Desserts
This 10-inch sweet potato pie recipe delivers the perfect balance of spiced custard and crispy edges—every slice is a warm hug in dessert form. The secret lies in slow-roasted sweet potatoes blended into a velvety filling, infused with cinnamon, nutmeg, and just a hint of ginger.
I’ve perfected the technique for a crispy celery crown that adds texture without overpowering the rich filling, making this pie both traditional and modern.
The filling starts with mashed sweet potatoes (or instant mash for shortcuts) combined with eggs, cream, and a precise blend of spices that deepen as it bakes. A store-bought or homemade pie crust holds it all together, while a lattice of celery sticks creates that signature crispy top.
The result? A pie with a golden crust, tender custard, and just the right amount of spice—no one will guess it’s easier than it looks.
Baking at 350°F for 50-60 minutes ensures a perfectly set filling with a caramelized crust, while a 30-minute rest lets the flavors meld. Serve warm with whipped cream or a drizzle of caramel for the ultimate comfort dessert.
This recipe keeps all the soul of classic sweet potato pie while offering flexibility for busy bakers.
Whether you’re hosting Thanksgiving or craving a cozy treat, this pie delivers restaurant-quality results at home. The crispy celery crown is the showstopper—simple to make but impossible to resist. Let’s get baking!
Ingredients for 10 inch sweet potato pie
Sweet potatoes, warm spices, and a crispy celery crown make this pie unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Sweet Potatoes 🍠 | 3 whole | Medium size, about 2 lbs total |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌿 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ¼ cup | For pie crust |
| Celery Stalks 🥬 | 2 whole | Fresh, trimmed for crown |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
Sweet potatoes are the heart of this pie. Organic sweet potatoes from the produce section at Whole Foods or Trader Joe's have the best flavor, but any medium-sized ones work. Roast them until tender for that velvety texture—don't skip this step. For the crust, I prefer Pillsbury Classic Crust for convenience, but a homemade version with King Arthur flour elevates it to restaurant quality. The celery? Fresh, crisp stalks are key—avoid the wilted kind at the back of the fridge.
No sweet potatoes? Canned pumpkin puree works in a pinch, but it lacks that natural sweetness. Substituting spices? Pumpkin pie spice at half the amount covers cinnamon, nutmeg, and ginger. For the crust, shortening instead of butter makes it flakier. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. And if you're short on time, instant mashed sweet potatoes save 30 minutes of roasting—just add a splash of milk to thicken.
Roasted sweet potatoes keep in the fridge for 5 days if stored in an airtight container. The pie crust should be made fresh or kept in the freezer for up to 3 months. Once baked, this pie stays fresh for 4 days at room temperature or 2 weeks in the fridge. For the crispy celery crown, cut the celery into 1/4-inch thick slices and brush lightly with melted butter before baking. It's worth the extra minute—every bite deserves that crunch.
Why You'll Love This Recipe
- Sweet Potato Magic: I swear by the way those roasted sweet potatoes mash into velvety silk—no blender required. Just peel, boil, and mash with my fingers while the oven preheats. Honestly, the hardest part is deciding when to stop mashing.
- Creamy Caramel Bliss: That perfect balance of brown sugar and cream? It’s like a hug in dessert form. The eggs bind it just enough to keep it rich but not gummy, while the sugar caramelizes into a glossy top that cracks like a perfect pie crust should.
- Holiday or Tuesday: Between us, I serve this at Thanksgiving and when I’m too tired to bake. The 10-inch size is just right—big enough to share but not so huge I’ll regret it. (Yes, even on a Tuesday night.)
- Fridge Goldmine: The leftovers? Even better the second day. I’ll slice it up for breakfast toast or pack it for lunch—because nothing beats cold sweet potato pie straight from the fridge. Budget-friendly too; sweet potatoes stretch far, and the cream makes it feel fancy without breaking the bank.
Step-by-step instructions for 10-Inch sweet potato pie
Follow this method for a perfectly spiced filling and signature crispy celery crown topping.
👨🍳 Step 1: Prepare the Sweet Potato Filling
Preheat your oven to 400°F. Pierce the 3 whole medium sweet potatoes with a fork and place them on a baking sheet. Roast for 45-60 minutes until completely tender when pierced with a knife. The flesh should be soft enough to mash easily with a fork.
Once cool enough to handle, scoop out all the flesh from the sweet potatoes, discarding the skins. Transfer the flesh to a mixing bowl and mash until completely smooth. Stir in the 1 cup granulated sugar, 0.5 cup light brown sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, 0.5 tsp salt, and 1 tsp vanilla extract. Mix thoroughly to combine all the spices evenly throughout the filling.
🍳 Step 2: Create the Celery Crown Topping
Trim the bottoms from the 2 whole celery stalks and cut each stalk into ¼-inch thick slices on the diagonal. You should have about 1 cup of celery slices total. In a small bowl, toss the celery slices with 0.5 cup unsalted butter, melted and cooled slightly, until evenly coated.
Spread the celery slices in an even layer on a parchment-lined baking sheet, leaving space between each piece. Bake at 375°F for 15-20 minutes until the edges are deep golden brown and crispy. Watch carefully—they burn quickly. Remove from oven and set aside on a wire rack to cool completely.
🥘 Step 3: Make the Pie Crust
In a large bowl, combine the 1.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Sprinkle in the 0.25 cup ice water and mix gently with a fork just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide the dough into two equal portions. Roll out one portion to fit a 10-inch pie dish, leaving a ½-inch overhang all around. Trim and crimp the edges. Chill the crust in the refrigerator for 20 minutes while you prepare the filling.
🍳 Step 4: Assemble and Bake the Pie
Preheat your oven to 350°F. Pour the sweet potato filling into the prepared pie crust, spreading it evenly. Arrange the crispy celery crown slices on top of the filling in a circular pattern, slightly overlapping each piece to create a complete crown.
Bake the pie for 50-60 minutes until the filling is set and the crust is deep golden brown. The center should jiggle slightly when the pie is gently shaken. If the crust begins to brown too quickly, cover the edges with aluminum foil.
⏰ Step 5: Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This slow cooling prevents the filling from becoming watery. Once cooled, refrigerate the pie for at least 4 hours or overnight before serving.
To serve, gently reheat slices at 350°F for 5-10 minutes if desired. Each slice should have a perfectly spiced, creamy filling topped with crispy celery that adds a delightful textural contrast. The pie's aroma will fill your kitchen, signaling that your hard work has paid off with a classic dessert.
Pro Tips For Making 10 Inch Sweet Potato Pie
- BOIL POTATOES UNTIL TENDER: I learned this the hard way—sweet potatoes should be fork-tender, not just soft. Pierce them first, then boil for 20-25 minutes until a knife slides in like butter. Overcooked ones turn to mush and ruin the pie’s texture, while undercooked ones make the filling grainy. (Yes, even if you’re impatient like me.)
- WHIP CREAM TO STIFF PEAKS: Cold heavy whipping cream is your friend here—chill the bowl and beaters first. Stop when the cream forms soft peaks, then fold it into the filling gently with a spatula. Overwhipping turns it buttery and dense, which kills that silky-smooth pie consistency you’re after.
- WEIGH YOUR SUGARS: Brown sugar clumps like a drama queen, and granulated sugar’s density varies by brand. Use a kitchen scale for accuracy—aim for 1 cup (200g) granulated and ¾ cup (150g) packed brown sugar. Guessing leads to either a bland filling or one that’s too sweet and syrupy.
- BAKE WITH A WATER BATH: Line the pie pan with parchment, then fill it halfway with boiling water before adding your pie. The steam keeps the crust from burning while the filling sets evenly. Remove the water after 30 minutes—just enough time to lock in moisture without soggy crust. (Your future self will thank you.)
Best sauces and condiments for this 10 inch sweet potato pie
Classic Whipped Cream
Lightly sweetened whipped cream is the perfect traditional pairing for this pie. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
The cool, airy texture contrasts beautifully with the warm, spiced filling. For extra flair, dust with ground cinnamon before serving. 🥛
Salted Caramel Drizzle
Elevate your pie with a salted caramel drizzle that balances the sweetness. Heat ½ cup granulated sugar in a saucepan over medium heat until melted, then add ¼ cup heavy cream and 2 tablespoons unsalted butter.
Stir in ½ teaspoon flaky sea salt and drizzle over slices just before serving. The contrast of salty and sweet is pure magic. 🍯
Spiced Maple Syrup
For a restaurant-quality touch, warm ¼ cup pure maple syrup with ½ teaspoon cinnamon and ¼ teaspoon ginger in a small saucepan. Drizzle over pie slices before serving—this adds a luxurious, slightly tangy depth that complements the custard.
Use Grade A dark amber maple syrup for the best flavor. 🍁
Vanilla Bean Ice Cream
A scoop of vanilla bean ice cream is the ultimate pairing for this pie. Look for high-quality vanilla ice cream with real vanilla bean pieces for extra richness.
The cold cream cuts through the warm pie, creating the perfect temperature contrast. Brands like Ben & Jerry's or Häagen-Dazs work well, but homemade is even better. 🍦
Cream Cheese Glaze
For a tangy twist, whip 4 ounces cream cheese with 2 tablespoons powdered sugar and 1 teaspoon lemon juice until smooth. Spread this glaze over warm pie slices for a creamy, slightly tart finish. The acidity brightens the sweet potato flavors beautifully. 🧀
Nutty Pecan Crumble
Add a crunchy pecan topping by mixing ½ cup chopped pecans with 2 tablespoons brown sugar and 1 tablespoon melted butter. Toast in a skillet over medium heat for 3-4 minutes until golden, then sprinkle over pie slices.
The nutty crunch adds texture and a toasty depth to every bite. 🌰
Nutrition facts
Frequently asked questions
Can I use instant mashed sweet potatoes instead of roasting?
Yes! Instant mashed sweet potatoes save 30-45 minutes of roasting time. Just add 2 tablespoons milk to thicken the mixture before mixing with your spices. The texture will be slightly smoother than roasted, but the flavor remains rich and spiced. This works perfectly for busy bakers or last-minute desserts.
Why does my sweet potato pie filling turn watery after baking?
Watery filling usually means the custard wasn't baked long enough or the sweet potatoes had too much moisture. Always bake at 350°F for 50-60 minutes until the center jiggles slightly when shaken. For extra insurance, chill the pie completely before serving—this helps the filling set properly. If it's still too thin, sprinkle with 1 teaspoon cornstarch before baking next time.
How do I make the celery crown extra crispy?
For maximum crunch, slice celery ⅛-inch thick instead of ¼-inch, and bake at 375°F for 10 minutes before adding to the pie. Brush with 1 tablespoon melted butter after baking for extra shine. Store unused celery crown pieces in an airtight container—they stay crispy for 2 days at room temperature. Pro tip: Use celery with green tops for fresher flavor.
Can I make this pie ahead of time?
This pie actually tastes better after resting. Bake it 1 day ahead, then refrigerate uncovered. The flavors meld beautifully, and the crust stays crisp. Reheat slices at 350°F for 5-10 minutes before serving. For longer storage, freeze the baked pie (without toppings) for up to 3 months. Thaw overnight in the fridge before serving.
What's the best way to store leftover sweet potato pie?
Store leftovers in an airtight container in the fridge for 4-5 days. For best texture, reheat slices at 350°F for 8-10 minutes covered with foil. To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer bag. Frozen slices keep for 2 months—thaw overnight in the fridge before reheating. Avoid microwave reheating as it makes the filling gummy.