Smoked sweet potato pie is easy to make and, oh so delicious! This pie recipe starts with smoked sweet potatoes mixed with flavorful ingredients and baked right in the oven!
If you loved our smoked pumpkin pie recipe or loaded sweet potatoes, you’ll love this sweet potato pie. Nothing screams Fall like a freshly made pie with creamy sweet potatoes, brown sugar, cinnamon, and flaky crust. The best part is that cooking sweet potatoes in a smoker is so easy! Especially if you’re using a pellet grill. Set it and forget it; let the sweet potatoes cool, and you’ll have slightly smoky, fresh sweet potato flesh to make your filling.
What is the best sweet potato for baking?
We recommend using an orange-fleshed variety like Garnet or Jewel. Avoid pale or tan-skinned sweet potatoes, as they tend to be dry and not as sweet. Sometimes the orange-fleshed varieties are labeled as “yams,” but they are, in fact, sweet potatoes.
How to roast sweet potatoes using a grill or smoker
- Preheat the smoker or pellet grill to 275 degrees F.
- Wash and gently scrub sweet potatoes under lukewarm water—dry well with paper towels.
- Lightly puncture the peels with a fork. Coat each potato will oil and salt.
- Place sweet potatoes into your grill or smoker, close the lid, and cook for 1 1/2-2 hours or until they are fork-tender.
- Remove potatoes from the grill and place them onto a large cutting board.
- Let stand for 1 hour or until cool enough to handle. Remove skins and mash flesh. Reserve 2 1/4 cups for the recipe. Freeze the remaining amount to use in another dish.
Smoked sweet potato pie ingredients
- 2 1/4 cups mashed smoked sweet potato flesh (or 3 medium sweet potatoes)
- 1 premade (raw) pie crust (9″ )
- Light brown sugar
- Granulated sugar
- Butter
- Heavy cream
- Eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
- Ginger
- Bourbon or dark rum, optional
How to make it
- Preheat the oven to 400 degrees F.
- Whip smoked sweet potato flesh with both sugars until soft and fluffy. Add butter, cream, eggs, vanilla extract, salt, and spices to the mixture, and beat for 60 seconds more.
- Place premade crust in a pie tin (if needed), and scoop filling into the crust.
- Bake for 75 minutes until the center is set up. Cool pie for 1 hour, cover with plastic wrap and refrigerate for 2 hours before serving.
Should sweet potato pie be served cold?
It is best to serve sweet potato pie either chilled or at room temperature. We recommend baking it the night before and keeping it cool in your refrigerator. Remove the pie from the refrigerator 30 minutes before serving. Let it sit at room temperature, then slice and serve..
What is the best topping for sweet potato pie?
The good news is that this pie will go with most toppings. You can add a dollop of sweetened whipped cream or marshmallow cream right on top. Or, serve with a scoop of vanilla or butter pecan ice cream.
Storing leftovers
Store leftover smoked sweet potato pie in an airtight container in the refrigerator for 4-5 days. Do not freeze.
Alternative methods
- You can certainly use canned if you do not have fresh sweet potatoes on hand. Cook the pie in your pellet grill at 375 degrees F. for 1 hour or until the center has set up. The cooking process will provide a little smokiness to the pie. Use a mild fruit wood like apple.
- Add 1 1/2 tablespoons of bourbon to the filling for an extra zip of flavor.
- Top the pie with 1/2 cup chopped pecans during the last 10-12 minutes of cooking. This adds a nice nutty crunch with every bite.
Smoked Sweet Potato Pie
Ingredients
- 3 medium Garnet or Jewel sweet potatoes 2 1/4 cups mashed smoked sweet potato flesh
- vegetable oil
- salt
- 1 9" premade pie crust raw
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup butter softened
- 1/2 cup heavy cream
- 2 large eggs
- 1-1 1/2 tablespoons bourbon optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
Instructions
- Preheat smoker or pellet grill for 275 degrees F.
- Wash and gently scrub sweet potatoes under lukewarm water—dry well with paper towels.
- Lightly puncture the peels with a fork. Coat each potato will oil and salt.
- Place sweet potatoes into your grill or smoker, close the lid, and cook for 1 1/2-2 hours, or until they are fork-tender.
- Remove potatoes from the grill and place them onto a large cutting board. Let stand for 1 hour or until cool enough to handle.
- Scoop out flesh, and reserve 2 1/4 cups for the filling.
- Preheat the oven to 400 degrees F.
- Whip smoked sweet potato flesh with both sugars until soft and fluffy. Add butter, cream, eggs, vanilla extract, salt, and spices to the mixture, and beat for 60 seconds more.
- Place premade crust in a pie tin (if needed), and scoop filling into the crust.
- Bake for 75 minutes until the center is set up. Cool pie for 1 hour, cover with plastic wrap and refrigerate for 2 hours before serving.
- Serve slices with whipped cream or ice cream on top.
Notes
Add 1 1/2 tablespoons of bourbon or dark rum to the filling for an extra depth of flavor.
Top the pie with chopped pecans during the last 10-12 minutes of cooking.
Nutrition
Check out our Best Holiday Recipes for the Grill and Smoker!
