If you’re anything like me, there’s something downright magical about a classic dessert that comforts and delights in every bite. That’s why I want to share my absolute favorite Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe that always steals the show whenever I make it. The creaminess of the filling combined with a flaky crust and the fresh whipped cream topping? Pure heaven. Add a sprinkle of toasted coconut flakes for a tropical twist that takes this pie to the next level. Stick around—I’ll walk you through every delightful step and share some tips I’ve learned along the way, so you can make this pie an instant family favorite too.
Why You’ll Love This Recipe
- Rich, Velvety Filling: Using real sweet potatoes and an immersion blender gives the smoothest, dreamiest texture.
- Made For Sharing: This recipe yields a generous 9-inch pie perfect for gatherings or special occasions.
- Customizable Toppings: Whipped cream is a must, but adding coconut flakes adds a crunchy, tropical surprise.
- Balanced Spice Blend: Warm cinnamon, ginger, and allspice add depth without overpowering the sweet potato flavor.
Ingredients You’ll Need
The magic in this pie really lies in the combination of classic warm spices, sweet potatoes, and that buttery crust that holds it all together. When shopping, look for sweet potatoes that are firm and smooth—this makes for a creamier filling. Also, if you want to skip homemade pie crust, a good-quality store-bought one works beautifully.
- Pie Crust: Either homemade or store-bought, a sturdy 9-inch crust is perfect for holding the creamy filling.
- Sweet Potatoes: Fresh, large sweet potatoes provide that natural sweetness and moisture.
- Brown Sugar: Adds caramel notes that deepen the overall flavor.
- Cinnamon: A staple spice that brings warmth and comfort.
- Ground Ginger: Adds a little zing and brightness.
- Allspice: A subtle but important piece of the spice puzzle for complexity.
- Kosher Salt: Enhances all the sweet and savory flavors.
- Unsalted Butter: Adds richness and helps with a silky mouthfeel.
- Evaporated Milk: Key for that classic creamy texture.
- Granulated Sugar: Balances out the earthiness of the potatoes.
- Large Eggs: They’re essential for binding and giving the pie structure.
- Bourbon (optional): I love this touch of warmth, but vanilla extract works just as well.
- Pure Vanilla Extract: A little extra flavor boost for the filling and whipped cream.
- Unsweetened Coconut Flakes (optional): Adds a nice crunch and tropical twist when toasted.
- Heavy Whipping Cream: For the whipped cream topping to finish the pie perfectly.
- Marshmallow Cream (optional): For a fun marshmallow variation on the whipped cream if you’re feeling adventurous.
Variations
I’m all about making recipes your own, so I love experimenting with this classic sweet potato pie. Whether you prefer it a bit lighter or with a flavor twist, there’s room to customize and make it your signature dessert.
- Marshmallow Whipped Cream Variation: Once, I swapped out part of the whipped cream for marshmallow cream, and my family went crazy for the marshmallow’s fluffy, sweet texture—it’s like campfire magic in pie form!
- Dairy-Free Version: Try coconut milk in place of evaporated milk and a dairy-free crust if you’re catering to dietary needs.
- Spice it Up: Feel free to add a pinch of nutmeg or cardamom for extra warmth and complexity.
- Coconut Flakes On or Off: I always serve mine with toasted coconut flakes, but if you’re not a fan, just skip them—you’ll still get a crowd-pleaser.
How to Make Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe
Step 1: Prep Your Crust and Preheat
Start by rolling out your pie crust and pressing it into a 9-inch pie dish. I like to fold the edges under for a nice border, then crimp with my fingers or a fork—it’s a small touch that feels homey and beautiful. Cover it with plastic wrap and chill in the fridge for at least 30 minutes; this helps prevent shrinking when it’s baked. While that’s chilling, go ahead and preheat your oven to 375°F (190°C).
Step 2: Cook and Mash the Sweet Potatoes
Peel your sweet potatoes and cut them into large 3-inch chunks. Boiling is my go-to because it’s quick and keeps the potatoes moist. Bring a pot of water to a boil, toss in the potatoes, reduce to a simmer, and cook until tender—usually about 15 to 20 minutes. You want to be able to pierce them easily with a knife. Drain well, then mash right in the pot. Aim for about 2 cups of mashed sweet potato for the pie filling, and save any extra for breakfast hash or pancakes the next day.
Step 3: Mix the Filling and Spice It Up
Add brown sugar, cinnamon, ground ginger, allspice, salt, butter, and half of the evaporated milk to your pot of mashed sweet potatoes. Place it on low heat and stir frequently while mashing—this allows the flavors to meld and the mixture to become silky. Once everything feels warm and combined, I use an immersion blender to puree the filling until ultra smooth. Trust me, this is a game-changer if you want that classic, silky pie texture. If you don’t have one, a blender or food processor works just as well; just be careful with hot mixtures.
Step 4: Combine the Eggs and Remaining Liquids
While the sweet potato mixture cools slightly, whisk together the granulated sugar, eggs, remaining evaporated milk, bourbon (if using), and vanilla extract in a separate bowl. This mix brings in sweetness and richness, and the eggs are essential to help the pie set properly. Once smooth, pour this into the sweet potato filling and stir quickly but gently until evenly combined.
Step 5: Bake the Pie to Perfection
Retrieve your chilled crust and pour the filling gently inside. To catch any drips, place the pie on a baking sheet and pop it in the oven. Bake at 375°F for 10 minutes to set the edges, then lower the heat to 325°F and bake for about 50 minutes more. Keep an eye on that crust—you want it golden but not too dark. If it starts browning too quickly, tent it with foil. When the center is set and a knife comes out mostly clean, your pie is ready! Let it cool completely on a wire rack before serving.
Step 6: Whip Up the Perfect Creamy Topping
For me, the whipped cream is what really pulls this dessert together. I use cold heavy cream, whipped until soft peaks form, then gently fold in vanilla extract. This creates a light, fluffy topping that contrasts beautifully with the dense, spiced filling. If you want to try the marshmallow cream variation, fold some into the whipped cream for an extra layer of sweetness and texture that’s out of this world.
Pro Tips for Making Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe
- Immersion Blender Magic: I discovered this trick and it transformed my pies—the filling becomes so velvety it’s like silk melting on your tongue.
- Don’t Skip the Chilling: Cold crust means less shrinkage and a nicely defined edge; I learned this the hard way by rushing before and regretting it.
- Watch Your Bake Time: Every oven varies, so start checking your pie around 45 minutes when baking at 325°F to avoid overbaking and cracks on top.
- Coconut Flakes Topping: Toast them lightly in a skillet before sprinkling; it brings out a nutty flavor and adds a delightful crunch.
How to Serve Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe
Garnishes
I always top my slices with a generous dollop of freshly whipped cream and sprinkle toasted coconut flakes on top—those flakes give a wonderful texture contrast and subtle flavor boost. If you’re not into coconut, a dusting of cinnamon or nutmeg on the whipped cream works just as charmingly. Sometimes, I even like to drizzle a little maple syrup for an extra touch of sweetness.
Side Dishes
This pie pairs wonderfully with a cup of strong coffee or chai tea for an afternoon treat. If you’re serving it as part of a holiday meal, I like to keep everything light—fresh fruit salad or a simple green salad helps balance the richness of the pie.
Creative Ways to Present
For special occasions, I love serving individual mini sweet potato pies in ramekins topped with whipped cream and coconut flakes—so cute and perfectly portioned. You can also pipe the whipped cream decoratively with a star tip for a fancy look. A sprinkle of edible gold dust or a cinnamon stick garnish can turn an everyday dessert into something Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
I cover the baked pie tightly with plastic wrap or foil and keep it in the fridge—it keeps beautifully for up to 4 days. The whipped cream can be made fresh each time, but leftover whipped cream can also be stored in an airtight container for a day or two if needed.
Freezing
If I ever make extras, I freeze leftover pie slices wrapped well in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge. I found that freezing works best without the whipped cream topping, so add that fresh after thawing.
Reheating
To warm leftover pie, I pop a slice in a 300°F oven for about 10 minutes, uncovered, or microwave it in short bursts so it doesn’t get soggy. Just add the whipped cream right before serving for that fresh-from-the-kitchen feeling.
FAQs
-
Can I use regular potatoes instead of sweet potatoes in this pie?
Regular potatoes won’t give you the same sweet, rich flavor and creamy texture required for a classic sweet potato pie. I recommend sticking with sweet potatoes for the best results.
-
Do I have to use bourbon in the filling?
Not at all! Bourbon adds a lovely depth, but you can easily substitute extra vanilla extract or simply omit the alcohol entirely without sacrificing flavor.
-
Why does the recipe use evaporated milk instead of regular milk?
Evaporated milk has less water content, making the filling creamier and richer. It’s what gives sweet potato pie that signature custardy texture.
-
Can I make the pie in advance?
Absolutely! You can bake and refrigerate the pie up to 2 days ahead—just add the whipped cream and coconut flakes right before serving to keep things fresh.
-
How do I prevent the crust from getting soggy?
Chilling your crust before baking and using a baking sheet to catch spills helps keep it crisp. You can also tent the edges with foil to prevent overbrowning while letting the filling cook fully.
Final Thoughts
I absolutely love how this Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe turns out every single time—rich, creamy, with just the right warmth from spices and that beautiful whipped topping. When I first tried mastering sweet potato pie, I used to struggle with getting the filling smooth and the crust perfectly baked, but this recipe’s method, especially the immersion blender step, totally changed the game for me. Give it a try, and I promise you’ll have a dessert that feels like a warm hug from the inside out. Invite some friends over, pour your favorite drink, and enjoy every luscious bite—you’ve earned it!
Print
Sweet Potato Pie with Whipped Cream and Optional Coconut Flakes Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Sweet Potato Pie recipe features a smooth, spiced sweet potato filling nestled within a flaky 9-inch pie crust. With warm notes of cinnamon, ginger, and allspice, this Southern-inspired dessert is baked to perfection and topped with a luscious homemade whipped cream, making it an ideal treat for holidays or any gathering.
Ingredients
For the Filling:
- 1 9-inch pie crust (store-bought or your favorite recipe, such as Whole Wheat Pie Crust)
- 2 large sweet potatoes
- ¾ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter (about 1/2 stick)
- 1 ¼ cups 2% evaporated milk, divided (about 10 ounces)
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut flakes (optional, for serving)
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow cream (optional, for marshmallow whipped cream variation only)
Instructions
- Prepare the pie crust: Roll out the pie crust and transfer it to a standard 9-inch pie dish. Trim the edges and fold them under, then crimp with your fingers or a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven: Place a rack in the center and preheat the oven to 375°F (190°C).
- Cook the sweet potatoes: Scrub and peel the sweet potatoes, then dice into large 3-inch chunks. Place in a large pot, cover with cold water, bring to a boil, then reduce to medium heat and simmer until tender, about 15-20 minutes.
- Drain and mash potatoes: Drain the sweet potatoes and transfer back to the pot. Mash them and measure out 2 cups for the pie filling, reserving any extra for another use.
- Cook filling mixture: Add brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tbsp) of evaporated milk to the mashed potatoes. On low heat, cook for about 5 minutes, mashing further as it cooks.
- Puree the filling: Use an immersion blender or transfer to a blender/food processor to puree the filling until completely smooth and fragrant. Remove from heat and let cool in the pot.
- Mix egg ingredients: Whisk together the remaining evaporated milk (5 ounces), granulated sugar, eggs, bourbon (or extra vanilla), and 1 teaspoon vanilla extract in a separate bowl until smooth.
- Combine mixtures: Pour the egg mixture into the warm sweet potato filling and stir until evenly combined and silky smooth.
- Fill and bake the pie: Remove the crust from the refrigerator, pour in the filling, and place the pie on a baking sheet. Bake at 375°F for 10 minutes, then reduce temperature to 325°F and bake for an additional 50 minutes or until the pie is set. Shield crust edges if browning too quickly. Cool completely after baking.
- Prepare whipped cream: In a stand mixer bowl fitted with a paddle attachment, beat cold heavy cream on low speed, increasing to high until soft peaks form. Add vanilla extract and beat until a loose but firm whipped cream forms (stiffer than soft peaks, but not hard peaks).
- Serve: Serve the sweet potato pie at room temperature topped with whipped cream and optional unsweetened coconut flakes.
Notes
- For a marshmallow whipped cream variation, fold in 7 ounces of marshmallow cream into the whipped cream after soft peaks form.
- If the pie crust edges brown too quickly during baking, shield with foil or a pie crust protector.
- You can prepare the pie crust up to one day in advance and keep refrigerated before filling.
- Use an immersion blender for the smoothest filling texture, though a regular blender or food processor works as well.
- Leftover filling can be used in other sweet potato desserts or breakfast dishes.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
