen
- I mash the sweet potato with a ricer or hand mixer. No lumps, ever.
- Brush the crust edge with a little cream before baking—it gives a golden finish without overbrowning.
- If your oven runs hot, check the pie at 45 minutes. Overbaking dries it out.
How I Store It
- Fridge: Covered, 3–4 days. It actually slices better on day two.
- Freezer: Wrap well in plastic and foil. Defrost overnight in the fridge before reheating.
- Reheat: 10 minutes at 300°F in the oven brings back the creaminess. Skip the microwave if you want clean slices.
Quick Questions, Real Answers
Q: Can I use canned sweet potatoes?
A: Not ideal—they’re often packed in syrup and too soft. Use fresh for better flavor and texture.
Q: Do I need to blind-bake the crust?
A: Not for this recipe. The long bake time sets the crust beautifully without it.
Q: Can I make this ahead?
A: Yes. I often bake it the night before and chill it. Let it come to room temp before serving.
Try More Recipes:
Ina Garten Sweet Potato Pie
Description
A silky, warmly spiced pie that’s simple to make and perfect for gatherings year-round.
Ingredients
Instructions
- Boil sweet potato, whole with skin, 40–50 min until soft. Cool under cold water, peel, and mash.
- Add butter and mix until melted and smooth.
- Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla until fully combined.
- Pour into unbaked pie crust.
- Bake at 350°F for 55–60 min, until just set.
- Cool at least 1 hour before slicing.