Sweet Potato Pie Filling
Smooth spiced sweet potato filling from one baked potato. Use for pies or tarts. Tips for swaps, texture, storage and make-ahead.
Just the filling. Use this sweet potato pie filling recipe to make tarts and pies.
Click here for pie dough recipe.
Submitted by: Kate from Milwaukee, Wisconsin
Yield: 1-1/2 Cups
- Bake one large sweet potato until very soft, then scoop and mash the flesh.
- Beat mashed potato with sugars, egg, cream, butter and spices until smooth.
- Use the filling for pies or tarts; refrigerate up to 3 days or freeze up to 2 months.
Spices
Featured in this Recipe
Preparation Instructions:
Scrub sweet potato, prick the skin, and bake at 350 degrees for 45 minutes, or until potato is soft throughout. Remove from oven, place on a rack until cooled. Remove flesh and discard the skin; mash flesh with a fork. In a large bowl, using an electric mixer on medium speed, beat potato pulp with sugars and remaining ingredients until batter is smooth, about 2 minutes.
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Frequently Asked Questions
Can I use canned or pre-cooked sweet potato instead of baking one?
Yes. Canned or leftover cooked sweet potato works. Drain any excess liquid, mash well, and taste before adding sugar since canned can be sweeter. Aim for a texture like the mashed pulp from one large baked potato.
How do I know the sweet potato is fully cooked?
Insert a fork or paring knife into the thickest part. It should slide in easily and feel soft all the way through. If it has resistance, bake longer and test again.
How can I get an extra-smooth filling?
Cook the potato until very soft, then push the cooked flesh through a fine-mesh sieve or process it in a food processor or immersion blender before beating with the other ingredients. Use the electric mixer until the batter is silky.
Can I make the filling ahead and store it?
Yes. Store refrigerated in an airtight container up to 3 days. For longer storage freeze in a freezer-safe container up to 2 months. Thaw in the fridge and rewhip before using.
How can I make this recipe vegan or egg-free?
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) or 1/4 cup silken tofu. Swap heavy cream for plant-based cream or full-fat coconut milk and use vegan butter. Texture will be slightly different but still good.
Can I use this filling for pies and tarts and how to bake them?
Yes. Fill a prepared pie or tart shell with the mixture. Bake until the center is mostly set and just jiggles slightly. Baking times vary by pan size; check a standard 9-inch pie after about 40 to 55 minutes at 350 F.
How do I adjust the sweetness or spices?
Taste the mashed potato before adding sugar and reduce brown or granulated sugar if the potato is very sweet. Increase or decrease cinnamon, nutmeg, and allspice to match your preference. Add vanilla last and taste again.
Can I double the recipe and are there any mixing tips?
Yes. Double the ingredients and cook enough sweet potatoes for the volume. Mix in a large bowl and beat until smooth; you may need a stronger mixer or mix in batches to ensure even texture.
Can I use canned or pre-cooked sweet potato instead of baking one?
Yes. Canned or leftover cooked sweet potato works. Drain any excess liquid, mash well, and taste before adding sugar since canned can be sweeter. Aim for a texture like the mashed pulp from one large baked potato.
How do I know the sweet potato is fully cooked?
Insert a fork or paring knife into the thickest part. It should slide in easily and feel soft all the way through. If it has resistance, bake longer and test again.
How can I get an extra-smooth filling?
Cook the potato until very soft, then push the cooked flesh through a fine-mesh sieve or process it in a food processor or immersion blender before beating with the other ingredients. Use the electric mixer until the batter is silky.
Can I make the filling ahead and store it?
Yes. Store refrigerated in an airtight container up to 3 days. For longer storage freeze in a freezer-safe container up to 2 months. Thaw in the fridge and rewhip before using.
How can I make this recipe vegan or egg-free?
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) or 1/4 cup silken tofu. Swap heavy cream for plant-based cream or full-fat coconut milk and use vegan butter. Texture will be slightly different but still good.
Can I use this filling for pies and tarts and how to bake them?
Yes. Fill a prepared pie or tart shell with the mixture. Bake until the center is mostly set and just jiggles slightly. Baking times vary by pan size; check a standard 9-inch pie after about 40 to 55 minutes at 350 F.
How do I adjust the sweetness or spices?
Taste the mashed potato before adding sugar and reduce brown or granulated sugar if the potato is very sweet. Increase or decrease cinnamon, nutmeg, and allspice to match your preference. Add vanilla last and taste again.
Can I double the recipe and are there any mixing tips?
Yes. Double the ingredients and cook enough sweet potatoes for the volume. Mix in a large bowl and beat until smooth; you may need a stronger mixer or mix in batches to ensure even texture.
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