13 Sweet Potato Pie Recipes for Silky Spiced Holiday Slices

Sweet potato pie recipes work best when roasted sweet potatoes, eggs, and a rich dairy base set into a custard that slices clean but still feels soft. The sweet potato brings earthy body and natural sugar, so most versions only need a light hand with the spice. Below, the same foundation goes in different directions, from a classic Southern slice to a no-bake freezer pie.

If you are new, start with Classic Southern Sweet Potato Pie for the benchmark. Brown Butter Sweet Potato Pie is the one for a toastier slice, Vegan Coconut Cream Sweet Potato Pie is dairy-free, and Mini Sweet Potato Hand Pies feed a crowd without slicing.

Which Sweet Potato Pie Should You Make?

Classic Southern Sweet Potato Pie

This is the one to make first if you have never baked a sweet potato pie. Roasting the sweet potatoes first deepens their natural sugar, and evaporated milk keeps the custard smooth without making it watery.

Ingredients (makes one 9-inch pie, 8 servings)

• Sweet potatoes, roasted and mashed: 450 g (2 cups)
• Unsalted butter, softened: 60 g (4 tbsp)
• Granulated sugar: 150 g (3/4 cup)
• Evaporated milk: 240 ml (1 cup)
• Large eggs: 2
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/2 tsp
• Fine salt: 1/4 tsp
• Unbaked 9-inch pie crust: 1

Instructions

Step 1: Heat your oven to 190C (375F) and set the unbaked pie crust on a rimmed baking sheet so any drips stay contained. You want the crust cold when the filling goes in, so keep it in the fridge until the last minute.

Step 2: Beat the 450 g (2 cups) roasted sweet potatoes, the 60 g (4 tbsp) softened butter, and the 150 g (3/4 cup) sugar in a large bowl until the mixture looks smooth and no streaks remain, about 2 minutes with a hand mixer. You will feel the butter disappear into the potato as you beat, and the bowl will look uniform.

Step 3: Crack in the 2 eggs one at a time, beating after each, and you will see the batter loosen and turn glossy. Pour in the 240 ml (1 cup) evaporated milk, then add the 2 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Beat on low just until everything disappears into the custard, about 30 seconds.

Step 4: Pour the filling into the chilled crust, then slide the baking sheet onto the middle rack. Bake for 50 to 55 minutes, until the edges look set but the center still wobbles slightly when you nudge the sheet. If the crust browns too fast, tent the rim with foil.

Step 5: Let the pie cool on a wire rack for at least 2 hours so the custard finishes setting. Serve slices at room temperature or slightly warm.

Brown Butter Sweet Potato Pie

Browning the butter first gives this pie a toasted, nutty backbone that plain melted butter cannot match. You will taste it in every bite, and it stands up well to a little extra spice.

Ingredients (makes one 10-inch pie, 10 servings)

• Sweet potatoes, roasted and mashed: 900 g (4 cups)
• Unsalted butter: 115 g (8 tbsp)
• Packed dark brown sugar: 160 g (3/4 cup)
• Heavy cream: 240 ml (1 cup)
• Large eggs: 3
• Vanilla extract: 1 tbsp
• Ground cinnamon: 1 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Fine salt: 1/2 tsp
• Unbaked 10-inch pie crust: 1

Instructions

Step 1: Brown the 115 g (8 tbsp) butter in a small saucepan over medium heat, swirling often, until the milk solids turn golden and smell nutty, about 5 minutes. You want it deeply amber, not black, so pull it off the heat the second the foam subsides.

Step 2: Scrape the browned butter into a large bowl, then add the 900 g (4 cups) sweet potatoes and 160 g (3/4 cup) dark brown sugar. Beat with a hand mixer until the mixture looks silky and your spatula leaves a trail when you drag it through.

Step 3: Crack in the 3 eggs one at a time, beating after each addition, and you will notice the custard thicken slightly. Pour in the 240 ml (1 cup) heavy cream, then add the 1 tbsp vanilla, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt, beating just until combined.

Step 4: Pour the filling into the 10-inch crust and smooth the top. Bake at 180C (350F) for 55 to 60 minutes, and you will know it is close when the edges puff up but the middle jiggles like soft jelly.

Step 5: Cool the pie completely on a rack before slicing, at least 2 hours, and serve at room temperature.

Maple Cream Sweet Potato Pie

Maple syrup replaces some of the sugar here, giving the custard a darker, almost caramel sweetness. I use a light hand with other spices so the maple actually comes through.

Ingredients (makes one 8-inch pie, 6 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Unsalted butter, melted: 85 g (6 tbsp)
• Pure maple syrup: 180 ml (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Large eggs: 2
• Vanilla extract: 1 tsp
• Ground cinnamon: 1/2 tsp
• Fine salt: 1/4 tsp
• Unbaked 8-inch pie crust: 1

Instructions

Step 1: Heat your oven to 180C (350F) and set the 8-inch pie crust on a small baking sheet. You want the oven fully hot before the custard goes in, so turn it on before you start mixing.

Step 2: Whisk together the 675 g (3 cups) sweet potatoes, the 85 g (6 tbsp) melted butter, and the 180 ml (3/4 cup) maple syrup in a large bowl until no sweet potato lumps remain. Whisking by hand works here, and you will see the mixture become glossy and loose.

Step 3: Beat in the 2 eggs one at a time, then stir in the 120 ml (1/2 cup) heavy cream, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt. You want the custard smooth before it meets the crust, so stop once no streaks remain, then pour the filling into the pie shell.

Step 4: Bake for 45 to 50 minutes, until the edges are set and the center barely moves when you shake the pan gently. Cool the pie on a wire rack for at least 1 hour, then slice and serve at room temperature.

Tangy Buttermilk Sweet Potato Pie

Buttermilk gives this custard a gentle tang that keeps it from tasting cloying, even after a heavy holiday meal. I like a little lemon zest in the filling to sharpen the edge without making it sour.

Ingredients (makes one 9-inch pie, 7 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Unsalted butter, melted: 85 g (6 tbsp)
• Granulated sugar: 100 g (1/2 cup)
• Buttermilk: 180 ml (3/4 cup)
• Large eggs: 2
• Lemon zest: 1 tsp
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp
• Unbaked 9-inch pie crust: 1

Instructions

Step 1: Heat your oven to 180C (350F) and set the 9-inch crust on a rimmed sheet pan. You want the buttermilk cold when it hits the sweet potato so the custard stays smooth, so keep it in the fridge until you measure it.

Step 2: Stir together the 675 g (3 cups) sweet potatoes, the 85 g (6 tbsp) melted butter, and the 100 g (1/2 cup) sugar in a large bowl until no lumps remain. You can do this with a sturdy spoon, but a hand mixer gets it silky in about a minute.

Step 3: Whisk in the 2 eggs one at a time, then pour in the 180 ml (3/4 cup) cold buttermilk while you keep whisking so the mixture does not separate. Add the 1 tsp lemon zest, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt, whisking just until the custard is uniform.

Step 4: Pour the filling into the pie shell and bake for 50 to 55 minutes. You will know it is done when the outer 3 cm look set and the center still shimmies if you tap the pan with a spoon.

Step 5: Cool the pie completely on a rack, at least 2 hours, so the buttermilk custard can firm up. Slice into 7 pieces and serve.

Coconut Milk Sweet Potato Pie

Coconut milk replaces most of the dairy here, and it gives the pie a light, almost tropical note that still pairs beautifully with warm cinnamon. A toasted coconut edge keeps the top from looking plain.

Ingredients (makes one 9-inch pie, 8 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Unsalted butter, melted: 70 g (5 tbsp)
• Granulated sugar: 130 g (2/3 cup)
• Full-fat coconut milk: 240 ml (1 cup)
• Large eggs: 2
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp
• Flaked coconut, for topping: 30 g (1/3 cup)
• Unbaked 9-inch pie crust: 1

Instructions

Step 1: Heat your oven to 180C (350F) and set the 9-inch crust on a baking sheet. You want the oven hot, so turn it on before you open the coconut milk.

Step 2: Whisk the 675 g (3 cups) sweet potatoes, 70 g (5 tbsp) melted butter, 130 g (2/3 cup) sugar, and 240 ml (1 cup) coconut milk in a large bowl until smooth and glossy. You will see the mixture loosen significantly once the coconut milk hits the potato.

Step 3: Beat in the 2 eggs one at a time, then add the 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt. You want the custard completely lump free before the coconut goes on, then pour it into the pie shell and scatter the 30 g (1/3 cup) flaked coconut evenly around the edge.

Step 4: Bake for 50 to 55 minutes, until the edges rise slightly and the center barely jiggles when you shake the sheet. Cool the pie for 2 hours on a wire rack, then slice and serve.

Spiced Sweet Potato Pecan Pie

This version keeps the classic custard and adds a toasted pecan layer on top, so every bite has a little crunch against the smooth filling. I use the same brown sugar in two places: most goes into the pie, a spoonful gets tossed with the nuts.

Ingredients (makes one 9-inch pie, 9 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Unsalted butter, melted: 70 g (5 tbsp)
• Packed dark brown sugar, divided: 150 g (3/4 cup)
• Evaporated milk: 180 ml (3/4 cup)
• Large eggs: 2
• Vanilla extract: 1 tbsp
• Ground cinnamon: 1 1/2 tsp
• Fine salt: 1/2 tsp
• Pecan halves, roughly chopped: 120 g (1 cup)
• Unbaked 9-inch pie crust: 1

Instructions

Step 1: Heat your oven to 180C (350F) and set the pie crust on a rimmed baking sheet. You want the crust cold, so pull it out of the fridge only after the filling is mixed.

Step 2: In a large bowl, beat the 675 g (3 cups) sweet potatoes, the 70 g (5 tbsp) melted butter, and 130 g (about 2/3 cup) of the brown sugar together until smooth. You will see the brown sugar melt into the warm potato and turn the mixture a deeper amber.

Step 3: Crack in the 2 eggs one at a time, then stir in the 180 ml (3/4 cup) evaporated milk, 1 tbsp vanilla, 1 1/2 tsp cinnamon, and 1/2 tsp salt until no streaks remain. Pour this filling into the cold crust.

Step 4: Toss the 120 g (1 cup) chopped pecans with the remaining 20 g (about 1 tbsp plus 1 tsp) brown sugar in a small bowl, then scatter the nuts evenly over the wet filling. You can press them gently so they sit on top rather than sinking.

Step 5: Bake for 50 to 55 minutes, until the edges puff and the center wobbles slightly when you shake the sheet. If the pecans darken too fast, lay a piece of foil loosely over the top for the last 10 minutes.

Step 6: Cool the pie on a wire rack for at least 2 hours, then slice into 9 pieces and serve.

Vegan Coconut Cream Sweet Potato Pie

No eggs and no dairy here, but the cornstarch helps the filling set into a slice that still holds its shape. Use full-fat coconut cream, not light, because the fat is what keeps it from turning icy.

Ingredients (makes one 9-inch pie, 8 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Coconut oil, melted: 80 ml (1/3 cup)
• Granulated sugar: 100 g (1/2 cup)
• Full-fat coconut cream: 240 ml (1 cup
• Cornstarch: 2 tbsp
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/2 tsp
• Fine salt: 1/4 tsp
• Unbaked vegan pie crust: 1

Instructions

Step 1: Heat your oven to 175C (350F) and set the vegan pie crust on a sheet pan. You want the coconut cream cold when you scoop it, so chill the can for at least 4 hours ahead and only open the thick part at the top.

Step 2: Blend the 675 g (3 cups) sweet potatoes, 80 ml (1/3 cup) melted coconut oil, and 100 g (1/2 cup) sugar in a food processor until completely smooth, about 1 minute. Stop once you see no fibers, because overprocessing makes the mix gummy.

Step 3: Whisk the 2 tbsp cornstarch into the 240 ml (1 cup) cold coconut cream in a small bowl until no lumps remain, then pour this into the sweet potato mixture. Add the 2 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt, and pulse just until combined.

Step 4: Scrape the filling into the crust, smooth the top, and bake for 50 to 55 minutes. You will know it is set when the center jiggles only slightly and the edges pull away from the crust.

Step 5: Cool the pie completely at room temperature, then refrigerate for at least 3 hours so the custard firms up. Slice cold and serve.

Gluten-Free Almond Crust Sweet Potato Pie

The almond crust here tastes toasty and stays tender, and it handles the wet custard better than some gluten-free crackers. This is my pick when I want a pie that does not taste like a compromise.

Ingredients (makes one 8-inch pie, 6 servings)

• Sweet potatoes, roasted and mashed: 520 g (2 1/2 cups)
• Unsalted butter, melted and divided: 112 g (8 tbsp)
• Almond flour: 120 g (1 cup)
• Gluten-free oat flour: 60 g (1/2 cup)
• Granulated sugar: 100 g (1/2 cup)
• Heavy cream: 120 ml (1/2 cup)
• Large eggs: 2
• Vanilla extract: 1 tsp
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 175C (350F). Stir together the 120 g (1 cup) almond flour, 60 g (1/2 cup) oat flour, and 1/4 tsp salt in a bowl, then pour in 56 g (4 tbsp) of the melted butter and press the crumbs evenly into an 8-inch pie pan. You want the crust to come up the sides just past the filling line.

Step 2: Bake the bare crust for 10 minutes, until the edges smell nutty and turn light golden. Let it cool while you mix the filling, so the bottom does not go soggy later.

Step 3: Beat the 520 g (2 1/2 cups) sweet potatoes with the remaining 56 g (4 tbsp) melted butter and the 100 g (1/2 cup) sugar until smooth. You will see the mixture turn slightly glossy as the butter blends in.

Step 4: Whisk in the 2 eggs one at a time, then pour in the 120 ml (1/2 cup) heavy cream, 1 tsp vanilla, and 1 tsp cinnamon, mixing just until no streaks remain. Scrape this filling into the cooled crust and smooth the top.

Step 5: Slide the pie back into the oven and bake for 45 to 50 minutes, and you will know it is done when the center barely shimmies and the crust is deep golden. Cool for 2 hours on a rack, then slice into 6 pieces and serve at room temperature.

No-Bake Sweet Potato Pie

This is the one for the middle of summer or the day your oven is already full. The filling sets in the fridge, and the graham crust gives it a nice snap against the creamy middle.

Ingredients (makes one 9-inch pie, 8 servings)

• Sweet potatoes, roasted and mashed: 520 g (2 1/2 cups)
• Cream cheese, softened: 250 g (8 oz)
• Powdered sugar: 80 g (2/3 cup)
• Heavy cream, cold: 240 ml (1 cup)
• Vanilla extract: 1 tsp
• Ground cinnamon: 1 tsp
• Ground ginger: 1/2 tsp
• Fine salt: 1/4 tsp
• Graham cracker crumbs: 180 g (1 1/2 cups)
• Unsalted butter, melted: 85 g (6 tbsp)

Instructions

Step 1: Stir the 180 g (1 1/2 cups) graham cracker crumbs with the 85 g (6 tbsp) melted butter until the mixture looks like wet sand. Press it firmly into the bottom and up the sides of a 9-inch pie pan, then let it chill while you make the filling. You want the crust completely set before the wet filling goes in, so give it at least 20 minutes in the fridge.

Step 2: Beat the 250 g (8 oz) cream cheese, 80 g (2/3 cup) powdered sugar, and 520 g (2 1/2 cups) sweet potatoes in a large bowl until silky and no streaks of white remain. You will notice the mixture fluff up slightly, which is what keeps the pie light.

Step 3: In a separate bowl, whip the 240 ml (1 cup) cold heavy cream to soft peaks, then fold it into the sweet potato mixture in three additions. You want to keep as much air as you can, so fold gently and stop the moment the streaks disappear.

Step 4: Scrape the filling into the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight. When you are ready to serve, run a thin knife under hot water and slice the pie into 8 clean pieces.

Mini Sweet Potato Hand Pies

Hand pies turn the same custard into a grab-and-go dessert, and the filling sets just enough inside the pastry to keep its shape. I make these slightly smaller than a turnover, so they bake through before the crust overbrowns.

Ingredients (makes 10 hand pies)

• Ready-rolled pie dough rounds: 2 (about 400 g total)
• Sweet potatoes, roasted and mashed: 450 g (2 cups)
• Unsalted butter, melted: 45 g (3 tbsp)
• Light brown sugar: 80 g (1/3 cup packed)
• Heavy cream: 60 ml (1/4 cup)
• Egg yolk: 1
• Vanilla extract: 1 tsp
• Ground cinnamon: 1/2 tsp
• Fine salt: 1/4 tsp
• Large egg, beaten with 1 tbsp water: 1

Instructions

Step 1: Heat your oven to 200C (400F) and line a baking sheet with parchment. You want the pie dough cold, so keep the rounds in the fridge while you make the filling.

Step 2: Stir together the 450 g (2 cups) sweet potatoes, 45 g (3 tbsp) melted butter, 80 g (1/3 cup) brown sugar, 60 ml (1/4 cup) heavy cream, the 1 egg yolk, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl until smooth. You will see the filling turn glossy and thick enough to scoop.

Step 3: Cut each dough round into 10 circles with a 9 cm biscuit cutter, rerolling the scraps once if you need all 20. Place half of the circles on the prepared sheet and spoon about 2 tbsp of filling onto the center of each, leaving a 1 cm edge.

Step 4: Brush the exposed edges with a little of the beaten egg, then lay the remaining dough circles over the tops. Press the edges with a fork to seal, and cut a small slit in each top so steam can escape. You want a tight seal, or the filling will bubble out.

Step 5: Bake the hand pies for 18 to 20 minutes, until the pastry is deep golden and you can hear a faint sizzle from the filling. Rotate the sheet halfway through if your oven runs uneven.

Step 6: Cool the hand pies on the sheet for 5 minutes, then move them to a wire rack. Serve warm or at room temperature, and warn people the centers stay hot for a while.

Sweet Potato Pie Bars

A slab version means more squares for a holiday table and no worry about slicing a round pie. The shortbread crust stays sturdy under the custard, so you can pick a bar up with one hand.

Ingredients (makes 16 bars)

• Sweet potatoes, roasted and mashed: 600 g (2 3/4 cups)
• Unsalted butter, melted and divided: 170 g (12 tbsp)
• All-purpose flour: 160 g (1 1/4 cups)
• Powdered sugar: 40 g (1/3 cup)
• Large eggs: 2
• Granulated sugar: 100 g (1/2 cup)
• Evaporated milk: 120 ml (1/2 cup)
• Vanilla extract: 1 tbsp
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 180C (350F) and line a 23 x 33 cm (9 x 13 inch) pan with parchment paper. You want the paper to overhang the long sides so you can lift the whole slab out later.

Step 2: Stir the 160 g (1 1/4 cups) flour, 40 g (1/3 cup) powdered sugar, and 1/4 tsp salt in a bowl, then pour in 85 g (6 tbsp) of the melted butter and mix until the crumbs hold together when you squeeze them. Press this crust evenly into the pan and bake for 12 minutes.

Step 3: Beat the 600 g (2 3/4 cups) sweet potatoes, remaining 85 g (6 tbsp) melted butter, 100 g (1/2 cup) granulated sugar, and the 2 eggs in a large bowl until smooth. You will see the mixture become a little airy, which helps the bars stay light on top of the shortbread.

Step 4: Stir in the 120 ml (1/2 cup) evaporated milk, 1 tbsp vanilla, and 1 tsp cinnamon just until no streaks remain, then pour the custard over the baked crust and smooth it to the corners. You want the custard uniform before it meets the crust, so stop the moment the streaks disappear.

Step 5: Bake for 35 to 40 minutes, until the edges are puffed and set but the middle still shimmies when you nudge the pan. Cool completely on a rack, then lift out the slab and cut into 16 bars to serve.

Air Fryer Sweet Potato Ramekins

Individual ramekins cook faster than a full pie and give everyone their own crispy top. The thin graham crumb layer keeps each serving from sticking without fighting the custard.

Ingredients (makes 4 ramekins, 4 servings)

• Sweet potatoes, roasted and mashed: 450 g (2 cups)
• Unsalted butter, melted: 45 g (3 tbsp)
• Light brown sugar: 60 g (1/3 cup packed)
• Heavy cream: 80 ml (1/3 cup)
• Large eggs: 2
• Vanilla extract: 1 tsp
• Ground cinnamon: 1/2 tsp
• Fine salt: 1/4 tsp
• Graham cracker crumbs: 60 g (1/2 cup)
• Butter, for greasing ramekins: 2 tsp

Instructions

Step 1: Grease four 180 ml (6 oz) ramekins with the 2 tsp butter, then divide the 60 g (1/2 cup) graham cracker crumbs among them and shake to coat the insides. You want a thin, even layer, so tap out any loose crumbs.

Step 2: Whisk the 450 g (2 cups) sweet potatoes, 45 g (3 tbsp) melted butter, 60 g (1/3 cup) brown sugar, 80 ml (1/3 cup) heavy cream, the 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl until completely smooth. You will see the mixture turn airy and light as the eggs incorporate.

Step 3: Spoon the custard into the ramekins, filling each about three-quarters full. Set them in the air fryer basket and cook at 160C (325F) for 25 to 28 minutes, until the tops are domed and the centers barely jiggle when you nudge a ramekin.

Step 4: Cool the ramekins on a rack for 10 minutes, then run a knife around the edges and unmold them onto plates if you want individual rounds. Serve warm.

Chocolate Swirl Sweet Potato Pie

A swirl of melted chocolate through the filling makes this the one for anyone who always wanted pie and brownie in the same slice. Keep the chocolate ribbon thin, or it will sink to the bottom and take over.

Ingredients (makes one 9-inch pie, 8 servings)

• Sweet potatoes, roasted and mashed: 675 g (3 cups)
• Unsalted butter, melted: 85 g (6 tbsp)
• Granulated sugar: 130 g (2/3 cup)
• Evaporated milk: 180 ml (3/4 cup)
• Large eggs: 2
• Vanilla extract: 2 tsp
• Semisweet chocolate, melted: 60 g (2 oz)
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp
• Unbaked 9-inch pie crust: 1

Instructions

Step 1: Heat your oven to 180C (350F) and set the 9-inch pie crust on a baking sheet. You want the melted chocolate slightly warm but not hot, so it ribbons through the custard instead of seizing.

Step 2: Whisk the 675 g (3 cups) sweet potatoes, 85 g (6 tbsp) melted butter, 130 g (2/3 cup) sugar, 180 ml (3/4 cup) evaporated milk, the 2 eggs, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt in a large bowl until smooth. You will notice the mixture is thick enough to hold a line from the whisk.

Step 3: Pour the filling into the pie crust and smooth the top. Drizzle the 60 g (2 oz) melted chocolate over the surface in thin lines, then drag a skewer through the filling in a zigzag pattern so you create swirls.

Step 4: Bake for 50 to 55 minutes, until the edges are set and the center shimmies only slightly when you tap the pan. If the chocolate looks dry on top, that is fine, the custard underneath is still setting.

Step 5: Cool the pie completely on a wire rack, at least 2 hours, then slice into 8 pieces and serve.

Across all these versions, the step that matters most is roasting the sweet potatoes until they are soft enough to mash with almost no effort. That concentrates their sugar and keeps the custard from turning watery, no matter which crust or filling style you pick.

Pick the one that matches your kitchen and your mood tonight, and let the pie cool properly before you slice. You will be glad you waited.