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Sweet Potato Pie

Sweet potato pie with whipped cream, a slice on a separate plate, coffee, a candle and bottle of Nate’s honey.
This Southern-style Sweet Potato Pie is the perfect addition to any fall or winter menu. Filled with our favorite spices – such as cinnamon, nutmeg, ginger and cloves – and sweetened with pure honey, this heirloom dish is to be shared with those you love. While you’re at it, double the batch so there’s plenty to go around.

Yield One 9-inch Pie
Prep Time 10 Minutes
Total Time 3 Hours

  • ¾ cup mashed sweet potato (about 1 large sweet potato, roasted and peeled then mashed) 
  • ½ cup heavy cream 
  • 2 eggs 
  • ½ tsp vanilla extract 
  • ¼ cup, plus 2 Tbsp Nate’s 100% Pure Honey 
  • ¼ tsp salt 
  • 2 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ tsp ground ginger 
  • ⅛ tsp cloves 
  • One 9-inch pie crust, store bought or homemade, unbaked
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Preheat the oven to 425℉. In a blender or food processor, blend together the sweet potato and cream until completely smooth. Add in the eggs, vanilla extract, honey, salt, cinnamon, nutmeg, ginger and cloves, and blend until combined. 

Pour into your unbaked pie crust, then cover the crust with foil or a crust shield. 

Bake at 425℉ for 15 minutes, then without opening the over or removing the pie, decrease the oven temperature to 350℉. Bake for another 30-35 minutes, or until a toothpick inserted in the center comes out with a moist crumb but isn’t completely wet. The center will still be slightly giggly but will set up with chill time. 

Let the pie cool completely on the counter, then cover loosely with plastic wrap and chill in the fridge for at least 2 hours, or overnight if possible.  

Top with whipped cream, and store for up to a week in the fridge.  

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