canned sweet potato pie recipe
The Best canned sweet potato pie recipe
I love making sweet potato pie from scratch, but sometimes I need a shortcut that still tastes homemade. That is where canned sweet potato pie recipe comes in. It is a lifesaver for busy weeknights or holiday gatherings when you want something delicious without all the peeling and boiling.
This recipe is a family favorite in my house. My kids ask for it every Thanksgiving, and even my husband who is picky about desserts always goes back for seconds. Using canned sweet potatoes gives you that same creamy, rich flavor without the extra prep work. Plus sweet potatoes are packed with vitamin A and fiber, so I feel a little better serving this as a treat.
Whether you are making it for a Sunday dinner or a big holiday meal, this pie comes together fast and tastes like you spent hours on it. It is a great way to get that homemade feel with less effort, and it always gets compliments.
Canned Sweet Potato Pie
This easy pie uses canned sweet potatoes for a creamy, spiced filling that tastes like fall. It is perfect for holidays or any time you want a comforting dessert without the fuss of fresh sweet potatoes.
🥘Ingredients
For the Pie Crust
For the Filling
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canned Sweet Potato Pie Works
This canned sweet potato pie recipe is one I turn to again and again because it is simple, reliable, and always a hit. It works for Thanksgiving, Christmas, or just a cozy weekend dessert. My family loves it, and I love that I can pull it together with pantry staples.
❓ Frequently Asked Questions About Canned Sweet Potato Pie
1. Can I use fresh sweet potatoes instead of canned?
Yes, you can. Just peel and boil 2 large sweet potatoes until tender, then mash them. You will need about 2 cups of mashed sweet potato for this recipe.
2. How do I store leftover sweet potato pie?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw in the fridge before serving.
3. Can I make this pie ahead of time?
Absolutely. This pie actually tastes better the next day after the flavors meld. Bake it a day ahead and keep it chilled in the fridge. Let it come to room temperature before serving.
4. Why did my pie crack on top?
Overbaking can cause cracks. The pie is done when the center is just set and still slightly jiggly. It will continue to set as it cools. Also, cooling it slowly on a wire rack helps prevent cracks.
5. Can I use a different milk instead of evaporated milk?
Yes, you can substitute with heavy cream or whole milk. Evaporated milk gives a creamier texture, but regular milk works fine. Avoid skim milk as it can make the filling too thin.
