Get ready to meet your new favorite holiday tradition! This Roasted Sweet Potato Pie is the ultimate cozy dessert—it’s incredibly velvety, perfectly spiced, and has a depth of flavor that only roasting can achieve. While most recipes call for boiling, we are roasting those potatoes to caramelize their natural sugars and create a filling that is truly next-level. Trust me, once you try this method, you’ll never go back! It’s the kind of pie that makes your kitchen smell like a dream and leaves everyone asking for your secret.

Why You’ll Love This Recipe

Roasted to Perfection: Roasting the sweet potatoes instead of boiling them concentrates the flavor and creates a natural sweetness that is absolutely UNREAL.
Silky Smooth Texture: Between the evaporated milk and the roasted mash, this filling is incredibly luscious and melts in your mouth.
The Ultimate Spice Blend: We’re using a warm mix of cinnamon, nutmeg, and ginger that gives you those perfect “warm hug” vibes in every bite.
Simple but Impressive: It looks like it came from a high-end bakery, but it’s actually very approachable for any home baker!

Ingredients

Gather up these goodies to get started on your masterpiece! Just a reminder: the specific measurements are listed right under this article in the recipe card.

Sweet Potatoes: The star of the show! Roasting these in their skins makes them super flavorful and tender.
Olive Oil: Just a touch to rub on the skins to help them roast up perfectly.
Evaporated Milk: This is my secret for a rich, creamy texture without the heaviness of cream.
Eggs: These act as the binder to give your pie that perfect, sliceable set.
Brown Sugar: Adds a deep, molasses-like sweetness that pairs beautifully with the potatoes.
Maple Syrup: A little liquid gold for a hint of autumnal flavor and extra shine.
Unsalted Butter: Everything is better with butter! It adds a rich, silky finish to the filling.
Vanilla Extract: A splash of high-quality vanilla rounds out all the spices.
Ground Cinnamon, Nutmeg, & Ginger: The “big three” of spices that make this pie taste like home.
Salt: Just a pinch to balance the sweetness and make the flavors pop.
Unbaked Pie Crust: Use your favorite homemade dough or a high-quality store-bought one for a shortcut!

Note: You’ll find the full list of ingredients with measurements in the recipe card at the bottom of this post!

How to Make the Roasted Sweet Potato Pie

Step 1: Roast the Potatoes

First things first, preheat your oven to 400°F. Give your sweet potatoes a good wash, pierce them with a fork (so they don’t explode!), and rub them with a little olive oil. Pop them on a baking sheet and roast for 45–50 minutes until they are totally tender. Let them cool down a bit so you don’t burn your fingers!

Step 2: Prep the Filling Base

Turn your oven down to 350°F. Peel those roasted skins off—they should slip right off—and mash the insides until they are completely smooth. In a big bowl, whisk together that beautiful mash with the evaporated milk, eggs, brown sugar, maple syrup, melted butter, and vanilla.

Step 3: Spice it Up

Now, fold in your cinnamon, nutmeg, ginger, and salt. Give it a good mix until everything is creamy, well-blended, and smelling absolutely divine.

Step 4: Bake to Perfection

Pour that gorgeous filling into your unbaked pie crust and smooth out the top. Slide it into the oven for 50–55 minutes. You’re looking for the center to be set and a knife to come out mostly clean.

Step 5: The Hardest Part—Waiting!

Remove the pie from the oven and let it cool completely. I know it’s tempting to dive in, but letting it set is the key to getting those perfect, clean slices!

Pro Tips for Making the Recipe

Don’t Skip the Roast: Seriously, roasting is a game-changer. It prevents the filling from becoming watery, which can happen with boiling.
Get it Smooth: For an extra-silky texture, you can use a hand mixer or a food processor to blend the filling. This ensures there are no fibrous potato bits left behind.
Watch the Crust: If the edges of your crust are browning too fast, loosely cover them with a bit of aluminum foil or a pie shield halfway through baking.

How to Serve

This pie is a total showstopper on its own, but here’s how to take it over the top:

Classic Topping: A big dollop of homemade whipped cream is always a winner.
Go Nutty: Sprinkle some toasted pecans or walnuts on top for a little crunch.
A Drizzle of Love: A tiny drizzle of extra maple syrup or a dash of cinnamon sugar right before serving looks beautiful.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices in an airtight container in the refrigerator for up to 3 to 4 days. It actually tastes even better the next day!

Freezing

This pie freezes beautifully! Wrap the cooled pie tightly in plastic wrap and then foil. It will stay fresh in the freezer for up to 3 months. Thaw it overnight in the fridge before serving.

Reheating

If you like your pie warm, you can pop a slice in the microwave for 15–20 seconds or put it in a 300°F oven for about 10 minutes.

FAQs

1. Can I use canned sweet potato puree instead? You can, but the flavor won’t be nearly as deep or “roasted.” If you’re in a pinch, make sure you buy plain sweet potato puree, not the pre-spiced pie filling!

2. Why is my pie filling runny? This usually happens if the pie hasn’t baked long enough or if it hasn’t cooled completely. The “carry-over” cooking that happens while the pie cools is essential for it to set properly.

3. Can I make this pie dairy-free? Absolutely! You can swap the evaporated milk for a full-fat canned coconut milk and use a vegan butter substitute. The flavor will have a slight coconut hint, but it’s delicious!

4. Do I need to blind-bake the crust first? Nope! Because this pie bakes for a good 50+ minutes, the crust has plenty of time to get golden and crisp without needing a head start.