Instant Pot Sweet Potato Pie
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Southern sweet potato pie gets a modern twist with the Instant Pot, making it easier than ever to prepare. Smooth, creamy, and infused with warm spices and a hint of orange, this pie is a showstopper for any holiday table. Perfectly cooked and bursting with flavor, it’s a dessert that combines tradition with simplicity.
This traditional Southern sweet potato pie is made in the Instant Pot! Once you try making it in the Instant Pot, you’ll never make it any other way!
Why You’ll Love Instant Pot Sweet Potato Pie
- Easy to Make: Using the Instant Pot takes the guesswork out of baking. No worrying about cracked tops or uneven cooking—this method is foolproof!
- Rich, Comforting Flavor: The combination of sweet potatoes, brown sugar, and warm spices creates a filling that’s perfectly sweet and aromatic.
- Time-Saving: Traditional sweet potato pies can take hours to prepare and bake, but the Instant Pot cuts down on cooking time while delivering incredible results.
- Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or a special family dinner, this pie is a festive and crowd-pleasing dessert.
- Customizable: Swap the graham cracker crust for a walnut crust to make it gluten-free, or adjust the spice levels to suit your taste.
Attention Southern food lovers! Have you already made my Instant Pot collard greens? Now it’s time to make the sweet potato pie! This Instant Pot sweet potato pie is so sweet and smooth! Flavored with the freshly cooked mashed sweet potatoes, brown sugar, sweetened condensed milk, orange rind, vanilla, cinnamon and nutmeg, it’s flavor is mouthwatering!
Ingredients for Instant Pot Sweet Potato Pie
- Graham crackers – The base of the crust adds a sweet, crunchy foundation.
- Sugar – Sweetens the crust and enhances the flavor of the filling.
- Butter – Adds richness to the crust and the filling.
- Mashed sweet potatoes – The star ingredient, providing a naturally sweet and creamy base.
- Brown sugar – Adds a deep, molasses-like sweetness.
- Sweetened condensed milk – Creates a luscious, smooth texture in the filling.
- Orange rind – Adds a citrusy brightness to balance the sweetness.
- Vanilla extract – Infuses the pie with a warm, aromatic flavor.
- Ground cinnamon and nutmeg – Essential warm spices that define sweet potato pie.
- Salt – Enhances all the other flavors.
- Water – Needed for pressure cooking in the Instant Pot.
For the exact measurements, see the printable recipe card at the bottom of this article.
Bite into this Southern sweet potato pie and make your mouth happy! This sweet potato pie is a perfect dessert for Thanksgiving and Christmas! Make it along with the Instant Pot Pumpkin Pie – which one do you think would win?
Kitchen Tools You Need to Make Instant Pot Sweet Potato Pie
- Instant Pot – The key appliance for cooking this pie to perfection.
- 7-inch springform pan – Fits perfectly inside the Instant Pot and makes removing the pie a breeze.
- Food processor – Helps create a smooth, well-blended crust.
- Mixing bowl – Ideal for combining the sweet potato filling ingredients.
- Measuring cups and spoons – Ensures accurate ingredient proportions.
- Heatproof mittens – Protect your hands when removing the hot pie from the Instant Pot.
Instant Pot is perfect for making sweet potato pie. It cooks the pie to perfection and the top is always smooth and never cracks! To make a sweet potato pie in the Instant Pot, you need a baking pan that fits inside the Instant Pot. I use the 7-inch springform pan – it is the perfect size for the Instant Pot! (click here for my review of this Instant Pot springform pan)
Sweet potato pie filling is composed of very simple ingredients – mashed sweet potatoes, brown sugar, sweetened condensed milk, butter, orange rind, cinnamon, nutmeg and vanilla. The crust is simple Instant Pot graham cracker crust. If you’d like a gluten-free crust, I highly recommend my walnut crust recipe – it uses ground walnuts instead of graham cracker crumbs!
How to Make Instant Pot Sweet Potato Pie
- Prepare the crust by blending graham crackers, sugar, and melted butter in a food processor. Press the mixture into the bottom and sides of a 7-inch springform pan, then place the crust in the freezer to set.
- Combine mashed sweet potatoes, butter, brown sugar, sweetened condensed milk, orange rind, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Stir until smooth.
- Pour the sweet potato filling into the prepared crust, spreading it evenly.
- Add 1 cup of water to the Instant Pot and place the trivet inside with the handles up. Carefully lower the pan onto the trivet.
- Close the Instant Pot lid, set the valve to “Sealing,” and pressure cook on High for 35 minutes. Allow a natural release for 10 minutes, then perform a quick release to let out any remaining steam.
- Remove the pie using heatproof mittens and let it cool completely at room temperature. Refrigerate if serving later.
- Slice, serve, and enjoy your smooth and flavorful sweet potato pie!
To cook the sweet potato pie in Instant Pot, first assemble the pie in the 7-inch springform pan (see the printable recipe card on the bottom of this article), then pour 1 cup of water in the Instant Pot, insert the trivet (the rack that came with the Instant Pot) with the handles up, then put the sweet potato pie on the trivet. Do not cover the sweet potato pie with foil – it is cooked uncovered. Pressure cook on High for 35 minutes, followed by the 10 minute natural release (NR) then quick release (QR).
Remove the pie from the Instant Pot by grabbing the handles of the trivet with the heatproof mittens. Let the sweet potato pie cool completely at room temperature and enjoy! If making it in advance, keep the sweet potato pie in a refrigerator until ready to eat.
Serving Suggestions
- Pair this sweet potato pie with a dollop of freshly Low-Carb Keto Whipped Cream with No Added Sugar for a classic touch.
- Drizzle with caramel sauce for an extra layer of indulgence.
- Serve alongside a scoop of Healthy Homemade Banana Ice Cream Without Dairy or Paleo Chocolate Banana Ice Cream to complement the pie’s warm spices.
- Sprinkle crushed Candied Pecans or Simple Crunchy Toasted Walnuts on top for a delightful crunch.
- Present the pie on a decorative cake stand for an elegant dessert table centerpiece.
Tips for Success
- Use the Right Pan: A 7-inch springform pan fits perfectly in most Instant Pots. Ensure it’s well-sprayed with non-stick cooking spray for easy removal of the pie.
- Freeze the Crust: Freezing the crust while you prepare the filling helps it stay firm and prevents it from becoming soggy during cooking.
- Don’t Cover the Pie: Avoid covering the pie with foil or any lid while cooking in the Instant Pot. This allows the pie to cook evenly and set properly.
- Natural Release is Key: Allow the Instant Pot to naturally release pressure for 10 minutes before performing a quick release. This helps the pie finish cooking gently.
- Cool Completely: Let the pie cool completely at room temperature before serving. If serving the next day, store it in the refrigerator, but let it sit at room temperature for 15–20 minutes before serving for the best flavor and texture.
- Check the Center: It’s normal for the center to be slightly jiggly when you remove the pie from the Instant Pot. It will firm up as it cools.
- Customize the Crust: Try a walnut crust for a gluten-free alternative, or mix in spices like cinnamon to add more flavor to the graham cracker crust.
- Test Your Sweet Potatoes: If you’re making mashed sweet potatoes from scratch, ensure they’re fully cooked and mashed smoothly to avoid any lumps in the filling.
- Taste and Adjust: Before pouring the filling into the crust, taste the mixture and adjust the sweetness or spices to your preference.
Variations and Substitutions
- Gluten-Free Crust: Swap the graham crackers for ground walnuts or almond meal mixed with butter and sugar. This creates a nutty, flavorful crust that’s naturally gluten-free.
- Lower Sugar Option: Reduce the brown sugar in the filling, or use a natural sweetener like maple syrup or honey. Keep in mind that this may slightly alter the flavor.
- Dairy-Free Version: Substitute the butter with vegan butter or coconut oil and use a dairy-free sweetened condensed milk alternative. These swaps maintain the pie’s creamy texture and rich flavor.
- Spice it Up: Add ground ginger, allspice, or a pinch of cloves to the filling for extra warmth and depth of flavor.
- Citrusy Twist: Enhance the orange notes by adding a splash of fresh orange juice or using more orange rind. Lemon zest could also work for a slightly tangier profile.
- Mini Pies: Divide the crust and filling into individual ramekins or smaller pans to create single-serving pies. Adjust the cooking time to account for the smaller portions.
- Nut-Free Option: Skip the nut-based crust or toppings and stick with the classic graham cracker crust. Omit the orange rind if there are citrus allergies.
- Toppings Galore: Customize the pie with whipped cream, caramel drizzle, toasted marshmallows, or candied pecans for a decorative and tasty finish.
- Alternative Sweet Potatoes: Experiment with different varieties of sweet potatoes, such as Japanese sweet potatoes or purple sweet potatoes, to create unique flavors and colors.
Storage and Reheating
- Refrigerator: Store leftover sweet potato pie covered in plastic wrap or foil in the refrigerator for up to 3 days. Keeping it airtight helps maintain its texture and prevents it from absorbing other fridge odors.
- Freezer: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating Individual Slices: Warm individual slices in the microwave for 20–30 seconds for a fresh-from-the-oven taste.
- Reheating the Whole Pie: Place the entire pie in an oven preheated to 325°F. Cover with foil to prevent over-browning, and heat for 15–20 minutes or until warmed through.
- Serve Cold or at Room Temperature: This pie tastes great chilled or brought to room temperature before serving. Pair with your favorite toppings for a delicious finish.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making ahead. Simply prepare and cook the pie as directed, let it cool completely, and store it in the refrigerator until ready to serve.
Do I need to pre-cook the sweet potatoes?
Yes, you’ll need to cook and mash the sweet potatoes before making the filling. You can use the Instant Pot to cook them quickly and easily.
Can I use canned sweet potatoes?
Yes, canned sweet potatoes work as a convenient alternative. Be sure to drain them well and mash them thoroughly for a smooth filling.
What size pan should I use?
A 7-inch springform pan is the best size for this recipe, as it fits perfectly in the Instant Pot.
How do I prevent the crust from becoming soggy?
Freezing the crust before adding the filling helps it stay firm and prevents it from absorbing too much moisture during cooking.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use any oven-safe dish that fits inside your Instant Pot. Just ensure it’s greased well for easy pie removal.
Can I make this recipe without an Instant Pot?
While this recipe is designed for the Instant Pot, you can bake it in a regular oven at 350°F for 40–50 minutes, or until the filling is set.
Why is my pie jiggly in the center after cooking?
A slight jiggle in the center is normal and will firm up as the pie cools. This texture ensures the filling remains smooth and creamy.
What can I serve with sweet potato pie?
Whipped cream, caramel drizzle, or a scoop of vanilla ice cream pair wonderfully with this pie. You can also sprinkle chopped pecans or walnuts on top for added texture.
If you like this Instant Pot sweet potato pie, you will also love these easy Instant Pot recipes:
- Instant Pot Pumpkin Pie – once you try making pumpkin pie in the Instant Pot, you’ll never make it any other way!
- Instant Pot Bread Pudding – give new life to leftover bread! This bread pudding is so warm and creamy with melted chocolate chips throughout!
- Instant Pot Pumpkin Cheesecake – Instant Pot is the only way to make cheesecake! The top of the cheesecake NEVER cracks in the Instant Pot!
- Instant Pot Baked Apples – stuffed with cinnamon and raisins, these baked apples are mouthwatering!
- Instant Pot Roasted Turkey Breast – so moist and juicy, you can even cook it from frozen!
CLICK HERE TO BROWSE ALL MY INSTANT POT RECIPES >>
Instant Pot Sweet Potato Pie
Ingredients
CRUST
- 8 graham crackers or 1¼ cup graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter
FILLING
- 2 cups cooked mashed sweet potatoes you can use Instant Pot mashed sweet potatoes recipe to make them
- 1/4 cup butter
- 1/4 cup brown sugar
- 14 oz sweetened condensed milk
- 1 tsp grated orange rind
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp salt
FOR PRESSURE COOKING
- 1 cup water
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Food Processor for crust
- Heatproof mittens
Instructions
Prepare the baking dish
- Spray a baking dish that fits inside the Instant Pot with a non-stick cooking spray (I used a 7-inch springform pan).
Make the pie crust
- Put graham crackers, sugar and butter in a food processor and process until smooth. Press the crumb mixture into bottom and sides of your baking dish. Put the crust in the freezer while you are making the pie filling. (If you are looking for a gluten-free pie crust, you can use my walnut pie crust recipe)
Make the sweet potato pie filling
- Put mashed sweet potatoes in a bowl, add butter and mix until combined. Add brown sugar, sweetened condensed milk, orange rind, vanilla, cinnamon, nutmeg and salt and mix until combined.
- Pour the sweet potato filling into the crust.
Cook sweet potato pie in Instant Pot
- Add 1 cup of water to the inner pot of the Instant Pot. Insert the trivet (the rack that comes with the Instant Pot) with the handles up. Carefully lower the pan with the sweet potato pie inside the Instant Pot on top of the trivet. DO NOT cover the baking pan with foil or any other cover.
- Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 35 minutes on High pressure.
- When it's done cooking, let the pressure release naturally for 10 minutes, then quick release (QR) the steam. If the sweet potato pie is a little jiggly in the center, it is normal, it will firm up when it cools.
- Carefully lift out the sweet potato pie from Instant Pot by the handles of the trivet (it will be very hot, so make sure to use heatproof gloves).
- Let the sweet potato pie cool at room temperature. If serving the next day, refrigerate.
Notes
Nutrition
More Dessert Recipes
- Quick No-Bake Dessert with Fresh Fruit, Nuts, and Whipped Topping
- Crispy Sesame Seed Cookies
- Simple 2-Ingredient Chocolate Fudge Made in the Microwave
Made this pie this afternoon in a 7″ souffle dish. Worked perfectly and everyone loved it. Great recipe.
Everyone loved it!