Craving the rich, comforting taste of canned sweet potato pie but don’t want to spend hours in the kitchen? This foolproof canned sweet potato pie recipe gives you all the classic Southern flavors you love—without the extra effort. By using canned sweet potatoes, you’ll cut down on prep time while still achieving that homemade taste that makes this dessert a staple at holiday feasts and family gatherings. Whether it’s for Thanksgiving, Sunday dinner, or just because—you’ll love how simple and delicious this canned sweet potato pie is to make!
Why This Canned Sweet Potato Pie Recipe Is Worth Making
Sweet potato pie is a beloved staple in Southern cuisine, especially during the holiday season. While traditional recipes call for fresh sweet potatoes, requiring peeling, boiling, and mashing, this canned sweet potato pie recipe offers a faster, hassle-free alternative—without compromising on flavor. By using canned sweet potatoes or yams, you’ll get the same rich, velvety texture and warm, spiced goodness in a fraction of the time.
Perfectly paired with whipped cream or vanilla ice cream, this canned sweet potato pie is a crowd-pleasing alternative to pumpkin pie at Thanksgiving and beyond. Whether for a holiday gathering or a cozy family dinner, this easy-to-make dessert brings comfort and nostalgia to every bite.
Jump to:
Ingredients
- Canned sweet potatoes in light syrup, drained (canned yams work perfectly too)
- Granulated sugar (reduces the metallic taste sometimes found in canned products)
- Large eggs (these bind the filling and create the perfect texture)
- Unsalted butter, melted (adds richness and depth)
- Evaporated milk (creates a silky-smooth consistency)
- Vanilla extract (enhances the natural sweetness)
- Ground cinnamon (for warm, cozy flavor)
- Ground nutmeg (adds a traditional spice note)
- Ground ginger (provides a gentle warmth)
- Salt (balances the sweetness)
- Unbaked pie crust (store-bought or homemade)
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat your oven to 350°F, drain the canned sweet potatoes thoroughly, and place them in a large mixing bowl.
- Beat the sweet potatoes until smooth, then mix in the melted butter, sugar, eggs, evaporated milk, vanilla extract, and all spices (cinnamon, nutmeg, ginger, and salt) until well combined.
- Taste the filling and adjust spices if needed before moving to the next step.
Bake
- Pour the sweet potato mixture into your unbaked pie crust and smooth the top with a spatula.
- Place the pie on the center rack of your preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remember the pie will continue to set as it cools, so avoid overcooking for the perfect texture.
Cool and Serve
- Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours.
- For best results, refrigerate for a few additional hours after reaching room temperature.
- Serve with a dollop of whipped cream for the perfect finishing touch.
- Prepare and Mix : Mixing the sweet potato filling until smooth and well-combined.
- Bake : Baking the sweet potato pie until the filling is set and crust is golden.
- Cool and Serve :Letting the pie cool completely before slicing and serving.
Equipment For
- A stand mixer or hand mixer makes whipping the sweet potatoes much easier than doing it by hand
- A rubber spatula helps scrape down the sides of the bowl for even mixing
- A 9-inch pie plate with a slightly deeper dish works best for this recipe
- A wire cooling rack allows air to circulate under the pie for even cooling
You don't need fancy equipment for this recipe – a simple mixing bowl and a fork can work in a pinch, though the texture won't be quite as smooth.
Substitutions and Alternatives
- For a gluten-free version, use a gluten-free pie crust or try a graham cracker crust
- Replace white sugar with brown sugar for a deeper molasses flavor
- For a dairy-free option, use coconut milk instead of evaporated milk
- If you prefer less sweetness, reduce sugar to ¾ cup
- Try adding ¼ teaspoon of cloves for an extra spice dimension
Expert Cooking Tips for the Best Canned Sweet Potato Pie
- Don't skip draining the canned sweet potatoes – excess moisture is the enemy of a perfectly set pie.
- For a silkier texture, push the canned sweet potatoes through a fine-mesh sieve before mixing with other ingredients.
- Shield the edges of your pie crust with foil if they begin to brown too quickly.
- If you want a more "from scratch" taste, add a tablespoon of fresh lemon juice to brighten the flavors.
- Let your ingredients come to room temperature before mixing for the smoothest filling.
- Place a baking sheet under your pie in the oven to catch any potential overflow and make removal easier.
Recipe Variations
Southern Sweet Potato Pie
For an authentic southern sweet potato pie recipe inspired by Pioneer Woman style cooking, add 2 tablespoons of bourbon to the filling and increase the cinnamon to 1 ½ teaspoons.
Lighter Version
Reduce the sugar to ¾ cup and use light evaporated milk to cut down on calories without sacrificing taste.
No-Bake Option
For a no-bake sweet potato pie, prepare the filling as directed, then chill in a pre-baked or graham cracker crust until set (about 4 hours).
Vegan Sweet Potato Pie
Replace eggs with ½ cup silken tofu blended until smooth, use plant-based butter, and substitute coconut cream for the evaporated milk.
Storage
Fridge Storage
This canned sweet potato pie will keep in the refrigerator for up to 4 days. Cover loosely with plastic wrap or aluminum foil after the pie has completely cooled.
Freezing Instructions
Sweet potato pie freezes beautifully for up to 3 months. To freeze:
- Allow the pie to cool completely
- Wrap tightly in plastic wrap, then aluminum foil
- Label with the date
- Thaw overnight in the refrigerator before serving
Make-Ahead Options
You can prepare the filling up to 2 days ahead and store it in the refrigerator. Just give it a good stir before pouring into your crust and baking.
The Secret to a Homemade-Tasting Canned Sweet Potato Pie
Every great recipe has a secret twist, and this canned sweet potato pie is no exception. Imagine serving a pie so rich, velvety, and flavorful that no one would ever guess it started with canned sweet potatoes. The trick? A simple yet game-changing step—roasting the canned sweet potatoes for 15 minutes before mashing. This extra touch caramelizes the natural sugars, deepens the flavor, and erases any trace of that "canned" taste. The result? A pie so luscious and homemade-tasting that your guests will swear you spent hours preparing fresh sweet potatoes. Try this secret tip, and get ready for the compliments to roll in!
FAQ
Can you use canned sweet potatoes for a pie?
Yes, you can absolutely use canned sweet potatoes for pie! They're a convenient time-saver that eliminates the need to peel, boil, and mash fresh potatoes. Just drain them well, mash until smooth, and mix with your other ingredients. Many Southern bakers prefer canned sweet potatoes for their consistent texture and sweetness, making them perfect for quick, delicious canned sweet potato pies.
Are Bruce's yams actually sweet potatoes?
Yes, Bruce's "yams" are actually sweet potatoes. This common labeling confusion exists because American producers historically marketed orange-fleshed sweet potatoes as "yams" to distinguish them from lighter varieties. True yams are starchy tubers with rough, scaly skin from Africa and Asia. Bruce's canned products contain sweet potatoes that are perfect for pies, casseroles, and other traditional Southern and holiday dishes.
Can I substitute canned yams for sweet potatoes?
Absolutely! Canned yams (which are actually sweet potatoes) can be substituted for fresh sweet potatoes in virtually any recipe. Use the same amount by weight after draining. They're already cooked and softened, saving considerable prep time. For baking recipes like canned sweet potato pie, canned yams often create a smoother, more consistent texture than fresh ones, making them an excellent convenient alternative.
Are canned sweet potatoes as good as fresh sweet potatoes?
Canned sweet potatoes offer comparable nutritional value to fresh ones, retaining most vitamins and minerals. While fresh potatoes provide slightly better texture for savory dishes, canned varieties shine in baking applications like canned sweet potato pie. The canning process pre-cooks them, developing natural sugars and creating a consistent sweetness. For convenience and reliable results in desserts, canned sweet potatoes are often the preferred choice.
A Sweet Tradition Made Simple
This easy canned sweet potato pie recipe proves that you don’t have to spend hours in the kitchen to create a dessert that’s rich, flavorful, and packed with homemade charm. With its velvety, spiced filling and flaky crust, no one will believe you started with canned sweet potatoes—but they’ll definitely be asking for seconds! Whether it’s for a festive holiday spread or a cozy treat just for you, this pie brings all the nostalgia with none of the hassle.
Love quick and delicious desserts? Be sure to check out our No-Bake Cherry Cheesecake Recipe for a creamy, fruity indulgence or try the classic Lemon Icebox Pie Recipe for a refreshing citrusy twist. And of course, don’t forget to bookmark this Canned Sweet Potato Pie—because once you taste it, you’ll want to make it again and again!
Give this recipe a try, and let us know in the comments how it turned out or what special touches you added to make it your own!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Canned Sweet Potato Pie
Easy Canned Sweet Potato Pie
Equipment
- 1 9-inch pie pan Deep-dish recommended for best results
- 1 Mixing bowl Large, for combining ingredients
- 1 Hand mixer or whisk Helps achieve a smooth consistency
- 1 Spatula For scraping down sides and smoothing pie
- 1 Wire rack Ensures even cooling
Ingredients
- 1 ½ cups Canned sweet potatoes Drained and mashed
- ¾ cup Granulated sugar Adjust to taste
- 2 large Eggs Room temperature for better mixing
- 4 tablespoon Unsalted butter Melted
- ½ cup Evaporated milk For a creamy texture
- 1 teaspoon Vanilla extract Enhances sweetness
- 1 teaspoon Ground cinnamon Adds warmth
- ½ teaspoon Ground nutmeg Provides depth
- ¼ teaspoon Ground ginger Optional for extra spice
- ¼ teaspoon Salt Balances the flavors
- 1 9- inch Pie crust Unbaked store-bought or homemade
Instructions
- Preheat oven to 350°F
- Drain canned sweet potatoes
- Mash sweet potatoes until smooth
- Mix all ingredients in a bowl
- Pour filling into pie crust
- Bake for 55-60 minutes
- Cool for 2 hours on a wire rack
- Serve with whipped cream
Leave a Reply