Pay de Camote (Sweet potato pie) is a popular dessert made with mashed sweet potatoes, warm spices, and other ingredients such as eggs, milk, or butter, then baked in a pie crust.
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It's often served with whipped cream on top, and it can range from a simple, traditional recipe to a more elaborate version with cream cheese or marshmallows.
This easy Pay de Camote recipe is made with freshly cooked sweet potatoes, brown sugar for a soft caramel flavor, and sour cream to make the filling extra creamy.
It bakes up smooth, rich, and perfectly set every time. This sweet potato pie is simple, reliable, and great for Thanksgiving, Christmas, or any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweet potatoes (camotes): create the creamy, custardy base of the pie.
- Brown sugar: adds sweetness and a deep caramel flavor.
- Unsalted butter: adds richness and helps smooth the filling.
- Cinnamon & nutmeg: give warm, classic spice to the pie.
- Sour cream: adds creaminess and balance to the filling.
- Eggs & yolks: help the pie set with a custard-like texture.
- Vanilla extract: enhances sweetness and aroma.
- Bourbon (optional): adds subtle warmth and depth.
- Single-crust pie dough: provides a crisp, sturdy base.You can use homemade pie dough or a good-quality store-bought crust.
How to Make Pay de Camote
Note: Full instructions are provided in the recipe card below.
- For the pie dough, position the oven rack in the center and preheat to 375°F. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully drape the dough over the rolling pin, then unroll it into a 9-inch pie dish, allowing the edges to hang over the rim. Gently settle the dough into the corners by lifting the edges slightly while pressing the bottom into the plate.
- Trim the excess dough so that about ½ inch remains past the edge of the pan. Fold this extra dough underneath so it sits even with the rim. Crimp the border with your fingers. Cover the prepared crust loosely with plastic wrap and place it in the freezer until firm, about 15 minutes.
- Line the chilled crust with two overlapping sheets of parchment paper, letting the paper extend beyond the edges. Fill with pie weights. Bake until the edges are just starting to turn golden, 18-25 minutes. Remove the parchment and weights, rotate the crust, and continue baking until the center looks slightly matte and no longer shiny, 3-6 minutes more. Set aside to cool completely. Sprinkle ¼ cup of sugar evenly over the bottom of the cooled crust. Reduce oven temperature to 350°F.
- For the Filling, pierce the sweet potatoes several times with a fork and place them on a large microwave-safe plate. Microwave until very soft and the skins look slightly damp, 15-20 minutes, turning them every 5 minutes. Cut the potatoes in half right away to release steam. Once cool enough to touch, scoop the flesh into a food processor. Add the salt and remaining 1 cup of sugar and blend until smooth, about 1 minute, scraping the sides of the bowl as needed.
- In a small microwave-safe bowl, melt the butter with the cinnamon and nutmeg, about 15-30 seconds, then stir well. Add the melted spiced butter, sour cream, eggs, yolks, bourbon (if using), and vanilla to the sweet potatoes. Process until the mixture is completely combined, about 10 seconds, scraping down the bowl as needed.
- Pour the Filling into the prepared crust. Bake until the edges are set, the center reads 165°F, and the middle has a gentle wobble when the pie is moved, 35-40 minutes. Let the pie cool on a wire rack for about 2 hours before serving.
Hint: For the smoothest filling, blend the cooked camote while it's still warm so it processes into a silky puree.
Storage, Make Ahead, & Freezing
Storage: keep the pie covered in the fridge for up to 4 days.
Make Ahead: bake 1 day in advance, chill completely, and refrigerate until serving.
Freezing: wrap the cooled pie several times in plastic wrap, then in a double layer of foil, and freeze for up to 2 months; thaw overnight in the fridge.
Camila's Tips & Variations
- Use warm camote: blending the sweet potatoes while warm gives you the smoothest filling.
- Cut to release steam: slice the potatoes right after microwaving to prevent excess moisture.
- Spice to taste: add a little extra cinnamon for a warmer, cozier flavor.
- No bourbon: replace it with milk or leave it out completely-the pie will still set perfectly.
- Crust options: homemade dough works best, but a good-quality store-bought crust is a great shortcut.
- Extra silky texture: process the filling for a few seconds longer for an ultra-creamy finish.
- Add toppings: serve with whipped cream, toasted pecans, or a drizzle of maple syrup for more flavor.
Frequently Asked Questions
Do I need to peel the sweet potatoes before cooking?
No. Cook them whole with the skin on, then cut them open to release steam. Once they cool slightly, the flesh scoops out easily.
Can I use canned sweet potatoes instead of fresh?
Yes, but fresh sweet potatoes give the best flavor and texture. If using canned, drain well and reduce the added sugar slightly.
How do I get a smooth, creamy filling?
Blend the sweet potatoes while they're still warm and process the filling until completely silky. Warm potatoes puree more easily.
How do I know when the pie is done?
The edges should be set, and the center should wobble slightly. A thermometer inserted in the center should read about 165°F.
Does sweet potato pie need to be refrigerated?
Yes. Because it contains eggs and dairy, refrigerate it once it has cooled completely.
❤️ Love this Pay de Camote?
Check out our Pay de Camote con Hennessy recipe for a delicious twist.
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Recipe
Pay de Camote
Equipment
- 9-inch pie
- Microwave-safe plate
Ingredients
- 1 (9-inch) single-crust pie dough
- 250 grams light brown sugar
- 794 grams (about 3 potatoes) sweet potatoes , unpeeled
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated ground nutmeg
- 240 grams sour cream
- 3 large eggs
- 2 large egg yolks
- 1 tablespoons vanila extract
- 2 tablespoons bourbon (optional)
Instructions
- For the pie dough, position the oven rack in the center and preheat to 375°F. On a lightly floured surface, roll the dough into a 12-inch circle.
- Carefully drape the dough over the rolling pin, then unroll it into a 9-inch pie dish, allowing the edges to hang over the rim. Gently settle the dough into the corners by lifting the edges slightly while pressing the bottom into the plate.
- Trim the excess dough so that about ½ inch remains past the edge of the pan. Fold this extra dough underneath so it sits even with the rim.
- Crimp the border with your fingers. Cover the prepared crust loosely with plastic wrap and place it in the freezer until firm, about 15 minutes.
- Line the chilled crust with two overlapping sheets of parchment paper, letting the paper extend beyond the edges. Fill with pie weights. Bake until the edges are just starting to turn golden, 18-25 minutes.
- Remove the parchment and weights, rotate the crust, and continue baking until the center looks slightly matte and no longer shiny, 3-6 minutes more.
- Set aside to cool completely. Sprinkle ¼ cup of sugar evenly over the bottom of the cooled crust. Reduce oven temperature to 350°F.
- For the Filling, pierce the sweet potatoes several times with a fork and place them on a large microwave-safe plate.
- Microwave until very soft and the skins look slightly damp, 15-20 minutes, turning them every 5 minutes. Cut the potatoes in half right away to release steam.
- Once cool enough to touch, scoop the flesh into a food processor. Add the salt and remaining 1 cup of sugar and blend until smooth, about 1 minute, scraping the sides of the bowl as needed.
- In a small microwave-safe bowl, melt the butter with the cinnamon and nutmeg, about 15-30 seconds, then stir well.
- Add the melted spiced butter, sour cream, eggs, yolks, bourbon (if using), and vanilla to the sweet potatoes. Process until the mixture is completely combined, about 10 seconds, scraping down the bowl as needed.
- Pour the Filling into the prepared crust. Bake until the edges are set, the center reads 165°F, and the middle has a gentle wobble when the pie is moved, 35-40 minutes. Let the pie cool on a wire rack for about 2 hours before serving.
Notes
Make Ahead: bake 1 day in advance, chill completely, and refrigerate until serving.
Freezing: wrap the cooled pie several times in plastic wrap, then in a double layer of foil, and freeze for up to 2 months; thaw overnight in the fridge.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
