Five-Spice Sweet Potato Pie

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Super Yummy Five-Spice Sweet Potato Pie, very tasty!! 

Chinese 5-spice powder is a blend of fennel, star anise, cloves, cinnamon and Sichuan peppers. Five-Spice Sweet Potato Pie is a comfort food because of its simplicity yet complex delicious flavors that with every bite invokes a pleasurable experience that reminds me of all the great seasonal flavors that come with fall weather. This creamy sweet potato pie is subtly spiced and slices beautifully!

This homemade sweet potato pie is sweetened solely with dark brown sugar and flavored with warm fall spices, so you already know it’s good! It sits atop a buttery homemade pie crust and is a true Southern favorite. This definitely deserves a place on your Thanksgiving menu!

Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. I suggest baking up a few sweet potato pies around the holidays to give to friends and family.

Sweet potato pies are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for two to four hours. Loosely cover the pie with aluminum foil before refrigerating for up to four days.

Not what you are looking for? Try these other sweet recipes: 9 Classic Pies That Will Make Your Fall Even Sweeter, Greek Baklava, Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.


Five-Spice Sweet Potato Pie

Try this simple yet amazing Five-Spice Sweet Potato Pie!

  • Author: Lia Huber
  • Prep Time: :10
  • Cook Time: 1:30
  • Total Time: 1:40
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking


  • 2 pounds sweet potatoes (about 5 medium)
  • 3/4 cup packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon five-spice powder or pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)


  1. Preheat oven to 375°.
  2. Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
  3. Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.



  • Serving Size: 10
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