Streusel-topped sweet potato pie combines a creamy sweet potato custard filling with an amazing layer of crunchy brown sugar streusel. Move over, pumpkin pie, there’s a new dessert in town.
Readers who have been around for a really long time will already know this fact about me, but I’ll make the confession anyway: I’m not the world’s biggest pumpkin fan.
Like, it’s ok. And there are some pumpkin treats I do really enjoy, such as my friend Jamie’s pumpkin bread.
But at the end of the day, I’m gonna choose sweet potatoes over pumpkin every time if given the choice.
I grew up eating baked sweet potatoes with plenty of butter and brown sugar on top and grew up into the type of person that loves sweet potato biscuits and sweet potato cookies and, of course, sweet potato pie.
Perfect sweet potato pie with streusel topping
This is one dang good sweet potato pie. I first shared this recipe years ago and have friends for whom this has become their very favorite pie. Which is just about the best compliment you can give to a pie lover like myself.
This pie has a silky sweet potato custard filling. It’s perfectly spiced to bring out the flavors of the naturally sweet potatoes. Then the whole thing gets topped with a brown sugar streusel.
The streusel adds both sweetness and a delicious texture to this pie. Combine it all with a flaky pie crust and this pie may just become your family’s new Thanksgiving dessert tradition right alongside no-knead refrigerator rolls.
How to make my sweet potato pie
I know that a pie like this looks like it’ll be hard to make, but I’m gonna hold your hand through the whole thing. It’s not as difficult as you think!
Ingredients you’ll need
The first thing we’re going to make for our sweet potato pie is the streusel topping. For that, you will need:
- 2/3 cup flour
- 2/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- Pinch of fine sea salt
- 6 tablespoons cold unsalted butter, cut into pieces
Nothing too wild yet, right? This is a pretty standard streusel that you can use on muffins and bread recipes, coffee cakes, etc.
Next, we’ll prepare the sweet potato filling. You’ll need:
- 1 unbaked 9-inch deep dish pie crust
- 2 cups mashed cooked sweet potatoes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1/4 cup unsalted butter
- 1 (12-ounce) can evaporated milk
- 5 large egg yolks
- 1 tablespoon vanilla
I always use my homemade pie crust. It’s tender and flaky and perfect for this pie. But feel free to use whatever crust you like best – store-bought is just fine!
2 large sweet potatoes will typically yield about 2 cups of mashed sweet potato. I have some tips for cooking and prepping those under “sweet potato prep tips” below.
A combination of cinnamon, nutmeg, and ginger is perfect with the sweet potato if you ask me. If you want, you could even swap out all 3 of these spices for 1 3/4 teaspoons of pumpkin pie spice.
This filling uses a 12-ounce can of evaporated milk – that’s the larger size that you can find in grocery stores. Make sure you buy evaporated milk and not sweetened condensed milk, as they’re very different things!
Don’t toss the egg whites after you separate your 5 egg yolks. Save or freeze them to make angel food cake later.
Assembling the pie
Start by making the streusel topping. Combine all of the streusel ingredients into a bowl and use a pastry blender to cut the butter into dry ingredients.
You want the butter to be in very small pieces and for the mixture to be crumbly. Set the streusel aside in the fridge for now.
Now we’ll make the pie.
Preheat your oven to 450°F and set a rimmed baking sheet in the oven while it preheats.
Place your pie crust into a 9-inch deep dish pie plate. Trim and crimp the edges and pop the pie plate in the fridge to keep the crust cold while you make the filling.
In a medium saucepan, add the mashed sweet potatoes, sugars, spices, salt, butter, and half of the evaporated milk. Cook this mixture over medium-low heat, whisking frequently, until the butter is melted and the mixture starts to bubble. It does not need to boil.
This will take about 5 minutes. Once you reach this stage, take the pan off the heat.
In a medium bowl or large measuring cup, whisk the egg yolks with the remaining evaporated milk and vanilla. Slowly drizzle in about 1 cup of the hot sweet potato mixture, whisking constantly.
Add the now-warm egg mixture back into the pot with the rest of the sweet potato filling, whisking well to combine.
Remove the pie crust and streusel from the refrigerator. Pour the pie filling into the crust and top with half of the streusel – store the rest of the streusel in the fridge until you need it later.
Baking the pie
Carefully place the pie onto the baking sheet in the oven. Bake for 10 minutes at 450°F.
After 10 minutes, leave the door closed and reduce the oven to 325°F. Continue baking for 20 more minutes.
After the 20 minutes are over, carefully add the rest of the streusel to the top of the pie. Continue baking at 325°F for 40-45 minutes.
The pie is done when the edges and center are puffed and the center only shakes slightly when you wiggle the pie plate. A sharp paring knife or tester inserted into the center should come out clean.
Let the pie cool for at least 2 hours before slicing and serving. You can serve this pie while it is still a bit warm or, as my family prefers, chill it before serving.
Serve with a dollop of whipped cream and enjoy the compliments that will roll in.
Storage
Because you can serve this sweet potato pie chilled, it’s the perfect make-ahead holiday recipe.
Make the pie up to a day ahead of time. Once it has cooled to room temperature, cover tightly with plastic wrap or pop into a pie keeper and store it in the refrigerator until time to serve.
Store any leftovers well wrapped or in an airtight container in the fridge for up to 3 days.
Sweet potato prep tips
This sweet potato pie recipe calls for 2 cups of mashed sweet potatoes.
There are a few different ways you can prep the sweet potatoes for the filling:
- Poke the whole sweet potatoes all over with a fork or paring knife. Microwave on high until cooked through (time will depend on the size of the potatoes). Let cool slightly, then scoop out the sweet potato flesh and mash with a fork or potato masher, mix with an electric mixer, or run it through a food processor or immersion blender for an ultra-smooth texture.
- Poke the whole sweet potatoes all over with a fork or paring knife. Wrap in foil and bake the potatoes at 425°F for 40-50 minutes, or until cooked through. Let cool slightly, then scoop out the flesh and continue as noted above.
- Peel the sweet potatoes and cut them into a rough dice. Place in a saucepan and cover with cold water; bring to a boil and cook for about 15 minutes, until soft. Drain, then mash as noted above.
Keep in mind that you can cook and mash the sweet potatoes up to 2 days ahead of time to cut down on prep time on the day you’re making the pie.
Streusel-Topped Sweet Potato Pie
Ingredients
For the streusel:
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter cold, cut into pieces
For the pie:
- 1 unbaked 9-inch deep dish pie crust
- 2 cups mashed cooked sweet potatoes see notes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1/4 cup unsalted butter
- 1 can evaporated milk 12 ounces
- 5 large egg yolks
- 1 tablespoon vanilla extract
Instructions
Make the streusel:
- In a medium bowl, combine the streusel ingredients. Using a pastry blender, cut the butter into the dry ingredients until butter is in very small pieces and the mixture is crumbly. Place in the refrigerator until needed.
Make the pie:
- Preheat oven to 450°F. Place a rimmed baking sheet in the oven while it preheats.
- If the pie crust is not already in a pie plate, place it in a 9-inch deep dish pie plate, trimming and crimping the edges as desired. Keep the crust cold in the refrigerator until needed.
- Place the sweet potatoes, both sugars, all of the spices, salt, butter, and half of the evaporated milk in a medium saucepan. Cook over medium-low heat for about 5 minutes, whisking until butter is melted and the mixture is well blended and starts to bubble. Remove from heat.
- In a medium bowl, beat together the egg yolks with the remaining evaporated milk and the vanilla. Very slowly drizzle 1 cup of the hot sweet potato mixture into the egg mixture, whisking constantly. Pour the now-warmed egg mixture into the pot with the rest of the sweet potato mixture, whisking thoroughly.
- Pour pie filling into the unbaked pie crust. Top evenly with half of the streusel mixture, placing the rest into the refrigerator until needed later. Place the pie on the baking sheet in the oven and bake for 10 minutes at 450°F. After 10 minutes, reduce heat to 325°F and bake for 20 more minutes.
- After 20 minutes, add the remaining streusel to the top of the pie. (This is also a good time to rotate the pie in the oven so that it bakes evenly.) Continue baking for 40-45 minutes, until the edges and center are raised and puffed and the center only shakes slightly. A sharp pairing knife or tester inserted into the center should come out clean.
- Remove from oven and cool for at least 2 hours before slicing and serving. Can be served warm or chilled.
Notes
- Sweet potatoes can be cooked in any way you prefer – I typically poke the whole sweet potatoes all over with a fork and microwave until cooked through. Scoop out the flesh and mash with a potato masher or fork, or run the cooked sweet potato through a food processor or puree with an immersion blender for a super smooth texture. 2 large sweet potatoes will typically yield about 2 cups of mashed potato.
- If you do not have a 9-inch deep dish pie plate, you can use a regular 9-inch or 10-inch pie plate. If using a regular 9-inch pie plate, you will have extra filling – don’t try to fit it all into the crust. When using a regular (not deep dish) pie plate, you will likely need 10-15 minutes less total baking time, so your final baking time after adding the remaining streusel will be about 30-35 minutes.
- If at any point you feel the edges of your pie crust are getting too dark, cover them gently with foil or a pie guard – this will prevent them from browning further while the pie finishes baking.
- Pie can be stored in the refrigerator for up to 3 days.
- Makes (1) 9-inch deep dish pie.
- Filling adapted from Joy the Baker.
Your post brought me to tears. I’m sorry to hear about all the damage that has been done…it’s amazing how we can go from being these empowered individuals to realizing mother nature is bigger than us…there are things over which we have no control. My heart and warm wishes go out to everyone effected by the Tornado, and thank you for bringing awareness to the matter.
My family went through something similar to yours when I was a kid. Our vegetables were canned green beans and corn, and we ate fish sticks alllll the time. Hamburger helper and Tuna helper were definitely staples. I forget about these times and am bad about not being thankful that times have improved, my family is healthy and safe. You always open my eyes, my dear…not only are you an amazing cook, but your wisdom and gratitude in life astounds me. I want to squeeze you!
Aw, let’s just hug this love-fest out! xoxo
Ugh, I’m so so sorry that your hometown was in the line of those nasty storms this weekend. Prayers and hugs going out to your friends and family.
And this post — just so good. Thanks for the reminder to be thankful (and for some yummy pictures of yummy pie) :).
I figure that pie is a pretty good mood-lifter. Especially when there’s streusel involved.
You and yours are in my thoughts, Stephie. And while I am so happy to hear that they got through unscathed, I know that others were less fortunate, which is why I so appreciate your reminder to, now and throughout the holiday season, remain thankful and thoughtful of those who are struggling.
In other news, your pie looks amazing; I love outside-of-the-box pie recipes and yours is a true winner!
Thanks, Meagan! Let’s put streusel on everything and see if it solves any of the world’s problems. 😉
I am so happy your friends and family are all safe! It is times like these that you really see the good in people. What horrible devastation but, I know they will rebuild as people always do. You are so right that in times like this even the smallest gestures mean a lot.
So completely apropos for my week. I have had several friends dealing with some really bad stuff this week. Earlier today I was thinking how fortunate I am to be able to give back some of the kindness people have shown me. Thank you for posting!
What a difficult time to see people we love dealing with bad things. How blessed we are to be able to show love and kindness to them and help them through!
I’m so so sorry to hear about this. All those years living in MN, I hated hearing the tornado warnings go off. Here in CA, it’s earthquakes, without any warning. I’ve been through a few of those… mother nature can be so unkind :/ So yes, we should always have perspective, be grateful for what we have, and eat pie. Always eat pie.
My parents’ house is actually RIGHT NEXT to one of the tornado sirens. Hearing that thing go off is the worst sound ever. The beagles always hate it, too.
Oh, nothing tears my heart out like watching the news after these natural disasters, and seeing all the homeless animals. *sob*
Stephie, I am so happy to hear that your friends and family are safe, yet so saddened by the disaster. Thank you for the important reminder to give back, to count our blessings, and to hold onto what matters. I also was really touched by the personal story you shared about your past. You are so wonderful!
And yes, this pie is DEFINITELY part of the answer.
But can I rock a local TV news segment like you? Highly doubtful. 😉 Love you, girl.
Thoughts and prayers are with all your friends and family! I am so glad to hear they are all safe and that help is being provided. God is good always. And this pie, definitely part of the answer. Big (((hugs)))
You know that pie plate? Yeah. Saw it in an antique store on Wednesday. Well, not this exact one, but the first cousin. Plus, I saw my favorite brown and blue bowls that I use (almost bought more of those). Yeah. I limped a bit more on the way out, feeling my age. Decided that meant we had been married a long time. 🙂
AND YOU DIDN’T BUY ME ANY OF THESE THINGS???? :-O
How do you know that I didn’t? Well, I didn’t on the pie plate, because I was like, how many pie plates do you need and I have one. Didn’t think that you would want one. The pyrex stuff was kind of pricey, but still tempting. It was at the EP antique mall, so not hard to get to. 🙂 We’ll talk.
The photos of the devastation were all over the news here in Australia. How incredibly sad for everyone.
This sweet potato pie will be perfect for Thanksgiving. (Americans celebrate where they are, right?)
We absolutely do! It’s next Thursday. 🙂
I’m in Australia so we celebrate on Friday since we’re 15 hours ahead. We end up celebrating at about the same time my kids in Atlanta do. 🙂
Aw Stephie, I am so sorry to hear about the tornado! I feel so far away here in Australia… we’ve mostly been hearing about the devastation in the Philippines (and our prime minister being hated in Indonesia due to a phone tapping scandal) over the past few days, I wasn’t even aware of what happened where you are! Glad that most people were safe, despite the damage. Situations like this definitely remind us that we’re vulnuerable as humans but like you, I also believe that God is in control during these troubled times. Take care and I’ll be wishing and praying for a swift repair of the damage and calm weather for the rest of the winter months. Oh, and your pie looks incredible. Yum! Hugs xxx
Thank you, darling. 🙂
I made this for my family for christmas this is now the only way I will ever make it. Thanks so much for sharing. I did leave out the butter but its only because I changed my eating habits. I didn’t miss the butter like I thought I would. So yummy.
I’m so glad! That is the nice thing about sweet potatoes: they are great with the extra fat, but their texture helps to make it optional! Thank you for your comment!
My family was supposed to come for our Sunday supper. So I decided to try your version of Sweet Potato Pie. Since I saw it (another version) on a Food TV show it was always on my mind… the colour…the texture and the “wow”, “tout à fait succulent” I could hear when they tasted it. The chef who presented it is a restaurant owner here in Montreal. As sweet potatoes is rather new in our food habits I was glad and proud to present it to my family. Unfortunately we received quite a lot of snow yesterday (yes I know.. March 30!) and we decided to postpone our reunion. I couldn’t wait longer to taste this pie that was waiting there, waving me every minute!! Dear Stephie….it’s ….. sorry I have to go to work… will continue later 😉
Yay, get on the sweet potato train with me! And I suspect you didn’t reeeally have to go to work…you probably just dashed off to eat another piece of pie. 😉
Well,I had to go to work but… I also ate another piece… can you imagine: a sweet potatoe pie for breakfast… please keep this secret for you! And to finish my previous sentence, it’s decadent!!! My gosh this pie will go on –Not to have in my house when I feel lonely!— list: to hard to resist. By the way, I cooked the sweet potatoes in my oven as stated in your instructions. But for the rest, I used my Thermomix. It worked great as it cooks and blends (no I’m not a sales rep – only a very satisfied customer). If they approach you for a review don’t hesitate! Did I thank you for this recipe?